Name: Chicken Tikka Masala
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: Indian-Inspired
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 1 can (28 ounces) diced tomatoes, undrained; 2 tablespoons tomato paste; ¾ cup heavy cream; 1 large yellow onion, diced; 4 garlic cloves, minced; 1 tablespoon fresh grated ginger; 2 teaspoons garam masala; 1 teaspoon ground turmeric; 1 teaspoon chili powder; Salt and pepper to taste

Chicken Tikka Masala in the Crockpot blends tender chicken thighs with a creamy, spiced tomato sauce featuring garam masala and turmeric. Slow-cooked to perfection, this aromatic dish offers bold, comforting flavors—perfect for a cozy night, served with rice or naan, straight from your slow cooker.

Recipe Tips and Tricks

Chicken Browning: Sear chicken in a skillet first—locks in flavor; skip for a quicker prep.
Spice Bloom: Toast spices briefly in oil—deepens their aroma; add raw if you’re keeping it simple.

Creamy Finish: Stir in cream or yogurt at the end—prevents curdling during long cooking.
Sauce Thickness: Simmer lid-off for the last 30 minutes—or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water)—to thicken.
Flavor Boost: Marinate chicken in yogurt and spices overnight—optional but amps up the taste.

Why You’ll Love This Recipe

You’re going to absolutely adore this Chicken Tikka Masala Crockpot Recipe—it’s a rich, aromatic masterpiece that’ll transport your taste buds to India with the easiest prep ever! Imagine the warm, inviting scent of tender chicken thighs simmering all day in a luscious, creamy tomato sauce, infused with bold spices like garam masala, turmeric, and cumin, filling your home with an irresistible aroma that promises something truly delicious. You’ll love how this recipe takes the complex flavors of a classic Indian dish and simplifies it with the slow cooker—just toss everything in and let it meld into a comforting, restaurant-quality meal while you go about your day.

It’s perfect for those cozy nights when you crave something hearty and spiced, or a dinner party when you want to impress without slaving over the stove. The chicken comes out so juicy it practically melts in your mouth, the sauce clings to every bite with its creamy, tangy, spicy goodness, and the whole thing feels like a warm, flavorful hug. Serve it over fluffy basmati rice, with a side of naan to scoop up that sauce, or even with a sprinkle of fresh cilantro, and watch everyone dig in with delight.

The crockpot makes it so effortless, blending the spices and ingredients into something so rich and satisfying you’ll be amazed it was this easy to create such a bold classic. This isn’t just a meal—it’s a Chicken Tikka Masala adventure that’ll have you savoring every creamy, spiced bite and dreaming of leftovers before the pot’s even empty!

Yield: Serves 8

Chicken Tikka Masala

Tender chicken in creamy, spiced tomato sauce, slow-cooked

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 can (28 ounces) diced tomatoes, undrained

2 tablespoons tomato paste
¾ cup heavy cream
1 large yellow onion, diced

4 garlic cloves, minced
1 tablespoon fresh grated ginger
2 teaspoons garam masala

1 teaspoon ground turmeric
1 teaspoon chili powder
Salt and pepper to taste

Instructions

Hey there, let’s get this Chicken Tikka Masala Crockpot Recipe simmering—it’s going to be a spiced, creamy delight! First, grab your slow cooker and toss in those chicken thigh pieces—cut them into bite-sized chunks so they soak up all that flavor. Add the diced onion, minced garlic, and grated ginger—they’ll bring that aromatic magic as they cook. Pour in the diced tomatoes (juice and all) and stir in the tomato paste—it’ll deepen that rich, tomatoey base. Sprinkle in the garam masala, turmeric, and chili powder—smell those spices already?—and give it a good stir to coat everything. Add a pinch of salt and pepper, then pop the lid on. Set your crockpot to low for 6-8 hours (or high for 3-4 if you’re in a hurry), and let it work its slow-cooker magic. Your kitchen’s going to fill with the most incredible, warm aroma—pure Indian-inspired comfort!
When the time’s up, lift the lid—the chicken should be tender and the sauce fragrant. Stir in the heavy cream—watch it turn that spiced tomato mix into a creamy, golden dream. Give it a taste—want more heat? Add a pinch more chili powder. Too thin? Let it simmer with the lid off for 20-30 minutes to thicken up, or stir in a cornstarch slurry and cook on high for 15 minutes more. It’s ready when it’s rich and velvety, just how you like it!
Serve it up hot—spoon that steamy tikka masala over fluffy basmati rice, alongside warm naan, or even with a sprinkle of fresh cilantro for a pretty finish. You’ve just made a Chicken Tikka Masala that’s tender, bold, and oh-so-delicious—dig in and enjoy every creamy, spiced bite!

Notes

Add cream late—keeps it smooth and luscious!
Sear chicken for extra flavor—optional but worth it if you’ve got time.
Leftovers deepen in taste—reheat with a splash of cream for day-two yum!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 282Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 164mgSodium 258mgCarbohydrates 5gFiber 1gSugar 2gProtein 29g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Chicken Thighs: Boneless, skinless thighs (1.5-2 pounds)—juicy and tender; breasts work but may dry out.

Diced Tomatoes: Canned diced tomatoes (28 ounces)—tangy base; crushed tomatoes for smoother sauce.
Tomato Paste: Thickens and intensifies (2 tablespoons)—deepens the tomato flavor.
Heavy Cream: Full-fat cream (¾ cup)—creamy richness; added at the end.

Onion: Yellow onion (1 large)—diced for sweet-savory depth; white substitutes fine.
Garlic: Fresh minced garlic (3-4 cloves)—bold, aromatic punch; adjust to taste.
Ginger: Fresh grated ginger (1 tablespoon)—warm, zesty kick; ground (1 teaspoon) works.

Garam Masala: Warm spice blend (2 teaspoons)—heart of the dish; find it in stores or make your own.
Turmeric: Ground turmeric (1 teaspoon)—earthy flavor and golden color; don’t overdo it.
Chili Powder: Adds heat (1 teaspoon)—adjust for spice preference; cayenne substitutes.

Variations and Substitutions

Protein Swap: Use chicken breasts or shrimp—breasts for leaner meat, shrimp added in the last 30 minutes.
Cream Options: Use coconut milk or yogurt—coconut for a vegan twist, yogurt for tang (stir in at the end).
Tomato Alternatives: Use fresh diced tomatoes or passata—fresh for brightness, passata for smoothness.

Spice Variations: Swap garam masala for curry powder—curry for a different warmth; add cumin for earthiness.
Veggie Additions: Toss in peas, spinach, or bell peppers—peas or spinach in the last hour, peppers with onions.
Heat Boost: Add fresh chilies or more chili powder—tailor the spice to your liking.

Low-Fat Option: Skip cream, use low-fat yogurt—lightens it up but keeps flavor.
Gluten-Free: Naturally gluten-free—just ensure spices and broth (if used) are gluten-free.
Sweet Touch: Add a teaspoon of honey—balances acidity and spice.

Grain Pairing: Serve with quinoa or cauliflower rice—quinoa for nutrition, cauliflower for low-carb.

Storage Options

Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days—reheat with a splash of cream.
Freezer: Freeze in a freezer-safe container for up to 3 months—thaw overnight in the fridge before reheating.