The Slow Cooker Chicken Tikka Masala Recipe is an absolute game-changer for anyone who loves rich, creamy Indian flavors without the fuss of standing over the stove. Imagine tender, juicy chicken chunks bathing in a perfectly spiced, velvety tomato and coconut milk sauce that’s been slow-cooked to perfection. This recipe embraces the comforting magic of slow cooking, allowing all the intricate spices to meld beautifully while you go about your day. It’s not just dinner—it’s an experience that fills your kitchen with warmth and aroma, destined to become a beloved staple in your recipe collection.
Ingredients You’ll Need
Getting the ingredients right is where this Slow Cooker Chicken Tikka Masala Recipe shines. Each component is simple yet essential, bringing layers of flavor, texture, and vibrant color to your dish. From the warmth of garam masala to the mellow richness of coconut milk, these ingredients work together harmoniously to create that iconic tikka masala taste.
- Olive oil: Used to sauté aromatics, it provides a subtle fruity base that awakens the spices.
- White or yellow onion (1 cup, chopped): Adds sweetness and body to the sauce while softening into creamy deliciousness.
- Fresh ginger root (2 teaspoons, grated): Offers a zingy warmth that lifts the dish with its fresh, peppery bite.
- Minced garlic (2 teaspoons): Essential for that deep, savory aromatic profile that makes tikka masala so irresistible.
- Fire-roasted diced tomatoes (14.5 ounces, undrained): Bring a smoky depth and vibrant color to the sauce.
- Tomato sauce (15 ounces): Forms the rich, smooth base of the curry with its concentrated flavor.
- Garam masala (4 teaspoons): The star Indian spice blend, delivering complex sweet and savory notes.
- Curry powder (2 teaspoons): Adds that familiar warm, slightly earthy flavor for authenticity.
- Cumin (2 teaspoons): Brings a nutty, slightly spicy undertone that deepens the sauce´s character.
- Paprika (1 teaspoon): Provides mild sweetness and beautiful reddish color.
- Salt (1 teaspoon): Amplifies and balances all the flavors perfectly.
- Red pepper flakes (½ to 1 teaspoon, to taste): Adds a kick of heat and excitement, adjustable to your preference.
- Boneless skinless chicken breasts or thighs (2 ¾ to 3 pounds): Tender, protein-packed pieces that soak up all the delicious sauce.
- Unsweetened coconut milk (13.5 ounces, divided): Envelopes the dish in creamy richness with a gentle tropical note.
- Cornstarch (2 tablespoons): Used to thicken the sauce perfectly at the end without any graininess.
- Cooked basmati or Jasmine rice: The ideal fluffy bed for soaking up every last drop of sauce.
- Chopped fresh cilantro (for garnish): Adds freshness and a pop of vivid green color to brighten the plate.
- Plain Greek yogurt (for garnish): A cool, creamy contrast that complements the warm spices beautifully.
How to Make Slow Cooker Chicken Tikka Masala Recipe
Step 1: Prepare the Spiced Tomato Base
Start by heating olive oil in a large nonstick skillet over medium-high heat. Toss in the chopped onions, grated ginger, and minced garlic, cooking them gently until the onions become soft and fragrant. This foundational step releases the natural sweetness and bright spice that will marry so well with the rest of your ingredients. Next, stir in the fire-roasted diced tomatoes and tomato sauce, followed by a careful dusting of garam masala, curry powder, cumin, paprika, salt, and red pepper flakes to taste. After bringing this vibrant mixture to a boil, lower the heat and let it simmer while you prep the chicken. This simmering lets the spices infuse and mellow just right.
Step 2: Add Chicken to Slow Cooker
Cut the chicken into bite-size chunks—don’t be shy, the smaller pieces absorb sauce better and are easier to enjoy. Place these chunks in your slow cooker, then pour that beautifully spiced tomato mixture over the top. Cover and cook on low for 5 to 6 hours. This slow, gentle cooking tenderizes the chicken to fall-apart perfection while deepening the rich, comforting flavors throughout the dish.
Step 3: Finish with Coconut Milk and Thicken
Once the chicken is irresistibly tender, it’s time to finish the sauce. Shake the can of unsweetened coconut milk well, then measure out a quarter cup into a bowl. Stir in the cornstarch until fully dissolved, creating a smooth slurry. Add the remaining coconut milk from the can into the slow cooker, stirring it through the sauce and chicken. Then pour in your cornstarch slurry to thicken everything beautifully. Cook uncovered for 5 to 10 minutes more until the sauce is heated through and has reached that silky, luscious consistency that makes tikka masala such a crowd-pleaser.
Step 4: Garnish and Serve
All that’s left is to plate up. Sprinkle chopped fresh cilantro on top for a burst of color and refreshing aroma. Serve the Slow Cooker Chicken Tikka Masala Recipe over a fluffy mound of basmati or Jasmine rice, with a generous dollop of plain Greek yogurt on the side for creamy, cool balance. You’re ready to enjoy a meal that feels special yet was surprisingly effortless to make.
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Garnishes
Garnishing your Slow Cooker Chicken Tikka Masala Recipe isn’t just about looks—it enhances the eating experience with fresh flavor contrasts. Fresh chopped cilantro brightens the dish with herbal freshness while a dollop of tangy Greek yogurt cools the palate and adds creaminess. For extra flair, a sprinkle of toasted cumin seeds or a squeeze of fresh lemon juice can lift the flavor further, adding aromatic complexity and subtle acidity.
Side Dishes
This dish begs to be served with fragrant basmati or Jasmine rice—perfect for soaking up every last drop of that divine sauce. For a balanced meal, consider pairing it with warm, buttery naan bread to scoop and savor. A simple cucumber raita or a crisp salad with fresh cucumbers, tomatoes, and red onion can refresh the palate and add crunch, rounding out the hearty richness of the curry wonderfully.
Creative Ways to Present
Want to impress your guests or family? Serve the tikka masala in beautiful shallow bowls with the rice molded into neat domes on the side. Drizzle a little extra coconut milk or yogurt on top for an artistic swirl. Garnish with edible flower petals or finely diced red chili for pops of vibrant color. You can also transform this dish into a comforting wrap, scooping generous spoonfuls into warm flatbreads along with fresh greens for a hand-held delight.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Chicken Tikka Masala Recipe stores beautifully in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making your next meal just as satisfying, if not more. Be sure to refrigerate promptly to keep the chicken tender and the sauce fresh.
Freezing
This dish also freezes well, making it fantastic for meal prep or busy nights. Portion the curry into freezer-safe containers or heavy-duty zip bags, leaving some space for expansion. It will keep in the freezer for up to 3 months. When thawing, do so overnight in the fridge for best texture and flavor retention.
Reheating
To reheat, gently warm the tikka masala on the stovetop over medium-low heat, stirring occasionally until steaming hot and creamy smooth again. If the sauce has thickened too much in the fridge, add a splash of water, broth, or coconut milk while reheating to restore that perfect consistency. Microwaving works too—just heat in intervals, stirring between to heat evenly and maintain luscious texture.
FAQs
Can I use chicken thighs instead of chicken breasts in this Slow Cooker Chicken Tikka Masala Recipe?
Absolutely! Chicken thighs add extra juiciness and flavor, and they actually hold up better to slow cooking since they tend to stay tender and moist. Using all thighs or a combination with breasts works perfectly.
Is this Slow Cooker Chicken Tikka Masala Recipe spicy?
The spice level is easily adjusted by the amount of red pepper flakes you add. The recipe calls for ½ to 1 teaspoon, so you can tweak it to your heat preference—mild, medium, or fiery. The creamy coconut milk also helps mellow the spices for a balanced heat.
Can I make this recipe in an Instant Pot instead of a slow cooker?
Yes, you can adapt it for the Instant Pot by using the sauté function to cook the aromatics and spices, then pressure cooking the chicken with the tomato mixture for about 8-10 minutes. Finish by stirring in the coconut milk and cornstarch slurry on sauté mode to thicken. Just keep a close eye to avoid overcooking the chicken.
What if I don’t have garam masala—can I substitute something else?
Garam masala is key for authentic flavor, but if you don’t have it, try a combination of equal parts ground cinnamon, cumin, coriander, and cardamom. It won’t be exactly the same but will add warm and fragrant notes that get close to the original.
Can I make this Slow Cooker Chicken Tikka Masala Recipe dairy-free?
Yes, this recipe is naturally dairy-free since it uses coconut milk instead of cream. Just skip the Greek yogurt garnish or substitute with a dairy-free yogurt alternative to keep it completely dairy-free while still creamy and delicious.
Final Thoughts
There’s something truly comforting about the Slow Cooker Chicken Tikka Masala Recipe that makes any day feel special. It’s a dish that invites you to slow down, savor complex spices, and celebrate wonderful, tender chicken in a luscious sauce. Whether you’re cooking for family, friends, or yourself, this recipe promises a satisfying, flavorful meal with minimal hands-on time. So go ahead, give it a try—you might just discover your new favorite go-to dinner that’s both simple and spectacular.
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Slow Cooker Chicken Tikka Masala Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
A flavorful and creamy Slow Cooker Chicken Tikka Masala recipe that combines tender chicken simmered in a spiced tomato and coconut milk sauce, perfect for a comforting weeknight dinner served over basmati or jasmine rice.
Ingredients
Spice Mixture and Sauce
- 1 tablespoon olive oil
- 1 cup chopped white or yellow onion
- 2 teaspoons peeled and grated fresh ginger root (or ginger paste)
- 2 teaspoons minced garlic
- 14.5 ounce can fire-roasted diced tomatoes (undrained)
- 15 ounce can tomato sauce
- 4 teaspoons garam masala
- 2 teaspoons curry powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ to 1 teaspoon red pepper flakes (to taste)
Chicken and Thickening
- 2 ¾ to 3 pounds boneless skinless chicken breasts (or chicken thighs, or a combination)
- 13.5 ounce can unsweetened coconut milk (divided)
- 2 tablespoons cornstarch
To Serve
- Cooked basmati or jasmine rice
- Chopped fresh cilantro (for garnish)
- Plain Greek yogurt (for garnish)
Instructions
- Prepare the Sauce: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion, grated ginger, and minced garlic, cooking and stirring occasionally for several minutes until softened. Stir in the fire-roasted diced tomatoes and tomato sauce. Add garam masala, curry powder, cumin, paprika, salt, and red pepper flakes to taste. Bring the mixture to a boil, then reduce heat to low and simmer while preparing the chicken.
- Cook Chicken in Slow Cooker: Cut the chicken into bite-sized chunks and place them into a 6-quart slow cooker. Pour the prepared tomato and spice mixture over the chicken. Cover and cook on low for 5 to 6 hours until the chicken is very tender and fully cooked.
- Thicken the Sauce: Shake the coconut milk can well and measure out ¼ cup. Stir 2 tablespoons of cornstarch into this coconut milk portion until dissolved to create a slurry. Add the remaining coconut milk from the can into the slow cooker and stir it into the chicken and sauce. Next, add the cornstarch slurry to the slow cooker, stirring everything well to combine. Continue cooking uncovered for an additional 5 to 10 minutes until the sauce is heated through and slightly thickened.
- Serve: Garnish the chicken tikka masala with chopped fresh cilantro. Serve hot over cooked basmati or jasmine rice with a dollop of plain Greek yogurt if desired for added creaminess and tang.
Notes
- Adjust the red pepper flakes to your preferred spice level, starting with ½ teaspoon for mild and up to 1 teaspoon for more heat.
- You can substitute chicken thighs for breasts for a juicier, more flavorful result.
- The coconut milk adds a subtle sweetness and creaminess making it a great dairy-free alternative, but the yogurt garnish adds a nice tang contrast.
- If thicker sauce is preferred, allow the slow cooker to cook uncovered a little longer after adding the cornstarch slurry.
- Use fresh cilantro for best garnish flavor; dried can be used but won’t be as vibrant.
