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This Slow Cooker Tikka Masala is an easy, hands-off way to enjoy bold, comforting flavors at home. Chicken simmers in a creamy, spiced tomato sauce for a rich, flavorful dinner that’s perfect for busy weeknights. Serve it over rice or with naan for a satisfying meal everyone will love.
Slow cooker tikka masala is the perfect solution when you’re craving a cozy, flavorful dinner but don’t want to spend forever in the kitchen. By letting the slow cooker do the work, the chicken becomes incredibly tender while the sauce develops deep, rich flavor.
This recipe uses simple ingredients and warm spices to create a creamy, comforting dish that’s great for weeknight dinners or meal prep. I have a traditional Chicken Tikka Masala recipe that we LOVE. I adapted it for the slow cooker so it is perfect for busy days. It is great served it over basmati rice or scoop it up with naan bread.
This recipe originally appeared on the blog back in 2014. But over the years I have definitely adapted it and made it so much better, so that is what I am sharing with you today!
Ingredients You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Chicken Breast – you can use chicken thighs if you prefer
- Onion
- Garlic
- Ginger
- Tomato Puree – this is thicker than tomato sauce you find in US grocery stores. If you only have tomato sauce it will work.
- Greek Yogurt
- Olive Oil
- Garam Masala
- Ground Cumin
- Dried Coriander
- Paprika
- Chili Powder
- Salt
- Cayenne Pepper
- Turmeric
- Black Pepper
- Half and Half – you can absolutely use heavy cream
- Cornstarch
Slow Cooker Tikka Masala
Equipment
Ingredients
- 2-3 pounds Chicken breasts, cut into cubes
- 2 Tablespoons olive oil
- 2 Tablespoons garam masala
- 1 Tablespoons ground cumin
- 1 Tablespoon dried coriander
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper, more if you like things spicy
- 1/2 tsp black pepper
- 2 1/2 cups tomato puree
- 5 oz plain Greek yogurt
- 1 small onion, very finely chopped
- 4 cloves garlic, minced
- 2 Tablespoons fresh ginger, grated
- 1 cup half and half, or heavy cream
- 1 Tablespoon cornstarch
- 4 cups basmati rice, cooked
Instructions
- Add the chicken to your crockpot. Drizzle the olive oil evenly over the chicken.2-3 pounds Chicken breasts, 2 Tablespoons olive oil
- Sprinkle all of the spices over the chicken and mix until everything is well coated.2 Tablespoons garam masala, 1 Tablespoons ground cumin, 1 Tablespoon dried coriander, 1 teaspoon paprika, 1 teaspoon chili powder, 2 teaspoons salt, 1 teaspoon turmeric, 1 teaspoon cayenne pepper, 1/2 tsp black pepper
- Pour in the tomato puree, yogurt, onion, garlic and ginger. Mix until everything is well combined.2 1/2 cups tomato puree, 5 oz plain Greek yogurt, 1 small onion, 4 cloves garlic, 2 Tablespoons fresh ginger
- Place the cover on and cook the chicken for 3 hours on low
- Whisk together half and half with the cornstarch. After 3 hours, pour in the liquid and stir well. Cover and continue to cook for 30 minutes.1 Tablespoon cornstarch, 1 cup half and half
- The sauce should be thick and the chicken will be cooked through. Serve over basmati rice or with naan bread. Garnish with cilantro if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Slow Cooker Chicken Tikka Masala
- Chicken. Cut your chicken into cubes and add to the base of your crockpot. I like to use chicken breasts, but you can use thighs if you prefer. Drizzle the oil over the chicken and then add all of the spices. Using a tongs mix until the chicken is well coated.
- Sauce. Pour in the tomato puree with the yogurt, garlic, ginger and onion. Mix until everything is well combined.
- Cook. Cover and cook on low for 3 hours. The chicken is cut into cubes, so it will cut relatively quickly.
- Thicken. Mix together the half and half with your cornstarch and pour into the crockpot. Stir to combine, cover and let it cook for 30 more minutes.
- Serve. The sauce will have thickened and the chicken will be tender and cooked through. Serve over rice or with Naan bread for a delicious meal.
Recipe Tips & Suggestions
- Less Calories. I used half and half to cut down on the fat and calories a little, but you can absolutely use heavy cream for a richer sauce. You could even use coconut milk and make it dairy free. Although the coconut will change the flavor.
- Serving Suggestions. Basmati rice is the traditional rice served with Indian food, so it is what I use. You can make Instant Pot Rice while this cooks, or if you have a rice cooker or on the stove, whatever works! I like to garnish with a little cilantro for freshness.
- Cook Time. Yes, the cook time is a total of 3.5 hours. Chicken does not take that long to cook in the crockpot, even on low. You want the internal temperature to be 165º F. Most people don’t like chicken from the crockpot, because they cook it all day and it is super dried out. Cook for less time, and trust me you will get juicy, tender chicken you actually want to eat!
- Chopping. When you are chopping your onions, garlic and ginger, you do want to make sure to get them as fine as possible. You do not puree the sauce as with some recipes, so whatever size you cut them, they will stay that way for this sauce. You can use a grater and grate them all if you prefer.
Storage
Slow Cooker Chicken Tikka Masala is one of those dishes that stores amazingly well in the fridge, and you can freeze it. Cover and place in an airtight container for up to 5 days. You can reheat on the stovetop or in the microwave until it is warmed through.
Freezing
This does make a lot, so you can let it cool and then place in an airtight container and store in the freezer for up to 3 months. Let it thaw in the fridge overnight before reheating. I like to freeze it separately from the rice for the best results.
More Crockpot Chicken Recipes
- Crockpot Chicken Burritos
- Crockpot Chicken Tortilla Soup
- Crockpot Ranch Chicken
- Slow Cooker Hawaiian Chicken
- Crockpot Santa Fe Chicken
Woah! WAaaaay to spicy with 1 tsp cayenne. I like a little heat in my life but it was inedible. All I could taste was heat and burn. I had to add an additional 2 cups of half and half and cook another hour to calm it down. I am sure that threw off the other spice ratios as well. I would say no more than 1/4 teaspoon. If you like it hot, you can always sprinkle more on your personal plate.
I am sorry you found this too spicy. The original recipe called for 3 tsp, and I reduced it to 1 tsp. My 8 year old who does not like spice at all, enjoyed this. Some of the Indian spices (garam masala) can add a little spice to the dish as well. Different cayenne can have different heat levels as well. Hope you try it again and enjoy.
It’s nearly right as is. My personal tweaks would be to reduce the amount of tomato puree to 24 ounces, and increase the amount of garam masala and salt by 1 tsp each.
Really great recipe though!
I found this recipe on Pinterest and just picked up all the ingredients! Excited to try it! I was wondering if you might have any freezing tips for leftover lunches? I generally portion lunch-size portions into small Rubbermaid containers (would do rice + sauce together). If it makes more than what we can eat in a couple days, do you think it would freeze OK like that? Thank you!
I do the same thing for the fridge. I think it would freeze well too! I might just freeze the chicken and sauce togethdr, make fresh rice when you thaw it. Hope you enjoy!
Thanks! That sounds like the way to go. I have yet to trust myself with this whole “cooking” thing. 😉 We had this for dinner tonight over jasmine rice with naan. It was wonderful. My husband really enjoyed it too. Thank you!
So glad it worked out for you!!! Thanks for coming back to let me know!
Do you have any idea of what I could use to substitute for garam masala? I went to 3 different grocery stores in my area and could not find any. I eventually settled on a recipe I found online to make a “substitute” and I think it came out ok, but I’d like to know your thoughts.
Emily, I really do not think there is a good substitute. I can’t believe you couldn’t find it, it is a relatively common spice these days (I think I got mine at Walmart or Target) I know you can order it online, if you are at a complete loss. Glad you found a way to make your own!! As long as you liked the flavor of the dish, I think you were good. If you do find it, try again, and see if you like it better!
I couldn’t find it either but made my own w a recipe online. It tasted good to me but not sure if it tasted the same as it was supposed to? 🙂
hi
can you tell me by using chicken breasts were they tender or overdone?
I find that if you start with frozen, they will be tender and no over done. You can also use chicken thighs instead, they stand up much better to the cooking process, and do not dry out nearly as quickly.
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
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!
Hi! Is there a possible substitute for the yogurt if someone doesn’t eat dairy? Thanks!
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!
Thanks! I didn’t know such a thing existed! I will check the store for it!
Try a place like Whole Foods or Sprouts if you have one. I think you will have been luck at a healthier grocery store.
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!
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.
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.
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!!!