If you have ever dreamed of a dish that combines rich, comforting spices with tender, melt-in-your-mouth chicken, then this Slow Cooker Chicken Tikka Masala Recipe is exactly what you need. It’s a cozy, aromatic stew simmered for hours so every bite bursts with flavor, perfect for a family dinner or impressing guests with minimal effort. With its creamy tomato sauce, warm spices, and the ease of slow cooker magic, this recipe transforms everyday ingredients into a restaurant-quality meal that feels like a warm hug on a plate.
Ingredients You’ll Need
The beauty of this slow cooker chicken tikka masala recipe lies in its simple yet vibrant ingredients. Each component plays a vital role: onions and garlic build a fragrant base, spices bring depth and warmth, and creamy coconut milk adds luscious richness that ties everything together.
- 1 tablespoon olive oil: Helps sauté the aromatics and adds a subtle richness.
- 1 cup chopped white or yellow onion: Provides sweetness and texture as the dish simmers.
- 2 teaspoons peeled and grated fresh ginger root (or ginger paste): Injects a bright, zesty note essential for authentic flavor.
- 2 teaspoons minced garlic: Adds a pungent aroma that awakens the palate.
- 14.5 ounce can fire-roasted diced tomatoes (undrained): Offers a smoky, tangy tomato base that enhances the sauce.
- 15 ounce can tomato sauce: Creates a smooth, rich foundation for the curry.
- 4 teaspoons garam masala: A fragrant blend of spices that defines tikka masala’s distinctive taste.
- 2 teaspoons curry powder: Brings warm, complex notes that complement the other spices.
- 2 teaspoons cumin: Adds earthiness and depth.
- 1 teaspoon paprika: Provides a mild sweetness and vibrant color.
- 1 teaspoon salt: Enhances all the flavors perfectly.
- ½ to 1 teaspoon red pepper flakes (to taste): Adds just the right kick of heat — feel free to adjust according to your heat preference.
- 2 ¾ to 3 pounds boneless skinless chicken breasts or thighs: The protein powerhouse of this meal; chicken thighs offer extra juiciness.
- 13.5 ounce can unsweetened coconut milk (divided): Creamifies the sauce with subtle sweetness and a luscious texture.
- 2 tablespoons cornstarch: Thickens the sauce to that perfect smooth consistency.
- Cooked basmati or jasmine rice: The classic, fragrant pairing that soaks up the delicious sauce.
- Chopped fresh cilantro (for garnish): Adds a fresh, herbal lift to each bite.
- Plain Greek yogurt (for garnish): Offers a cool, creamy contrast to the spices if you like.
How to Make Slow Cooker Chicken Tikka Masala Recipe
Step 1: Sauté Aromatics and Simmer the Sauce
Start by heating olive oil in a skillet over medium-high heat. Toss in your chopped onions, fresh ginger, and minced garlic, cooking until everything softens and becomes fragrant. This initial step builds a flavorful base that is absolutely key to the final dish’s complexity. Next, stir in your fire-roasted tomatoes and tomato sauce, followed by all the aromatic spices — garam masala, curry powder, cumin, paprika, salt, and red pepper flakes. Bringing this to a boil then reducing it to a simmer lets the spices bloom and mingle, creating the vibrant sauce your chicken will soon bathe in.
Step 2: Add Chicken to Slow Cooker and Pour Sauce
While your sauce simmers gently, cut up the chicken breasts or thighs into bite-sized chunks. These tender pieces are going to soak up all the wonderful flavors. Place them in your slow cooker and pour the simmered sauce over top, making sure everything is well coated. Cover and set the slow cooker to cook on low for 5 to 6 hours. This slow, gentle cooking tenderizes the chicken to the point it practically falls apart, infusing it deeply with all those luscious spices.
Step 3: Thicken the Sauce with Coconut Milk and Cornstarch
Once the chicken is wonderfully tender, it’s time to make the sauce extra creamy and silky. Give the coconut milk can a good shake, then pour out ¼ cup into a small bowl. Add 2 tablespoons of cornstarch and stir well to dissolve. Pour the rest of the coconut milk straight into the slow cooker, stirring it through the chicken and sauce. Follow that with the cornstarch mixture, stirring well again. Keep the slow cooker uncovered and cook for another 5 to 10 minutes until the sauce thickens to a perfect, spoon-coating texture.
Step 4: Garnish and Serve
Now for the finishing touches! Sprinkle fresh cilantro over the top to add a burst of color and brightness. Serve your Slow Cooker Chicken Tikka Masala Recipe over fluffy basmati or jasmine rice with a generous dollop of plain Greek yogurt to mellow any spice and add creamy coolness. Every bite should feel like a celebration of warm spices and tender chicken wrapped in rich, dreamy sauce.
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Garnishes
Fresh chopped cilantro is a must-have garnish here, as it lends a fresh, vibrant note that complements the warm spices. A dollop of plain Greek yogurt also adds a lovely creamy contrast, cooling down the curry’s heat while lending extra richness. For an extra touch, sprinkle a few toasted cumin seeds or squeeze a bit of lemon juice for a subtle zing that lifts the whole dish.
Side Dishes
Classic basmati or jasmine rice is the best companion to soak up all that saucy goodness. You can also serve it alongside warm naan bread or garlic-infused flatbreads, any of which are perfect for scooping up every last bit. For a healthful balance, add a side of lightly sautéed green beans or roasted cauliflower tossed with a pinch of garam masala to echo the flavors of the main.
Creative Ways to Present
For a fun twist, try serving the chicken tikka masala in mini naan boats or over a bed of fragrant quinoa mixed with fresh herbs. Plating it in shallow bowls with vibrant cilantro and a swirl of yogurt on top makes it look as inviting as it tastes. Garnishing with toasted slivered almonds or pomegranate seeds can add a delightful texture and pop of color that will wow friends and family.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Chicken Tikka Masala Recipe keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen over time, making leftovers even more delicious. Make sure to store rice separately if possible to keep it from getting mushy.
Freezing
If you want to plan ahead, this dish freezes wonderfully. Portion the tikka masala into freezer-safe containers and freeze for up to 3 months. Avoid freezing with rice; cook and freeze the rice separately for best texture.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through to keep the chicken tender and the sauce creamy. If it thickens too much, add a splash of water or coconut milk to loosen it up. Microwaving works too, but stirring halfway through helps heat it evenly.
FAQs
Can I use chicken thighs instead of breasts in the Slow Cooker Chicken Tikka Masala Recipe?
Absolutely! Chicken thighs are even better for this recipe because they stay moist and tender during slow cooking, infusing the sauce with richer flavor.
Is it possible to make this recipe spicier or milder?
Yes, you can adjust the red pepper flakes to control heat. Use less for milder flavor or add more for a spicier kick. You can also balance heat with more yogurt when serving.
Can I substitute coconut milk with heavy cream or yogurt in this recipe?
Yes, but coconut milk adds a unique subtle sweetness and creaminess that balances spices perfectly. Heavy cream is richer and can work, while yogurt might curdle if cooked too long, so stir it in at the end off heat if used.
Do I need to brown the chicken before putting it in the slow cooker?
In this recipe, the chicken is cut and added raw to the slow cooker, relying on slow cooking to tenderize it. Browning is optional but can add extra depth of flavor if you choose.
Can this recipe be made in an Instant Pot?
Definitely! Use the sauté function for the aromatics and then pressure cook the chicken with the sauce for about 10 minutes. Add coconut milk and thicken afterward with cornstarch on sauté mode.
Final Thoughts
This Slow Cooker Chicken Tikka Masala Recipe is a stellar example of how simple ingredients, slow-cooked with love and patience, can become an unforgettable meal. It’s truly one of those dishes that fills the home with aroma and the heart with joy, perfect for sharing with loved ones. I can’t wait for you to make it and savor every spoonful that tastes like a warm, spiced embrace.
Print
Slow Cooker Chicken Tikka Masala Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
This Slow Cooker Chicken Tikka Masala recipe delivers tender, flavorful chicken simmered in a rich, spiced tomato and coconut milk sauce. Perfect for a hands-off meal, it combines traditional Indian spices with the ease of slow cooking, resulting in a comforting dish served over fragrant basmati or jasmine rice and garnished with fresh cilantro and creamy Greek yogurt.
Ingredients
Sauce and Base
- 1 tablespoon olive oil
- 1 cup chopped white or yellow onion
- 2 teaspoons peeled and grated fresh ginger root (or ginger paste)
- 2 teaspoons minced garlic
- 14.5 ounce can fire-roasted diced tomatoes (undrained)
- 15 ounce can tomato sauce
- 4 teaspoons garam masala
- 2 teaspoons curry powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ to 1 teaspoon red pepper flakes (to taste)
Chicken and Thickening
- 2 ¾ to 3 pounds boneless skinless chicken breasts or thighs (or a combination), cut into bite-size chunks
- 13.5 ounce can unsweetened coconut milk (divided)
- 2 tablespoons cornstarch
To Serve
- Cooked basmati or jasmine rice
- Chopped fresh cilantro (for garnish)
- Plain Greek yogurt (for garnish, optional)
Instructions
- Prepare the Aromatics and Sauce: Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, grated ginger, and minced garlic. Cook, stirring occasionally, for several minutes until softened. Stir in the fire-roasted diced tomatoes with their juices and the tomato sauce. Add garam masala, curry powder, cumin, paprika, salt, and red pepper flakes according to taste. Bring the mixture to a boil, then reduce heat to low and let it simmer while prepping the chicken.
- Slow Cook the Chicken: Cut the chicken breasts or thighs into bite-sized pieces and place them into a 6-quart slow cooker. Pour the prepared tomato and spice mixture over the chicken, cover the slow cooker with its lid, and cook on low for 5 to 6 hours, or until the chicken is very tender and fully cooked.
- Thicken the Sauce and Finish Cooking: Shake the can of coconut milk well. Measure out ¼ cup coconut milk into a small bowl. Add the cornstarch to this coconut milk and stir until the cornstarch is completely dissolved, creating a slurry. Pour the remaining coconut milk from the can into the slow cooker and stir it into the chicken and sauce. Add the cornstarch slurry and stir well to combine. Cook uncovered on low for an additional 5 to 10 minutes until the sauce thickens and is heated through.
- Serve and Garnish: Spoon the chicken tikka masala over cooked basmati or jasmine rice. Garnish with chopped fresh cilantro and a dollop of plain Greek yogurt, if desired, for added creaminess and a cooling contrast to the spices.
Notes
- Adjust red pepper flakes to your preferred spice level; use less for milder heat or omit completely for no spice.
- You can substitute chicken thighs for breasts for a juicier, more flavorful dish.
- Ensure to shake the coconut milk can well before measuring to evenly distribute the cream and liquid.
- Serve with naan bread or steamed vegetables for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
