Slow cooker chicken tikka masala is a creamy, mild, rich curry that cooks itself while you go about your day. This Indian curry is simple to make and is full of great flavours, without too much heat.
Slow Cooker Chicken Tikka Masala is easy and full of great flavor (without too much heat).
The slow cooker version of this classic Indian curry works especially well because it lets the spices mellow, the tomatoes sweeten, and the chicken take on a soft texture without any risk of drying out.
Just marinate the chicken quickly, sauté the aromatics for depth, and then the slow cooker cooks it all into a delicious curry.
The flavor sits between smoky, lightly sweet, and creamy. It has a gentle heat that feels warming rather than sharp, and the yogurt marinade helps the chicken hold onto moisture while absorbing the spices.
The sauce thickens slowly during cooking, giving the dish the kind of rounded flavor that usually takes more effort.
This dish is versatile enough to pair with rice, naan, roasted vegetables, or even baked potatoes if that is what you have available!
If you love experimenting with curries, be sure to try Prawn Curry, Salmon Curry or Slow Cooker Beef Massaman Curry!
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What is Tikka Masala
Tikka masala is a tomato based curry known for its warm (not too hot) spices, creamy texture, and bright reddish color.
It typically features marinated pieces of chicken cooked in a sauce made with tomatoes, garlic, ginger, and a blend of spices such as cumin, paprika, coriander, and garam masala. The flavor is rich but balanced, with gentle heat rather than intense spice.
Although tikka masala uses Indian flavors, many versions are linked to British Indian restaurant cooking, where the dish evolved into the creamy, mildly spiced curry.
Why You'll Love This Recipe
- For this tikka masala, the slow cooker does most of the work, so you only need a few minutes of active prep.
- The flavors of this curry are balanced and mild enough for most families.
- The yogurt marinade helps the chicken stay soft and tender throughout cooking.
- The recipe stores well, so it is ideal for meal prep or batch cooking.
- It uses accessible ingredients that do not require a specialty store.
- The sauce thickens naturally in the slow cooker and turns creamy with minimal effort.
Ingredients
You only need simple pantry ingredients for this recipe!
- Chicken breasts. They provide lean protein and stay tender when cooked slowly. Thighs work as a substitute if you prefer richer flavor.
- Plain yogurt. It adds moisture to the marinade and helps carry spices into the chicken. Greek yogurt works well if thinned slightly with water.
- Lemon juice. It brightens the marinade and adds a subtle tang that balances the creamy sauce later. Lime juice can be used in its place.
- Tikka masala paste. This paste supplies the main spice profile and helps the sauce develop depth. Any brand works as long as it suits your heat preference.
- Butter or ghee. A small amount in the pan adds richness and helps soften the onion without burning.
- Onion. It forms the base of the sauce and becomes sweet as it cooks slowly. Shallots can be used for a milder flavor.
- Garlic. It provides aroma and sharpness that mellows during slow cooking. Garlic puree is a fine alternative.
- Ginger. Fresh ginger adds warmth and brightness. Ginger puree is a convenient option if you want to save time.
- Tomato puree. It brings concentrated tomato flavor and contributes to the sauce thickness.
- Mango chutney. It adds a touch of sweetness that balances acidity in the tomatoes. Skip it if you prefer a more savory flavor.
- Chopped tomatoes or passata. This forms the bulk of the sauce. Passata gives a smoother consistency.
- Heavy cream. It enriches the sauce and brings the final texture together. Coconut cream can be used for a dairy free variation.
- Garam masala. This finishing spice adds warmth and depth at the end of cooking.
- Salt and pepper. Essential for seasoning and balance.
See the recipe card for quantities and method.
How to make Slow Cooker Chicken Tikka Masala
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Scroll down for the full ingredients list and method.
Cut the chicken into bite-sized pieces. Add to a bowl along with the yogurt, lemon juice, and 1 tablespoon of the tikka masala paste, and stir to combine. Cover and refrigerate for at least 30 minutes, or up to overnight for more flavor.
Melt the butter in a skillet over a medium/low heat, then add the onion and cook for 5-7 min until soft, then stir in garlic, ginger, and remaining tikka paste and cook for 1 minute before transferring everything to the slow cooker.
Add the marinated chicken, tomato puree, mango chutney, chopped tomatoes/passata to the slow cooker and stir to combine.
Cover and cook on low for 6-7 hours, or High for 3-4 hours.
Cook until the chicken is tender and fully cooked through, and the sauce is thick.
Stir in the cream and garam masala. Taste and season with salt and pepper. Cook for another 15-20 minutes on low to heat through.
Serving Suggestions
- Serve over steamed basmati rice.
- Pair with garlic naan or plain naan.
- Spoon over baked potatoes for a simple dinner.
- Serve with cauliflower rice for a lower carb meal.
- Add a side of cucumber raita for cooling contrast.
- Pair with a simple green salad.
- Serve with roasted broccoli or green beans.
- Offer warm chapati on the side.
- Serve with turmeric rice for added color and flavor.
Variations
- Use chicken thighs for a richer and more forgiving texture.
- Add cubed potatoes to make a thicker and heartier curry.
- Stir in spinach during the final 15 minutes for added color and nutrients.
- Add green peas for a slightly sweet pop of flavor.
- Swap tikka paste for mild curry paste if you prefer a softer spice profile.
Storage, Freezing, Make Ahead Advice
Leftover Slow Cooker Chicken Tikka Masala keeps well for up to three days in the refrigerator when stored in an airtight container. The flavors continue to develop and often taste even better the next day.
For freezing, place cooled portions in freezer safe containers and store for up to three months.
Thaw in the refrigerator overnight before reheating gently on the stovetop. The sauce may thicken further after freezing, so add a splash of water or cream when reheating if needed.
If you plan to make the dish ahead, prepare the marinade and the sautéed aromatics the day before. Add everything to the slow cooker the next morning and cook as normal.
More Slow Cooker Recipes
Recipe Tips
Sear or sauté the aromatics before adding them to the slow cooker to build flavor.
Let the chicken marinate for at least 30 minutes to help it absorb the spices.
Use passata if you want a smoother, restaurant style sauce. Or use an immersion blender to puree your canned tomatoes.
Add the cream at the end to prevent curdling in the slow cooker.
Stir the sauce once midway through cooking if you are home, but it is not essential.
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📖 Recipe
Slow Cooker Chicken Tikka Masala
Equipment
- Skillet
- Slow Cooker
Ingredients
- 1.5 kg skinless boneless chicken breasts, cut into large chunks
- ¾ cup plain yogurt
- 1 teaspoon lemon juice
- 6 tablespoons tikka masala paste divided
- 2 tablespoons butter or ghee
- 1 onion diced
- 3 garlic cloves crushed (or 2 tablespoons garlic puree)
- 1 tablespoon grated fresh ginger or 2 tablespoons ginger puree
- 2 tablespoons tomato purée
- 2 tablespoons mango chutney optional but adds sweetness
- 15 ounce can crushed tomatoes
- ½ cup heavy cream
- 1 teaspoon garam masala
- Salt & pepper to taste
To serve
- Fresh chopped coriander
- Red chili sliced
- Onion seeds
Instructions
- Cut the chicken into bite-sized pieces. Add to a bowl along with the yogurt, lemon juice, and 1 tablespoon of the tikka masala paste, and stir to combine. Cover and refrigerate for at least 30 minutes, or up to overnight for more flavor.
- Melt the butter in a skillet over a medium/low heat, then add the onion and cook for 5-7 min until soft, then stir in garlic, ginger, and remaining tikka paste and cook for 1 minute before transferring everything to the slow cooker.
- Add the marinated chicken, tomato puree, mango chutney, chopped tomatoes/passata to the slow cooker and stir to combine.
- Cover and cook on low for 6-7 hours, or High for 3-4 hours. Cook until the chicken is tender and fully cooked through, and the sauce is thick.
- Stir in the cream and garam masala. Taste and season with salt and pepper. Cook for another 15-20 minutes on low to heat through.
- Serve with steamed basmati rice, naan, and a sprinkle of fresh coriander.
Notes
- Sear or sauté the aromatics before adding them to the slow cooker to build flavor.
- Let the chicken marinate for at least 30 minutes to help it absorb the spices.
- Use passata if you want a smoother, restaurant style sauce.
- Add the cream at the end to prevent curdling in the slow cooker.
- Stir the sauce once midway through cooking if you are home, but it is not essential.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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