Slow Cooker Chicken Tikka Masala Recipe
Jump to Recipe·4 from 74 reviews

If you are craving a rich and deeply flavorful dish that comes together effortlessly, this Slow Cooker Chicken Tikka Masala Recipe is a true lifesaver. Imagine tender chicken breasts bathed in a creamy, spiced tomato sauce infused with garam masala, turmeric, and a touch of coconut milk, all perfectly melded by slow cooking. This recipe captures all the beloved elements of the classic Indian favorite, making it wonderfully simple to enjoy a restaurant-worthy meal right at home, with minimal hands-on time.

olive oil in small glass bowl, chopped white onion in neat pile, finely diced green jalapeño scattered next to jalapeño half, three garlic cloves minced finely on wooden spoon, large rustic can of crushed tomatoes with spoonful of bright red puree beside it, fresh ginger root with thin slices and a small mound of freshly grated ginger, halved bright yellow lemon with visible juice droplets, small bowls containing warm-toned garam masala, paprika, cayenne pepper, turmeric, and curry powder powders arranged in a color gradient from deep red to golden yellow, black peppercorns and coarse salt crystals sprinkled artistically, raw boneless skinless chicken breasts plump and pink on white ceramic plate, open can of light creamy coconut milk pouring smooth liquid into white ramekin, dollop of thick plain Greek yogurt in small bowl, fresh bright green cilantro leaves loosely scattered, all ingredients meticulously arranged on a clean white marble surface with soft natural light casting gentle shadows, vibrant colors and varied textures emphasized, slight rustic kitchen props like wooden spoons and linen napkin adding warmth, overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1 this Recipe

Ingredients You’ll Need

Getting started with this Slow Cooker Chicken Tikka Masala Recipe is refreshingly straightforward. Each ingredient plays its own special role in building layers of aroma, color, and taste, creating a dish that is anything but ordinary.

  • Olive oil: Provides a fragrant base for sautéing the onions and spices, enhancing flavor depth.
  • White or yellow onion: Adds sweetness and body to the sauce once sautéed.
  • Jalapeño: Gives just a subtle, balanced heat without overpowering the dish.
  • Garlic: Brings a punch of savory goodness that infuses the entire recipe.
  • Crushed tomatoes or tomato puree: Creates the lush, vibrant red foundation for the masala sauce.
  • Fresh grated ginger: Introduces a warm, sharp zing that brightens the flavors beautifully.
  • Lemon juice: Adds a refreshing acidity that lifts and balances the rich spices.
  • Garam masala: The star spice mix that brings authentic Indian flair and warmth.
  • Paprika: Gives subtle smokiness and deep red coloration.
  • Cayenne pepper: Adds a gentle kick to awaken the palate.
  • Ground turmeric: Offers a warm earthiness and beautiful golden hue.
  • Curry powder: Adds another layer of nuanced spice complexity.
  • Freshly ground black pepper: Enhances all the spices with fresh heat.
  • Salt: Essential for seasoning and drawing out flavors.
  • Boneless skinless chicken breasts: The tender protein that soaks up every bit of the masala sauce.
  • Light coconut milk: Adds creaminess while keeping the sauce light and silky.
  • Plain Greek yogurt: Used as a garnish for cooling richness and tang.
  • Chopped fresh cilantro: Provides a fresh, herbaceous finish to the dish.

How to Make Slow Cooker Chicken Tikka Masala Recipe

Step 1: Start with a Flavorful Base

First, heat olive oil in a large skillet over medium heat. Toss in the chopped onion, diced jalapeño, and minced garlic. Sauté these together for about 5 minutes until the onions become softly golden and translucent. This crucial step awakens the spices and creates a savory foundation that will carry through the entire dish once it simmers in the slow cooker.

Step 2: Combine the Aromatics and Spices

Next, transfer your sautéed mixture to the slow cooker. Add the crushed tomatoes or tomato puree, freshly grated ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, and curry powder. Stir everything carefully to blend the spices evenly throughout the sauce. This mixture will develop those signature vibrant flavors as it cooks slowly.

Step 3: Add the Chicken and Cook Low and Slow

Place the chicken breasts directly into the slow cooker. Spoon the flavorful sauce over the chicken, making sure it’s fully covered. Seal the slow cooker with the lid and cook on low for about 6 to 7 hours or on high for 2 to 3 hours. You’ll know it’s ready when the chicken is tender and cooked through, soaking in all those consistent layers of spice.

Step 4: Shred the Chicken for Ultimate Comfort

Once cooked, carefully remove the chicken breasts with a slotted spoon and place them on a cutting board. Use two forks to shred the chicken finely — this step ensures every bite is juicy and perfectly coated in sauce. Return the shredded chicken back into the slow cooker and mix well so all the flavors marry beautifully.

Step 5: Enrich the Sauce and Thicken

Pour in the light coconut milk and stir it through the chicken and sauce mixture. Cook uncovered on high for an additional 15 to 20 minutes to thicken the sauce slightly. Take this opportunity to taste and adjust the seasoning, adding more salt or black pepper as desired to suit your palate.

Step 6: Serve Your Masterpiece

Now your Slow Cooker Chicken Tikka Masala Recipe is ready to impress. Ladle it hot onto your plate and get ready to savor an exquisite, comforting meal.

How to Serve Slow Cooker Chicken Tikka Masala Recipe

Garnishes

A dollop of plain Greek yogurt adds creaminess and a gentle tang that perfects the bold spices. Sprinkle freshly chopped cilantro on top for a burst of bright, fresh herbal notes that balance the richness and add an inviting pop of color.

Side Dishes

This dish pairs beautifully with fluffy brown rice, which soaks up the delicious sauce. Naan or warm pita bread also make excellent companions, perfect for scooping and savoring every last bit.

Creative Ways to Present

If you want to dress up your presentation, serve the chicken tikka masala in shallow bowls topped with a swirl of coconut milk or yogurt, a sprinkle of toasted cumin seeds, and a wedge of lemon on the side for an extra brightness kick. Adding a small side salad of cucumber and red onion with a light vinaigrette can provide a refreshing contrast to the richness.

Make Ahead and Storage

Storing Leftovers

Store any leftover Slow Cooker Chicken Tikka Masala Recipe in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making for even tastier next-day meals.

Freezing

This recipe freezes beautifully. Allow the dish to cool completely before transferring to freezer-safe containers. It will keep well for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat slowly on the stovetop over low heat, stirring occasionally to prevent sticking and to evenly warm the chicken and sauce. You can also use a microwave in short bursts, stirring in between, to restore its creamy texture without drying out.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and tend to stay juicier and more tender during slow cooking, enhancing the dish’s richness.

Is it possible to make this recipe spicier?

Yes, you can increase the jalapeño amount or add extra cayenne pepper to your taste. Just be cautious with spices so the flavors stay balanced and enjoyable.

What can I substitute for light coconut milk?

If you prefer, you can use regular coconut milk for a richer sauce or substitute with heavy cream or Greek yogurt. Each option gives a slightly different texture but still keeps the dish creamy.

Can this recipe be made in an Instant Pot?

Yes! Use the sauté function for the onions and spices, then add remaining ingredients and cook on high pressure for 8 to 10 minutes, followed by a natural release. Adjust timing as needed for the shredded chicken step.

How do I adjust this recipe for more servings?

Simply double or triple the ingredients while ensuring your slow cooker is large enough to accommodate the increased volume. Cooking times may vary slightly with larger quantities.

Final Thoughts

This Slow Cooker Chicken Tikka Masala Recipe is a game changer for anyone wanting a hearty, flavorful meal with minimal fuss. The slow cooker takes care of blending all those exquisite spices into tender chicken while you focus on your day. Trust me, once you try making this at home, it will quickly become a beloved staple in your recipe collection. So go ahead, dive into this cozy, aromatic dish and enjoy every comforting spoonful!

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Slow Cooker Chicken Tikka Masala Recipe

Slow Cooker Chicken Tikka Masala Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 74 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 4 to 4.4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian
Print Recipe

Description

This Slow Cooker Chicken Tikka Masala recipe offers a flavorful and easy way to enjoy a classic Indian dish with tender chicken cooked in a rich, spiced tomato and coconut milk sauce. Perfect for busy days, this recipe melds aromatic spices and creamy coconut milk, simmered slowly to perfection.

Ingredients

Base Ingredients

  • 1/2 tablespoon olive oil
  • 1 white or yellow onion, chopped
  • 1 jalapeño, seeds removed and finely diced
  • 3 cloves garlic, minced

Spices and Flavorings

  • 1 (28 ounce) can crushed tomatoes or tomato puree (do not use tomato sauce)
  • 1 tablespoon fresh grated ginger
  • 1/2 lemon, juiced (about 1–2 tablespoons fresh lemon juice)
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon curry powder
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon salt
  • Additional salt, to taste

Main Protein & Dairy

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 cup light coconut milk (from the can)
  • Plain Greek yogurt, for serving

Garnish

  • Chopped fresh cilantro

Instructions

  1. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion, diced jalapeño, and minced garlic. Sauté for about 5 minutes until the onions are slightly golden and translucent. This develops the flavor base before slow cooking.
  2. Combine Ingredients in Slow Cooker: Transfer the sautéed onion mixture to the slow cooker. Add crushed tomatoes, grated ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, curry powder, black pepper, and salt. Stir well to combine for an even distribution of spices.
  3. Add Chicken and Cook: Place the chicken breasts into the slow cooker, spooning the sauce over them to cover completely. Cover and cook on low for 6-7 hours or on high for 2-3 hours until the chicken is fully cooked and tender.
  4. Shred the Chicken: Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the sauce in the slow cooker and mix well.
  5. Finish the Sauce: Stir in the light coconut milk and cook uncovered on high for an additional 15-20 minutes to thicken the sauce. Taste and adjust seasoning with additional salt or pepper as needed.
  6. Serve: Serve hot alongside brown rice, pita bread, or naan. Garnish with a dollop of plain Greek yogurt and freshly chopped cilantro for added creaminess and freshness. Store leftovers in the refrigerator for up to 4 days.

Notes

  • Use crushed tomatoes or tomato puree rather than tomato sauce for the best texture and flavor.
  • Adjust the amount of cayenne pepper based on your heat preference.
  • Shredding the chicken ensures it soaks up the flavorful sauce fully.
  • For a dairy-free option, omit the Greek yogurt garnish or use a vegan substitute.
  • This recipe reheats well and tastes even better the next day.

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