Slow Cooker Chicken Tikka Masala


Chicken Tikka Masala doesn’t get any easier than this!  I created this recipe because so often people skip Chicken Tikka Masala in their dinner rotation recipes because it takes so much time and effort to prepare.  In my opinion this cooking method tastes just as good, if not better, than any of those tediously time consuming recipes.  The better comes because of the unbelievably tender chicken this recipe yields from long hours of slow, low cooking and also how much time it gives the spices to meld and develop in this incredible dish.  I’m quite certain this will now be my only method/recipe for Chicken Tikka Masala.  How could I go back to the long, laborious method now?

Never tried Indian food before?  Then now is definitely time!  I was thinking, how do you describe Indian food and it’s enticing, delectable flavors in two words?  Bold and exciting!  If you have never tried Indian food before, it’s likely you have tried the spices it contains in several alternate dishes but Indian food combines all those rich spices into one amazing dish.  So go on and excite your taste buds with this flavorful, spice packed Indian dish.


Slow Cooker Chicken Tikka Masala

5 from 3 votes

Yield: 6 servings


  • Ingredients:
  • 5 boneless , skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
  • 1/2 large yellow onion , finely diced
  • 4 cloves garlic , minced
  • 2 Tbsp freshly , finely grated ginger
  • 1 (29 oz) can tomato puree (I recommend Contadina Brand)
  • 1 1/2 cups plain yogurt
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp Garam Masala
  • 1 Tbsp cumin
  • 1/2 Tbsp paprika
  • 2 tsp salt , or to taste
  • 3/4 tsp cinnamon
  • 3/4 tsp freshly ground black pepper
  • 1-3 tsp cayenne pepper*
  • 2 bay leaves
  • 1 cup heavy cream
  • 1/2 tbsp cornstarch
  • Prepared Long Grain White Rice or Basmati Rice
  • Chopped cilantro , for serving


  1. In a large mixing bowl combine chopped onions, minced garlic, grated ginger, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).
  2. In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and serve warm over rice and sprinkle with chopped cilantro.
  3. Recipe Source: Cooking Classy

Recipe Notes

*I put 1 -3 tsp because it is all depending on your heat preference. If you don't like spicy foods you could even omit this ingredient. I go for 3 tsp but I like my food really spicy.


  • Emily: Thanks for this recipe! I have several tikka masala recipes that I’ve been wanting to try, but like you said, they seemed like so much work! I just got a slow cooker a few weeks ago, so I can’t wait to try this. February 25, 2012 at 12:45pm Reply

  • Caitlin: I just made this today and it was both easy and delicious. Unfortunately, our local shop was out of plain yogurt, so I had to substitute creme fraiche diluted with a bit of milk. Not exactly optimal, but it worked out okay regardless. Great recipe! February 25, 2012 at 10:00am Reply

  • Kelly: Is the chicken raw or cooked when added to the slow cooker? February 25, 2012 at 8:35am Reply

    • Christy Pruitt: The chicken is raw when added to the slow cooker. :) January 31, 2014 at 12:46pm Reply

  • Jaclyn: Betty, it is definitely spicy if you add in the cayenne pepper, it might even be a little spicy with the amount of black pepper in it. So, if you hate spicy I would recommend omitting the cayenne, jalapeno and a bit of the black pepper. If like spicy then just add the cayenne pepper to your taste and add in the pepper and jalapeno. I hope you enjoy! February 25, 2012 at 8:24am Reply

  • Betty Anne Davidson: This looks delicious! Is it spicy-hot? I’m not too familiar with this dish, but am interested in trying it out… February 25, 2012 at 7:52am Reply

  • Lannie: interesting making this dish in the slow cooker! i’ll have to try that! February 24, 2012 at 8:33pm Reply

  • Jaclyn: You add it along with the other ingredients in the sauce, I listed it as “plain yogurt” in the directions. February 24, 2012 at 7:49pm Reply

    • Erin: I made this and the flavor is way out of balance. It tastes harsh. Plus it separated and curdled. It’s so much food to go to waste. How do I fix it? October 16, 2014 at 5:56pm Reply

  • Anonymous: When do you add the yogurt? February 24, 2012 at 7:27pm Reply

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