This is going to be your favorite EASY slow cooker chicken tikka masala recipe! Tender-cooked chicken in a flavor-bursting tomato-based sauce and warm spices like turmeric, red chili powder, and garam masala served over hot basmati rice with authentic flavors that take only half the effort! Here is how...
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First, thank you for the overwhelmingly positive feedback on my Instant Pot Chicken Tikka Masala recipe and for making it go viral on social media. I am thrilled that you have enjoyed the easy recipe with authentic flavors.
Are you wondering why a slow cooker recipe? Many of you have asked about making the Instant Pot recipe using the delayed timer mode. The concern here is to let the raw chicken sit for hours at room temperature. So instead, I decided to test the tikka masala recipe using the Instant Pot's slow-cook mode. I loved the fact that you can simply add all the ingredients and let them cook over slow heat. Note: This is the Slow Cook (Hi) setting on the Instant Pot.
Knowing many of you also have a crockpot slow cooker, I also tried the recipe in the crockpot, and I was thrilled with the results. The only change I made is to saute the onions for 5 minutes before adding them to the crockpot. This brings in the subtle sweet flavors of the onions and avoids the crunchy texture of the final dish. Note: Please do not puree onions (one of the mistakes I made), as it will leave a raw onion taste to the curry.
Looking for a stovetop version? I’ve got you covered with my Authentic Chicken Tikka Masala! Whether you prefer making it in the Instant Pot, Slow Cooker, or on the stovetop, this restaurant-favorite Indian curry is easy to recreate at home. Love cozy meals? Check out my favorite Vegetarian Indian curries and Chicken dishes for comforting, flavor-packed dinners!
Ingredient Tips for the Best Slow Cooker Chicken Tikka Masala
- Chicken – Use boneless, skinless chicken breasts cut into 2 to 3-inch pieces. This size helps the chicken stay tender without falling apart.
- Yogurt – Full-fat plain yogurt works best for a rich marinade. Greek yogurt can be used if needed.
- Kashmiri Red Chili Powder – Adds vibrant color without too much heat. Adjust quantity if using a different chili powder.
- Garam Masala – Fresh homemade or high-quality store-bought makes a big difference in flavor.
- Onions – Sauté them before adding to the slow cooker for a sweeter, more balanced sauce and smoother texture.
- Tomato Puree – Pomi Strained Tomatoes are my go-to for their rich, fresh flavor, especially when fresh tomatoes aren’t in season.
- Tomato Paste – Optional, but great for deeper color and flavor if your tomato puree isn’t very bold.
- Fenugreek Leaves – A must for authentic restaurant-style flavor. Crush before adding for the best aroma.
- Cream – Use heavy cream for richness or try coconut or cashew cream for a dairy-free option.
How to Make Slow Cooker Chicken Tikka Masala
Here is my step-by-step recipe for the best slow-cooker Indian meal:
Step 1: Cut the chicken breasts into 2 to 3-inch cubes. Add salt and lemon juice and mix well. Add yogurt, red chili powder, turmeric, garam masala, ginger, and garlic. Mix well and allow to marinate while you prep the remaining ingredients.
Step 2: Sauté onions in oil with a little salt until soft and translucent (about 5 minutes). You can do this on the stovetop or directly in the Instant Pot if using it as a slow cooker.
Step 3: Layer sautéed onions in the slow cooker, then spread tomato puree on top. Add the marinated chicken, cover, and slow cook on High for 4 hours or Low for 6 to 8 hours.
Tips for the best slow cooker chicken tikka masala
- Use plain full-fat or Greek yogurt for a rich marinade.
- Pat the chicken dry before marinating to avoid extra moisture.
- Fresh garam masala makes a big difference; try my homemade version or use a good quality blend.
- Don’t skip sautéing the onions; this step adds sweetness and avoids crunchy bites.
- Let the curry cool slightly before stirring in the cream for a silky smooth sauce. Use ⅓ cup for lighter or up to ¾ cup for a creamier finish.
★ Tried this recipe? I’d love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it—I love seeing your creations. If you’re on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Slow Cooker EASY Chicken Tikka Masala
Equipment
- Slow Cooker
Recipe Video
Ingredients
- 2 pounds chicken breasts skinless boneless
- 2½ teaspoons kosher salt
- 1 tablespoon lemon juice
- 3 tablespoons plain yogurt
- 1 tablespoon kashmiri red chili powder
- ½ teaspoon ground turmeric
- 1½ teaspoon garam masala
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 2 tablespoons oil
- 2 medium yellow onions finely diced
- 1½ cups tomato puree
Garnish:
- ½ to ¾ cup heavy cream
- 1 to 2 tablespoons tomato paste
- 2 tablespoons kasoori methi (dried fenugreek leaves) kasoori methi
- ½ cup cilantro chopped
Instructions
- Cut the chicken breasts into 2 to 3-inch cubes. Add 2 teaspoon salt and lemon juice and mix well. Add yogurt, red chili powder, turmeric, garam masala, ginger, and garlic. Mix well and allow to marinate while you prep the remaining ingredients.
- Heat oil in a medium pan. Add onions and ½ teaspoon of salt. Cook over medium heat for 5 minutes stirring frequently until the onions start to soften and turn translucent. Note: If you are using Instant Pot as a slow cooker, you can saute in the instant pot itself.
- Add the cooked onions to the crockpot / slow cooker and spread it evenly. Evenly layer tomato puree over the onions. Line the marinated chicken over the tomato puree. Place the crockpot lid and set the cooking time to Slow Cook (Hi) and adjust the cooking time to 4 hours.
- After 4 hours, your kitchen will be filled with the beautiful aromas of the curry. Add heavy cream, crush the fenugreek leaves on the palm of your hands and add to the curry. Mix well, taste, and add tomato paste. Mix well and more cream if needed. Note: Optionally you can add 1 teaspoon of sugar to balance all the flavors. Garnish with cilantro and enjoy with basmati rice and naan.
Notes:
- To make chicken tikka masala without cream or dairy-free, you can either use unsweetened coconut cream (I love Trader Joe's) or homemade cashew cream. To make the cashew cream at home simply blend ½ cup of cashews in half a cup of warm water and make a smooth paste.
- I have tested this recipe using a Crockpot slow cooker, Instant Pot slow cooker function, and Instant Pot AURA Multi Cooker. The advantage with the Instant Pot models is that you can saute the onions in the same pot. With a crockpot slow cooker, you saute the onions in a separate pan on the stovetop.
- If you do not have a good brand of tomato puree like the Pomi one, you can puree 3 fresh tomatoes in a blender and use that instead.
- I like to use chicken breasts in this recipe, but you can also use chicken thighs, simply cut each thigh into 2 pieces.
Nutrition
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Chris Tsutsui says
Hi. If I wanted to double the servings would I simply double the quantitiy of every ingredient? Thanks
Archana says
yes!
SKS says
How can I make this in the instant pot?
Archana says
Here you go - https://securedspot.vip/chicken-tikka-masala-instant-pot/%3C/a%3E%3C/p%3E
Sophie says
I am going to made this recipe for my family including my 1.5 year old toddlers. Is it spicy? Do you think I should use less chilli powder?
Archana says
You can use less chili powder and add it to taste later.
Alx says
Great recipe! Followed it very closely (although I didn't have the fenugreek) and it turned out great! Will be making again, could see making it for a crowd.
Ly says
Can you omit the heavy cream? if so, will it be enough curry to coat the chicken?
Archana says
You can omit heavy cream. You will have plenty of sauce just won't be as creamy.
Brock says
This is my first comment & rating on any recipe I’ve made. For some people it may be that big pot of chili in the fall. For others it may be that homemade mac & cheese that your grandma makes. But for me, this chicken tikka masala has become my #1 comfort food. I make it about once a month, nothing tops it. Not pizza on a Friday night, not tacos on a Tuesday, and not a Sunday pot toast. CHICKEN TIKKA MASALA on any day! I use all fresh ingredients (onion, ginger, garlic, lemon juice) and “Rani” brand spices, which I may add a pinch or 2 more of each. One thing I do differently than the recipe states is I cut my onions into quarters and put them in my food processor and “chop” them practically into a puree. I still cook that down in some olive oil before placing in the crockpot as the recipe states. I skip out on the cilantro and maybe add a little extra dried fenugreek leaves. Paired with “Bens” brand basmati rice and “stonefire” naan dippers from the grocery store and I am in my happy place! This recipe will remain a staple in my kitchen.
Archana says
Thank you! This review makes me so happy. I am glad this recipe has become staple in your kitchen.
Vicki says
Thank you for this recipe. It's the best chicken Tikka I have made at home.
Rachael says
I love Indian food but I really struggle with making it at home. It almost never tastes good. This recipe was awesome!!! Highly recommend it. I will be trying more of her recipes. Thank you!
alyssa says
probably the best thing i’ve ever made and it’s maybe one of the most simple recipes ive ever worked with as far as prep work and number of ingredients. only thing i did was add more chili pepper (and cayenne, which wasn’t listed) at the end for additional heat. i wish we could upload photos with reviews because this looks just as phenomenal as it tastes.
Archana says
Thank you!! And I agree, easy to add more chili powder to taste.
Kristi says
Hi there!
I came across your Chicken Tikka recipe and my children and I did a comparison to my "Go to" recipe that I got when we lived in England. My boys told me to throw out my old recipe and adopt this one as my "Go to". I can't believe how easy and how flavorful this was. I did have to order the fenugreek leaves from Amazon, as none of our Asian stores carried it, but I got it and it really DID make a difference! I also used the Kashmiri chili powder. My boys noticed it had a low level of spice, but it was still notable and added just the right amount for my youngest who doesn't appreciate spicy foods like the rest of the family. This Tikka was FANTASTIC!!! Thank you for posting it! I will be trying others from your collection here very soon!
Cheers,
Kristi
Archana says
Thank you Kristi! Its so nice when the whole family approves it. And I love Kashmiri red chili - it adds just the right amount of heat and a beautiful orange hue without overpowering the dish. Also glad you bought fenugreek leaves, they will be used in many other recipes
Mandi says
I dont think I've ever left a review on a recipe, but this is sooooo good! It reminds me of what I used to get at my favorite Indian restaurant, but I'm now hundreds of miles away with no Indian restaurants near me. I did shred the chicken since it was already falling apart, which made for less sauce than I would like, but that's totally my fault. I do prefer my chicken shredded so I will just make some more sauce next time. Thanks for a great recipe I can add to the rotation!!!
Archana says
You are most welcome! Thank you for the lovely feedback
Kate says
I made this and it was a hit. However, it only fed three (all completely finished). I must admit I was feeding two teenage boys however how can I make this recipe go further and feed 5. Could I bulk it up by adding cauliflower or kidney beans and at what stage would you add these ingredients to the slow cooker?
Thanks
Archana says
I am so glad you and the boys enjoyed this recipe. Having 2 teenage boys myself I totally get this! You can def add some cauliflower or even chickpeas. You can add then both, assuming you are using canned chickpeas for the last 2 hours of slow cooking.
Sue says
I am trying this recipe this weekend. If i cook it on low is it for 8 hours?
Thanks
Archana says
I have not tested on low mode. I would recommend cooking it on Hi for 4 hours. It can stay at room temp for several hours and you can reheat when you guests arrive. Or Make it 1 to 2 days before and refrigerate.
Marian says
I can’t wait to cook this recipe for tonight….just one question …..can I double the quantity and freeze half?
Archana says
yes! Absolutely.
Marián says
Thank you!…..I followed the recipe exactly and was it absolutely delicious…my husband said it was the best he has ever tasted!…..I am now following a lovely desert recipe of yours….
Assumpta Gaffney says
This is the most excellent chicken tikka masala recipe I have ever cooked. So delicious. I ate it after 3 hours, and it has been good also! I sprinkle on coriander, and I don't add the cream if trying to cut back on calories. It is delicious with the cream, though! I have had it with both naan bread and rice or with quinoa. Make it! You won't be disappointed. Thank you, Ministry of Curry!
Sandy says
We just moved from a very eclectic city to a very rural area. Translates to “No Indian restaurants for miles, and miles, and miles! So, . . . tried this. We are thrilled! Made it pretty much to recipe and are very happy with our results. May tweak a bit with some more tomato and sugar flavors. But, WOW! And, . . . . even better the second day! Thank you so much! Now on to golden Navratna Korma!
Archana says
So glad you are trying out my homemade Indian recipes.
Steve says
Hi, if I wanted to give it a hint of a coconut taste like some chicken masala’s have how do I do this without sacrificing the other ingredients…..thank you
Archana says
You can use coconut milk or add dry grated coconut to the sauce along with other spices.
Steve says
I made this last night and it went horribly wrong, left it in the slow cooker for 7 hours and it just dried out. So from personal experience leaving it in on low for 7 hours doesn’t seem to work. I’ll try again but this time on high for 4hrs
Archana says
I am so sorry it did not work out for you. Please do try it on high for 4 hours.
Matt says
We made this and substituted the heavy cream with coconut cream, since my wife is lactose intolerant. Don't make the same mistake on which coconut cream you use! Be careful to not use sweetened coconut cream!! I'm going to make it again using unsweetened coconut cream and I'm sure it'll be great.
The flavor was still great but far too sweet!
Archana Mundhe says
Thank you for the lovely feedback. Good reminder to use unsweetened coconut milk.
Dolores M Duke says
Exquisite, delicious, perfectly seasoned, HEAVEN!!! I did one thing different and that was to marinate the chicken overnight. I ordered the kashmiri chile powder & fenugreek leaves from Rani on Amazon, quick delivery. Those 2 ingredients made such a diff in scent and flavor! This dish was so simple to make yet the flavors were so complex! I used the full 3/4 cup of cream and it didn't dilute the flavors, it was delicious & rich. Thank you for a wonderful recipe that I will be making every week, it's just that good!!!
Archana Mundhe says
Thank you!! Good quality spices this chicken tikka masala so authentic and now that you have these spices you can try many other recipes on my site that mostly use the same basic 4 to 5 spices.