Slow Cooker Pulled Chicken Tikka Masala

This Slow Cooker Pulled Chicken Tikka Masala is a fragrant, creamy Indian curry with tender chicken in a spiced tomato-yogurt sauce. Easy, rich, and perfect with rice or naan, it’s a cozy, gluten-free dish for weeknights or gatherings.

Why You’ll Love This Recipe

This Slow Cooker Pulled Chicken Tikka Masala is a flavor-packed escape to Indian cuisine without the hassle. Tender, shredded chicken bathes in a creamy, spiced tomato sauce bursting with garam masala, cumin, and a hint of chili, delivering restaurant-quality taste with minimal effort. The slow cooker makes it hands-off, letting the spices meld into a rich, aromatic curry that fills your home with mouthwatering scents. Perfect for busy weeknights, meal prep, or impressing guests, it’s gluten-free, customizable for spice levels, and pairs beautifully with fluffy rice or warm naan. Leftovers deepen in flavor, making this a dish you’ll crave again and again.

Recipe Tips and Tricks

• Marinate Chicken: Let chicken sit in yogurt-spice mix for 30 minutes (or overnight) for deeper flavor.
• Sear Chicken: Quick browning adds caramelized depth (optional but recommended).
• Use Full-Fat Yogurt: Prevents curdling; stir in cream at end for richness.
• Adjust Heat: Start with ½ tsp chili powder; add more at end if needed.
• Thicken Sauce: Blend a portion or simmer on HIGH if too thin.
• Fresh Spices: Toast garam masala and cumin for enhanced aroma.
• Shred Easily: Use two forks or a hand mixer for quick shredding.
• Finish with Cilantro: Fresh herbs add vibrant color and flavor.

Yield: 6 Servings

Slow Cooker Pulled Chicken Tikka Masala

Print

Tender shredded chicken in creamy, spiced tikka masala sauce, slow-cooked for bold flavor.

Prep Time 20 minutes

Cook Time 6 hours

Additional Time 10 minutes

Total Time 6 hours 30 minutes

Ingredients

• ½ cup heavy cream
• ½ cup plain full-fat yogurt
• 1 can (28 oz) crushed tomatoes
• 1 large onion, finely chopped
• 1 tbsp garam masala
• 1 tsp chili powder
• 1 tsp ground cumin
• 2 lbs boneless, skinless chicken thighs
• 2 tbsp fresh cilantro, chopped
• 2 tbsp ginger-garlic paste
• Salt to taste

Instructions

1. Marinate Chicken: Mix yogurt, 1 tsp garam masala, ½ tsp chili powder, and 1 tbsp ginger-garlic paste; coat chicken and chill 30 minutes.
2. Sear Chicken: Heat 1 tsp oil in skillet; sear chicken 2 minutes per side for caramelized flavor (optional).
3. Sauté Aromatics: In same skillet, cook onion 5 minutes until golden; add remaining ginger-garlic paste for 1 minute.
4. Bloom Spices: Stir in remaining garam masala, chili powder, and cumin; cook 30 seconds until fragrant.
5. Add Tomatoes: Mix in crushed tomatoes; simmer 5 minutes to blend flavors.
6. Prep Slow Cooker: Transfer tomato mixture to 4-6 quart slow cooker; add salt.
7. Add Chicken: Place marinated chicken in sauce; stir to coat evenly.
8. Cook Low and Slow: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender.
9. Shred Chicken: Remove chicken; shred with two forks or hand mixer; stir in cream.
10. Serve: Return chicken to sauce, mix well; garnish with cilantro and serve with rice or naan.

Notes

• Use a 4-6 quart slow cooker for even cooking.
• For thicker sauce, blend half the tomato mixture before adding cream.
• Leftovers are great in wraps or over roasted veggies.
• Add cream and shred chicken at end to maintain texture.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 286Total Fat 16gSaturated Fat 7gUnsaturated Fat 9gCholesterol 167mgSodium 1734mgCarbohydrates 5gFiber 1gSugar 2gProtein 31g

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): Juicy and tender; breasts for leaner option.
• Plain Yogurt (½ cup, full-fat): Marinates chicken and adds creaminess; Greek yogurt for thickness.
• Tomatoes (1 can, 28 oz, crushed): Fire-roasted for depth; fresh (4 cups pureed) as substitute.
• Heavy Cream (½ cup): Rich, velvety texture; coconut milk for vegan.
• Onion (1 large, finely chopped): Yellow for sweetness; red for sharper flavor.
• Ginger-Garlic Paste (2 tbsp): Freshly minced for bold aroma; jarred as backup.
• Garam Masala (1 tbsp): Warm spice blend; fresh-ground for intensity.
• Chili Powder (½-1 tsp): Kashmiri for mild heat; cayenne for spice.
• Cumin (1 tsp): Earthy depth; whole seeds for texture if toasted.
• Cilantro (2 tbsp, chopped): Fresh garnish; parsley for cilantro-averse.

Variations and Substitutions

• Protein Swap: Use chicken breasts, paneer, or tofu for vegetarian.
• Vegan: Swap chicken for chickpeas, cream for coconut milk.
• Spicy Boost: Add green chilies or increase chili powder to 1 tsp.
• Veggie Add-In: Stir in peas, carrots, or bell peppers halfway through.
• Low-Fat: Use half-and-half or Greek yogurt instead of cream.
• Gluten-Free: Naturally GF; ensure spices and broth are compliant.
• Instant Pot: Sauté, pressure cook 8 minutes, add cream after.
• Milder Flavor: Reduce chili powder to ¼ tsp; add more lemon.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze in portions up to 3 months; thaw overnight.
• Reheating: Warm on stove with splash of water; microwave gently.

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