Chicken Tikka Masala
This slow cooker chicken tikka masala features yogurt-marinated chicken thighs simmered in a spiced tomato-cream sauce, requiring only 4–5 hours on low heat with minimal active cooking.
⚡Slow Cooker
This slow cooker chicken tikka masala features yogurt-marinated chicken thighs simmered in a spiced tomato-cream sauce, requiring only 4–5 hours on low heat with minimal active cooking.
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In a large bowl, mix the yogurt with the marinade spices (2 tsp cumin, 2 tsp coriander, 2 tsp garam masala, 2 tsp paprika, 2 tsp red chilli powder, 1 tsp salt, 1 tsp turmeric).
Add the cubed chicken thighs and toss to coat completely. Cover and refrigerate for at least 30 minutes, or overnight for more flavor.
Add the chopped onion to the bottom of your slow cooker. Place the marinated chicken and all of its marinade on top of the onions.
In a separate bowl, whisk together the tomato sauce and all the curry sauce seasonings (4 tsp cumin, 2 tsp coriander, 2 tsp garam masala, 1 tsp turmeric, 1 tsp red chilli powder, 1/2 tsp salt).
Pour the tomato sauce mixture over the chicken in the slow cooker and top with the minced garlic.
Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the chicken is tender and cooked through (at least 165°F).
Stir in the heavy cream and heat gently on LOW for another 15-20 minutes. Taste and adjust the salt if needed.
Serve hot with basmati rice and naan, and garnish with fresh cilantro.
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water if the sauce has thickened. Freezes well for up to 2 months (freeze sauce and chicken separately from rice).
slow cooker (4–6 quart capacity recommended)
Yes, but thighs stay moister and more flavorful during the long slow-cook. If using breasts, check doneness at 3–4 hours to avoid drying them out.
At least 30 minutes in the refrigerator, or overnight for deeper spice penetration.
Replace the yogurt marinade with coconut milk mixed with lemon juice, and substitute heavy cream with full-fat coconut milk at the end.
Cook until the internal temperature reaches at least 165°F, which typically takes 4–5 hours on LOW or 2–3 hours on HIGH.
Yes. Marinate the chicken overnight, then cook the full recipe. The sauce keeps refrigerated for up to 3 days and reheats gently on the stovetop over low heat.
