Name: Crockpot Chicken Tikka Masala with Creamy Tomato Sauce
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 25 min
Yield: 8
Cuisine: Indian-American
Ingredients: ½ cup heavy cream; 1 large onion, diced; 1 tbsp fresh grated ginger; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp turmeric; 15 oz tomato puree; 2 lbs boneless, skinless chicken thighs; 2 tsp garam masala; 4 cloves garlic, minced

This Crockpot Chicken Tikka Masala with Creamy Tomato Sauce is a rich, aromatic dish featuring tender chicken in a spiced, creamy tomato gravy. Perfect for a cozy meal, it’s an easy, hands-off recipe that brings authentic Indian flavors to your table.

Why You’ll Love This Recipe

This crockpot chicken tikka masala with creamy tomato sauce is a flavorful, comforting dish that brings the vibrant spices of India into your home with ease. The tender chicken simmers in a luscious, creamy tomato sauce infused with garam masala, turmeric, and ginger, creating a perfect balance of heat and creaminess. Ideal for busy days, the slow cooker does all the work, filling your kitchen with irresistible aromas. It’s great for serving with rice or naan, and the leftovers taste even better, making it a fantastic option for meal prep or a family dinner that warms the soul.

Recipe Tips and Tricks

Marinate Chicken: Let chicken sit with spices for 30 minutes if time allows for deeper flavor.

Sear for Depth: Browning chicken before slow cooking enhances the dish’s richness.
Adjust Spice: Taste and tweak chili powder or garam masala to suit your heat preference.
Creamy Finish: Stir in cream or coconut milk at the end for a silky texture.

Low and Slow: Cook on low to keep chicken tender and allow spices to meld.
Skim Fat: Remove excess fat from the sauce for a cleaner taste.
Thicken Sauce: Simmer uncovered on high for the last 30 minutes if too thin.

Rest Before Serving: Let it sit for 10 minutes to absorb flavors.

Yield: 8 servings

Crockpot Chicken Tikka Masala with Creamy Tomato Sauce

Tender crockpot chicken tikka masala with creamy tomato sauce, perfect for a cozy meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

½ cup heavy cream

1 large onion, diced
1 tbsp fresh grated ginger
1 tbsp olive oil

1 tsp chili powder
1 tsp turmeric
15 oz tomato puree

2 lbs boneless, skinless chicken thighs
2 tsp garam masala
4 cloves garlic, minced

Instructions

Prep the Chicken: Pat chicken thighs dry and season lightly with salt and pepper.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until browned. Transfer to the slow cooker.
Sauté Aromatics: In the same skillet, sauté diced onion for 4-5 minutes until softened. Add minced garlic and ginger, cooking for 1 minute, then add to the slow cooker.

Add Spices: Sprinkle garam masala, turmeric, and chili powder over the chicken and onions.
Pour Tomato Puree: Pour tomato puree over the ingredients, stirring to coat the chicken evenly.
Cook Low and Slow: Cover and cook on low for 6-8 hours, until chicken is tender and flavors meld.

Add Cream: Stir in heavy cream during the last 30 minutes, mixing well for a creamy sauce.
Check Consistency: If sauce is too thin, uncover and cook on high for 20-30 minutes to thicken.
Rest and Serve: Let the dish rest for 10 minutes. Shred chicken or serve whole with sauce.

Enjoy Your Meal: Serve over rice or with naan, garnishing with cilantro if desired for a delicious dinner!

Notes

Use boneless thighs for juiciness; adjust cooking time for breasts if substituting.
Marinate chicken with spices for 30 minutes if time allows for deeper flavor.

Adjust chili powder to control heat level to your liking.
Store leftovers promptly to maintain freshness.
This recipe can be adapted for dairy-free or vegetarian diets with appropriate swaps.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 286Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 9gCholesterol 155mgSodium 231mgCarbohydrates 8gFiber 2gSugar 4gProtein 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 (2 lbs): Boneless, skinless thighs offer juiciness; breasts work but may dry out.

Tomato Puree (15 oz): Adds a rich base; use canned or fresh blended tomatoes.
Heavy Cream (½ cup): Creates a creamy texture; coconut milk is a dairy-free alternative.
Garam Masala (2 tsp): Warm spice blend for authentic Indian flavor.

Turmeric (1 tsp): Adds earthy color and anti-inflammatory benefits.
Ginger (1 tbsp): Fresh grated ginger brings zesty warmth; ground works too.
Garlic (4 cloves): Fresh minced garlic enhances aroma and depth.

Onion (1 large): Diced, adds savory sweetness; yellow or white is best.
Chili Powder (1 tsp): Adjust for heat; use mild or hot based on preference.
Olive Oil (1 tbsp): Used for searing, adding richness and aiding browning.

Variations and Substitutions

Chicken Swap: Use chicken breasts or tofu for a leaner or vegetarian option.
Cream Alternatives: Substitute heavy cream with coconut cream or Greek yogurt.
Tomato Base: Use crushed tomatoes or fresh puree for a different texture.

Spice Variations: Add cumin or coriander for a unique flavor profile.
Veggie Add-Ins: Include bell peppers or peas for extra nutrition.
Broth Boost: Add ½ cup chicken broth for a thinner sauce if desired.

Dairy-Free: Use coconut milk and skip cream for a fully dairy-free dish.
Heat Level: Increase chili powder or add fresh chilies for more spice.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of water.

Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
Reheating: Warm on the stovetop or in the microwave, stirring to blend flavors.