Slow Cooker Chicken Tikka Masala
This Slow-Cooker Chicken Tikka Masala is perfect for busy weekdays when you want an easy, delicious, Indian-inspired meal. Toss it all into your Crock Pot and enjoy.
Servings: 7
Ingredients
- 2 ½ cups yogurt, whole plain, divided
- 12 ounces tomato paste
- 8 cloves garlic, minced
- 1 medium onion, diced
- 3 tablespoons olive oil
- 3 tablespoons garam masala
- 2 tablespoons ginger, freshly peeled and grated
- 2 tablespoons ground cumin
- 1 tablespoon sugar
- 2 teaspoons ground cinnamon
- 2-3 teaspoons ground chili powder
- 2 teaspoons ground coriander
- 2 teaspoons table salt
- 1 teaspoon ground tumeric
- 3 pounds chicken thighs, boneless, skinless, cut into 1-inch cubes
- ½ cup cilantro, freshly chopped, for serving
Instructions
- Reserve 1 cup of the yogurt and set aside. Place all remaining ingredients, except for the chicken, into the slow cooker. Stir to combine mixture well.
- Use paper towels to pat-dry all chicken pieces to remove excess moisture. Add chicken to the slow cooker.
- Cook on low 2 1/2 -3 hours. Gently stir in reserved 1 cup of yogurt and cilantro. Serve over cooked basmati rice. Delicious with naan bread as well.
Notes
- The slow-cooker version requires more tomato paste than typical, as the thickness is needed for slow cooking texture.
- Pat the chicken dry before adding it to the slow cooker. This helps the sauce cling better and keeps the texture from getting watery.
- Use whole milk yogurt for the best creamy consistency. Low-fat versions can curdle under slow heat.
- Stir the sauce well before adding the chicken to evenly distribute the spices and tomato paste.
- If you prefer a thicker sauce, remove the lid for the last 20–30 minutes of cooking to let some liquid evaporate.
- For extra richness, stir in a splash of cream or coconut milk along with the reserved yogurt at the end.
- Adjust the chili powder to your spice comfort level. Start mild, then add more heat once the dish is cooked.
- Freshly grated ginger and minced garlic make a big difference in flavor, so skip the jarred versions if possible.
- Add the cilantro right before serving to keep its flavor bright and fresh.
- This dish reheats beautifully. Store leftovers in the fridge for up to 3 days and reheat gently on the stove.
- This recipe is part of our Chicken Slow Cooker Recipes Collection.
- We love serving it over some Instant Pot Jasmine Rice or alongside warm Naan Bread for a delicious family meal.
Nutrition (per serving)
Serving: 1serving | Calories: 486kcal | Carbohydrates: 21g | Protein: 37g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 103mg | Sodium: 498mg | Potassium: 1203mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2974IU | Vitamin C: 100mg | Calcium: 343mg | Iron: 13mg