Crockpot Chicken Tikka Masala
Slow cooker chicken tikka masala delivers classic Indian flavors with minimal effort. This recipe ensures tender chicken in a creamy, spiced sauce, making it an ideal meal for busy days.
Packed with bold spices and rich tomato flavor, slow cooker chicken tikka masala is a comforting dish perfect for both weeknights and special occasions. Just set it in the morning and enjoy a delicious dinner hours later!
Key Ingredients for Chicken Tikka Masala Success
- Chicken thighs – Tender and flavorful, chicken thighs stay moist throughout slow cooking.
- Tomato puree – The base of the sauce, providing richness and depth of flavor.
- Garam masala – A fragrant Indian spice blend that gives the dish its distinct, aromatic taste.
- Yogurt – Adds tanginess and tenderizes the chicken while marinating.
- Heavy cream – For a velvety, luxurious finish to the sauce.
- Fresh ginger and garlic – Essential aromatics that elevate the dish with warmth and depth.
Steps to Perfect Tikka Masala in Your Slow Cooker
- Marinate the chicken: In a large bowl, combine chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, and spices. Mix well to coat the chicken, then marinate for at least two hours or overnight for best results.
- Slow cook: Transfer the marinated chicken to your slow cooker. Add bay leaves on top and cook on low for 4 hours (or high for 2 hours if you’re short on time).
- Finish the sauce: Whisk together heavy cream and cornstarch. Stir this into the slow cooker for the final 20 minutes, allowing the sauce to thicken and develop a silky texture.
- Garnish and serve: Once the cooking is done, add a squeeze of lemon juice for brightness and garnish with fresh cilantro or parsley. Serve over rice for a complete meal.
Tips to Elevate Your Chicken Tikka Masala
For the richest flavor, marinate the chicken overnight. This allows the spices and yogurt to deeply infuse the meat. If you prefer a spicier dish, increase the cayenne pepper to your desired heat level. The combination of garam masala and cumin can also be adjusted for personal preference, so don’t be afraid to experiment.
For a creamier sauce, consider adding more heavy cream or even a dollop of butter at the end. And while fresh parsley works well as a garnish, authentic Indian cilantro is the traditional choice for a burst of freshness.
Storing and Reheating Leftovers
Chicken tikka masala stores beautifully, making it a great make-ahead meal. Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days. When reheating, gently warm the dish on the stovetop or microwave, adding a splash of cream or water if the sauce thickens too much. You can also freeze portions for up to three months—just thaw overnight in the fridge before reheating.
Enjoy this comforting and flavorful slow cooker chicken tikka masala whenever you’re craving a taste of India without spending hours in the kitchen!
Crock pot Chicken Tikka Masala Recipe
Ingredients
- 1 large onion diced
- ¾ teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 2 teaspoons salt or adjusted to taste
- 2 tablespoons garam masala
- ¾ teaspoon cinnamon
- 1 ½ cups 368 g plain yogurt
- 5 boneless skinless chicken thighs, cut into 1 ½-inch cubes
- 1 –3 teaspoons cayenne pepper based on your heat preference
- 29 oz 822 ml can tomato puree
- 2 bay leaves
- 2 tablespoons fresh ginger minced
- 1 tablespoon cumin
- ½ tablespoon sweet paprika
- 1 teaspoon turmeric powder
- Lemon juice from half a small lemon
- 1 cup 237 ml heavy cream
- 3 tablespoons cornstarch
- Fresh parsley or cilantro chopped, for garnish
Instructions
- In a large bowl, combine the chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, turmeric, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper. Stir thoroughly to ensure the chicken is evenly coated with the mixture.
- Cover the bowl and refrigerate for at least two hours, or preferably overnight, to allow the flavors to marinate.
- Transfer the marinated chicken mixture into the slow cooker, then add the bay leaves on top.
- Set the slow cooker to low and cook for 4 hours (or 2 hours on high for faster cooking).
- When the cooking time is done, whisk the heavy cream and cornstarch together in a medium bowl until smooth, then stir this mixture into the slow cooker. Let the tikka masala cook for another 20 minutes to thicken.
- Squeeze the lemon juice over the dish, stir to incorporate, and remove the bay leaves.
- Serve the chicken tikka masala hot, garnished with fresh parsley or cilantro, over a bed of white or brown rice.