Skip the takeout and let your slow cooker do the work. This Chicken Tikka Masala brings tender pieces of chicken simmered in a creamy, tomato-based sauce with warm spices. It’s comforting, full of flavor, and surprisingly simple to make.

You’ll get that restaurant-style taste with minimal effort and no fancy techniques. Serve it over rice or with warm naan, and dinner’s done.

What Makes This Recipe So Good

Hands-off cooking: Prep in minutes, then let the slow cooker handle the rest.
Better-than-takeout flavor: A rich, spiced sauce that’s balanced and not too heavy.
Family-friendly heat: Warm spices without overwhelming spice; easy to adjust.
Budget-friendly: Uses pantry spices and chicken thighs for juicy, affordable results.
Meal prep friendly: Tastes even better the next day and freezes well.

Cooking process of slow cooker chicken tikka masala

What You’ll Need

Chicken: 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces (breasts work too, but thighs stay juicier).
Yogurt: 1/2 cup plain whole-milk yogurt (for marinating; Greek or regular).
Tomato base: 1 (15-ounce) can tomato sauce or crushed tomatoes.
Cream: 1/2 to 3/4 cup heavy cream or full-fat coconut milk.
Onion: 1 large yellow onion, finely chopped.
Garlic and ginger: 4 cloves garlic, minced; 1 tablespoon fresh ginger, grated.
Butter or ghee: 2 tablespoons for richness (optional but recommended).
Spices:
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon paprika (sweet)
- 1/2 to 1 teaspoon cayenne or red chili powder (adjust to taste)
- 1 teaspoon turmeric
- 1 teaspoon kosher salt (plus more to taste)
- 1/2 teaspoon black pepper
Lemon juice: 1 tablespoon, for brightness.
Sugar or honey: 1 to 2 teaspoons, to balance acidity (optional but helpful).
Fresh cilantro: Chopped, for garnish.
Cooked basmati rice or naan: For serving.

How To Make Slow Cooker Chicken Tikka Masala

Marinate the chicken: In a bowl, mix yogurt, 1 teaspoon garam masala, 1 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon turmeric, 1/2 teaspoon salt, and half the garlic and ginger. Add chicken and toss to coat.
Chill for at least 30 minutes, or up to 8 hours.
Build the sauce in the slow cooker: Add onion, remaining garlic and ginger, tomato sauce, remaining spices, black pepper, and butter or ghee. Stir to combine.
Add the chicken: Scrape the marinated chicken and any marinade into the slow cooker. Stir gently to coat.
Cook low and slow: Cover and cook on Low for 5 to 6 hours, or on High for 2.5 to 3 hours, until the chicken is very tender.
Finish the sauce: Stir in cream or coconut milk, lemon juice, and sugar or honey.
Taste and adjust salt, heat, and acidity. If you want a thicker sauce, let it cook uncovered on High for 15 to 20 minutes.
Serve: Spoon over basmati rice or with warm naan. Top with chopped cilantro.
Optional stovetop boost: For an extra layer of flavor, briefly sear the marinated chicken in a hot skillet until lightly browned before adding to the slow cooker.
Not essential, but it adds some smoky edges.

Final plated dish of slow cooker chicken tikka masala

How to Store

Fridge: Store in an airtight container for up to 4 days. The flavors deepen after a night in the fridge.
Freeze: Cool completely, then freeze for up to 3 months. Thaw in the fridge overnight.
Reheat: Warm gently on the stovetop over low heat or in the microwave, adding a splash of water or cream if the sauce has thickened.

Why This Is Good for You

Protein-rich: Chicken provides lean protein to keep you satisfied.
Anti-inflammatory spices: Turmeric, ginger, and garlic bring antioxidants and warming benefits.
Customizable richness: Use less cream, or swap in light coconut milk, to fit your goals.
Balanced meal: Pair with rice and a side of veggies or a cucumber salad for a complete plate.

Common Mistakes to Avoid

Skipping the marinade: Even 30 minutes helps tenderize the chicken and build flavor.
Overcooking on High: Chicken dries out fast at high heat.
Use Low when possible for juicier results.
Adding cream too early: Dairy can split if cooked too long. Stir it in at the end.
Under-seasoning: Taste and adjust salt, acidity, and heat after adding cream. The sauce should be bold but balanced.
Watery sauce: If your slow cooker traps a lot of moisture, finish uncovered for 15 to 20 minutes to thicken.

Tasty overhead top view of homemade chicken tikka masala

Recipe Variations

Lighter version: Use half-and-half or light coconut milk and reduce butter.
Extra veggies: Add diced bell peppers or cauliflower florets during the last 1 to 2 hours so they don’t turn mushy.
Spicier: Increase cayenne, add a chopped serrano, or finish with a drizzle of chili oil.
Dairy-free: Swap yogurt with coconut yogurt and cream with full-fat coconut milk; use oil instead of butter.
Tomato-forward: Prefer a tangier sauce?
Use crushed tomatoes and skip the sugar.
Grill-kissed: Grill the marinated chicken skewers briefly before adding to the slow cooker for smoky depth.

FAQ’s For Slow Cooker Chicken Tikka Masala

Can I use chicken breasts instead of thighs?

Yes. Breasts work fine, but check doneness earlier. Cook on Low and aim for tender, not stringy. Thighs are more forgiving and stay juicy.

Is garam masala necessary?

It’s key to the classic flavor. If you don’t have it, combine equal parts ground cinnamon, cardamom, cloves, black pepper, and a pinch of nutmeg as a quick stand-in.

How can I thicken the sauce?

Simmer uncovered for 15 to 20 minutes at the end. You can also blend a small portion of the sauce and stir it back in, or add 1 to 2 tablespoons of tomato paste earlier in the cook.

What can I serve with it?

Basmati rice, naan, or roti are classic. Add a crisp cucumber salad, roasted cauliflower, or sautéed spinach to round out the meal.

Can I make it ahead?

Absolutely. Marinate the chicken a day ahead and refrigerate. The cooked dish reheats beautifully and tastes even better on day two.

Will coconut milk make it taste like coconut?

A bit, but it’s subtle. It blends well with the spices, and many people enjoy the slight sweetness it adds.

How do I make it less spicy?

Reduce or skip the cayenne and use mild paprika. You can also add extra cream or a dollop of yogurt when serving to soften the heat.

In Conclusion

Slow Cooker Chicken Tikka Masala brings big flavor with very little effort. With a simple marinade, pantry spices, and a creamy finish, you’ll get a comforting dinner that feels special without being fussy.

Make a batch on a busy weekday, save the leftovers, and enjoy a warm, satisfying meal anytime.