This Slow Cooker Tikka Masala delivers the warm, spiced aroma of a curry that’s been gently bubbling for hours. It’s a truly hands-off, deeply flavorful dish that feels like a hug in a bowl. The slow cooker does all the work, transforming simple chicken and pantry spices into something incredibly tender and complex.
Craving a delicious Slow Cooker Tikka Masala? You've come to the right spot! From Crockpot Recipes favorites to amazing Chicken recipes, there's something here for everyone.
Why You’ll Love This Slow Cooker Tikka Masala
- Hands-off magic: The slow cooker does all the work while you relax.
- Deep flavor development: Spices meld and deepen for a complex, aromatic sauce.
- Wonderfully adaptable: Easily swap chicken for chickpeas, tofu, or cauliflower.
- Perfect texture: Chicken becomes unbelievably tender and shreddably soft.
Ingredients & Tools
- 1.5 kg boneless, skinless chicken thighs
- 2 large yellow onions, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 400 g canned crushed tomatoes
- 250 ml heavy cream (or full-fat coconut milk for a dairy-free version)
- 150 g plain yogurt (for marinating)
- 2 tbsp tomato paste
- 2 tbsp garam masala
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp paprika (smoked paprika is lovely for depth)
- 1/2 tsp cayenne pepper (adjust to your heat preference)
- 2 tbsp vegetable oil
- 1 tbsp brown sugar
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, for garnish
Tools: A 5-6 quart slow cooker, a large skillet, and a small bowl for mixing spices.
Notes: Don’t be intimidated by the spice list—this is where the magic happens! Using a good garam masala is key, as it’s the heart of the flavor profile. And honestly, using chicken thighs instead of breasts is a game-changer here; they stay incredibly juicy and tender through the long cooking process.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 42 g |
| Fat: | 32 g |
| Carbs: | 15 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 4 hours (on High) or 6-8 hours (on Low) | Total Time: 4 hours 20 minutes (plus optional marinating time)
Before You Start: Tips & Ingredient Notes
- Chicken thighs are non-negotiable. I know breast is popular, but trust me on this. Thighs have more fat, which means they won’t dry out during the long, slow cook. The result is shreddably tender, flavorful meat that makes the entire dish.
- Bloom your spices. This is the single biggest flavor tip I can give you. Taking one minute to cook the spice blend in a bit of hot oil before adding it to the slow cooker wakes up their essential oils and gives you a much deeper, more authentic taste.
- Don’t skip the yogurt marinade. Even a quick 30-minute marinade in yogurt makes a noticeable difference. The yogurt’s acidity helps tenderize the chicken further and adds a subtle tang that balances the rich sauce beautifully.
- Fresh ginger and garlic are worth it. The jarred stuff just doesn’t pack the same pungent, aromatic punch. Grating your own ginger and mincing fresh garlic will make your kitchen smell amazing and add a layer of freshness you’ll really appreciate.
How to Make Slow Cooker Tikka Masala
Step 1: Marinate the Chicken (Optional but Recommended). In a large bowl, combine the chicken thighs with the yogurt, 1 tablespoon of the garam masala, and a big pinch of salt and pepper. Toss everything together until the chicken is evenly coated. Let it sit for at least 30 minutes at room temperature, or up to 4 hours covered in the fridge. You’ll notice the yogurt mixture clinging to the chicken, which is exactly what you want.
Step 2: Sauté the Aromatics. Heat the vegetable oil in a large skillet over medium heat. Add the diced onions and cook for about 8-10 minutes, until they’ve softened and started to turn a light golden brown. Stir in the minced garlic and grated ginger and cook for just one more minute until wonderfully fragrant—be careful not to burn the garlic!
Step 3: Bloom the Spices. Push the onion mixture to the side of the skillet. Add the tomato paste, the remaining garam masala, cumin, coriander, turmeric, paprika, and cayenne to the empty space in the pan. Cook the spices and tomato paste for 60 seconds, stirring constantly. You’ll see them darken slightly and smell incredibly toasty and aromatic. This is the flavor foundation of your entire dish.
Step 4: Combine in the Slow Cooker. Scrape the entire contents of the skillet—onions and bloomed spices—into the bowl of your slow cooker. Add the marinated chicken thighs (including any yogurt clinging to them), the crushed tomatoes, and brown sugar. Give everything a very gentle stir to combine, trying to submerge the chicken in the sauce as much as possible.
Step 5: The Slow Cook. Cover and cook on HIGH for 3.5 to 4 hours or on LOW for 6 to 8 hours. The chicken is done when it’s fall-apart tender and easily shreds with a fork. The sauce will have thickened slightly and darkened in color, and your kitchen will smell absolutely incredible.
Step 6: Finish the Sauce. Once the chicken is cooked, stir in the heavy cream. For a thicker sauce, you can take a ladle of the hot sauce and mix it with a tablespoon of cornstarch to make a slurry, then stir that back into the slow cooker and let it cook for another 15 minutes. Finally, taste and adjust the seasoning with more salt, pepper, or a squeeze of lime juice if it needs a little brightness.
Step 7: Serve and Garnish. Serve your glorious Tikka Masala hot over a bed of fluffy basmati rice or with warm naan bread. Garnish generously with fresh, chopped cilantro. The pop of green color and fresh flavor is the perfect finishing touch to this rich, comforting dish.
Storage & Freshness Guide
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Freeze for up to 3 months; thaw overnight in fridge before reheating.
- Reviving: Reheat gently on stove, stirring in a splash of cream or water if needed.
Serving Suggestions
Complementary Dishes
- Basmati Rice — The long, fluffy grains are the perfect neutral canvas to soak up all that delicious, creamy sauce. A little saffron or a few cardamom pods cooked with the rice elevates it beautifully.
- Garlic Naan — Honestly, is there anything better than tearing off a piece of warm, chewy, garlicky naan to scoop up every last bit of sauce from your bowl? It’s a non-negotiable side in my house.
- Simple Cucumber Salad — A quick mix of sliced cucumbers, red onion, and a tangy lemon-dill yogurt dressing provides a cool, crisp contrast that cuts through the richness of the curry.
Drinks
- A Crisp Indian Lager — The light, effervescent quality of a beer like Kingfisher is fantastic for cleansing the palate between bites of the spiced, creamy curry.
- Mango Lassi — This creamy, sweet, and tangy yogurt-based drink is a classic pairing for a reason. It’s like a smooth, drinkable dessert that soothes the palate from any spice heat.
Something Sweet
- Gulab Jamun — These warm, syrup-soaked milk solids balls are decadent, fragrant, and the ultimate traditional Indian dessert to follow a rich meal like this.
- Kulfi — A dense, cardamom-scented Indian ice cream that’s less icy than its Western counterparts. Its cool, creamy texture is a dream after the warm spices of the masala.
Top Mistakes to Avoid
- Mistake: Adding the cream at the beginning. If you add the dairy too early, the long cooking can cause it to curdle or separate, giving your sauce a grainy texture. Stirring it in at the very end keeps it silky and smooth.
- Mistake: Using old, dull spices. Ground spices lose their potency over time. If your jars have been sitting in the cupboard for over a year, they won’t provide the vibrant flavor punch this dish needs. It’s worth buying new ones.
- Mistake: Overcrowding the skillet when browning. If you choose to sear your chicken first, give it space! Crowding the pan steams the chicken instead of giving it a nice, flavorful sear. I’ve messed this up before too, and it makes a difference.
- Mistake: Skipping the taste test at the end. Slow cooking can mute seasonings. Always, always taste your sauce right before serving and adjust with more salt, a pinch of sugar, or a squeeze of lemon juice to make all the flavors pop.
Expert Tips
- Tip: Sear the chicken for extra flavor. For a deeper, more complex taste, pat your marinated chicken thighs dry and sear them in your hot skillet for 2-3 minutes per side until golden brown before adding them to the slow cooker. That fond (the browned bits) in the pan is pure flavor gold.
- Tip: Use ghee for sautéing. If you have it, using ghee (clarified butter) instead of vegetable oil to cook your onions and spices will add a wonderfully rich, nutty undertone that is just fantastic in this context.
- Tip: Add a splash of acid at the end. A tablespoon of fresh lemon juice or a dash of amchoor (dried mango powder) stirred in right before serving can brighten the entire dish and balance the creaminess perfectly. It’s a little trick that makes a big difference.
- Tip: Make it a day ahead. Curries almost always taste better the next day after the flavors have had more time to meld. You can make this completely, let it cool, and reheat it gently on the stove the next day for an even more incredible meal.
FAQs
Can I make this with chicken breasts instead?
You can, but you’ll need to adjust the timing significantly to prevent them from drying out. Use breasts and cook on LOW for only 3-4 hours, just until cooked through. I still highly recommend thighs for their foolproof, juicy result, but if you must use breast, be vigilant and check early.
My sauce is too thin. How can I thicken it?
No worries, this is an easy fix! The best method is to make a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this into the hot curry, switch the slow cooker to HIGH, and let it cook uncovered for 15-20 minutes. The sauce will thicken up nicely.
Can I make this vegetarian?
Absolutely! Chickpeas and paneer are fantastic substitutes. For chickpeas, use two cans (drained and rinsed) and add them at the beginning. For paneer, add the cubes in the last 30 minutes of cooking so they heat through without breaking down. The cooking times for the sauce remain the same.
How long will leftovers keep?
Stored in an airtight container in the refrigerator, your Tikka Masala will keep beautifully for 3-4 days. The flavors continue to develop, making the leftovers something to look forward to. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating.
Is this recipe spicy?
As written, it has a very mild warmth. The cayenne provides a background glow rather than intense heat. If you’re sensitive to spice, you can reduce the cayenne to 1/4 teaspoon or omit it entirely. If you love heat, feel free to double it or add a finely chopped fresh chili pepper when you cook the onions.
Slow Cooker Tikka Masala
Make the easiest, most flavorful Slow Cooker Tikka Masala with this hands-off recipe. Tender chicken in a creamy, aromatic sauce. Get the recipe and cook it tonight!
Ingredients
For the Ingredients
-
1.5 kg boneless, skinless chicken thighs
-
2 large yellow onions (finely diced)
-
4 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
400 g canned crushed tomatoes
-
250 ml heavy cream (or full-fat coconut milk for a dairy-free version)
-
150 g plain yogurt (for marinating)
-
2 tbsp tomato paste
-
2 tbsp garam masala
-
1 tbsp ground cumin
-
1 tsp ground coriander
-
1 tsp turmeric
-
1 tsp paprika (smoked paprika is lovely for depth)
-
0.5 tsp cayenne pepper (adjust to your heat preference)
-
2 tbsp vegetable oil
-
1 tbsp brown sugar
-
Salt and freshly ground black pepper (to taste)
-
Fresh cilantro (for garnish)
Instructions
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In a large bowl, combine the chicken thighs with the yogurt, 1 tablespoon of the garam masala, and a big pinch of salt and pepper. Toss everything together until the chicken is evenly coated. Let it sit for at least 30 minutes at room temperature, or up to 4 hours covered in the fridge. You’ll notice the yogurt mixture clinging to the chicken, which is exactly what you want.01
-
Heat the vegetable oil in a large skillet over medium heat. Add the diced onions and cook for about 8-10 minutes, until they’ve softened and started to turn a light golden brown. Stir in the minced garlic and grated ginger and cook for just one more minute until wonderfully fragrant—be careful not to burn the garlic!02
-
Push the onion mixture to the side of the skillet. Add the tomato paste, the remaining garam masala, cumin, coriander, turmeric, paprika, and cayenne to the empty space in the pan. Cook the spices and tomato paste for 60 seconds, stirring constantly. You’ll see them darken slightly and smell incredibly toasty and aromatic. This is the flavor foundation of your entire dish.03
-
Scrape the entire contents of the skillet—onions and bloomed spices—into the bowl of your slow cooker. Add the marinated chicken thighs (including any yogurt clinging to them), the crushed tomatoes, and brown sugar. Give everything a very gentle stir to combine, trying to submerge the chicken in the sauce as much as possible.04
-
Cover and cook on HIGH for 3.5 to 4 hours or on LOW for 6 to 8 hours. The chicken is done when it’s fall-apart tender and easily shreds with a fork. The sauce will have thickened slightly and darkened in color, and your kitchen will smell absolutely incredible.05
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Once the chicken is cooked, stir in the heavy cream. For a thicker sauce, you can take a ladle of the hot sauce and mix it with a tablespoon of cornstarch to make a slurry, then stir that back into the slow cooker and let it cook for another 15 minutes. Finally, taste and adjust the seasoning with more salt, pepper, or a squeeze of lime juice if it needs a little brightness.06
-
Serve your glorious Tikka Masala hot over a bed of fluffy basmati rice or with warm naan bread. Garnish generously with fresh, chopped cilantro. The pop of green color and fresh flavor is the perfect finishing touch to this rich, comforting dish.07
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