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...
This is a sponsored post. I’m partnering with Pomi USA to help share recipes and meal ideas. All opinions expressed are my own.
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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 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 Slow Cook (Hi) setting on the Instant Pot.
Knowing many of you also have a crockpot slow cooker, I then 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.
What is Chicken Tikka Masala?
Chicken Tikka Masala is a restaurant-favorite Indian Curry with chunks of marinated chicken in a rich-creamy tomato sauce. Traditionally, the marinated chicken is grilled in a tandoor oven before adding it to the creamy curry. Many places like Northern India, Scotland, and United Kingdom claim to be the origins of this curry. It has also been declared Britain’s National Dish!
Ingredients
Before we get started with the recipe, let me explain the ingredients I like to use and the reasons why!
Marinade
- Chicken - Boneless, skinless chicken breasts cut into 2 to 3-inch cubes. The 2 to 3-inch cubes allow the chicken to cook perfectly without making it so soft that it starts to shred.
- Yogurt - Preferably plain full-fat yogurt. In a pinch, you can also use greek or low-fat yogurt.
- Lemon - I like to use fresh lemon juice but the bottled one works too.
- Ginger & Garlic - Freshly grated ginger and finely minced garlic cloves.
- Kashmiri Red Chili Powder - I really love this mild and vibrant chili powder that adds a nice orange hue to the curry. Read more about Kashmiri Chili in my Indian Spice Guide. If you are using different chili powder please adjust the quantity accordingly. You can always add more chili powder in the end after tasting the curry.
- Garam Masala - I use my homemade easy 5-ingredient garam masala that has cinnamon, cardamom, cloves, cumin seeds, and black pepper. but feel free to use the one you like. I truly believe that fresh and flavorful garam masala really makes this dish, so if you haven't already; please check out my easy recipe.
Sauce
- Onions - Finely diced yellow onions work best in this recipe. For this slow cooker recipe, I highly recommend sauteeing them with some oil for 5 minutes or until they become soft and translucent. This adds a subtle sweetness to the dish and eliminates the chance of crunchy onions in the final dish.
- Tomato Puree - I LOVE Pomi Strained tomatoes in this recipe. The puree is made with 100% fresh Italian tomatoes and adds a burst of flavor to any dish. It comes in a convenient glass bottle and does not need any refrigeration until opened. Pomi products are super handy especially when fresh tomatoes are not in season.
Finishing Ingredients
- Tomato Paste - Another Pomi product that I love to stock up in my pantry. Pomi double concentrated tomato paste is available in easy-to-squeeze tubes and brings bold aromatic flavor while adding beautiful vibrant color to the recipe. I like to add tomato paste in the end along with heavy cream and fenugreek leaves as my finishing ingredients. Note: Depending on the sourness of the tomato puree you used while cooking, tomato paste can be optional. So make sure to taste the curry before adding the paste.
- Fenugreek Leaves - Adds complex sweetness and that restaurant-style flavor to curries. Crush them between the palms of your hands to release the aromatics, before adding them. There is no good substitute for these leaves; you can skip them in a pinch but never replace them with whole or ground fenugreek seeds, which have a different flavor profile.
- Cream - Traditionally heavy cream is used in this recipe. Although I often make chicken tikka masala without cream by using cashew cream and coconut cream. I will explain more about this below.
Tips for the best slow cooker chicken tikka masala
- Use plain full-fat yogurt or Greek yogurt for the marinade
- Pat dry the chicken to avoid extra liquids in the marinade
- Homemade garam masala brings out the authentic flavors, so please make it at home using my easy garam masala recipe or make sure the garam masala you have is not too old
- You can substitute Kashmiri red chili powder with any mild red chili powder. If using spicy chili powder reduce the quantity accordingly
- Do not forget to saute the onions (except if you have awesome knife skills and can finely dice the onions). This step adds a subtle sweetness to the curry without leaving crunchy onions in the final dish
- Allow the curry to cool down a bit before adding the cream. This will result in a smooth and creamy sauce. You can add ⅓ cup of cream for a lighter version or add up to ¾ cup for a more creamy tikka masala
Variations
- 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.
Instructions
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 2 teaspoons 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 (photos 1 – 4).
step 2: 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 (photos 5 – 6).
step 3: Add the cooked onions to the crockpot / slow cooker and spread it evenly. Spread 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. You can also cook in Slow Cook (Low) setting for 6 to 8 hours (photos 7 - 10).
step 4: 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 first, and then add tomato paste. Mix well and add more cream if needed (photos 11 - 12).
Note: Optionally you can add 1 teaspoon of sugar to balance all the flavors. Garnish with cilantro and enjoy with basmati rice or brown rice, whole wheat parathas and pickled onions.
More Curry Recipes
Did you enjoy this restaurant-favorite curry? Here are a few more curries to try:
- Murgh Makhani - Authentic tasting Instant Pot butter chicken recipe without butter is easy to make at home. Check the quick video that will show you how!
- Aloo Gobi Masala - Ready in 15 minutes this restaurant-style cauliflower and potato curry is our weeknight go-to recipe.
- Quick Palak Paneer - Taste the authentic Punjabi palak paneer flavors with this no-fuss recipe that is sure to impress your guests.
- Easy Dum Aloo - My most shared recipe, these curried baby potatoes in a creamy sauce are simply DELISH.
- Shahi Chicken Korma - This royal Mughlai dish has chicken cooked in a creamy spicy sauce that is garnished with golden fried nuts and raisins to add a subtle sweetness.
- Chana Masala - One of my favorite weeknight curries and also one of the reader's favorites from The Essential Indian Instant Pot Cookbook, this recipe is a must-try for all the Punjabi Chole / Chickpea Curry lovers.
★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.
Recipe
Slow Cooker EASY Chicken Tikka Masala
Equipment
- Slow Cooker
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 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.
Video
Nutrition
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PK says
Do you have recommendations on how to make this dish dairy free?
Thanks!
Archana says
yes use oil instead of ghee, dairy-free yogurt and use cashew cream or coconut cream instead of heavy cream. I have the recipe for homemade cashew cream in this post.
Amber Hollander says
Hi!
Could I substitute the chicken for root veg or winter squash for a vegetarian option? Any tips if I try?
Thanks!
Amber
Archana says
I have not tried with root veggies but I think its a great idea! Cut them into bigger cubes - carrots, potatoes, squash and big florets of cauliflower too
Amber Hollander says
I will absolutely let you know how it goes!! Thanks!
Joanne M says
Thanks for another delicious recipe!
Karyn says
My family loved this recipe! Thanks!
Andrea says
Amazing recipe! I ended up using tomato paste instead of puree since it was all I had on hand, but it still turned out delicious!
M says
Made this tonight, my 6 year old loved it! I did hold back on the pepper for him. Very good! In the heat did not want to use the oven or stove!
Renee Bertola says
2 questions...I despise onions. Is there any recommendations for onion powder? Also in place of chicken, can you use paneer?
Archana says
You can skip onions and make this recipe with just tomatoes. I would recommend you my paneer butter recipe - https://ministryofcurry.com/paneer-butter-masala/
Jesse Wiatrak says
Is there an alternative to the minced onions? I'd rather not have onion bits along with the chicken. I want something that can be fully incorporated with the sauce.
Archana says
You can make onions paste, but make sure to cook it on the stovetop first with some oil to get rid of the raw aroma.
Jesse Wiatrak says
So I made this, and it turned out amazing. I did everything the same as the recipe said to EXCEPT I used regular chili powder (and a little more of it than the recipe specified; about 1.5 tablespoons instead of just 1) instead of Kashmiri chili powder. I loved how it came out, but it wasn't quite at the same level as when you get Chicken Tikka Masala from an Indian restaurant. It was delicious, but the flavor didn't "pop" quite as much as usual, it was slightly more bland. My question is: would using Kashmiri chili powder fix this- can it really make such a big difference in terms of flavor? Or is it probably something else?
Archana says
2 things that will make a huge difference. 1. Use fresh ginger and garlic 2.Your Garam Masala - how is the how quality and freshness. I would highly recommend making homemade garam masala. I have a recipe on the blog that uses 5 ingredients.
Holly says
So easy and delicious! Prepped the onions and chieck the night before. Placed it all in the crockpot in the morning and cooked on HIGH for 4 hours. Served with cauliflower rice. Did not use fenugreel leaves, added 1/2 teaspoon of sugar, and used coconut cream. Very yummy! Will make again.
Kirsten says
I love to cook and consider myself a foodie, yet I had never tried Chicken Tikka Masala. When my niece asked me to try to make, I gulped and then decided to take on the challenge. I found this recipe. It looked different and perhaps a bit more authentic than most of the google results. I actually ordered the Kashmiri chili powder, Garam Masala and Fenugreek leaves for quick delivery from Amazon. Soooo good! Thank you! This is a keeper!
Krisitn says
I made this for an Indian food night we hosted for friends and it was fabulous. It was easy to make and was a crowd-pleaser. I was able to prep all the ingredients the night before. That way, I could easily throw it in my crockpot the next day in little time. Thanks for the great recipes!
Archana says
Thank you for the lovely feedback Kristin. I agree to prep ahead making it easier.
Chris says
Hi I was wondering if I should stir the curry occasionally while in the slow cooker. Your recipe does not say so but just wanted to make sure.
Archana says
You do not need to, but you can totally stir it if you want.
Nikki says
The recipe gets 5 stars for simplicity and how to prepare it, and the level of detail shared for each step. It's impossible to get lost! But the tomato puree to other flavors ratio was off for me, (despite adding in extra ginger, garlic, and garam masala!) I ended up with something that tasted more like spaghetti sauce so I'm not sure I'd do this in the crock pot again, or if I did, I'd make some changes. Still love the Ministry of Curry though!
Archana says
Thank you for the review. I am sorry that the taste was not to your liking. Could it be the tomato sauce itself? I like pomi strained tomatoes, next time you can also try to puree fresh tomatoes.
Kim Douglas says
Thank you for a very delicious recipe. My husband absolutely loves it. I will definitely be making this curry often. I made it with the same ingredients but with ready made garam masala but I will be making your recipe next time. I couldn’t find poms tomatoes in the UK so I used Napolina passata and double concentrate tomato purée.
Archana says
Thank you for your lovely feedback
Kirsten says
This recipe is absolutely phenomenal made exactly as is. I made it once and my family loved it so much that I went and got everything again during the next grocery shopping trip. I made it a second time and put it in a freezer bag so that in the next couple of weeks I can just pop it out of the freezer and have a delicious dinner quickly. The only thing Greek I could find was the ground variety, so I put a tablespoon of that in. Otherwise, everything is completely exactly as written and I would not change a thing!
Archana says
Thank you Kristen
Andy says
What gives the curry the red/orange colour. I have tried this, albeit in the UK with Tomato paste = Tomato puree and Tomato puree = Tomato passata and it comes out very liquid and a yellow colour?
Archana says
It is the mild Kashmiri red chili powder that adds the orange color.
Andy says
Thankyou. More red chilli powder needed. I forgot to add, despite being the wrong colour, it was amazing
Archana says
Thank you for the feedback! Kashmiri red chili powder gives a vibrant red color
SM says
Delicious! We loved it just how it is written! And easy to prepare!