If you’ve been craving a dish that brings all the warmth and exotic flavors of Indian cuisine right into your home kitchen, then this Slow Cooker Chicken Tikka Masala Recipe is about to become your new best friend. Imagine tender chicken chunks simmered slowly in a luxurious, spiced tomato and coconut milk sauce that’s bursting with rich aromas and vibrant flavors. This recipe marries convenience and authenticity perfectly, letting your slow cooker do the magic while you go about your day, culminating in a truly soul-satisfying meal that impresses with every bite.
Ingredients You’ll Need
The beauty of this Slow Cooker Chicken Tikka Masala Recipe lies in its straightforward ingredient list. Each one plays a crucial role, whether it’s building depth in the sauce, adding warmth through spices, or providing that creamy finish that makes every spoonful so memorable.
- Olive oil: A good quality oil helps soften the onions and infuse the initial flavors.
- Chopped onion: Adds natural sweetness and forms the flavor foundation of the sauce.
- Fresh ginger root (grated) or ginger paste: Brings a zesty, slightly peppery note that’s a must-have in tikka masala.
- Minced garlic: Enhances the dish with its pungent, savory depth.
- Fire-roasted diced tomatoes (undrained): Adds robust, smoky tomato flavor with a touch of acidity.
- Tomato sauce: Creates a smooth, rich base for the curry.
- Garam masala: The signature spice blend that layers aromatic complexity into the dish.
- Curry powder: Boosts the traditional Indian flavor notes and warmth.
- Cumin: Adds earthiness and a hint of nuttiness to the spice mix.
- Paprika: Brings color and a sweet smoky flavor.
- Salt: Balances and highlights all the vibrant flavors.
- Red pepper flakes: Adjustable heat to suit your taste, giving just the right kick.
- Boneless skinless chicken breasts or thighs: Tender protein that absorbs all those fabulous spices beautifully.
- Unsweetened coconut milk: Creamy element that mellows the spices and adds luscious texture.
- Cornstarch: For a perfectly thickened sauce that clings to every morsel of chicken.
- Basmati or Jasmine rice: The perfect fluffy bed to soak up the delicious sauce.
- Chopped fresh cilantro: A bright, fresh garnish that elevates the dish.
- Plain Greek yogurt: Adds cool creaminess as a finishing touch, balancing the spice.
How to Make Slow Cooker Chicken Tikka Masala Recipe
Step 1: Prepare the Flavorful Base
Start by heating the olive oil in a nonstick skillet over medium-high heat. Add the chopped onion, grated ginger, and minced garlic, cooking them gently until they become soft and fragrant. This step is key to unlocking those wonderful aromatic layers that the Slow Cooker Chicken Tikka Masala Recipe is known for. Then, stir in the fire-roasted diced tomatoes and tomato sauce, letting everything meld together before seasoning with garam masala, curry powder, cumin, paprika, salt, and your preferred amount of red pepper flakes. Bring this mixture to a boil and then reduce the heat to low to let it gently simmer while you prep the chicken.
Step 2: Add the Chicken to the Slow Cooker
Cut your choice of boneless, skinless chicken breast or thighs into bite-sized chunks—the tender texture of the chicken shines in this slow-cooked dish. Transfer the chicken pieces to your slow cooker and pour the tomato and spice mixture over the top. Cover and cook on low for 5 to 6 hours. This long, slow simmer transforms the chicken, infusing it with vibrant flavors and melting it to tender perfection.
Step 3: Finish with Coconut Milk and Thicken the Sauce
Once your chicken is tender and infused with spices, it’s time for the creamy finale. Shake the can of unsweetened coconut milk well, then measure out ¼ cup into a small bowl. Stir 2 tablespoons of cornstarch into this coconut milk, creating a smooth slurry. Pour the remaining coconut milk into the slow cooker, stirring it through the chicken and sauce. Follow with the cornstarch mixture and stir until everything is well combined. Cook uncovered for an additional 5 to 10 minutes to let the sauce thicken just right, becoming rich and velvety.
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Garnishes
Never underestimate the power of a garnish to make a dish pop visually and flavor-wise. Sprinkle chopped fresh cilantro generously over the Slow Cooker Chicken Tikka Masala Recipe to add a lively burst of green and freshness. A dollop of plain Greek yogurt on the side not only provides a cooling contrast to the warm spices but also adds a creamy element that blends beautifully with the sauce.
Side Dishes
Serve this spectacular chicken tikka masala over a bed of fluffy basmati or Jasmine rice—the rice soaks up the luscious sauce perfectly. For a bit of extra flair, pair it with warm naan bread which you can use to scoop up the curry, or a simple cucumber salad for a crisp, refreshing balance to the richness of the dish.
Creative Ways to Present
If you want to impress guests or simply enjoy your tikka masala in style, arrange it in shallow bowls with rice neatly molded into a dome shape alongside the chicken curry. Adding a wedge of lime on the side brightens the presentation and lets everyone squeeze in a little extra zing. For a casual twist, serve it over roasted vegetables or stuffed into small pita pockets for a fusion-inspired meal that’s full of surprises.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Chicken Tikka Masala Recipe keeps incredibly well in the fridge for up to 3 days. Store it in an airtight container to preserve the flavors and moisture. When you’re ready for a quick meal, just reheat gently on the stovetop or in the microwave.
Freezing
This dish freezes beautifully, so make a big batch and freeze individual portions in freezer-safe containers or bags for up to 3 months. Just be sure to cool it completely before freezing. When thawing, do so overnight in the fridge for best results and avoid overcooking during reheating.
Reheating
Reheat the Slow Cooker Chicken Tikka Masala Recipe slowly over medium-low heat on the stove to keep the chicken tender and the sauce creamy. Stir occasionally to prevent sticking. If the sauce has thickened too much after refrigeration, add a splash of water, broth, or coconut milk to bring it back to that perfect consistency.
FAQs
Can I use chicken thighs instead of chicken breasts for this recipe?
Absolutely! Chicken thighs work wonderfully in this Slow Cooker Chicken Tikka Masala Recipe. They’re a bit more forgiving when slow-cooked and add extra juiciness while still soaking up all those lovely spices.
Is it possible to make this recipe spicier or milder?
Definitely. The red pepper flakes are the main heat source here, so just adjust their quantity to suit your taste. For a milder dish, you can reduce or omit them altogether. Adding extra yogurt at serving also helps balance the spice.
Can I prepare the sauce ahead of time?
Yes! You can make the spiced tomato sauce base ahead and refrigerate it for a day or two. When ready to cook, simply add the chicken and follow the slow cooker steps for a quicker prep day.
What if I don’t have a slow cooker? Can I make this on the stove?
You can! Simmer the sauce with the chicken in a covered pot over low heat for about 45 minutes to an hour until the chicken is tender. Keep an eye on it to avoid drying out or sticking. The slow cooker just makes it extra convenient.
What’s the best rice to serve with this Slow Cooker Chicken Tikka Masala Recipe?
Basmati rice is the traditional choice thanks to its fragrant, fluffy grains, but Jasmine rice works beautifully too. Both provide a neutral base to absorb the rich tikka masala sauce and round out the meal perfectly.
Final Thoughts
This Slow Cooker Chicken Tikka Masala Recipe is the kind of meal that feels like a warm hug after a long day. The slow-cooked spices, tender chicken, and creamy sauce come together effortlessly, filling your kitchen with incredible aromas and your plate with irresistible flavors. I can’t wait for you to try this comforting dish—once you do, it will surely become a beloved staple in your recipe rotation, just like it is in mine!
Print
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
This Slow Cooker Chicken Tikka Masala is a flavorful and tender dish made with boneless chicken simmered in a rich, spiced tomato and coconut milk sauce. Perfectly cooked in a slow cooker, it allows the aromatic spices like garam masala, curry powder, and cumin to meld beautifully, creating an authentic Indian-inspired meal that’s easy to prepare and serving 8 people.
Ingredients
Slow Cooker Chicken Tikka Masala Ingredients
- 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)
- 2 ¾ to 3 pounds boneless skinless chicken breasts or 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 base sauce: Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, grated ginger, and minced garlic, cooking and stirring occasionally until softened, about several minutes. Stir in undrained fire-roasted diced tomatoes and tomato sauce. Add garam masala, curry powder, cumin, paprika, salt, and red pepper flakes to taste. Bring mixture to a boil, then reduce heat to low and let simmer while you prepare the chicken.
- Cook the chicken in the slow cooker: Cut boneless skinless chicken breasts or thighs into bite-sized chunks. Place the chicken pieces 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.
- Finish the sauce and thicken: After the initial cooking time, shake the can of coconut milk well and measure out ¼ cup. Stir 2 tablespoons cornstarch into this coconut milk portion until dissolved, creating a slurry. Add the remaining coconut milk from the can to the slow cooker and stir it in with the chicken and sauce. Then add the cornstarch slurry, stirring until well combined. Continue cooking uncovered for an additional 5 to 10 minutes until heated through and sauce thickens slightly.
- Serve and garnish: Garnish the chicken tikka masala with chopped fresh cilantro. Serve hot over cooked basmati or Jasmine rice and add a dollop of plain Greek yogurt on top, if desired, to add creaminess and balance the spices.
Notes
- For a milder dish, reduce or omit the red pepper flakes.
- You can use chicken thighs instead of breasts for more moist and flavorful meat.
- Shaking the coconut milk before measuring is important to ensure even consistency.
- If you don’t have cornstarch, you can substitute with arrowroot or flour slurry for thickening.
- Leftovers taste great the next day and can be refrigerated for up to 3 days.
