If you’ve ever craved the deep, comforting flavors of Slow Cooker Chicken Tikka Masala but didn’t want to hover over a stovetop for hours, today’s your lucky day. This slow cooker recipe brings all the bold, fragrant goodness of a classic Indian curry—without the fuss.
Picture this: tender, creamy chicken simmering away in a spiced tomato-coconut sauce while you go about your day. By dinner time, your kitchen smells like your favorite Indian restaurant, and you barely lifted a spoon. Now that’s what I call a weeknight win!
This dish is a warm hug in a bowl—perfect for busy evenings, chilly weekends, or when you just need something soul-soothing but easy. Whether you’re a seasoned home chef or new to slow cooking, this recipe delivers impressive flavor with minimal effort. Grab your slow cooker, and let’s make some magic happen.
Why You’ll Love This Slow Cooker Chicken Tikka Masala
There are plenty of reasons to fall head over heels for this dish:
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Set it and forget it: Toss everything in the slow cooker and let time do the work.
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Creamy and comforting: Coconut milk creates a luscious sauce that’s both dairy-free and deeply satisfying.
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Foolproof flavor: Garam masala, cumin, and paprika bring that unmistakable Indian curry warmth.
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Perfect for everyone: It’s gluten-free, family-friendly, and makes incredible leftovers.
Slow Cooker Chicken Tikka Masala
- Total Time: 6 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Slow Cooker Chicken Tikka Masala brings the comforting flavors of Indian curry straight to your kitchen with almost no effort. Juicy chicken thighs simmer slowly in a creamy, spiced tomato-coconut sauce, creating a restaurant-worthy dish that’s perfect for busy weeknights. With its rich aroma and melt-in-your-mouth texture, this dish delivers warmth, ease, and deep satisfaction in every bite.
Ingredients
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2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
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1 medium onion, chopped
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4 cloves garlic, minced
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1 tbsp freshly grated ginger
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15 oz tomato sauce
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1 cup coconut milk
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2 tbsp garam masala
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1 tsp ground cumin
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1 tsp paprika
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Salt and black pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Cooked basmati rice or warm naan bread, for serving
Instructions
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Add the basics: Place chicken, onion, garlic, and ginger in your slow cooker.
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Pour and spice: Add tomato sauce and coconut milk. Sprinkle in garam masala, cumin, paprika, salt, and pepper.
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Mix it up: Stir until the chicken is evenly coated in the sauce.
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Cook low and slow: Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fork-tender.
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Finish strong: Stir, taste, and adjust seasoning if necessary.
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Serve: Garnish with chopped cilantro and serve warm over basmati rice or with naan.
Notes
Use chicken thighs for maximum tenderness—they stay juicy even after long cooking.
For extra heat, add cayenne pepper or chili powder.
Stir in a spoonful of Greek yogurt or heavy cream before serving for extra richness.
Don’t skip the pre-cooking stir—it ensures spices distribute evenly.
This dish freezes well; make extra for quick future dinners.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
Ingredients
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2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
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1 medium onion, chopped
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4 cloves garlic, minced
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1 tbsp freshly grated ginger
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15 oz tomato sauce
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1 cup coconut milk
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2 tbsp garam masala
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1 tsp ground cumin
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1 tsp paprika
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Salt and black pepper, to taste
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Fresh cilantro, chopped (for garnish)
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Cooked basmati rice or warm naan bread, for serving
Instructions
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Add the basics: Place the chicken, onion, garlic, and ginger in your slow cooker.
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Pour and spice: Add the tomato sauce and coconut milk. Sprinkle in garam masala, cumin, paprika, salt, and pepper.
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Mix it up: Stir everything together so the chicken is coated in that dreamy, spiced sauce.
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Cook low and slow: Cover and cook on low for 6–7 hours, or high for 3–4 hours, until the chicken is fork-tender.
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Finish strong: Stir, taste, and adjust seasoning if needed. Garnish with cilantro and serve warm.
Cooking Tips
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Thighs > Breasts: Chicken thighs stay juicy and tender even after hours of slow cooking—no dry bites here.
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Add heat: Want more spice? A dash of cayenne or chili powder does the trick.
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Creamy upgrade: If you like it extra rich, stir in a spoonful of Greek yogurt or heavy cream before serving.
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Don’t skip the stir: Mixing before cooking helps the spices blend beautifully into the sauce.
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Freezer-friendly: Make a double batch and freeze half—your future self will thank you.
And if your sauce looks a little thin at first, don’t panic. It thickens as it cools, like any good comfort food should.
A Little Story Behind This Recipe
I still remember the first time I made this Slow Cooker Chicken Tikka Masala. It was one of those chaotic Mondays—emails piling up, laundry waiting, and absolutely no energy left to cook. I tossed the ingredients into my slow cooker, said a small prayer, and went about my day.
By evening, my house smelled like an Indian café. My family gathered in the kitchen, lured by the aroma alone. We dug in, and the verdict was unanimous: “Mom, this one’s a keeper.” From that day on, it became our go-to easy dinner—especially when life got hectic. It’s proof that delicious food doesn’t have to mean complicated cooking.
What to Serve with Slow Cooker Chicken Tikka Masala
Serve this creamy chicken masterpiece with fluffy basmati rice to soak up all that glorious sauce. Or, if you’re feeling a little extra, pair it with warm garlic naan or buttery roti.
For a full meal, add a crisp cucumber salad or roasted cauliflower on the side. And if you want to impress dinner guests, sprinkle on toasted almonds or a dollop of plain yogurt for that restaurant-style finish.
A light mango lassi or chilled glass of white wine doesn’t hurt either—because after all, you deserve to celebrate a meal this effortless and delicious!
How to Store
Leftovers? Lucky you! This curry tastes even better the next day as the flavors deepen overnight.
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Refrigerate: Store in an airtight container for up to 4 days.
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Freeze: Cool completely before freezing in meal-sized portions. It keeps beautifully for up to 3 months.
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Reheat: Thaw in the fridge overnight, then warm gently on the stove or in the microwave, stirring occasionally.
Pro tip: Add a splash of coconut milk or water when reheating to bring back that silky sauce texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely. Chicken breasts work too, but be careful not to overcook—they can dry out faster than thighs in a slow cooker.
Can I make this without coconut milk?
Yes! Swap in heavy cream or Greek yogurt for a different kind of creamy texture.
Is this recipe spicy?
It’s mild with just enough warmth from the garam masala. If you like heat, add chili flakes or cayenne pepper.
Can I make this vegetarian?
Sure thing! Substitute the chicken with chickpeas, paneer, or tofu for a hearty meat-free version.
Bringing It All Together
This Slow Cooker Chicken Tikka Masala is more than just an Indian curry—it’s the ultimate comfort food that fits into your busy life. With its creamy sauce, tender chicken, and irresistible aroma, it proves that a restaurant-quality meal doesn’t need restaurant-level effort.
So, the next time you need an easy dinner that warms both heart and home, pull out that slow cooker. Your future self (and your hungry family) will thank you.
Now, go ahead—tie that apron, hit “low,” and let your kitchen work its slow-cooked magic.
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