This Slow Cooker Chicken Tikka Masala has all the bold, cozy flavors of the classic Indian dish, with tender chicken simmered in a richly spiced tomato-coconut sauce. It’s an easy, hands-off way to bring a restaurant-style favorite into your own kitchen.
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The first time I had Tikka Masala was at an art and wine festival of all places. Strange, I know, but a local Indian restaurant was serving small samples of their dishes from one of the food tents. While my husband made a beeline for the corn dogs (only the best for Paul), I decided to try the Tikka.
It was love at first bite and I developed a serious craving for this dish that day that has never gone away. Thankfully, it’s incredibly easy to make at home with the help of your slow cooker.
If you love the warm, cozy flavors in this recipe, it reminds me a lot of my Coconut Curry Chicken, and it also has some of the same spice notes as my Sweet Potato Coconut Curry Soup, which is seriously like a hug in a bowl.
Table of contents
Ingredient Notes
- Chicken: Boneless, skinless chicken breasts or chicken thighs both work well. Thighs are a little richer and more forgiving, while breasts stay lean and tender.
- Garam Masala: A traditional Indian spice blend that gives this dish its signature warm, aromatic flavor. It’s the backbone of Chicken Tikka Masala.
- Spices: These everyday pantry spices work together to build layers of warm, savory flavor.
- Curry Powder adds depth and warmth.
- Cumin brings an earthy, slightly smoky note.
- Paprika adds color and mild sweetness.
- Red Pepper Flakes add a little heat (or a lot, it’s up to you!)
- Fresh Ginger (or Ginger Paste): Fresh ginger adds brightness and subtle heat. Use a microplane or fine grater for easy prep. I keep ginger root in a freezer bag so it stays fresh longer and is even easier to grate. You can sub ginger paste in an equal amount, if you’d like.
- Garlic: Adds savory depth and classic flavor that pairs beautifully with the spices.
- Onion: Forms the flavorful base of the sauce and adds natural sweetness as it cooks down.
- Fire-Roasted Diced Tomatoes: Add subtle smoky flavor and extra depth to the sauce.
- Tomato Sauce: Creates a smooth, rich base that balances the spices.
- Unsweetened Coconut Milk: Many Chicken Tikka Masala recipes use heavy cream, but I love using coconut milk to create the creamy tomato sauce. It adds incredible flavor and keeps the dish a bit lighter. Full-fat coconut milk gives the richest result, but light coconut milk can be used if you’re watching fat intake. A small amount is mixed with cornstarch to thicken the sauce, and the rest goes directly into the slow cooker.
- Cornstarch: Used to slightly thicken the sauce at the end. Mixing it with coconut milk first prevents lumps and creates a smooth, velvety texture.
- Olive Oil: Used to sauté the onion, ginger, and garlic, helping build the base flavor of the sauce.
- Cooked Basmati or Jasmine Rice (for serving): These long-grain rices cook up fluffy and fragrant, making them ideal for absorbing the creamy, spiced sauce without becoming heavy or sticky.
How to Make Slow Cooker Chicken Tikka Masala
- Sauté the onion, garlic, and ginger in olive oil until softened and fragrant.
- Stir in the diced tomatoes, tomato sauce, and spices, then simmer to build the tikka masala base.
- Pour the sauce over the chicken in the slow cooker and cook until the chicken is tender.
- Add the coconut milk to the slow cooker and stir to combine.
- Pour in the cornstarch slurry and stir until the sauce thickens.
- Continue cooking briefly until the sauce is rich, creamy, and ready to serve.
Tips for the Best Slow Cooker Chicken Tikka Masala
If you order Tikka Masala at a restaurant, the heat level can range from mild to pretty darn spicy. One of the best things about making it at home is that you’re in total control. I live on the wimp end of the spice scale, but if you like things hot, you can really rev this dish up.
- Use the crushed red pepper flakes to adjust the heat to your liking.
- Don’t skip the cornstarch slurry. It gives the sauce that classic thick, restaurant-style texture.
- Let the sauce cook for a few minutes after thickening so the flavors can fully develop.
- Taste and adjust the seasoning at the end. A little extra salt can really make the flavors pop.
- For a restaurant-style experience, serve the tikka over rice with warm naan bread for dipping and add a small dollop of plain Greek yogurt and a little cilantro on top. Most grocery stores carry naan, so it should be easy to find.
Storage Tips
Refrigerate: Transfer leftover tikka masala and cooked rice to separate airtight containers and refrigerate for up to 3 to 4 days.
Freezing: This dish freezes very well. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. If the sauce has thickened too much, stir in a small splash of water or coconut milk to loosen it up.
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Slow Cooker Chicken Tikka Masala
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped white or yellow onion
- 2 teaspoons peeled and grated fresh ginger root, or ginger paste
- 2 teaspoons minced garlic
- 14.5 ounce can fire-roasted diced tomatoes, undrained
- 15 ounce can tomato sauce
- 4 teaspoons garam masala
- 2 teaspoons curry powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ to 1 teaspoon red pepper flakes, to taste (see recipe note below)
- 2 ¾ to 3 pounds boneless skinless chicken breasts, or chicken thighs (or a combination of both)
- 13.5 ounce can unsweetened coconut milk, divided
- 2 tablespoons cornstarch
Optional for Serving
- Cooked basmati or Jasmine rice
- Chopped fresh cilantro, for garnish
- Plain Greek yogurt, for garnish
Instructions
- Heat the oil in a large nonstick skillet over MEDIUM-HIGH heat. Add the onion, ginger, and garlic to pan and cook, stirring occasionally, for several minutes or until softened. Stir in the diced tomatoes and tomato sauce. Add the garam masala, curry powder, cumin, paprika, salt, and red pepper flakes, to taste. Bring to a boil, then reduce the heat to LOW and simmer while you prep the chicken.
- Cut chicken into bite-size chunks and place it in a 6-quart slow cooker. Pour the tomato mixture over the top of the chicken, cover, and cook on LOW for 5 to 6 hours, or until the chicken is very tender.
- After the initial cooking time, shake the can of coconut milk well and measure out ¼ cup. Add 2 tablespoons cornstarch to the measuring cup and stir until the cornstarch has dissolved. Set it aside. Add the remaining coconut milk in the can to the slow cooker, stirring it into the chicken and sauce. Add the cornstarch slurry and stir until well combined. Continue to cook, uncovered, for an additional 5 to 10 minutes, or until heated through.
- Garnish with cilantro and serve over rice with a dollop of yogurt, if desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
This post was originally published January 21, 2017. It has been updated with new text and images.
I love tikki masala and your recipe looks so much easier than mine. Would this recipe work with whole skinless chicken breast and thigh pieces rather than bite size pieces? If so would the cooking time change?
Hi Susan. I do think it would work but the end result would be shredded chicken instead of bite-size pieces. It might take a bit longer to cook the chicken to a tender, shreddable state, but I’m betting it wouldn’t be more than an additional hour.
Thanks for responding. I’m going to try it!
Valerie, this looks absolutely amazing! I have never had this and I’m sure it smells amazing while in the slow cooker. This is on my TO MAKE list!
Thanks so much, Amy. I hope you try it!