If you have a taste for rich, creamy, and deeply flavorful dishes, this Slow Cooker Chicken Tikka Masala Recipe is going to become your new go-to comfort meal. Imagine tender chicken perfectly simmered in a blend of spices, tomatoes, and creamy coconut milk, all developed slowly to create that signature melt-in-your-mouth texture and bold taste. It’s effortlessly made in the slow cooker, letting the magic happen while you go about your day, and the result is a feast that’s bursting with authentic Indian-inspired flavors that will make your whole kitchen smell irresistible.
Ingredients You’ll Need
Getting started is a breeze with these simple yet essential ingredients. Each one contributes to the perfect balance of flavors, textures, and colors in this dish, turning everyday pantry staples into something truly special.
- Olive oil: Used to gently sauté onions and spices, unlocking their deep aromas for the base of the sauce.
- Chopped onion: Adds a subtle sweetness and body to the curry sauce, mellowing the spices.
- Fresh ginger root or ginger paste: Gives the dish a fresh, zesty kick that cuts through the richness.
- Minced garlic: Essential for that warm, savory depth in every bite.
- Fire-roasted diced tomatoes: Bring a smoky tang and vibrant color to the sauce.
- Tomato sauce: Enhances the saucy texture and balances acidity.
- Garam masala: The heart of this recipe’s flavor, filled with aromatic spices like cardamom, cinnamon, and cloves.
- Curry powder: Adds warmth and characteristic Indian curry notes.
- Cumin: Brings earthiness and a gentle nuttiness complementing the other spices.
- Paprika: Offers a subtle sweetness and beautiful red color.
- Salt: Essential for seasoning and enhancing all the other flavors.
- Red pepper flakes: Adjustable for your preferred level of heat and a lively zing.
- Boneless skinless chicken breasts or thighs: The star protein, tenderized perfectly in the slow cooker.
- Unsweetened coconut milk: Brings creaminess and a mild tropical sweetness, balancing the spices.
- Cornstarch: Used to thicken the sauce into a luscious consistency.
- Cooked basmati or Jasmine rice: The ideal vehicle for soaking up that flavorful sauce.
- Chopped fresh cilantro: Adds freshness and a pop of green for garnish.
- Plain Greek yogurt: Optional but perfect to cool the heat and add creaminess on top.
How to Make Slow Cooker Chicken Tikka Masala Recipe
Step 1: Build the Flavor Base
Start by heating olive oil in a large nonstick skillet on medium-high heat. Toss in the chopped onions, fresh ginger, and garlic, cooking until they soften and become fragrant. This step is crucial because gently cooking these aromatics releases their sweetness and allows their flavors to meld seamlessly. Next, stir in the fire-roasted diced tomatoes and tomato sauce. Now comes the exciting part — add your garam masala, curry powder, cumin, paprika, salt, and red pepper flakes. Bring it all to a gentle boil, then lower the heat to let these flavors develop as you prepare the chicken.
Step 2: Layering the Slow Cooker
Cut your chicken into bite-sized chunks—this ensures the meat cooks evenly and absorbs maximum flavor. Place the chicken pieces into your slow cooker and pour the simmered tomato and spice mixture right over them. Cover and let the slow cooker work its magic on LOW for 5 to 6 hours. This slow, patient cooking breaks down the chicken fibers and spices, creating that warm, tender, and deeply infused result you’re craving.
Step 3: Finish with Coconut Milk and Thickener
After the chicken has cooked thoroughly, it’s time to add the creamy element. Shake the can of coconut milk well and measure out ¼ cup, stirring in 2 tablespoons of cornstarch until fully dissolved — this is your thickening slurry. Pour the remaining coconut milk into the slow cooker and stir it into the chicken and spice sauce. Then add the slurry and mix everything well. Leaving the slow cooker uncovered, cook for another 5 to 10 minutes to allow the sauce to thicken and become silky smooth.
Step 4: Garnish and Serve
Now that your Slow Cooker Chicken Tikka Masala Recipe is perfectly cooked and thickened, it’s ready for plating. Garnish with freshly chopped cilantro for brightness and freshness, and add a dollop of creamy Greek yogurt if you like a cooling contrast. Serve over a bed of fluffy basmati or Jasmine rice to soak up every last flavorful drop of that delicious sauce.
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Garnishes
Fresh cilantro is the classic choice here — it adds a pop of color and an herbaceous note that cuts through the richness beautifully. A spoonful of plain Greek yogurt not only looks lovely but also adds a luxurious creaminess while tempering the heat from the spices. Some people like to sprinkle a few extra red pepper flakes for those who love an extra kick.
Side Dishes
This dish shines best with simple sides that complement its boldness. Fragrant basmati or Jasmine rice is a no-brainer, helping to soak up the luscious sauce. You could also serve warm naan bread for dipping, or a crisp cucumber salad on the side for a refreshing crunch. Roasted or steamed vegetables like cauliflower, green beans, or peas pair wonderfully, adding texture and nutrition without competing with the main dish.
Creative Ways to Present
For a more festive presentation, serve your Slow Cooker Chicken Tikka Masala Recipe family-style in a beautiful ceramic dish with a bowl of rice on the side. You could also spoon it into warm pita pockets with thinly sliced red onion and fresh herbs for a fun twist. Or go full on traditional and serve with a small dish of mango chutney to add a sweet and tangy contrast. Leftovers can be transformed into wraps or served over roasted sweet potatoes for an unexpected but tasty variation.
Make Ahead and Storage
Storing Leftovers
Any extra Slow Cooker Chicken Tikka Masala Recipe can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often deepen and intensify after resting overnight, making leftovers even tastier. Just be sure to cool it completely before refrigerating to preserve freshness.
Freezing
If you want to keep this delicious meal longer, it freezes wonderfully. Portion it into freezer-safe containers or heavy-duty zip-top bags, leaving some space for expansion, and freeze for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight.
Reheating
For the best texture and flavor retention, reheat your leftover Slow Cooker Chicken Tikka Masala Recipe gently on the stovetop over medium heat, stirring occasionally until warmed through. If it looks too thick, add a splash of water or coconut milk to loosen it up. You can also microwave individual servings but cover the dish and stir halfway through to prevent drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually more forgiving in slow cooker recipes because they stay moist and tender. You can use all thighs, all breasts, or a mix based on your preference.
How spicy is this Slow Cooker Chicken Tikka Masala Recipe?
The heat level is very customizable. The red pepper flakes give it a nice kick, but you can adjust the amount or omit them entirely for a milder dish. The yogurt garnish also helps balance any extra heat.
Is coconut milk traditional in chicken tikka masala?
Traditional recipes often use cream or yogurt, but coconut milk adds a lovely richness and subtle tropical sweetness that’s especially nice in the slow cooker version, making the sauce incredibly silky.
Can I make this recipe in advance for a party?
Definitely! One of the best things about this Slow Cooker Chicken Tikka Masala Recipe is how well it holds up. You can make it a day ahead and reheat it gently, which often improves the flavor and frees you up to focus on guests.
What can I do if my sauce is too thin?
If your sauce is running a bit watery, mix a small amount of cornstarch with cold water and stir it into the sauce, letting it cook a few minutes to thicken. Alternatively, let it simmer uncovered to reduce.
Final Thoughts
There’s something truly magical about the way this Slow Cooker Chicken Tikka Masala Recipe takes simple ingredients and transforms them into a restaurant-worthy experience with minimal effort. Whether you’re feeding a crowd or just craving a hearty weeknight supper, it’s reassuringly flavorful, creamy, and absolutely satisfying. So go ahead, give it a try, and let those irresistible aromas and comforting spices warm your heart and home.
Print
Slow Cooker Chicken Tikka Masala Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 10 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
This Slow Cooker Chicken Tikka Masala is a flavorful and comforting Indian-inspired dish made with tender chicken simmered in a rich, spiced tomato and coconut milk sauce. Perfect for an easy weeknight meal, it involves sautéing aromatic spices and aromatics before slow cooking the chicken to perfection, resulting in a creamy, deeply seasoned curry served over fragrant basmati or Jasmine rice.
Ingredients
Main Ingredients
- 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)
- 2 ¾ to 3 pounds boneless skinless chicken breasts or thighs (or combination)
- 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)
Instructions
- Prepare the tomato sauce base: Heat olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion, grated ginger, and minced garlic. Cook, stirring occasionally, until softened, about 3-5 minutes. Stir in fire-roasted diced tomatoes with juice and tomato sauce. Add garam masala, curry powder, cumin, paprika, salt, and red pepper flakes to taste. Bring the mixture to a boil, then reduce heat to low and simmer gently while preparing the chicken.
- Cook the chicken in slow cooker: Cut chicken breasts or thighs into bite-sized chunks. Place the chicken into a 6-quart slow cooker. Pour the prepared tomato mixture over the chicken, ensuring even coverage. Cover the slow cooker and cook on low for 5 to 6 hours, or until the chicken is tender and fully cooked.
- Thicken the sauce: Shake the can of coconut milk well. Measure out ¼ cup and combine it with the 2 tablespoons of cornstarch in a small bowl, stirring until completely dissolved to form a slurry. Stir the remaining coconut milk from the can into the slow cooker. Then add the cornstarch slurry to the slow cooker, stirring well to combine. Continue cooking uncovered for another 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 freshly chopped cilantro and a dollop of plain Greek yogurt, if desired, for added creaminess and flavor balance.
Notes
- You can adjust the red pepper flakes to your preferred spice level, adding more for extra heat or less for a milder curry.
- Using boneless skinless chicken thighs instead of breasts will result in a juicier, more flavorful dish.
- If you prefer, substitute coconut milk with heavy cream for a richer sauce, keeping in mind this will change the dairy content.
- This dish can be made a day ahead; flavors improve after resting overnight in the refrigerator.
- Serve with naan bread for a more traditional accompaniment.
