Slow Cooker Tikka Masala – Use your slow cooker to make a flavorful, comforting Indian Chicken Tikka Masala. Easy and great for any night of the week.
Indian food might be my idea of the perfect comfort food. There is just something about all the spices and the creamy sauce that I love. There are more than one kind of curry too. Thai Green Curry Chicken has more Thai spices than Indian, but I love them both!
This slow cook chicken tikka masala came from our love of Indian curry. Whenever we go out for Indian food, my husband always orders the tikka masala. And I always steel a few bites. It is one I have tried to make at home over and over again. This Chicken Tikka Masala took me many attempts, but it is a great classic version.
I asked on my Facebook page the other day if you guys loved your slow cooker and wanted to see more recipes for it. It was a resounding yes! So I jotted down a few ideas, and am starting to work on it. This Crockpot Tikka Masala is the first one I did. I usually think of the crock pot for something like Potato Soup or a big cut of mat you want to get tender. This is a great way to mix things up.
Slow Cooker Pork Chops are another one that are a must try. The veggies cook with the pork and you have a full meal. Or go for Slow Cooker Honey Sesame Chicken for another Asian style recipe. You really can make so many different things in the crock pot.
Indian food can be higher in fat and calories sometimes. I took the opportunity to lighten it up here, so that I didn’t feel guilty eating it. The more often I can eat a comforting bowl of this stuff, the better! Lots of people seem to love Indian food, but are somewhat intimidated making it at home. This Slow Cooker Chicken Tikka Masala is anything but intimidating. Anyone can make it at any time!
It really is pretty easy. A few spices (that you can find in your normal grocery store), and you are good to go. The rest of the ingredients are ones you probably already have on hand. Easy Coconut Chicken Curry is ready in minutes, if you want Indian food fast.
My husband isn’t always thrilled when he comes home to see the slow cooker is out. He has it in his head that nothing good (aside from pulled pork sandwiches) comes out of there. This completely proved him wrong. He was pretty surprised about this one, and was already talking about the next time I am going to make it.
He is pretty sure that white fish would be really good with this sauce as well. My 8 year old came home and could immediately smell we were having Indian food for dinner, and was excited. The leftovers made perfect lunches too. Homemade Naan bread is the perfect side dish to make with slow cooker tikka masala. Great to eat up all that delicious tikka masala sauce!
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Connect with Dinners, Dishes, and Desserts!
Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
Slow Cooker Tikka Masala
Use your slow cooker to make a flavorful, comforting Tikka Masala
Ingredients
- 3 pounds Chicken breasts
- 1 small onion, , finely chopped
- 4 cloves garlic, , minced
- 2 Tbls fresh ginger, , grated
- 1 (29 oz) can tomato puree
- 1 1/2 cups plain Greek yogurt
- 2 Tbls olive oil
- 2 Tbls Garam Masala
- 1 Tbls cumin
- 1/2 Tbls paprika
- 2 tsp salt
- 3/4 tsp cinnamon
- 3/4 tsp black pepper
- 1 tsp cayenne pepper, (more if you like things spicy)
- 2 bay leaves
- 1 cup half and half, (or heavy cream)
- 1/2 Tbls cornstarch
- Serve over rice
- Garnish with chopped cilantro
Instructions
- In the insert of your slow cooker mix together onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne. Once well combined and smooth, add chicken pieces, and toss to coat.
- Add bay leaves.
- Cover and cook for 6 hours on low (3 hours on high)
- Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half. Cover and continue to cook for 20 minutes.
- Serve over rice. Garnish with cilantro if desired.
Notes
Slightly Adjusted from Cooking Classy
Chicken Thighs could be used as well.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 479Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 157mgSodium 773mgCarbohydrates 27gFiber 3gSugar 8gProtein 61g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
- Chocolate Chip Cookie Ice Cream Sandwiches - August 4, 2021
- Smoked Beer Can Chicken - August 2, 2021
- Weekly Meal Plan Week 316 - July 31, 2021
Tia Dalma says
Hi, i have no slow cooker at home can i cook it in a normal pot? I would love to do this recipe, it sounds really easy
Erin S says
You could easily make this without a slow cooker. You could do it on the stove top following the same directions. I would bring the mixture to a boil, cover and reduce to low for 20-25 minutes (until the chicken is cooked). Then stir in the cream and thicken slightly. Or you could do it in the oven in a large pan with your oven at 250 degrees for a couple hours. I have not tried either method so I can not guarantee the times, but it should work for you! Hope you enjoy!
Venetia says
Hi! Is there a possible substitute for the yogurt if someone doesn’t eat dairy? Thanks!
Erin S says
I have only ever made this with yogurt. I know they have dairy free yogurt, you can try that for sure. But I have never tried it, so I can’t guarantee the results. Enjoy!
Venetia says
Thanks! I didn’t know such a thing existed! I will check the store for it!
Erin S says
Try a place like Whole Foods or Sprouts if you have one. I think you will have been luck at a healthier grocery store.
Venetia says
Thanks for the tips! My hubby has a casein allergy so I have to stay away from dairy ingredients. I will try looking at whole foods! Can’t wait to try it!
Suzy says
Wonderful recipe. Stirred in Greek yogurt for my toddler as the kick was even kick-y for me, a lover of spices. Made a TON for our little family, so shared my leftovers with my momma. She shoveled it down with all sorts of happy grunts, sighs and comments.
Danyel says
I used all the ingredients but not in this order and not in the crockpot because I didn’t have time. I used a Dutch oven and started with the oil and then carmelized the onions and added the ginger and garlic. Then mixed in the spices and let them season up. Then the tomato puree to carmelize. Once that was done I mixed in the yogurt, added the chicken, turned the heat to low, covered it and let it cook for about an hour – stirring every ten minutes or so. I added in the heavy cream and cornstarch with about twenty minutes to go and turned the heat off and let it sit and meld. Served over rice and topped with cilantro. Normally I would have let the chicken sit in the yogurt overnight to marinate but I didn’t decide I was going to do this today until just before I started prep. Cooking on low heat allowed it to remain tender without that step. The color was as pictured.
Lindsey says
Made this for my guy the other night, as he’s British and LOVES Indian food. It was a massive hit! Thank you for this great recipe!!!
Haley W says
Thanks so much for this! It’s so good! I only used 1/4 tsp of cayenne and but added tad bit more garam masala and it had just enough kick for us. So excited to have this recipe to make again and again instead of getting take out!
Erin S says
So glad you enjoyed it!
Kathy says
I made this recipe today – DELISH! Thank you so much! Hubby said he felt like he was eating at an Indian restaurant. 🙂 I would like to add potato and cauliflower. Any thoughts on what point in the cooking time this should be added?
Thank you,
Kathy
Erin S says
Kathy – so glad you liked it!!! I think the potatoes can probably go in with the chicken. I would put the cauliflower in during the last 2 hours. That is just guesses based on some research though, I have never tried it! Let me know how it works out!
Tracy Dye says
Made this last night. I also had the issue with the sauce being more pink than red, and that was even without 1 1/2 cups of yogurt (more like 1). Tasted good, though. 6 chicken breasts, I think there was enough for at least 8 good sized ladles of the stuff.
Gina says
Hi!
I just put everything into my crockpot….hubby loves Indian food and can’t wait to try this!!
I only have light cream in the fridge. Would that work with the cornstarch?? If not, I still have 5 hours to head to the store lol thanks!!!
Erin S says
It will definitely work, just might now get quite as thick. Still will be tasty though! Enjoy!
Gina says
Came back to review…. this was excellent! Now that I have a baby, I love finding great slow cooker meals to make. Thank you for sharing!!
Erin S says
So glad you liked it!! Quick meals are necessary with a baby – congratulations!
Chelsea says
I made this recipe for dinner tonight. It wasn’t bad, but it didn’t taste like an authentic tikka masala that you might get in a restaurant. The flavor was off a little. I think it may have too much yogurt. I followed the recipe as written and mine, like others that have commented, turned out a pale salmon color instead of the nice orangish-red color that tikka masala tends to be. (I did make sure I bought purée and not sauce). Again I think maybe too much yogurt.
Chelsea says
And I also made sure the purée was the 29oz can.
Greer says
Hi Erin, Putting this recipe into my meal plan, so I’m looking forward to trying it! Did you know you have a typo in the recipe? “I usually think of the crock pot for something like Potato Soup or a big cut of mat you want to get tender.” i.e. “mat” instead of “meat”. Thanks for the recipe! Greer