Name: Slow Cooker Chicken Tikka Masala Recipe
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: Indian
Ingredients: 3 lbs chicken thighs, trimmed of excess fat, cut into 1 1/4-inch cubes; 1 small yellow onion, grated (scant 1/2 cup); 1 Tbsp peeled and finely grated ginger; 1 Tbsp minced garlic; 2 cups canned tomato puree; 1/2 cup low fat plain Greek yogurt; 2/3 cup heavy cream; 4 tsp tapioca starch; 1 Tbsp dried fenugreek; Cayenne pepper, to taste (optional); Cilantro, for serving; 1 Tbsp ground cumin; 1 Tbsp mild kashmiri chili powder; 2 tsp ground coriander; 1 tsp turmeric; 1 tsp sugar; 1 tsp salt; 3/4 tsp ground black pepper; 1/2 tsp ground cinnamon; 1/4 tsp ground cardamom; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves

There's something about the rich, creamy flavors and the slow-cooked tenderness of this dish that makes it absolutely unforgettable. This Slow Cooker Chicken Tikka Masala Recipe brings those classic Indian-inspired tastes straight to your kitchen with hardly any fuss—perfect for a cozy night in or feeding a crowd without the stress.

Two white bowls are shown on a white marbled surface with a light green cloth in the background. Each bowl contains a dish with two clear layers: on one side, there is fluffy, white rice with visible grains, and on the other side, there are chunks of orange curry sauce-coated pieces, garnished with small green cilantro leaves scattered on top. The bowls sit on a wooden board, and fresh cilantro leaves are placed in front. The image has a warm, natural light look, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken Tikka Masala Recipe
Top Tip
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken Tikka Masala Recipe

Why You'll Love This Recipe

I've made this Slow Cooker Chicken Tikka Masala Recipe more times than I can count, and it never disappoints. The slow cooker does all the heavy lifting, turning simple ingredients into a dish bursting with bold spices and meltingly tender chicken. Plus, it’s easy enough for a weeknight but special enough for guests.

Hands-off Cooking: Toss everything into the slow cooker and go about your day—no stirring or babysitting needed.
Deep, Layered Flavors: The homemade spice blend infuses the chicken gently over hours, giving you authentic, balanced heat and warmth.
Creamy, Comforting Texture: Greek yogurt and heavy cream make the sauce luxuriously silky without being heavy.
Flexible Ingredient List: You probably have most spices in your pantry, and the recipe easily offers room to adjust the heat or creaminess.

The image shows a black cooker filled with a thick orange curry that has chunks of meat covered in it. The curry is smooth and creamy in texture, dotted with bright green cilantro leaves spread across the surface. A wooden spatula is resting inside the cooker, partly coated with the curry. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe balances fresh aromatics with a harmonious blend of spices that elevate the chicken without overpowering it. The slow cooker really lets those flavors meld beautifully, making each bite rich and satisfying. Here’s a quick rundown of what makes this lineup special and some tips for picking the best versions.

Flat lay of fresh raw chicken thighs cut into cubes, a small bright yellow onion whole and unpeeled, a small pile of fresh peeled ginger root, several whole garlic bulbs with papery skins intact, a small heap of ground spices including cumin, turmeric, coriander, and cinnamon arranged neatly, a simple white ceramic bowl filled with smooth red tomato puree, a small white bowl holding thick creamy Greek yogurt, another white bowl containing heavy cream, a tiny white bowl with fine tapioca starch powder, a small white bowl with dried fenugreek leaves, a few fresh cilantro sprigs with vibrant green leaves, and a small white bowl of bright red cayenne powder, all ingredients fresh and natural, perfectly arranged in balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken Thighs: I use boneless, skinless thighs because they stay juicy and tender after hours of slow cooking—chicken breasts can dry out.
Yellow Onion: Grated to melt smoothly into the sauce, adding a natural sweetness without chunks.
Fresh Ginger: Adds bright warmth—always opt for fresh over powdered if you can.
Garlic: Minced or pressed, it provides a savory backbone that pairs beautifully with the spices.
Spice Blend: A special mix including cumin, coriander, turmeric, and mild Kashmiri chili powder—this brings all the signature flavors of tikka masala.
Tomato Puree: Gives the sauce that vibrant color and tang without too much acidity.
Greek Yogurt: Adds creaminess and a slight tang that lightens the richness of the cream.
Heavy Cream: For that velvety finish and beautiful mouthfeel.
Tapioca Starch: A great thickener to give you the right consistency without cornstarch’s gummy texture.
Dried Fenugreek: A classic herb in tikka masala that brings a slight citrusy, nutty flavor. It’s subtle but makes a difference.
Cayenne Pepper (optional): Adds extra heat if you like your curry spicy.
Cilantro: Fresh cilantro is my absolute favorite garnish—it adds brightness and a pop of color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Slow Cooker Chicken Tikka Masala Recipe is how adaptable it is. Whether you want it milder for the kiddos or spiced up for those who like some heat, you can easily tweak it to your family’s taste. I often change up the added heat or swap in coconut milk instead of heavy cream for a dairy-free spin.

Variation: I once tried adding chopped bell peppers and peas halfway through cooking for extra veggies. It was a hit and didn’t dilute the flavor.
Dairy-Free Option: Replace Greek yogurt and heavy cream with coconut yogurt and coconut cream, but add a squeeze of lime for some extra tang.
Spice Level: Adjust the Kashmiri chili powder and cayenne pepper to suit your heat preference—start low if you’re unsure and add more if needed.
Protein Swap: Use boneless chicken breasts but cut the cooking time down to 3-4 hours on low to prevent dryness.

Step-by-Step: How I Make Slow Cooker Chicken Tikka Masala Recipe

Step 1: Whisk together the spice blend

I always like to start by whisking all the spices for the blend in a small bowl—this small step really brings out the aroma and lets the flavors marry before they hit the chicken. It’s a bit like waking up the spices, and trust me, it makes a difference.

Step 2: Build the slow cooker base

Into the slow cooker insert your cubed chicken thighs, grated onion, garlic, and ginger. Sprinkle the spice blend evenly over everything, then toss it all together. This ensures every bite is infused with flavor. Next, pour in the tomato puree and Greek yogurt, giving it one last gentle mix.

Step 3: Slow cook gently for 4 to 5 hours

Pop the lid on and set your slow cooker to low. The slow, gentle heat will cook the chicken until it’s meltingly tender, and the tomatoes and spices meld into a rich sauce. Resist the urge to peek too often—slow cooking is all about patience.

Step 4: Add cream and thicken the sauce

Once the chicken is cooked, whisk the tapioca starch into the heavy cream until smooth, then stir this mixture into the slow cooker along with the dried fenugreek. This step finishes the sauce with creaminess and thickens it nicely without lumps. Add cayenne pepper here if you want a little more kick. Give it a gentle stir and taste for seasoning.

Step 5: Serve and garnish

Serve this comforting dish over a bed of fluffy basmati rice and top with a generous sprinkle of fresh cilantro. I like to let it sit for 5 minutes off heat before serving to help the flavors settle even more.

Top Tip

This Slow Cooker Chicken Tikka Masala Recipe really shines when you give the spices time to bloom and blend, so I want to share a few tips I’ve picked up over many tries that’ll take your dish from good to amazing.

Freshly Grated Aromatics: Always grate your onion and ginger fresh rather than chopping—they integrate better into the sauce and avoid unwanted chunks.
Spice Blend Prep: Whisk the spices right before adding to the chicken; this wakes up the oils and flavors for a deeper taste.
Don't Skip Fenugreek: It’s subtle but essential for authentic flavor—add it after slow cooking to keep its nuanced aroma intact.
Slow Cooker Size: Use at least a 6-quart slow cooker to avoid overcrowding, ensuring the chicken cooks evenly and the sauce thickens nicely.

How to Serve Slow Cooker Chicken Tikka Masala Recipe

Chicken Tikka Masala - Serving Suggestion

Garnishes

I always top my chicken tikka masala with fresh cilantro leaves because they add a pop of color and a fresh, herbaceous brightness that balances the creamy richness beautifully. Sometimes I like to sprinkle a few toasted cumin seeds or a squeeze of fresh lime juice for a zingy twist.

Side Dishes

Basmati rice is my go-to because it soaks up the sauce perfectly, but naan bread is another favorite—great for scooping up every last bit. For some crunch and freshness on the side, I usually serve a simple cucumber raita or a tangy mango chutney.

Creative Ways to Present

For special occasions, I like to serve this Slow Cooker Chicken Tikka Masala Recipe in individual copper bowls with a garnish of microgreens and edible flowers. It instantly dresses up the table and makes the meal feel festive and extra special.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 4 days. The flavors deepen overnight, so I’d say it tastes even better the next day. Just be sure to give it a good stir before reheating so the cream and spices redistribute evenly.

Freezing

This recipe freezes beautifully. I portion it into freezer-safe containers and it keeps well for up to 3 months. When you’re ready, thaw in the fridge overnight and reheat gently on the stove or microwave, adding a splash of water or cream if the sauce has thickened too much.

Reheating

Reheat in a saucepan over low to medium heat, stirring occasionally until warmed through. Adding a teaspoon of water, broth, or cream helps keep the sauce silky and prevents it from drying out as it heats. Avoid high heat to preserve the delicate spices and creaminess.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Slow Cooker Chicken Tikka Masala Recipe?

You can definitely use chicken breasts, but because they lean towards drying out during slow cooking, I recommend cutting the cooking time down to 3-4 hours on low to keep them tender and juicy. Keep an eye on the texture, as thighs are more forgiving for long slow cooking.

Is there a way to make this recipe spicier or milder?

Absolutely! To adjust the heat level, play with the amount of Kashmiri chili powder in the spice blend and the optional cayenne pepper added at the end. For milder results, reduce both or omit cayenne. For more spice, add a pinch more chili powder or cayenne gradually. Tasting as you go helps achieve your perfect heat level.

Can I prepare the spice blend ahead of time?

Yes, preparing the spice blend in advance is a great time saver! You can mix the spices in a small jar and store it in a cool, dark place for up to a month. This way, when you’re ready to cook, you just grab your blend and go. Just remember to give it a quick whisk before using to refresh the flavors.

What can I serve with this Slow Cooker Chicken Tikka Masala Recipe?

Basmati rice is classic and absorbs the luscious sauce perfectly. Naan or roti breads are also excellent for scooping up the curry. For a balance, try a cooling cucumber raita or a fresh salad with lemon vinaigrette to cut through the richness. Mango chutney adds a lovely sweet note on the side too.

Final Thoughts

This Slow Cooker Chicken Tikka Masala Recipe has become one of my absolute favorites to make because it feels like comfort food with a little extra magic. The slow cooker does the heavy lifting, and the result is truly restaurant-quality without the hassle. I hope you enjoy it as much as I do—it's a great way to bring rich, cozy flavors into your home with ease. Give it a try and treat yourself to a little warmth and spice!