Slow Cooker Chicken Tikka Masala

February 23, 2012

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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.

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5 from 10 votes

Slow Cooker Chicken Tikka Masala

Deliciously flavorful, easy to make Chicken Tikka Masala cooked in the slow cooker.
Servings: 6
Prep20 minutes
Cook6 hours
Ready in: 6 hours 20 minutes



  • 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 6 - 8 hours (or high for 3 - 4 hours).
  • 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.


*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.

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  • RC

    One of my 10 best recipes – EVER!!

    Absolutely fresh and delicious! Good enough for a fancy dinner party, and prepared in 15 minutes.


  • MD

    This recipe is incredibly bland and dirt-like. I followed it to a T and had to doctor it up with extra spices (some in the recipe and some not), coconut milk, way more cream than called for, chicken bouillon, etc – and it’s still just ok. Couldn’t recommend this.

  • Miranda

    I’ve made this recipe dozens of times and it’s quite good. It’s a little different than most restaurant tikka masalas, but really tasty in its own right. I’ve made it with the cream and yogurt and that’s excellent, but I’ve also made a dairy free version using cashews soaked in hot liquid and blended into a paste for the yogurt and coconut milk for the cream. It’s allllllmost as good as the original.

  • Kristine

    Came out perfectly! It’s a new staple in our house. Perfect with some warm Naan bread too!

  • SailAway

    Hi just a question, I want to make this recipe but I have a dairy allergy. Would you know if the dairy products could be substituted for anything else? :s Thank you so much!

  • Julie

    I tried this recipe and the sauce curdled, well before the final addition of cream and cornstarch. Very disappointing.

    • Jaclyn

      Jaclyn Bell

      Yes it’s one of the large cans. This recipe has a fair amount of sauce.

  • Alissa

    Jaclyn- your recipe rocks! I stumbled across your site trying to find a slow cooker chicken tikka recipe for my company’s potluck. I usually like to bring something I am familiar with but something about your blog gave me the confidence to just go for it- and boy am I glad I did! Success, thank you and Merry Christmas!