Tasty Slow Cooker Chicken Tikka Masala
Savor Tasty Slow Cooker Chicken Tikka Masala, a creamy, aromatic curry with tender chicken in spiced tomato sauce. This effortless crockpot meal is perfect for Indian dinners, delivering authentic flavors with minimal prep.
Why You’ll Love This Recipe
Tasty Slow Cooker Chicken Tikka Masala is a luxurious, family-favorite dish that transforms juicy chicken into a tender, spice-infused curry, perfect for weeknight dinners or special occasions. This budget-friendly recipe is incredibly easy, with the slow cooker melding fragrant Indian spices effortlessly, requiring minimal effort and cleanup. Its versatility allows for heat and cream tweaks, making it a crowd-pleaser for all ages. Packed with protein and warm flavors, this tikka masala pairs beautifully with rice, naan, or veggies, offering a restaurant-quality, comforting meal that’s as delicious as it is simple to prepare.
Recipe Tips and Tricks
- Marinate Chicken: Marinate for 30 minutes or overnight for deeper flavor.
- Use Full-Fat Yogurt: Ensures rich creaminess; Greek yogurt works well.
- Toast Spices: Lightly toast garam masala for enhanced aroma.
- Use Low Heat: Cook on low for tender chicken and well-melded flavors.
- Finish with Cream: Stir in cream at the end to prevent curdling.
- Use a Liner: Place a slow cooker liner for easy cleanup and to prevent sticking.
Slow Cooker Chicken Tikka Masala
Slow Cooker Chicken Tikka Masala, a creamy, spiced crockpot curry perfect for Indian dinners.
Ingredients
- ½ cup full-fat yogurt
- ½ tsp salt
- 1 can (15 oz) tomato sauce
- 1 cup heavy cream (or coconut cream)
- 1 large yellow onion, finely diced
- 1 tbsp fresh ginger, grated
- 1.5 lbs boneless, skinless chicken thighs
- 2 tbsp fresh cilantro, chopped
- 2 tsp garam masala
- 3 cloves garlic, minced
- Optional garnish: extra cilantro, yogurt swirl
Instructions
- Prep Marinade: In a bowl, mix yogurt, garlic, ginger, garam masala, and salt.
- Marinate Chicken: Coat chicken thighs in marinade; refrigerate for 30 minutes or overnight.
- Sauté Onion: Heat oil in a skillet; sauté onion for 5 minutes until golden.
- Layer Crockpot: Place sautéed onion in a 6-quart slow cooker as the base.
- Add Chicken: Place marinated chicken and any remaining marinade over onions.
- Pour Tomato Sauce: Add tomato sauce, stirring gently to combine.
- Cook Low and Slow: Cover and cook on low for 6 hours or high for 3 hours, until chicken is tender.
- Shred Chicken: Remove chicken, shred with two forks, and return to sauce.
- Finish with Cream: Stir in heavy cream during the last 30 minutes for creamy richness.
- Serve with Flair: Ladle over rice, garnish with cilantro and yogurt swirl, and enjoy this silky curry!
Notes
- Marinating enhances flavor; even 30 minutes makes a difference.
- Stir in cream at the end to prevent curdling from prolonged heat.
- Leftovers taste even better the next day as flavors meld.
- Serve with basmati rice, naan, or roasted veggies for a complete meal.
Ingredients Notes
- Chicken Thighs: Boneless, skinless thighs are juicy; breasts are a leaner alternative.
- Tomato Sauce: Smooth tomato sauce provides base; crushed tomatoes can substitute.
- Heavy Cream: Adds luxurious richness; coconut cream for dairy-free.
- Yogurt: Full-fat yogurt tenderizes; Greek for thicker marinade.
- Onion: Yellow onion builds a savory base; red onion offers milder sweetness.
- Garlic: Freshly minced garlic enhances aroma; garlic paste is a quick option.
- Ginger: Freshly grated ginger adds zesty warmth; ground ginger works in a pinch.
- Garam Masala: Adds warm, complex spice; make homemade for freshness.
Variations and Substitutions
- Protein Swap: Use paneer, shrimp, or chickpeas for vegetarian.
- Gluten-Free: Naturally gluten-free; ensure spices are gluten-free certified.
- Low-Fat: Use light cream or yogurt for a lighter version.
- Spicy Kick: Add cayenne or green chilies for extra heat.
- Vegan Option: Use tofu, coconut cream, and yogurt for plant-based.
- Veggie Add-Ins: Include peas, potatoes, or bell peppers.
- Herb Garnish: Swap cilantro for mint or parsley.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat gently.
- Freezer: Freeze in portioned containers for up to 3 months; thaw before reheating.
- Reheating: Warm with a splash of cream or water to restore creaminess.
- Meal Prep: Portion with rice or naan for easy Indian meals.
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