Name: Slow Cooker Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Indian
Ingredients: 1/2 tablespoon olive oil; 1 white or yellow onion, chopped; 1 jalapeño, seeds removed and finely diced; 3 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes or tomato puree (do not use tomato sauce); 1 tablespoon fresh grated ginger; 1/2 lemon, juiced (about 1–2 tablespoons fresh lemon juice); 1 tablespoon garam masala; 1 teaspoon paprika; 1/2 teaspoon cayenne pepper; 1/2 teaspoon ground turmeric; 1/2 teaspoon curry powder; Freshly ground black pepper, to taste; 1/4 teaspoon salt; 1 1/2 pounds boneless skinless chicken breasts; 1 cup light coconut milk (from the can); Additional salt, to taste; Plain Greek yogurt; Chopped fresh cilantro

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I can’t tell you how many times this Slow Cooker Chicken Tikka Masala Recipe has saved me on busy evenings. It’s that perfect comfort food that doesn’t feel like a shortcut. The spices develop deeply over hours, making the chicken tender and the sauce rich, creamy, and packed with flavor — and you don’t even need to hover over the stove!

What I especially love about this recipe is how hands-off it is. Once everything’s in the slow cooker, you can go about your day or prep other things, and come back to a dish that tastes like it took hours of attention. If you’ve been craving authentic Indian flavors but want an easy weeknight solution, this recipe’s going to be your new best friend.

Ingredients You’ll Need

The beauty of this Slow Cooker Chicken Tikka Masala Recipe is that the ingredients are straightforward but combine to make a sauce that’s bursting with layer upon layer of flavor. You’ll find a good balance of fresh aromatics, spices, and creamy coconut milk that all work in harmony.

Olive oil: Helps soften the onions and bloom the spices for deeper fragrance.
Onion (white or yellow): Adds sweetness and body to the sauce.
Jalapeño: I like removing the seeds so it’s just the right hint of heat without overwhelming.
Garlic: Freshly minced gives the best punch; avoid pre-minced jars here.
Crushed tomatoes or tomato puree: Puree gives a smoother sauce; stay away from tomato sauce as it’s often too processed.
Fresh grated ginger: This is a game changer, so don’t sub powdered here unless you’re in a pinch.
Lemon juice: A splash of acidity brightens the richness beautifully.
Garam masala: This signature spice mix defines the dish; try fresh or high-quality store-bought.
Paprika: Adds a mild smoky touch without heat.
Cayenne pepper: Adjust depending on how spicy you like it—start with less and add more later if needed.
Ground turmeric: Gives that golden color and subtle earthiness.
Curry powder: Adds depth—this one complements the garam masala nicely.
Freshly ground black pepper: For a bit of warm heat and complexity.
Salt: Important to bring all flavors together.
Boneless skinless chicken breasts: Easy to shred after cooking and soaks up the sauce.
Light coconut milk (from the can): Creamy and rich, without overpowering coconut flavor.

Variations

I like to switch things up now and then depending on who I’m cooking for or what I have on hand. Personalizing this Slow Cooker Chicken Tikka Masala Recipe lets you tailor the heat level, richness, or even make it dairy-free without missing a beat.

Using chicken thighs instead of breasts: I sometimes opt for thighs for extra juiciness and flavor; they stay tender and don’t dry out in the slow cooker.
Mild version: Skip the jalapeño and reduce cayenne pepper to make it kid-friendly or if you prefer less heat.
Dairy-free creaminess: Stick with coconut milk and skip the yogurt garnish for a fully dairy-free dish that’s still creamy.
Adding vegetables: I’ve added diced bell peppers or spinach in the last hour to pack in some greens.

How to Make Slow Cooker Chicken Tikka Masala Recipe

Step 1: Sauté Your Aromatics

Start by heating the olive oil in a skillet over medium heat. Toss in the chopped onion, jalapeño, and garlic, cooking until the onions are translucent and soft—about 5-7 minutes. This step brings out the sweetness of the onion and peppers and helps mellow the garlic. If you skip this, you might miss the depth of flavor on slower cooking.

Step 2: Layer Spices and Tomatoes in the Slow Cooker

Transfer the onion mixture to your slow cooker. Add the crushed tomatoes or puree, grated ginger, lemon juice, garam masala, paprika, cayenne, turmeric, curry powder, black pepper, and salt. Stir everything well to combine—this is your fragrant sauce base, so make sure the spices get evenly mixed before adding the chicken.

Step 3: Add Chicken and Coconut Milk

Place the chicken breasts inside the slow cooker, nestling them in the sauce. Pour the light coconut milk over the top. The coconut milk adds silky creaminess without overpowering the tomato and spice flavors. Cover and set your slow cooker to low for 6-7 hours, or high for around 3-4 hours. Low and slow is ideal for tenderness.

Step 4: Shred and Stir Before Serving

When time’s up, test the chicken for doneness—it should pull apart easily with a fork. Remove the chicken breasts, shred them with two forks, then stir the shredded chicken back into the sauce. Taste and adjust salt or spices if needed. This step makes every bite deliciously coated in that gorgeous tikka masala sauce.

How to Serve Slow Cooker Chicken Tikka Masala Recipe

The image shows a white bowl filled with several pieces of raw, light pink chicken tenderloins with a shiny texture, placed at the bottom right. A fresh green chili pepper rests on top of the chicken. To the left of the bowl, there is a small bunch of fresh green cilantro leaves with thin stems lying on the white marbled surface. Surrounding the bowl are five small white ramekins, each containing different ingredients: at the top left is a reddish-brown thick paste, below it is a beige powder, next is a bright yellow-orange powder, then a golden yellow liquid, and finally a light grayish powder at the top right. Above the bowl to the right is a halved white onion with a smooth cut side facing up, and next to it is a halved lemon with the bright yellow flesh visible. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this dish with a dollop of plain Greek yogurt to add tangy creaminess and cool the spices just a touch. Fresh chopped cilantro is a must for me—it brightens the plate and adds a lovely herbal note. Sometimes I add a few thinly sliced green chilies if I’m feeling bold!

Side Dishes

My go-to sides are fluffy basmati rice or garlic naan to soak up all that sauce. You can also try steamed broccoli or a cucumber raita salad on the side for a refreshing balance. This recipe pairs beautifully with whatever helps you scoop and savor every bite.

Creative Ways to Present

For special occasions, I like serving this in rustic bowls with a sprinkle of toasted cumin seeds on top, and a wedge of lemon on the side for an extra zing. Sometimes I layer the dish over warm flatbreads and add a side of pickled onions. It’s a crowd-pleaser that looks as good as it tastes!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer them to an airtight container and refrigerate for up to 3-4 days. The sauce thickens a bit in the fridge, so I like to add a splash of water or more coconut milk when reheating to loosen it back up.

Freezing

This recipe freezes really well. I portion it into freezer-safe containers or bags, label them, and freeze for up to 3 months. When I’m ready to eat, I thaw it in the fridge overnight and reheat gently on the stove. The flavors hold up beautifully.

Reheating

I recommend reheating on low heat in a saucepan with a little extra coconut milk or water stirred in, so the sauce doesn’t dry out. Stir gently until warmed through, and avoid high heat to keep the chicken tender. Microwaving works in a pinch, but I prefer stovetop for best texture.

FAQs

Can I use chicken thighs instead of chicken breasts in this Slow Cooker Chicken Tikka Masala Recipe?

Absolutely! Chicken thighs work wonderfully because they stay extra moist and flavorful during slow cooking. You can use boneless skinless thighs in the same amount and cooking time. Just keep in mind that thighs may need a slightly longer cooking time if they’re larger pieces.
What can I substitute for coconut milk if I don’t like coconut flavor?

You can substitute heavy cream or plain yogurt instead of coconut milk for creaminess without coconut flavor. I tend to add them near the end of cooking to prevent curdling. Keep in mind, it changes the flavor a bit, but the dish will still be delicious.
Is there a way to make this Slow Cooker Chicken Tikka Masala Recipe spicier or milder?

Definitely! To make it spicier, add extra cayenne pepper or keep the seeds in the jalapeño. For milder versions, omit the jalapeño and reduce or leave out the cayenne pepper. You can always start with less and add heat at the end if you want more kick.
Can I make this recipe ahead of time before a party or event?

Yes, it’s great for making ahead! Prepare it in the slow cooker earlier in the day, keep warm until serving, or refrigerate and reheat gently later. The flavors often taste even better the next day after they’ve had time to meld.

Final Thoughts

This Slow Cooker Chicken Tikka Masala Recipe has become one of my favorite go-to meals because it’s so flavorful, easy, and comforting. I hope you enjoy the rich, spiced sauce and tender chicken as much as I do. Trust me, once you try making it this way, you’ll wonder how you ever lived without it. Give it a whirl—I’m excited for you to taste this little slow cooker magic!