Slow Cooker Chicken Tikka Masala

There are some dinners I know everyone will be happy to see on the table, and this slow cooker chicken tikka masala is definitely one of them. It’s rich, creamy, full of warming spices, and tastes like something you’d order from your favorite Indian restaurant.

I love that the slow cooker does most of the work for me. Everything simmers together for hours, giving the chicken plenty of time to become tender while all those flavors blend into a deliciously creamy sauce.

Serve it over fluffy rice with some warm naan bread on the side, and you’ve got an easy family dinner that feels a little bit special without taking much effort at all.

If you like this recipe then make sure you take a look at my other Crockpot Chicken Curry recipes too!

Equipment

• Slow cooker – A 6-quart slow cooker is the perfect size for this recipe.
• Sharp knife – For cutting the chicken into bite-sized pieces.
• Cutting board – Makes prepping the chicken and onion quick and easy.
• Measuring cups and spoons – To measure the spices and liquids accurately.
• Wooden spoon – For stirring everything together before cooking and mixing in the cream at the end.

Ingredients

• Boneless, skinless chicken thighs – They stay juicy in the slow cooker and soak up all that delicious sauce.

• Salt – Brings out the flavors in all the other ingredients.

• Black pepper – Adds a gentle kick and rounds out the seasoning.

• Garlic powder – Gives the chicken an extra layer of savory flavor.

• Small onion – Finely diced so it softens down into the sauce as it cooks.

• Minced garlic – Fresh garlic adds plenty of rich flavor to the curry.

• Ground ginger – Adds a subtle warmth that works perfectly with the spices.

• Garam masala – The key spice blend that gives tikka masala its signature flavor.

• Curry powder – Adds even more warmth and depth to the sauce.

• Ground cumin – Brings a slightly earthy flavor that pairs beautifully with the other spices.

• Paprika – Adds a little sweetness and gives the sauce a lovely rich color.

• Turmeric – Just a small amount adds warmth and helps create that beautiful golden-orange sauce.

• Cayenne pepper – Completely optional, but great if you like your curry with a little extra heat.

• Tomato sauce – Forms the rich, smooth base of the curry.

• Diced tomatoes – Add texture and a little freshness to balance the creamy sauce.

• Tomato paste – Thickens the sauce and gives it an even richer tomato flavor.

• Chicken broth – Helps everything cook together while adding extra flavor.

• Brown sugar – A little sweetness balances the spices and tomatoes perfectly.

• Heavy cream – Stirred in at the end to make the sauce rich, smooth, and creamy.

• Fresh cilantro – Sprinkled over the top before serving for a fresh finish.

Recipe Instructions

Full measurements and cooking times can be found in the recipe card at the bottom of this post.

Step 1: Place the chicken pieces into the slow cooker and season them with the salt, black pepper, and garlic powder.

Step 2: Scatter the diced onion over the chicken, then add the minced garlic and ground ginger.

Step 3: Sprinkle over the garam masala, curry powder, cumin, paprika, turmeric, and the cayenne pepper if you’d like a little extra heat.

Step 4: Pour in the tomato sauce, diced tomatoes, chicken broth, and tomato paste.

Step 5: Stir everything together until the chicken is well coated and the ingredients are evenly combined.

Step 6: Cover with the lid and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken is tender and the sauce is full of flavor.

Step 7: Pour in the heavy cream and stir until the sauce is smooth and creamy.

Step 8: Replace the lid and cook for another 10–15 minutes to warm the cream through.

Step 9: Finish with a sprinkle of freshly chopped cilantro.

Step 10: Spoon the chicken tikka masala over cooked rice and serve with warm naan bread for dipping, if you like.

What to Serve With Slow Cooker Chicken Tikka Masala

• Steamed basmati rice – My favorite way to serve it because it soaks up every bit of that creamy sauce.
• Warm naan bread – Perfect for scooping up the curry and mopping up anything left on your plate.
• Poppadoms – Add a little crunch and make the meal feel even more like a takeout night at home.
• Mango chutney – A spoonful on the side adds a touch of sweetness that goes really well with the spices.
• Cucumber raita – Cool and refreshing, it’s a great way to balance the warmth of the curry.
• Steamed vegetables – Broccoli, green beans, or peas all make easy sides if you want to add a few extra veggies to the meal.

Storing

If you have any leftovers, let the chicken tikka masala cool completely before transferring it to an airtight container. It’ll keep well in the fridge for up to 3 days, making it a great option for meal prep or an easy lunch the next day.

You can also freeze it for up to 3 months. I like to freeze it in individual portions so it’s easy to thaw just what I need. Defrost overnight in the fridge, then reheat gently on the stovetop or in the microwave until piping hot. If the sauce has thickened a little after storing, just stir in a splash of chicken broth or cream to loosen it back up.

Variations & Substitutions

• Use chicken breast instead. It works just as well if that’s what you have on hand, although it won’t be quite as juicy as chicken thighs.
• Make it milder. Simply leave out the cayenne pepper if you’re cooking for kids or anyone who prefers a gentler curry.
• Turn up the heat. Add a little extra cayenne or a pinch of chili flakes if you like a spicier tikka masala.
• Stir in some vegetables. Spinach, peas, or diced bell peppers are all easy additions and pair really well with the creamy sauce.
• Swap the cream. Half-and-half can be used for a lighter sauce, although it won’t be quite as rich and creamy.
• Try fresh ginger. If you have it, use a tablespoon of freshly grated ginger instead of the ground ginger for an even fresher flavor.

FAQs

Can you put raw chicken in the slow cooker?

Yes! The chicken cooks safely in the slow cooker as long as it's cooked until it reaches an internal temperature of 165°F. There's no need to brown it first, which makes this recipe even easier.

Can I make chicken tikka masala in the slow cooker with chicken breast?

Absolutely. Chicken breast works well in this recipe, although chicken thighs tend to stay a little more tender and juicy during the long cooking time.

Can I freeze slow cooker chicken tikka masala?

Yes, this recipe freezes really well. Let it cool completely before transferring it to freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How do I thicken the sauce?

If you'd like a thicker sauce, remove the lid for the last 20–30 minutes of cooking or stir in a cornstarch slurry made with 1 tablespoon of cornstarch and 2 tablespoons of cold water.

What should I serve with slow cooker chicken tikka masala?

Steamed basmati rice and warm naan bread are my favorite choices, but it's also delicious with poppadoms, cucumber raita, or a side of steamed vegetables.

Can I make this recipe ahead of time?

Yes! In fact, I think it tastes even better the next day once all the flavors have had a little more time to develop. Simply store it in the fridge and reheat until piping hot before serving.

Is slow cooker chicken tikka masala spicy?

This recipe has plenty of flavor but isn't overly spicy. If you leave out the cayenne pepper, it's mild enough for most families. If you like a little more heat, simply add a bit extra to suit your taste.