EASY SLOW COOKER CHICKEN TIKKA MASALA

 EASY SLOW COOKER CHICKEN TIKKA MASALA

This slow cooker version of Chicken Tikka Masala delivers tender chicken simmered in a creamy, spiced tomato sauce with minimal effort. Everything goes into the crockpot and cooks low and slow, allowing the flavors to deepen beautifully while keeping prep simple. Serve with rice, naan, or warm flatbread for a comforting, aromatic dinner.

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Ingredients (Serves 6)

For the Chicken

• 2 lbs boneless, skinless chicken breasts or thighs, cut into large chunks

• 1 medium onion, finely chopped

• 3–4 garlic cloves, minced

• 1 tablespoon fresh ginger, grated (or 1 tsp ground ginger)

• 1 tablespoon garam masala

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon paprika

• ½–1 teaspoon turmeric

• ½ teaspoon chili powder (or cayenne for heat)

• 1 teaspoon salt (adjust to taste)

• ½ teaspoon black pepper

Sauce Base

• 1 (15-oz) can tomato sauce OR crushed tomatoes

• 1 (14-oz) can coconut milk (full fat for creamy texture)

• 1 cup heavy cream (or half & half for lighter)

• 2 tablespoons tomato paste

• 2 tablespoons butter (optional but adds richness)

Optional Add-Ins

• 1–2 small green chilies, sliced (for heat)

• 1 tablespoon brown sugar or honey (to balance acidity)

• 1–2 teaspoons lemon juice (added at the end for brightness)

For Serving

• Cooked basmati rice

• Warm naan or roti

• Fresh cilantro, chopped

• Lemon wedges

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Instructions

1. Build the Flavor Base

Place the chopped onion, garlic, and ginger into the bottom of the slow cooker. These aromatics soften and infuse the sauce as everything cooks.

2. Season the Chicken

Place the chicken pieces on top of the aromatics. Sprinkle the garam masala, cumin, coriander, paprika, turmeric, chili powder (or cayenne), salt, and pepper over the chicken. Toss lightly to coat, or simply leave the spices on top—they will blend into the sauce during cooking.

3. Mix the Sauce

In a bowl or measuring cup, whisk together:

• Tomato sauce

• Coconut milk

• Heavy cream

• Tomato paste

Pour this mixture evenly over the chicken and spices in the slow cooker. Add butter now if using; it will melt into the sauce and deepen the flavor.

4. Slow Cook

Cook on:

• LOW for 6–7 hours (best texture)

• HIGH for 3–4 hours

The chicken should be very tender and the sauce thickened slightly.

5. Finish the Dish

Once cooking is done:

• Taste the sauce. Add brown sugar or honey if you’d like a sweeter, more restaurant-style finish.

• Add a splash of lemon juice for brightness.

• Sprinkle cilantro on top for freshness.

If you want the sauce thicker:

• Remove the lid for the last 20–30 minutes of cooking, OR

• Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).

6. Serve

Serve the chicken and sauce spooned over basmati rice, with warm naan, and garnish with fresh cilantro and a squeeze of lemon.

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Tips & Variations

🌶️ Adjusting the Heat

• Mild: use paprika instead of chili powder

• Medium: add ½ tsp cayenne

• Hot: add 1–2 sliced green chilies during cooking

🥥 Creaminess Options

• For extra rich sauce: replace ½ cup of coconut milk with more heavy cream

• For lighter: use only coconut milk (no cream) and skip the butter

🍅 More Tomato Flavor

Add ½ cup tomato purée or extra tomato paste.

🍗 Using Chicken Thighs

Thighs stay juicier and more tender in the slow cooker—ideal if you prefer richer texture.

🍽️ Make-Ahead Friendly

This dish tastes even better the next day. Store in the fridge up to 4 days or freeze up to 3 months.

OTHERS RECIPES

INGREDIENTS

• 1.5 Tbsp garam masala 
• 1/2 tsp cumin 
• 1/2 tsp turmeric 
• 1/2 tsp smoked paprika 
• 1/2 tsp salt 
• 1/4 tsp cayenne (optional) 
• Freshly cracked pepper 
• 2 lbs. boneless skinless chicken thighs 

• 1 Tbsp cooking oil 
• 1 yellow onion, diced 
• 3 cloves garlic, minced 
• 1 Tbsp grated fresh ginger 
• 15 oz. tomato sauce 
• 1/3 cup heavy cream 

FOR SERVING

• 4 cups cooked rice 
• 1/4 bunch fresh cilantro 

INSTRUCTIONS

In a small bowl, combine the garam masala, cumin, turmeric, smoked paprika, salt, cayenne, and some freshly cracked pepper (about 10 cranks of a pepper mill). 

Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.

Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 3 minutes on each side, or until well browned (the chicken does not need to be cooked through). Transfer the seared chicken to the slow cooker.

Add the diced onion to the skillet and continue to cook until the onions are soft and slightly browned on the edges. Remove the skillet from the heat. Add the onions to the slow cooker, then add 1/4 cup of water to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Pour the water into the slow cooker.

Add the minced garlic, grated ginger, and tomato sauce to the slow cooker with the chicken and onion. Briefly stir, then place the lid on top, and turn the slow cooker on. Cook on high for 3 hours or low for 6 hours.

After 3 hours on high or 6 hours on low, the chicken should be fall-apart tender. Turn the slow cooker off, then add the heavy cream. Stir gently to combine the cream with the tomato sauce. Taste the sauce and add salt if needed.

To serve, spoon the chicken and tomato sauce over cooked rice and top with fresh cilantro. Cool. Enjoy the EASY SLOW COOKER CHICKEN TIKKA MASALA recipes !!

EASY SLOW COOKER CHICKEN TIKKA MASALA VIDEO :