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.
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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.
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.
- 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.
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
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:
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.
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.
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.
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.
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Slow Cooker Chicken Tikka Masala Recipe
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Low Fat
Description
A rich and flavorful Slow Cooker Chicken Tikka Masala featuring tender chicken thighs simmered in a creamy, spiced tomato sauce made with a blend of traditional Indian spices, Greek yogurt, and heavy cream. Perfect for an easy and comforting meal.
Ingredients
Chicken and Marinade
- 3 lbs chicken thighs, trimmed of excess fat, cut into 1 ¼-inch cubes
- 1 small yellow onion, grated (scant ½ cup)
- 1 tablespoon peeled and finely grated ginger
- 1 tablespoon minced garlic
- 2 cups canned tomato puree
- ½ cup low fat plain Greek yogurt
- ⅔ cup heavy cream
- 4 teaspoon tapioca starch
- 1 tablespoon dried fenugreek
- Cayenne pepper, to taste (optional)
- Cilantro, for serving
Spice Blend
- 1 tablespoon ground cumin
- 1 tablespoon mild kashmiri chili powder
- 2 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon sugar
- 1 teaspoon salt
- ¾ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Prepare Spice Blend: In a small mixing bowl, whisk together all the spices listed under "Spice Blend" until well combined. Set aside.
- Combine Chicken and Aromatics: Place the cubed chicken thighs, grated onion, minced garlic, and grated ginger into a 6 or 7 quart slow cooker. Sprinkle the prepared spice blend evenly over the ingredients and toss gently to coat the chicken and aromatics evenly with the spices.
- Add Tomato and Yogurt: Pour in the tomato puree and low fat plain Greek yogurt. Toss everything together carefully to combine all the ingredients well.
- Slow Cook the Chicken: Cover the slow cooker with its lid and cook on low heat for 5 hours until the chicken is fully cooked and tender.
- Prepare Cream Mixture: In a liquid measuring cup, whisk together the heavy cream and tapioca starch until smooth. Pour this mixture into the slow cooker along with the dried fenugreek. Gently stir to combine and allow the sauce to thicken slightly.
- Season Final Dish: Add cayenne pepper to taste if you prefer additional spicy heat. Taste the sauce and add extra salt if needed to suit your preference.
- Serve: Serve the Chicken Tikka Masala hot, garnished with fresh cilantro. It pairs beautifully with basmati rice for a complete meal.
Notes
- Using chicken thighs ensures tenderness and richness; white meat cuts would dry out more easily.
- Dried fenugreek adds authentic flavor but can be omitted if unavailable or substituted with fresh fenugreek leaves if accessible.
- Adjust the Kashmiri chili powder and cayenne pepper to control the heat level.
- Tapioca starch thickens the sauce without altering the flavor; cornstarch can be used as a substitute.
- Grating the onion instead of chopping allows it to melt into the sauce, enriching the flavor and texture.
- This recipe can be doubled in a larger slow cooker for more servings.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
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