Tender chicken simmered low and slow in a rich, spiced tomato sauce until it’s fall-apart tender, this Slow Cooker Chicken Tikka Masala is the kind of curry that makes your whole kitchen smell incredible before you even take a bite.
You’ll love this recipe because it turns a beloved restaurant favorite into an easy, mostly hands-off dinner. The sauce becomes rich and velvety as it cooks, and finishing it off with heavy cream gives it that classic, comforting tikka masala texture. It’s a wonderful make-ahead meal too, since the flavors only get better as they sit. Serve it over fluffy basmati rice or with warm naan for the ultimate cozy dinner.
Helpful Tips
- Don’t skip the marinating step: Even a short marinate helps the yogurt and spices tenderize the chicken and infuse it with flavor before it hits the slow cooker.
- Stir in the cream at the end: Adding the heavy cream and tomato paste after the chicken is done cooking keeps the sauce rich and smooth instead of curdled.
- Adjust the spice to your taste: The chili powder brings gentle heat, so feel free to scale it up or down depending on how spicy you like your curry.
You Might Also Like
- Slow Cooker Teriyaki Chicken
- 65 Chicken Recipes So Good You’ll Never Get Bored
- Homemade Potato Samosas
Slow Cooker Chicken Tikka Masala
Ingredients
- 2 pounds chicken breasts skinless boneless, cubed
- 2 1/2 teaspoons salt
- 1 tablespoon lemon juice
- 3 tablespoons plain yogurt
- 1 tablespoon red chili powder
- 1/2 teaspoon ground turmeric
- 1 1/2 teaspoon garam masala
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 2 tablespoons oil
- 2 medium yellow onions finely diced
- 1 1/2 cups tomato puree
- 1/2 to 3/4 cup heavy cream
- 1 to 2 tablespoons tomato paste
- 1/2 cup cilantro chopped
- Steamed basmati rice and/or naan for serving
Instructions
- In a large bowl, combine the chicken, salt, lemon juice, yogurt, chili powder, turmeric, garam masala, ginger, and garlic. Mix well and set aside to marinate.
- In a pan over medium heat, pour in the oil. Once hot, add the onions. Cook for 5 minutes, stirring frequently, until soft and translucent. Add the tomato puree to the pan and stir together.
- Spread this mixture into the bottom of the slow cooker, place the chicken on top.
- Cover and cook on high for 4 hours.
- Add heavy cream and tomato paste to the slow cooker and mix well. Garnish with cilantro and serve over basmati rice and/or with naan.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.