The best, easy slow cooker chicken tikka masala recipe, homemade simple ingredients. Full of tender chicken breast cubes in a creamy tomato based sauce that is packed with garam masala, turmeric and many other warm Indian spices.
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This recipe is an easy comfort-food favorite that lets the slow cooker do most of the work like simmering that tender chicken in a rich, flavorful sauce. It's one of those easy meals that makes the whole kitchen smell amazing and has everyone looking forward to what's for dinner. I think my Slow Cooker Coconut Curry Chicken or Slow Cooker Almond Chicken (Chinese) also have that affect. But I personally love Slow Cooker Spicy Curry (With Chicken) with a little more kick.
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Key ingredients
- Spices- Including salt, pepper, garam masala, Kashmiri red chili powder, turmeric, ginger, garlic and paprika.
- Herbs- I used fenugreek leaves and cilantro for color, flavor, and texture.
- Onions- You will want to use red onions in this recipe for the best flavor.
- Oil- Any neutral tasting option will work for this dish.
- Lemon juice- Adds some brightness to the overall flavor.
- Tomato- Both tomato puree and tomato paste are used.
- Dairy- Both yogurt and heavy cream add creaminess.
- Chicken- Use the boneless breast cut into cubes.
- Serrano pepper- This is totally optional but adds a nice bit of spice.
Variations
- Instead of heavy cream- You can use coconut cream or cashew milk but that affects the overall flavor drastically.
- For a quicker meal- Make the masala base and then toss in some leftover Slow Cooker Shredded Chicken or some chopped up Slow Cooker Tandoori Chicken.
- Add vegetables- Such as broccoli, cauliflower, peppers, or zucchini.
- Make it spicy- Add more peppers or even a Thai green chili. You can also add in some sriracha sauce, cayenne pepper, or some fresh chilies.
- Make it sweet- Take out the pepper and add in some brown sugar.
- Use beef instead of chicken- But that will require a longer cooking time.
- Vegetarian option- Omit the chicken and replace it with lots of different vegetables. You can also use tofu, chickpeas, or paneer.
- Mango option- Add in some mango puree to the sauce, then top with a few slices of fresh mango for a sweet twist.
How to make easy slow cooker chicken tikka masala recipe from scratch?
- Saute ingredients- This includes onion, garlic, ginger, serrano pepper.
- Add spices- And mix until combined.
- Transfer to slow cooker- And add in tomato puree, paste, yogurt, lemon juice, and chicken.
- Mix to combine- Then cover and cook.
- Add final ingredients- This includes fenugreek leaves, heavy cream, and cilantro.
- Cook uncovered- Until curry is reduced.
What to serve with this Indian curry?
This is most traditionally served over rice, but you can also try these sides too:
- Breads- You can pair it with various types of naan.
- Rice- Such as basmati rice that soaks up all that delicious flavor.
- Mac and cheese- Try my Slow Cooker Mac and Cheese as a base.
- Dumplings- Instead of the usual rice, you can serve this over some of your favorite steamed dumplings.
- Salads and veggies- Such as pickled vegetables, green salads or coleslaw.
Tips and techniques
- Don’t replace fresh ginger or garlic with powders- Because they do not have the same potency.
- Freshly squeezed lemon juice is ideal- Because it has the best flavor.
- Try additional heavy cream- For a more saucy recipe. Or do less if you like it thick.
- Use other cuts of chicken- Including chicken thighs, legs or drumsticks like I did in this Slow Cooker BBQ Chicken or chicken wings, like in this Slow Cooker Garlic Parmesan Wings.
- Marinate chicken beforehand- For super juicy, tender pieces.
- Toast the spices first- To bring out the flavors more.
- Grill or sear chicken- Before adding for extra flavor and texture.
- Add some butter- To the sauce for a nicer, smoother dish.
Recipe FAQs
Yes. Some people swear by the extra flavor that chicken wings bring to this dish. You can also use thighs or legs or drumsticks.
Make a cornstarch slurry mixing some water and cornstarch together and slowly adding it to the sauce. Let it simmer until it thickens up. If it gets too thick just add some more cream until it reaches your desired consistency.
They are similar, but I wouldn't say they are the same. This recipe uses a creamy tomato based sauce. Curry has different spices and is really just a broad food umbrella of many different dishes. Tikka masala can be curry but not every chicken curry can be Tikka masala.
Storage
- Refrigerate- Place in a sealed container in the fridge for up to 3 days.
- Freeze- This is not recommended because of addition of heavy cream which does not thaw well and tends to separate.
- Reheat- In the microwave or on the stovetop with a splash of water, if necessary.
- Make ahead- This can easily be made 1 day in advance. Then seal it, keep it in the fridge, and warm to serve.
More crockpot chicken dinner recipes
- Slow Cooker Chicken Drumsticks (Asian)
- Slow Cooker Paprika Chicken (Paprikash)
- Slow Cooker Chicken and Rice Soup
- Slow Cooker Chicken Noodle Soup
- Slow Cooker Garlic Parmesan Wings
Recipe
Best Easy Slow Cooker Chicken Tikka Masala
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Ingredients
- 2 tablespoon Oil Any neutral tasting oil or you can use ghee
- 1.25 cups Onions Finely chopped
- 3 cloves Garlic Finely minced
- 1 tablespoon Ginger Freshly grated
- 1 Green serrano pepper Optional. Small size. Cut in half. It's added to add more spice to this dish. You can also use a Thai green chili pepper or omit completely.
- 1 tablespoon Kashmiri red chili powder
- ½ teaspoon Turmeric powder
- 1.5 teaspoon Garam masala
- ½ teaspoon Paprika
- Salt To taste
- Black pepper To taste
- 1.25 cups Tomato puree
- ¼ cup Greek yogurt
- 1 tablespoon Lemon juice Freshly squeezed is best
- 2 tablespoon Tomato paste
- 2 pounds Chicken breast Boneless, Cut into small cubes
- ½ cup Heavy cream Can use more or less depending on your preference
- 1 tablespoon Dried fenugreek leaves Crushed roughly
- 3 tablespoon Cilantro Fresh, Finely chopped, For garnish
Instructions
- Heat oil in a large nonstick pan over medium-high heat.
- Add onion, garlic, ginger, serrano pepper (optional) and saute until golden brown and onions are partially softened.
- Add Kashmiri red chili powder, turmeric powder, garam masala, paprika, salt, pepper and mix until aromatic. This takes about 30-40 seconds.
- Transfer this curry base mixture into a crockpot (6 quart or larger).
- Add tomato puree, Greek yogurt, lemon juice, tomato paste and mix until combined.
- Add chicken and mix until fully coated.
- Cover and cook on High for 4 hours or until chicken is tender and cooked through.
- Remove lid and mix in crushed fenugreek leaves.
- Stir in heavy cream.
- Garnish with cilantro.
- Let it cook uncovered for 15-20 minutes on High until the curry thickens a bit.
- Serve with basmati rice or naan and enjoy.
Notes
- Instead of heavy cream, you can use cashew cream or even coconut milk or cream but that would affect the flavor considerably.
- Don't use cornstarch to thicken this curry because it will add an odd chalky flavor.
- To thicken the curry further, you can continue to cook without lid until excess liquid is reduced at the end.
- Adjust the amount of spices based on your preference.
- You need to use both, tomato paste and tomato puree, for the best flavor and appearance.
- This dish is typically made with boneless chicken breast cubes but you can use boneless chicken thighs too.
- Read additional tips and variations above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days and can be reheated in the microwave.
Nutrition
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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