This is going to be your favorite EASY slow cooker chicken tikka masala recipe! Tender-cooked chicken in a flavor-bursting tomato-based sauce and warm spices like turmeric, red chili powder, and garam masala served over hot basmati rice with authentic flavors that take only half the effort! Here is how...
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First, thank you for the overwhelmingly positive feedback on my Instant Pot Chicken Tikka Masala recipe and for making it go viral on social media. I am thrilled that you have enjoyed the easy recipe with authentic flavors.
Are you wondering why a slow cooker recipe? Many of you have asked about making the Instant Pot recipe using the delayed timer mode. The concern here is to let the raw chicken sit for hours at room temperature. So instead, I decided to test the tikka masala recipe using the Instant Pot's slow-cook mode. I loved the fact that you can simply add all the ingredients and let them cook over slow heat. Note: This is the Slow Cook (Hi) setting on the Instant Pot.
Knowing many of you also have a crockpot slow cooker, I also tried the recipe in the crockpot, and I was thrilled with the results. The only change I made is to saute the onions for 5 minutes before adding them to the crockpot. This brings in the subtle sweet flavors of the onions and avoids the crunchy texture of the final dish. Note: Please do not puree onions (one of the mistakes I made), as it will leave a raw onion taste to the curry.
Looking for a stovetop version? I've got you covered with my Authentic Chicken Tikka Masala! Whether you prefer making it in the Instant Pot, Slow Cooker, or on the stovetop, this restaurant-favorite Indian curry is easy to recreate at home. Love cozy meals? Check out my favorite Vegetarian Indian curries and Chicken dishes for comforting, flavor-packed dinners!
Ingredient Tips for the Best Slow Cooker Chicken Tikka Masala
- Chicken - Use boneless, skinless chicken breasts cut into 2 to 3-inch pieces. This size helps the chicken stay tender without falling apart.
- Yogurt - Full-fat plain yogurt works best for a rich marinade. Greek yogurt can be used if needed.
- Kashmiri Red Chili Powder - Adds vibrant color without too much heat. Adjust quantity if using a different chili powder.
- Garam Masala - Fresh homemade or high-quality store-bought makes a big difference in flavor.
- Onions - Sauté them before adding to the slow cooker for a sweeter, more balanced sauce and smoother texture.
- Tomato Puree - Pomi Strained Tomatoes are my go-to for their rich, fresh flavor, especially when fresh tomatoes aren't in season.
- Tomato Paste - Optional, but great for deeper color and flavor if your tomato puree isn't very bold.
- Fenugreek Leaves - A must for authentic restaurant-style flavor. Crush before adding for the best aroma.
- Cream - Use heavy cream for richness or try coconut or cashew cream for a dairy-free option.
How to Make Slow Cooker Chicken Tikka Masala
Here is my step-by-step recipe for the best slow-cooker Indian meal:
Step 1: Cut the chicken breasts into 2 to 3-inch cubes. Add salt and lemon juice and mix well. Add yogurt, red chili powder, turmeric, garam masala, ginger, and garlic. Mix well and allow to marinate while you prep the remaining ingredients.
Step 2: Sauté onions in oil with a little salt until soft and translucent (about 5 minutes). You can do this on the stovetop or directly in the Instant Pot if using it as a slow cooker.
Step 3: Layer sautéed onions in the slow cooker, then spread tomato puree on top. Add the marinated chicken, cover, and slow cook on High for 4 hours or Low for 6 to 8 hours.
Tips for the best slow cooker chicken tikka masala
- Use plain full-fat or Greek yogurt for a rich marinade.
- Pat the chicken dry before marinating to avoid extra moisture.
- Fresh garam masala makes a big difference; try my homemade version or use a good quality blend.
- Don't skip sautéing the onions; this step adds sweetness and avoids crunchy bites.
- Let the curry cool slightly before stirring in the cream for a silky smooth sauce. Use ⅓ cup for lighter or up to ¾ cup for a creamier finish.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Slow Cooker EASY Chicken Tikka Masala
Equipment
- Slow Cooker
Recipe Video
Ingredients
- 2 pounds chicken breasts skinless boneless
- 2½ teaspoons kosher salt
- 1 tablespoon lemon juice
- 3 tablespoons plain yogurt
- 1 tablespoon kashmiri red chili powder
- ½ teaspoon ground turmeric
- 1½ teaspoon garam masala
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 2 tablespoons oil
- 2 medium yellow onions finely diced
- 1½ cups tomato puree
Garnish:
- ½ to ¾ cup heavy cream
- 1 to 2 tablespoons tomato paste
- 2 tablespoons kasoori methi (dried fenugreek leaves) kasoori methi
- ½ cup cilantro chopped
Instructions
- Cut the chicken breasts into 2 to 3-inch cubes. Add 2 teaspoon salt and lemon juice and mix well. Add yogurt, red chili powder, turmeric, garam masala, ginger, and garlic. Mix well and allow to marinate while you prep the remaining ingredients.
- Heat oil in a medium pan. Add onions and ½ teaspoon of salt. Cook over medium heat for 5 minutes stirring frequently until the onions start to soften and turn translucent. Note: If you are using Instant Pot as a slow cooker, you can saute in the instant pot itself.
- Add the cooked onions to the crockpot / slow cooker and spread it evenly. Evenly layer tomato puree over the onions. Line the marinated chicken over the tomato puree. Place the crockpot lid and set the cooking time to Slow Cook (Hi) and adjust the cooking time to 4 hours.
- After 4 hours, your kitchen will be filled with the beautiful aromas of the curry. Add heavy cream, crush the fenugreek leaves on the palm of your hands and add to the curry. Mix well, taste, and add tomato paste. Mix well and more cream if needed. Note: Optionally you can add 1 teaspoon of sugar to balance all the flavors. Garnish with cilantro and enjoy with basmati rice and naan.
Notes:
- To make chicken tikka masala without cream or dairy-free, you can either use unsweetened coconut cream (I love Trader Joe's) or homemade cashew cream. To make the cashew cream at home simply blend ½ cup of cashews in half a cup of warm water and make a smooth paste.
- I have tested this recipe using a Crockpot slow cooker, Instant Pot slow cooker function, and Instant Pot AURA Multi Cooker. The advantage with the Instant Pot models is that you can saute the onions in the same pot. With a crockpot slow cooker, you saute the onions in a separate pan on the stovetop.
- If you do not have a good brand of tomato puree like the Pomi one, you can puree 3 fresh tomatoes in a blender and use that instead.
- I like to use chicken breasts in this recipe, but you can also use chicken thighs, simply cut each thigh into 2 pieces.
Nutrition
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Deb says
Excellent recipe. I’ve tried many, MANY versions and this was by far the easiest and tastiest. I did add a Serrano pepper and a little more spice (generous tsp and TBSP of all)
Archana Mundhe says
Thank you Deb! And I love your idea of adding more spice.
Shamim Panchbhaya says
This looks amazing! Can I double the recipe in the slow cooker? I have 5 men to feed! Thank you!
Archana Mundhe says
Yes you can double the recipe!
M Howard says
This is the best tikka masala recipe online, and also the easiest. Our kids and guests always love it, and we make it at least twice a month.
Archana Mundhe says
Thank you for your lovely feedback! Knowing that it has become a twice-a-month staple for your family and a hit with your guests truly makes my day.
Jessie says
I’ve been making this for family and friends for about a year now. Changes I made: doubled the seasonings, use goat milk yogurt, use chicken thighs, and coconut milk instead of cream. A lot of my changes were based on suggestions in the recipe dialogue. I love this recipe so much.
Archana Mundhe says
Thank you Jessie!
Jade says
Have you tried doubling this recipe? If so, how would it affect the cook time? Thank you!
Archana Mundhe says
Hi Jade, great question! When doubling this recipe in the slow cooker, I recommend adding an extra 30% to the cook time. The additional chicken needs more time to heat through before it starts cooking properly, so that extra time ensures everything is perfectly tender and cooked all the way through. Hope that helps and enjoy!
Roz says
Hi, we love this recipe so thank you for sharing. I was wondering if it is possible to freeze in small portions.
Archana Mundhe says
Yes, absolutely, you can freeze in small portions.
Roz says
Hi. We absolutely love this recipe, thank you for sharing. I would like to know if it is possible to freeze in small portions.
Archana Mundhe says
Yes, absolutely, you can freeze in small portions.
Kristina says
This hit all the marks! The spices are well balanced and the instructions are very easy to follow. Will definitely make again!
Archana Mundhe says
Thank you for the lovely review!
Amanda Matte says
Made this tonight and it is delicious!! I’m wondering if there is any feedback on how to thicken the sauce??
Thanks!!
Archana Mundhe says
Cook it uncovered in high for the last 30 to 60 minutes so the sauce will thicken.
Jane says
This was SO GOOD! I just used canned, diced tomatoes instead of puree but I followed everything else. Way more flavor than the slow cooker recipe I've been following for years.
Archana Mundhe says
Thank you Jane! I am so happy you enjoyed the authentic flavors.
Breanna Hawkins says
We LOVE this recipe! It’s definitely a repeat for us. Only issue I have, it’s nice and creamy in the pot but as soon as I serve it over rice, it gets very watery. Any suggestions on what I’m doing wrong?
Archana Mundhe says
So glad you love it! A few things that help: 1.If you wash your chicken make sure to pat it completely dry before adding it to the slow cooker as extra moisture can thin the sauce significantly. 2.Simmer the sauce uncovered on saute mode for 5 to 10 minutes before adding cream to reduce any extra liquid. 3. The rice itself releases moisture when hot so serving the sauce and rice separately helps.
Jessica says
Can you cook this on low for 8 hours instead of high for 4 hours? Or do you not recommend that?
Archana Mundhe says
Hi Jessica! Yes, you can absolutely cook chicken tikka masala for 8 hours on low mode.
B says
Hi! We love your recipe so much! Can I marinate the chicken overnight, given the lemon juice? I’m trying to make this so I can start it in the morning!
And anyone reading just buy the fenugreek and Kashmiri chili online if you’re not near a specialty store, it is so so worth it!
Archana Mundhe says
Yes you can marinate the chicken overnight or even upto 24 hours.
B says
Thank you so much for replying so quickly! I adore your recipes! We’re hoping to cook more authentically as we get our hands on good ingredients ☺️
Abbi says
Love this recipe! It turned out great. I added a tbsp of maple syrup as a sweetener and it really made the spices and flavors pop.
Archana Mundhe says
Thank you! I love the addition of maple syrup.