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Slow Cooker Chicken Tikka Masala

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Delicious creamy chicken curry served over fluffy white rice in a white bowl.
Prep Time:10 minutes
Cook Time:8 hours
Total Time:8 hours 10 minutes

Ingredients

  • 2 lb boneless skinless chicken breast cubed
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 a medium yellow onion diced
  • 1 1/2 tbsp. garam masala
  • 1/2 tsp. paprika
  • 1/2 tsp. turmeric
  • 1/2 tsp. cumin
  • 1 tsp. granulated sugar
  • 1 tbsp. ginger paste or fresh grated ginger
  • 3 cloves garlic minced
  • 2 cups tomato puree
  • 1/2 cup plain yogurt
  • 1/4 cup heavy cream
  • Cilantro for topping

Instructions

  • Step 1: Add the Chicken to the Slow Cooker - Start by adding the cubed chicken breast right into the bottom of your slow cooker. I like to cut the chicken into bite sized pieces so every spoonful gets a good mix of tender chicken and sauce. Try to keep the pieces roughly the same size, because that helps them cook evenly. No need to brown the chicken first for this easy version. The slow cooker will handle it, and the sauce will give it plenty of flavor as it cooks.
  • Step 2: Whisk the Tomato Yogurt Sauce - In a medium mixing bowl, whisk together the tomato puree, plain yogurt, salt, pepper, garam masala, turmeric, cumin, granulated sugar, ginger, and garlic. Take a minute here to really mix it well. The yogurt should blend into the tomato puree, and the spices should be evenly spread through the sauce. This is where all that wonderful flavor starts coming together. It may not look fancy yet, but trust me, once it cooks down around the chicken, it turns into something rich and comforting.
  • Step 3: Pour the Sauce Over the Chicken - Pour the sauce over the chicken in the slow cooker, making sure you scrape the bowl so none of those spices get left behind. That sauce is the heart of the recipe, and you want every bit of it in there. Use a spoon or spatula to move the chicken around a little so the sauce can settle between the pieces. I always tell my kids this is the part where dinner starts looking like dinner.
  • Step 4: Add the Onion and Stir Everything Together - Add the diced yellow onion to the slow cooker, then gently stir everything so the chicken is coated and the onion is mixed through the sauce. The onion will soften as it cooks and add a little natural sweetness. Do not worry if the sauce looks a bit thick at this stage. As the chicken cooks, it releases juices, and everything loosens up into a lovely simmering sauce.
  • Step 5: Cook Until the Chicken Is Tender - Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 8 hours. The low setting is my favorite when I have the time, because the chicken gets especially tender and the spices have more time to settle in. The high setting works beautifully too when the day gets away from you. The chicken should be fully cooked and tender enough to cut easily with a spoon.
  • Step 6: Stir in the Cream and Finish - When the cooking time is done, stir in the heavy cream. This is the little finishing touch that makes the sauce smooth, rich, and restaurant cozy. Give everything a gentle stir and let it sit for a few minutes so the cream warms through. Taste the sauce and add a tiny pinch more salt if you think it needs it. Top with fresh cilantro right before serving, and get the rice and naan ready because that sauce deserves a proper landing place.

Notes

Substitutions

  • Chicken thighs: Boneless skinless chicken thighs can be used instead of chicken breast for an even juicier result.
  • Fresh ginger: Fresh grated ginger works beautifully in place of ginger paste.
  • Greek yogurt: Plain Greek yogurt can be used, though the sauce may be a little thicker.
  • Half and half: Half and half can replace heavy cream for a lighter finish.
  • Tomato sauce: Smooth tomato sauce can work if you do not have tomato puree, though the flavor may be slightly less concentrated.
  • Parsley: Fresh parsley can stand in for cilantro if cilantro is not your thing.

Variations

  • Spicier version: Add cayenne pepper or crushed red pepper flakes if your family likes more heat.
  • Extra creamy version: Add a little more heavy cream at the end for a richer sauce.
  • Vegetable boost: Stir in peas, spinach, or cooked cauliflower near the end of cooking.
  • Lighter version: Use chicken breast, plain yogurt, and a smaller splash of cream to keep it on the lighter side.
  • Saucier version: Add a little extra tomato puree if you want more sauce for rice and naan.

Tips and Tricks

  • Cut evenly: Keep the chicken pieces similar in size so they cook at the same pace.
  • Use plain yogurt: Flavored yogurt will not work here, so stick with plain.
  • Do not add cream early: Heavy cream is best stirred in at the end so the sauce stays smooth.
  • Taste before serving: A final pinch of salt can make the flavors pop.
  • Serve with something absorbent: Rice and naan are perfect because they catch all that creamy tomato sauce.
  • Keep the lid closed: Try not to peek too often while it cooks, because the slow cooker needs its heat to stay steady.

Serving Ideas

  • Basmati rice: Spoon the chicken and sauce over fluffy basmati rice for a classic dinner.
  • Warm naan: Serve naan on the side for scooping up every bit of sauce.
  • Cucumber salad: A cool cucumber salad balances the creamy, warm spices.
  • Roasted vegetables: Roasted cauliflower, carrots, or green beans make a simple side.
  • Rice bowls: Build bowls with rice, chicken tikka masala, cilantro, and a spoonful of yogurt.
  • Family style platter: Set everything in the middle of the table and let everyone build their own plate.

Storage and Make Ahead Tips

  • Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezer: Freeze cooled chicken tikka masala in a freezer safe container for up to 3 months.
  • Reheating: Warm gently on the stove or in the microwave, stirring often so the sauce heats evenly.
  • Make ahead sauce: Whisk the sauce ingredients together the night before and keep them covered in the fridge.
  • Meal prep: Portion the chicken and sauce with rice for easy lunches during the week.
  • Cream note: If freezing, the sauce may look slightly separated when thawed, but stirring while reheating usually brings it back together.
Servings: 5 servings