featured 6152

Slow Cooker Chicken Tikka Masala Recipe for Tender, Flavorful Curry

Slow cooker chicken tikka masala

Tikka Masala is a beloved dish often found on Indian restaurant menus, and it’s surprisingly simple to make at home. This slow cooker version lets the flavors develop over several hours, giving you a rich, aromatic meal with minimal hands-on time. Preparing it in a crock pot is perfect for busy days when you want a hearty, restaurant-quality dinner ready when you are.

Slow cooker chicken tikka masala 4

While curry is commonly associated with Indian cuisine, this recipe relies on garam masala rather than a generic curry powder. Garam masala is a balanced spice blend—typically including black pepper, cumin, cinnamon, coriander and cardamom—that provides warmth and depth. You can find it pre-mixed in most grocery stores in the spice aisle.

Slow cooker chicken tikka masala 5

The sauce finishes with plain Greek yogurt for a subtle creaminess, and a splash of heavy cream helps round out the texture just before serving. Fresh chopped cilantro is a bright garnish that complements the bold spices. Cook low for 7–8 hours or on high for 3–4 hours, then serve over rice with warm naan or toasted pita and steamed vegetables for a complete meal.

Slow cooker chicken tikka masala 2

Prep Time: 10 min
Cook Time: 7 hr
Total Time: 7 hr 10 min

INGREDIENTS

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, peeled and finely grated
  • 14 ounce can tomato puree
  • 1 cup plain Greek yogurt
  • 1 tablespoon garam masala
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon paprika
  • 1 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1/2 cup heavy cream
  • 1/4 tablespoon cornstarch
  • Chopped cilantro for garnish

DIRECTIONS

  1. Toss the chicken and diced onion together and place them in the bottom of your slow cooker.
  2. In a large bowl, combine minced garlic, grated ginger, tomato puree, Greek yogurt, garam masala, cumin, paprika, salt, black pepper and cayenne. Stir until well blended.
  3. Pour the spiced tomato mixture over the chicken and onions. Cook on low for 7–8 hours or on high for 3–4 hours.
  4. About 20 minutes before serving, mix the heavy cream with the cornstarch until smooth. Stir this into the slow cooker and continue cooking for 20 minutes to thicken the sauce.
  5. Serve the tikka masala over rice, garnish with chopped fresh cilantro, and enjoy with naan or toasted pita and steamed vegetables if desired.

Recipe from
CenterCutCook