This slow cooker chicken tikka masala recipe features a creamy sauce with warm spices. It makes for a quick and simple weeknight meal.
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Why You’ll Love This Recipe
- Next time you're looking for new slow-cooker recipes, give this slow-cooker chicken tikka masala recipe a try! It is perfect for this time of year when we are reaching for more comfort food as the colder months approach.
- This recipe includes simple ingredients
- This slow cooker version of a traditional chicken tikka masala uses simple steps and simple ingredients to create something very similar to what you'd find in an Indian restaurant. It's perfect for anyone that's a fan of Indian food.
- The majority of the ingredients go into the crock pot for slow cooking which requires minimal prep time. Crockpot meals are a favorite way to get a fast and yummy dinner on the table that the whole family will enjoy!
- This recipe is a great option for meal prep too.
Ingredient Notes
- Chicken thighs - we like to use chicken thighs for this recipe, but you could also use chicken breasts. We recommend using fresh chicken over frozen chicken so that the slow cooker tikka masala doesn't get watered down.
- Minced garlic and minced ginger - feel free to use fresh ginger and garlic or pre-minced.
- Greek yogurt - choose a plain yogurt. Sour cream would also be a great substitute.
- Tomato paste
- Spices - coriander, chili powder, cumin, garam masala, salt make the flavor of the tikka masala sauce found in traditional Indian cuisine. Garam masala can be found at most grocery stores.
- Yellow onion
- Tomato sauce - this is plain tomato sauce/tomato puree, not spaghetti sauce. You can usually find it in the same aisle at the grocery store.
- Fresh lemon juice
- Coconut milk or cream - we like to use full fat coconut milk or coconut cream for this recipe instead of light coconut milk to make the end result creamier. You can swap for heavy cream if needed.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Crock pot*/slow cooker
- Measuring cups and spoons
- Rubber spatula
- Cutting board and knife
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Spray the inside of the crock pot with non-stick spray. In your crockpot, add the chicken thighs, garlic, ginger, greek yogurt, tomato paste, coriander, chili powder, cumin, garam masala, and salt. Mix well until the chicken thighs are evenly coated. Use a rubber spatula to scrape any of the spice mixture off the side of the crockpot.
Step 2: Next, add the yellow onion and pour the tomato sauce over the chicken thighs. Set the crockpot to high for 3-4 hours or low for 4-5 hours.
Step 3: Once the chicken is fully cooked through and tender, use 2 forks to gently break apart the chicken into smaller pieces. Add the lemon juice and coconut milk to the crockpot. Stir until combined.
Step 4: Serve with rice or cauliflower rice and naan bread if desired.
Tips & Variations
- Feel free to add a little bit of cayenne pepper for a spicy kick.
- You can use sour cream in place of Greek yogurt or cream in place of coconut milk if needed.
- It's fun to mix up the type of rice you use in this recipe. You can use white rice, brown rice, yellow rice, cauliflower rice or a mix of them.
FAQ
Let the chicken tikka masala cool to room temperature and store in the refrigerator in an airtight container.
This recipe is gluten-free when served with rice.
If you like this recipe, check out some of our other slow cooker recipes
If you make this easy chicken tikka masala recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Easy Slow Cooker Chicken Tikka Masala
Ingredients
- 1 ½ pounds boneless skinless chicken thighs (swap with breasts if you prefer)
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- ¼ cup Greek yogurt
- 1, 6 ounce can tomato paste
- 2 teaspoons coriander
- 1 teaspoon chili powder
- 2 teaspoons cumin
- 2 teaspoons garam masala
- 1 teaspoon salt
- 1 yellow onion, diced
- 8 ounce can tomato sauce (plain tomato sauce, not spaghetti sauce)
- Juice from ½ of a lemon
- ¾-1 cup coconut milk (we use regular coconut milk, not light)
Instructions
- Spray the inside of the crock pot with non-stick spray. In your crockpot, add the chicken thighs, garlic, ginger, Greek yogurt, tomato paste, coriander, chili powder, cumin, garam masala, and salt. Mix well until the chicken thighs are evenly coated. Use a rubber spatula to scrape any of the spice mixture off the side of the crockpot. Next, add the yellow onion and pour the tomato sauce over the chicken thighs. Gently mix. Set the crockpot to high for 3-4 hours or low for 4-5 hours.
- Once the chicken is fully cooked through and tender, use 2 forks to gently break apart the chicken into smaller pieces. Add the lemon juice and coconut milk to the crockpot. Stir until combined.
- Serve with rice or cauliflower rice and naan bread if desired.
Notes
- This recipe is gluten-free when served with rice.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Chicken Tikka Masala."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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