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