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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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.
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. While its exact origins are debated—claimed by Northern India, Scotland, and the UK—it’s even been named Britain’s National Dish!
Slow Cooker Chicken Tikka Masala 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 use 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.
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 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.
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 of the Instant Pot model 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.
More Indian 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 Punjabi Chole / Chickpea Curry lovers.
★ 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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Karen says
Fantastic recipe...I did not have the kashmiri red chili so I used 2 teaspoons of paprika and one teaspoon of cayenne. Worked great, but now I want to search out the correct chili powder and make this recipe on a regular basis.
Archana Mundhe says
Thank you for your lovely feednack. I use Kashmiri red chili powder a lot in my cooking as it adds a beautiful orange hue to the curries without too much heat.
Sarah Sanderson says
Love this recipe! It’s wonderful even reheated, and holds up well in the fridge… it’s in my dinner menu rotation for sure.
Archana Mundhe says
Thank you Sarah!
Karen says
What size crock pot is used for this recipe? I have a 4 quart.
Archana Mundhe says
4 QT will work for this recipe.
Matt says
I notice you dont add any liquids here. I found I needed to add a little liquid initially or I would have some of the onion burn on the bottom of the pot.
Archana Mundhe says
You're absolutely right—if the onions are sticking or starting to burn, adding a splash of water or broth at the beginning is a perfect solution. It helps deglaze the pan and prevents burning while allowing the flavors to build up. Thanks for sharing your tip!
Mia says
Great easy recipe. Tried it and the whole family loved it.
Archana Mundhe says
Thank you Mia for your lovely feedback.
Brindy says
This was fantastic! I made 3 different curries for a New Year’s party and this one was by far the most popular . Enjoyed by kids and adults. Will be making again and again.
Archana Mundhe says
Thank you Brindy!
Rebekah Highfield says
Trying to double this recipe. How long should I cook it for?
Archana Mundhe says
If you're doubling the recipe, the cooking time should remain the same. Slow cookers heat at a consistent rate, so the total cook time doesn't usually change. But always check for the doneness of the chicken and add more time if needed.
Kristie says
Any tips on using paneer instead of chicken in this slow cooker recipe? I'm assuming I shouldn't put the paneer in for the 4hrs and wait until the end to add it?
Archana Mundhe says
Great question! Yes, since paneer doesn’t need long cooking, I’d recommend adding it in the last 15-20 minutes of cooking to let it soak up the flavors without getting too soft. You can also lightly pan-fry it before adding for extra texture. Let me know how it turns out!
kristie says
Do you have any tips on using paneer instead of chicken? I'm assuming I shouldn't put the paneer in the slow cooker until the very end?
Jacklyn Evans says
10 out of 10. Perfection! No notes.
Archana Mundhe says
Thank you!!
Pippa says
Really love this recipe! We make it a lot and we all love it. It also freezes really well. It’s a very easy recipe: my teenagers can make it. Thanks!
Archana Mundhe says
Thank you for your lovely feedback! I love that it’s become a regular in your home and that even your teens enjoy making it.
Sarah says
Our new favorite chicken tikka masala recipe! Thank you!!
Archana Mundhe says
Yay! I’m so happy to hear that.Thank you for trying it and making it your new favorite!
Caitlin says
Could this be cooked for longer in the crockpot on low? Would that make the flavors more intense too you think, similar to how it tastes better the next day? Or maybe that requires the cool down/heat up of reheating!
Archana Mundhe says
Great question! The flavors def get more intense overnight. I would recommend making it a day ahead instead of cooking on low.
Angie says
I am looking forward to trying this recipe. I wonder if you can marinade the chicken overnight?
Archana Mundhe says
Hi Angie, yes you can absolutely marinate the chicken overnight. I can't wait for your feedback.