There’s something deeply comforting about a rich, creamy curry that simmers all day, filling your home with aromatic warmth. This Slow Cooker Chicken Tikka Masala Recipe does exactly that—effortless, hands-off cooking combined with big, bold flavors that taste like hours of love went into it.

Two white bowls are shown on a white marbled surface with a light green cloth in the background. Each bowl contains a dish with two clear layers: on one side, there is fluffy, white rice with visible grains, and on the other side, there are chunks of orange curry sauce-coated pieces, garnished with small green cilantro leaves scattered on top. The bowls sit on a wooden board, and fresh cilantro leaves are placed in front. The image has a warm, natural light look, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken Tikka Masala Recipe
Top Tip
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken Tikka Masala Recipe

Why You'll Love This Recipe

I’ve made this slow cooker chicken tikka masala more times than I can count, and it never disappoints. The magic of cooking it low and slow means the chicken becomes incredibly tender, soaking up all those warm spices without any fuss from you.

Simple Prep: Toss everything into the slow cooker and walk away—no constant stirring or babysitting required.
Deep, Complex Flavor: The homemade spice blend combines traditional Indian spices that come alive after hours of slow cooking.
Creamy, Comforting Sauce: The mix of Greek yogurt and cream gives you that classic tikka masala richness without being too heavy.
Perfect for Any Day: Whether it’s a weekday dinner or a relaxed weekend feast, it’s a crowd-pleaser every time.

The image shows a black cooker filled with a thick orange curry that has chunks of meat covered in it. The curry is smooth and creamy in texture, dotted with bright green cilantro leaves spread across the surface. A wooden spatula is resting inside the cooker, partly coated with the curry. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a crucial role in bringing that perfect balance of spice, creaminess, and robust flavor. The chicken thighs stay juicy after slow cooking, while the spice blend is key to achieving authentic depth—but don’t worry, I break it down so shopping is easier.

Flat lay of fresh raw chicken thighs cut into cubes, a small bright yellow onion whole and unpeeled, a small pile of fresh peeled ginger root, several whole garlic bulbs with papery skins intact, a small heap of ground spices including cumin, turmeric, coriander, and cinnamon arranged neatly, a simple white ceramic bowl filled with smooth red tomato puree, a small white bowl holding thick creamy Greek yogurt, another white bowl containing heavy cream, a tiny white bowl with fine tapioca starch powder, a small white bowl with dried fenugreek leaves, a few fresh cilantro sprigs with vibrant green leaves, and a small white bowl of bright red cayenne powder, all ingredients fresh and natural, perfectly arranged in balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Thighs: They’re tender and forgiving, which means they stay moist and flavorful even after hours on low heat.
Yellow Onion: Grated onion melts into the sauce, adding sweetness and body without chunky pieces.
Fresh Ginger: Adding a lively, spicy brightness that balances the creaminess.
Garlic: Essential for that savory depth.
Spice Blend: A custom mix of cumin, coriander, turmeric, and warm spices creates the signature tikka flavor.
Tomato Puree: For acidity and a rich base that melds all those spices together.
Greek Yogurt: Adds tang and creamy texture without curdling during slow cooking.
Heavy Cream: Swirled in at the end for lush creaminess.
Tapioca Starch: A great thickener that keeps the sauce silky without floury taste.
Dried Fenugreek: That subtle, slightly sweet herb that’s a game changer in authentic tikka masala.
Cayenne Pepper (Optional): Add if you like a bit of heat—you control the spice level here.
Cilantro: Fresh garnish that brightens the finished dish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts? You can tailor this recipe to your tastes or pantry. I often play around with the spice intensity or swap in coconut cream for a dairy-free version—there’s plenty of room for your own twist.

Variation: I once made this with boneless skinless chicken breasts when thighs weren’t available; cooking time was shorter, but thighs remain my favorite for juiciness and flavor absorption.
Spice Level: Feel free to increase Kashmiri chili powder or cayenne if you like it hotter—just add gradually to find your perfect heat.
Dairy-Free Swap: Use coconut yogurt and coconut cream instead of dairy to keep it creamy but suitable for lactose intolerance.

Step-by-Step: How I Make Slow Cooker Chicken Tikka Masala Recipe

Step 1: Mix Your Spice Blend

Start by whisking together all the ground spices for the blend—cumin, coriander, turmeric, cinnamon, and the rest—in a small bowl. Having this ready means the flavors infuse evenly and you won’t be scrambling mid-prep. I like to mix a bit extra and keep it handy for seasoning other dishes later.

Step 2: Layer Your Slow Cooker

Pop the cubed chicken thighs, grated onion, garlic, and ginger into your slow cooker. Sprinkle the spice blend evenly over the top and toss everything gently to coat. This way, each bite is packed with flavor. Then pour in the tomato puree and Greek yogurt. Give it a little stir but don’t over-mix—you want to keep some texture.

Step 3: Set it and Forget it

Cover and cook on low for about 4 to 5 hours. This slow simmer is where the magic happens—the chicken becomes fall-apart tender and soaks up every bit of spice and tang. Resist the urge to lift the lid too often; it lets the heat escape and slows cooking.

Step 4: Finish with Cream and Fenugreek

In a small cup, whisk heavy cream and tapioca starch together until smooth. Pour this mixture into the slow cooker along with the dried fenugreek leaves. Stir gently to combine. The starch thickens the sauce beautifully without lumps, while fenugreek adds that gentle earthy note that’s quintessential tikka masala.

Step 5: Season to Taste and Serve

Add cayenne pepper if you want more heat, then taste and adjust salt if needed. I always double-check seasoning here because slow cooking can mellow flavors a bit. Serve hot over basmati rice and sprinkle fresh cilantro on top. It feels like an instant celebration on your plate.

Top Tip

After making this recipe several times, I learned a few little tricks that make all the difference. These tips have saved me from underwhelming tikka masalas and helped me nail that authentic taste with minimal effort.

Use Thighs Not Breasts: They stay juicy during slow cooking and soak up the spices better—trust me on this one.
Don’t Skip the Fenugreek: It’s subtle but essential for that classic tikka flavor. I usually buy dried leaves online—they keep forever in an airtight jar.
Mix Cream and Tapioca Well: Whisk them thoroughly to avoid clumps and pour in slowly while stirring for a smooth, velvety sauce.
Season Last: Add salt and cayenne pepper after slow cooking to fine-tune the spice and saltiness because flavors develop during cooking.

How to Serve Slow Cooker Chicken Tikka Masala Recipe

Chicken Tikka Masala - Serving Suggestion

Garnishes

I always go classic with fresh cilantro—its brightness is a perfect counterpoint to the rich sauce. Sometimes I add a squeeze of fresh lemon for an extra pop of acidity, especially if the dish feels too heavy. If you like crunch, toasted sliced almonds make a lovely unexpected texture.

Side Dishes

Basmati rice is my go-to because it’s light and fragrant, making it perfect for soaking up this luscious sauce. I also love pairing it with warm naan or garlic roti for sopping. For veggies, a simple cucumber raita or sautéed spinach complements the spices nicely.

Creative Ways to Present

For special dinners, I’ve served the tikka masala in mini cast iron skillets, garnished with microgreens and edible flowers. It looks impressive and keeps the dish hot. You could also turn it into a main dish for a buffet by serving in small bowls alongside rice and toppings for a fun DIY experience.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers to airtight containers once cooled and store them in the fridge. The flavors actually deepen overnight, making it even better the next day. Leftovers last well for about 3-4 days.

Freezing

This tikka masala freezes beautifully—just portion into freezer-safe containers or bags, flatten for space-saving, and freeze for up to three months. When thawing, do it overnight in the fridge to keep the texture tender.

Reheating

I reheat leftovers gently on the stovetop over low heat, stirring occasionally. If the sauce seems too thick, a splash of water or cream helps loosen it while maintaining that glorious creaminess. Microwave works fine too—just cover it to avoid drying out.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

You can, but chicken thighs stay juicier and more tender in slow cooking. Breasts can become dry if overcooked, so reduce cooking time if using breasts and check for doneness sooner.

Do I have to make the spice blend from scratch?

While premade tikka masala spice mixes are available, making your own blend lets you control the flavors and freshness. It’s simple to mix and you can adjust the heat level to your liking.

Can I make this recipe in a regular pot on the stove?

Absolutely! You can cook it on low heat in a heavy pot or Dutch oven for about 45 minutes to an hour, stirring occasionally. Just watch the heat to prevent burning and cook until the chicken is tender.

What’s the best way to thicken the sauce?

In this recipe, tapioca starch is used as a thickener because it gives a smooth, shiny finish without cloudiness or floury taste. You can also use cornstarch similarly, or simmer uncovered to reduce the sauce.

Final Thoughts

This Slow Cooker Chicken Tikka Masala Recipe has become my go-to when I want something luxurious but low effort. It’s the kind of meal that feels like a warm hug after a busy day and makes the whole house smell amazing. I hope you enjoy making it as much as I do, and that it brings as much comfort and joy to your table as it has to mine.