If you are craving a dish packed with rich, vibrant flavors yet want the simplicity of hands-off cooking, this Slow Cooker Chicken Tikka Masala Recipe is your go-to comfort meal. Imagine tender chunks of chicken soaking up the aromatic blend of garam masala, curry, and cumin, slowly simmered in a luscious tomato and coconut milk sauce. The slow cooker does the magic, melding all the spices into a creamy, satisfying curry that tastes like it has simmered all day long. Whether you’re new to Indian-inspired cooking or a seasoned enthusiast, this recipe brings warmth and excitement to your dinner table with effortless prep.
Ingredients You’ll Need
Gathering these simple but essential ingredients sets you up for success in creating this delicious and colorful Slow Cooker Chicken Tikka Masala Recipe. Each component plays a key role—from the tangy tomatoes to the fragrant spices, and the creamy coconut milk that rounds off the sauce beautifully.
- Olive oil: Used for sautéing and adding a subtle fruity note to the base.
- Chopped onion: Provides sweetness and depth after softening in the pan.
- Fresh ginger root (or ginger paste): Adds sharp, zesty warmth that is key to authentic flavor.
- Minced garlic: Intensifies the savory base with its robust aroma.
- Fire-roasted diced tomatoes (undrained): Contribute smoky sweetness and vibrant red color.
- Tomato sauce: Thickens the sauce and balances acidity for smoothness.
- Garam masala: A fragrant blend of ground spices that gives the dish its signature taste.
- Curry powder: Enhances the complexity with curry’s characteristic earthy tones.
- Cumin: Adds a warm, nutty flavor layer to the sauce.
- Paprika: Brings mild sweetness and a lovely red hue.
- Salt: Essential for bringing out all the spice nuances.
- Red pepper flakes: Provides a customizable kick of heat to suit your spice preference.
- Boneless skinless chicken breasts or thighs: Tender protein that absorbs all the sauce’s flavors during slow cooking.
- Unsweetened coconut milk: Adds luscious creaminess and subtle tropical sweetness to balance the spices.
- Cornstarch: Used to thicken the sauce to a perfect, rich consistency.
- Cooked basmati or jasmine rice: The ideal fluffy base for soaking up every drop of sauce.
- Chopped fresh cilantro: Bright, fresh garnish that lifts the dish at the end.
- Plain Greek yogurt: Optional cooling dollop to mellow the spice and add creaminess.
How to Make Slow Cooker Chicken Tikka Masala Recipe
Step 1: Prepare the Flavorful Sauce Base
Start by heating olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion, fresh ginger, and garlic, letting them soften and release their incredible aromas. Stir occasionally to prevent sticking. Then add the fire-roasted diced tomatoes and tomato sauce straight to the pan. Mixing in the garam masala, curry powder, cumin, paprika, salt, and red pepper flakes now allows the spices to bloom in the heat, intensifying their flavors. Bring the mixture to a boil before gently reducing the heat to low to let the sauce simmer while you prep the chicken.
Step 2: Add Chicken and Slow Cook
Cut the chicken breasts or thighs into bite-sized chunks—the smaller pieces will soak up the sauce wonderfully. Place the chicken in your slow cooker, then pour the simmered tomato-spice mixture over the top. Cover and set to cook on low for 5 to 6 hours. This slow cooking method ensures the chicken becomes meltingly tender while infusing every bite with that classic tikka masala flavor.
Step 3: Finish with Coconut Milk and Thickener
When cooking time is up, shake the can of coconut milk well. Measure out ¼ cup of it into a small bowl and whisk in the cornstarch until smooth. Pour the remaining coconut milk into the slow cooker, stirring it well into the chicken and sauce. Now add the cornstarch slurry. Stir everything gently to combine, then cook uncovered for another 5 to 10 minutes. This step cooks away the cornstarch’s raw taste and thickens the sauce to luscious perfection, ready to serve.
Step 4: Garnish and Serve
Once the sauce is silky and abundant with tender chicken chunks, it’s time to garnish and enjoy. Sprinkle freshly chopped cilantro over the dish for a pop of green freshness, and why not add a dollop of plain Greek yogurt? The cool creaminess beautifully balances the warm spices.
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Garnishes
A little touch of garnish elevates your Slow Cooker Chicken Tikka Masala Recipe from good to unforgettable. Fresh cilantro chopped right before serving adds color and a bright, herbal note. For extra creaminess and a gentle contrast to the spices, a scoop of plain Greek yogurt is wonderful—just swirl it on top or serve on the side for guests to add as they like.
Side Dishes
Slow Cooker Chicken Tikka Masala naturally begs for fluffy basmati or jasmine rice, which perfectly soaks up every bit of the flavorful sauce. For some balance, serve alongside warm naan bread to scoop up the curry or add a crisp, fresh cucumber salad to refresh the palate. Roasted or sautéed vegetables, such as green beans or carrots, complement this dish beautifully and round out the meal.
Creative Ways to Present
If you want to impress friends or family with your Slow Cooker Chicken Tikka Masala Recipe, try serving it in individual bowls with fragrant rice molded into pretty shapes using a small bowl or ring mold. Garnish with delicate sprigs of cilantro and a lime wedge to add a zesty accent. Another fun idea is to lay the chicken curry over a bed of roasted cauliflower “rice” for a low-carb option that’s just as flavorful and satisfying.
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Chicken Tikka Masala Recipe keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after resting, making subsequent meals even more delicious. Just be sure to cool the dish completely before refrigerating to maintain freshness and safety.
Freezing
This dish freezes extremely well, making it a perfect candidate for meal prepping. Portion the curry into freezer-safe containers and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating. Just remember to stir and check seasoning after reheating, as sometimes flavors mellow slightly in the freezer.
Reheating
Reheat your Slow Cooker Chicken Tikka Masala Recipe gently on the stovetop over low heat or in the microwave at medium power. Stir occasionally to prevent sticking and to ensure it heats evenly. Adding a splash of water, broth, or additional coconut milk can help loosen the sauce if it has thickened too much during storage.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs actually hold up better during long slow cooking and tend to be juicier and more flavorful. Feel free to use thighs or a mix of both to suit your preference.
Is this recipe spicy? How can I adjust the heat?
The red pepper flakes add a mild to moderate kick, but you can easily adjust the spice level by adding less or more to taste. Leaving them out completely will make the dish mild and family-friendly.
Can I make this recipe gluten-free?
Yes, the Slow Cooker Chicken Tikka Masala Recipe is naturally gluten-free as long as you check the labels on your curry powders and tomato sauce to ensure they do not contain gluten additives.
Do I have to use a slow cooker?
While the slow cooker method gives wonderful tenderness and flavor melding, you can make this recipe on the stovetop simmering gently in a covered pot for about 45-60 minutes, stirring occasionally until the chicken is cooked through and tender.
What’s the best rice to serve with this curry?
Basmati rice is the traditional choice, thanks to its fragrant, fluffy grains that complement the rich sauce. Jasmine rice works well too if you prefer a slightly stickier texture.
Final Thoughts
There is nothing quite like coming home to the inviting aroma of this Slow Cooker Chicken Tikka Masala Recipe simmering away, guaranteeing a soul-satisfying meal with minimal effort. With simple ingredients and straightforward steps, you can create a rich, restaurant-worthy dinner that will have everyone asking for seconds. Give it a try—you might just find your new favorite go-to comfort food!
Print
Slow Cooker Chicken Tikka Masala Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
This Slow Cooker Chicken Tikka Masala is a comforting and flavorful Indian-inspired dish made by simmering tender chicken chunks in a rich, spiced tomato and coconut milk sauce. Perfect for an effortless weeknight meal, it combines aromatic spices like garam masala, curry powder, and cumin with creamy coconut milk. Served with basmati or jasmine rice and garnished with fresh cilantro and Greek yogurt, this recipe offers a delicious balance of savory and mildly spicy flavors.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 cup chopped white or yellow onion
- 2 teaspoons peeled and grated fresh ginger root (or ginger paste)
- 2 teaspoons minced garlic
- 14.5 ounce can fire-roasted diced tomatoes (undrained)
- 15 ounce can tomato sauce
- 4 teaspoons garam masala
- 2 teaspoons curry powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ to 1 teaspoon red pepper flakes (to taste)
- 2 ¾ to 3 pounds boneless skinless chicken breasts (or chicken thighs or a combination)
- 13.5 ounce can unsweetened coconut milk (divided)
- 2 tablespoons cornstarch
To Serve
- Cooked basmati or jasmine rice
- Chopped fresh cilantro (for garnish)
- Plain Greek yogurt (for garnish, optional)
Instructions
- Prepare the aromatics and sauce base: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion, grated ginger, and minced garlic. Cook, stirring occasionally, for several minutes until the onion softens. Stir in the fire-roasted diced tomatoes (with juices) and tomato sauce. Add garam masala, curry powder, cumin, paprika, salt, and red pepper flakes to the pan. Bring the mixture to a boil, then reduce the heat to low and simmer gently while you prepare the chicken.
- Prepare the chicken and start slow cooking: Cut the boneless skinless chicken into bite-size chunks and place them into a 6-quart slow cooker. Pour the prepared tomato and spice mixture over the chicken evenly. Cover the slow cooker and cook on low heat for 5 to 6 hours, or until the chicken is very tender and cooked through.
- Make the coconut milk slurry and finish cooking: Shake the can of coconut milk well. Measure out ¼ cup and add the 2 tablespoons of cornstarch to that measuring cup. Stir until the cornstarch is fully dissolved to create a slurry. Add the remaining coconut milk from the can directly into the slow cooker and stir it into the chicken and sauce thoroughly. Next, add the cornstarch slurry and stir well. Continue to cook the mixture uncovered for an additional 5 to 10 minutes until the sauce has thickened and is heated through.
- Garnish and serve: Serve the flavorful chicken tikka masala hot over cooked basmati or jasmine rice. Garnish with chopped fresh cilantro and add a dollop of plain Greek yogurt on top if desired for a creamy finish and balance to the spices.
Notes
- For less heat, adjust the red pepper flakes to your preferred spice level or omit completely.
- Using a combination of chicken thighs and breasts can add extra flavor and tenderness.
- If you don’t have cornstarch, you can substitute with arrowroot powder to thicken the sauce.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
- This recipe can be made gluten-free by confirming the tomato sauce and spices are gluten-free.
