Slow Cooker Chicken Tikka Masala: An Easy & Authentic Recipe

Welcome to Sweet Emily, where we make delicious baking and cooking simple for everyone! Today, get ready to dive into the rich, creamy flavors of classic Chicken Tikka Masala, made effortlessly in your slow cooker. This method promises authentic, restaurant-quality taste with minimal hands-on effort, perfect for busy weeknights or convenient meal prep. Experience tender chicken enveloped in a deeply spiced sauce, making this Slow Cooker Chicken Tikka Masala your new go-to.

While the exact origin is debated, many sources suggest that Chicken Tikka Masala, despite its Indian roots, was popularized and possibly invented in Britain, becoming a beloved dish worldwide.

Why You’ll Love This Slow Cooker Chicken Tikka Masala

You’re going to adore this recipe for so many reasons! It brings gourmet flavors right to your kitchen without the usual fuss.

• Effortless Hands-Off Cooking: Your slow cooker does all the hard work, freeing you up to enjoy your day.
• Deep, Restaurant-Quality Flavor: Long, slow cooking allows the spices to meld beautifully, creating an incredibly rich sauce.
• Perfect for Weeknight Dinners: Prepare it in the morning and come home to a delicious, ready-to-eat meal.
• Customizable to Dietary Needs: Easily adjust for spice level or make it dairy-free with simple substitutions.
• Comforting and Satisfying: This hearty curry is pure comfort food, warming you from the inside out.

Ingredients

Creating this amazing Slow Cooker Chicken Tikka Masala starts with fresh, quality ingredients. Here’s what you’ll need to gather for our easy recipe:

For the Chicken Marinade:

• 2 pounds boneless, skinless chicken breasts, cut into 2-3 inch cubes
• 2½ teaspoons kosher salt, divided
• 1 tablespoon fresh lemon juice
• 3 tablespoons plain full-fat yogurt
• 1 tablespoon Kashmiri red chili powder
• ½ teaspoon ground turmeric
• 1½ teaspoon garam masala
• 1 tablespoon fresh grated ginger
• 1 tablespoon minced garlic

For the Sauce:

• 2 tablespoons neutral cooking oil
• 2 medium yellow onions, finely diced
• 1½ cups high-quality tomato puree (like Pomi)
• ½ to ¾ cup heavy cream
• 1 to 2 tablespoons tomato paste (optional, for depth)
• 2 tablespoons Kasoori Methi (dried fenugreek leaves)
• ½ cup fresh cilantro, chopped, for garnish

Notes & Substitutions

Chicken: Boneless, skinless chicken thighs can be used instead of breasts for even more moisture and flavor. Simply cut each thigh into two pieces.

Yogurt: Full-fat plain yogurt is best. Greek yogurt can work but may make the sauce slightly thicker; avoid low-fat or flavored yogurts.

Chili Powder: Adjust the amount of Kashmiri red chili powder to your desired heat level. For extra heat, add a pinch of cayenne.

Tomato Puree: If a good quality store-bought puree isn’t available, blend about three fresh tomatoes into a smooth puree.

Dairy-Free Options: For a dairy-free chicken tikka masala, substitute heavy cream with unsweetened coconut cream or a homemade cashew cream. Blend ½ cup cashews with ½ cup warm water until smooth.

Flavor Boost: A tiny pinch of sugar (about 1 teaspoon) can help balance the acidity of the tomatoes and enhance the overall flavor.

Equipment

You don’t need fancy gadgets to make this flavorful dish. Just a few kitchen essentials will do the trick!

• 4-6 quart Slow Cooker (Crock-Pot or an Instant Pot with a slow cook function)
• Large mixing bowl
• Medium sauté pan (if your slow cooker doesn’t have a sauté function)
• Sharp knife
• Cutting board
• Measuring cups and spoons

Instructions

Making Slow Cooker Chicken Tikka Masala is surprisingly simple. Follow these steps for a rich and authentic meal with minimal fuss!

1. Prep and Marinate Chicken: Cut the boneless, skinless chicken breasts into 2 to 3-inch cubes. In a large mixing bowl, combine the chicken with 2 teaspoons of kosher salt and lemon juice. Mix well. Next, add the yogurt, Kashmiri red chili powder, turmeric, garam masala, grated ginger, and minced garlic. Mix thoroughly to ensure the chicken is evenly coated. Let the chicken marinate while you prepare the remaining ingredients.
2. Sauté Onions: Heat the cooking oil in a medium sauté pan over medium heat. Add the finely diced yellow onions along with the remaining ½ teaspoon of salt. Cook, stirring frequently, for about 5 minutes until the onions become soft and translucent. This step is crucial for developing a sweet, rich base for your curry. If using an Instant Pot with a sauté function, you can perform this step directly in the pot.
3. Layer the Slow Cooker: Transfer the sautéed onions to the bottom of your slow cooker and spread them evenly. This forms a flavorful base.
4. Add Tomatoes: Evenly layer the tomato puree over the onions in the slow cooker. This provides the tangy heart of the chicken tikka masala sauce.
5. Add Chicken: Carefully arrange the marinated chicken pieces over the layer of tomato puree. Do not stir at this stage.
6. Slow Cook: Secure the lid on your slow cooker. Set the cooking time to “Slow Cook (High)” for 4 hours, or “Slow Cook (Low)” for 6-8 hours. The chicken will cook until wonderfully tender, absorbing all the aromatic spices.
7. Finish the Curry: After the cooking time, your kitchen will be filled with the most incredible aromas. Carefully remove the lid. Stir in the heavy cream. Take the Kasoori Methi (dried fenugreek leaves) and crush them between your palms before adding them to the curry. This releases their unique, slightly bitter and sweet aroma, essential for an authentic chicken tikka masala.
8. Adjust Seasoning: Give the curry a good stir. Taste and adjust the seasoning as needed. If desired, stir in 1 to 2 tablespoons of tomato paste for a deeper flavor, or a teaspoon of sugar to balance the acidity. Add more cream if you prefer a richer, milder sauce.
9. Garnish & Serve: Ladle your delicious curry into serving bowls. Garnish generously with fresh chopped cilantro. Serve hot and enjoy!

Pro Tips & Troubleshooting

Achieving perfect results with your Slow Cooker Chicken Tikka Masala is simple with a few insider tricks.

• Onion Sauté: Do not skip sautéing the onions! This step caramelizes them, developing a crucial sweet depth of flavor and preventing a raw onion taste in the final dish.
• Chicken Cut: Cut chicken pieces uniformly. This ensures even cooking, so all your chicken cubes become perfectly tender at the same time.
• Marination Time: While you can cook immediately, allowing the chicken to marinate for at least 30 minutes, or even overnight, significantly enhances the flavor. The yogurt tenderizes the chicken, and spices penetrate deeply.
• Cream Addition: Always stir in the heavy cream at the very end of cooking. Adding it too early can sometimes cause it to separate or curdle, especially on high heat.
• Avoiding Curdling: Ensure your slow cooker is on the “warm” setting or even turned off for a few minutes before stirring in the cream. This temperature adjustment helps prevent curdling.
• Spice Level: If you prefer more heat, increase the Kashmiri chili powder or add a pinch of cayenne pepper with the other spices during marination. For less heat, reduce the chili powder.

Serving, Storage & Variations

This versatile chicken tikka masala is perfect for family meals and adapts beautifully to different preferences.

• Serving Suggestions:
  • Serve your luscious Slow Cooker Chicken Tikka Masala over fluffy basmati rice, allowing the rice to soak up all the flavorful sauce.
  • Pair it with warm naan bread or roti, perfect for scooping up every last bit of curry.
  • Add a side of cooling raita (yogurt with cucumber and mint) to balance the rich flavors.
• Storage:
  • Refrigerate any leftover Slow Cooker Chicken Tikka Masala in an airtight container for up to 3-4 days. It often tastes even better the next day!
  • For longer storage, freeze the curry in freezer-safe containers for up to 3 months.
  • Thaw frozen curry overnight in the refrigerator, then reheat gently on the stovetop or in the microwave. Add a splash of water or broth if it’s too thick.
• Variations:
  • Vegetarian: Transform this into a vegetarian delight by substituting chicken with paneer (Indian cheese) or chickpeas. Add paneer during the last 15-20 minutes of cooking, or chickpeas with the sauce. Optionally, pan-fry paneer cubes first for extra texture.
  • Spicier: Craving more heat? Increase the amount of Kashmiri red chili powder or add a few slit fresh green chilies during the onion sauté.
  • Smoky Flavor: For a subtle, authentic smoky undertone, you can add a single drop of liquid smoke to the sauce before serving.

Nutrition Information

This Slow Cooker Chicken Tikka Masala offers a delicious and protein-packed meal. Each serving provides a substantial amount of protein to keep you feeling full and satisfied. It’s also a good source of potassium and Vitamin A. Remember, these values can vary slightly based on specific ingredients and portion sizes. For a dairy-free version, consider coconut cream or cashew cream which will alter the fat content.

For detailed information on nutritional values of various ingredients, you can consult sources like the USDA FoodData Central.

FAQ

Got questions about making this fantastic curry? We’ve got answers to help you perfect your Slow Cooker Chicken Tikka Masala.

• What size slow cooker is best for this recipe? A 4-6 quart slow cooker is ideal for the quantities specified in this recipe. It ensures even cooking without overcrowding.
• Do I need to add extra liquid to the slow cooker? No, you typically do not need to add extra liquid. The chicken and tomatoes release plenty of moisture during the long cooking process. If your onions seem to be sticking initially during sautéing, a splash of broth can help.
• Can I cook this recipe longer for more intense flavor? While slow cooking develops deep flavors, extending the cook time beyond the recommended range doesn’t drastically change the taste. For the best flavor, make the chicken tikka masala a day ahead and let it sit overnight in the fridge. The flavors meld beautifully.
• Can I substitute paneer for chicken in this recipe? Absolutely! To make a delicious vegetarian version, substitute the chicken with paneer cubes. Add the paneer during the last 15-20 minutes of the cooking cycle, just before stirring in the cream and kasoori methi, so it warms through without becoming rubbery. Optionally, pan-fry the paneer cubes until golden before adding them to the slow cooker for extra texture.

Conclusion

There you have it – an incredibly simple yet profoundly delicious recipe for Slow Cooker Chicken Tikka Masala. We hope you’re excited to try this rich and creamy curry that brings authentic Indian flavors to your dinner table with minimal effort. This recipe truly embodies our mission at Sweet Emily: making fantastic meals achievable for busy parents and beginners. Embrace the convenience and savor the taste. We can’t wait to see your creations! Share your culinary successes and comments below!

Slow Cooker Chicken Tikka Masala: An Easy & Authentic Recipe

This easy and authentic Slow Cooker Chicken Tikka Masala recipe features tender chicken breasts marinated in yogurt and spices, then slow-cooked in a rich tomato-based sauce. Perfect for a flavorful meal, it requires minimal hands-on time and can be adapted for dairy-free diets.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings 6 people

Calories 500 kcal

Equipment

• cutting board
• knife
• mixing bowls
• Medium pan
• Slow Cooker
• Measuring tools

Ingredients

  

Main Ingredients

• 2 pounds chicken breasts skinless boneless
• 2½ teaspoons kosher salt
• 1 tablespoon lemon juice
• 3 tablespoons plain yogurt
• 1 tablespoon kashmiri red chili powder
• ½ teaspoon ground turmeric
• 1½ teaspoon garam masala
• 1 tablespoon ginger grated
• 1 tablespoon garlic minced
• 2 tablespoons oil
• 2 medium yellow onions finely diced
• 1½ cups tomato puree
• ½ to ¾ cup heavy cream
• 1 to 2 tablespoons tomato paste
• 2 tablespoons kasoori methi dried fenugreek leaves
• ½ cup cilantro chopped

Instructions

 

Preparation

• Cut chicken into cubes, then mix with salt and lemon juice. Add yogurt, red chili powder, turmeric, garam masala, ginger, and garlic; mix well and marinate while prepping other ingredients.
• Heat oil in a pan, add onions and ½ teaspoon salt. Cook for 5 minutes over medium heat, stirring until soft and translucent. If using an Instant Pot slow cooker, sauté directly in the pot.
• Transfer cooked onions to the slow cooker, spreading evenly. Layer tomato puree over the onions, then line marinated chicken on top. Place the lid and slow cook on high for 4 hours.
• After 4 hours, add heavy cream and crushed fenugreek leaves to the curry. Mix well, taste, and add tomato paste, mixing again and adding more cream if needed. Optionally, add 1 teaspoon of sugar to balance flavors. Garnish with cilantro and serve.

Notes

To make chicken tikka masala without cream or dairy-free, use unsweetened coconut cream or homemade cashew cream (blend ½ cup cashews in half a cup of warm water). This recipe has been tested with Crockpot slow cookers, Instant Pot slow cooker function, and Instant Pot AURA Multi Cooker, with the Instant Pot models allowing for sautéing onions in the same pot. If a good brand of tomato puree is unavailable, 3 fresh tomatoes can be pureed and used instead. Chicken thighs can also be used, simply cut each thigh into 2 pieces. Optionally, add 1 teaspoon of sugar to balance all the flavors.