Slow Cooker Chicken Tikka Masala

Overhead view of chicken tikka masala served over basmati rice with warm naan bread, garnished with fresh cilantro and a dollop of yogurt on a rustic wooden surface.

5 from 1 vote

Slow Cooker Chicken Tikka Masala

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.

Prep Time10

Cook Time6 10

Total Time6 20

Course: Main Course

Cuisine: Indian

Servings:

Calories: 241kcal

Author: Valerie Brunmeier

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 information does not include rice or optional toppings.

Use your microplane, zester, or cheese grater to finely grate the fresh ginger. I always keep ginger root in a plastic storage bag in my freezer so that it stays fresh for a very long time. It also makes it easier to grate. Ginger paste is a great kitchen shortcut and can be subbed, if desired.

Using ½ teaspoon red pepper flakes will result in a mildly spicy dish. Use more to increase the heat level to your liking.

Full fat coconut milk will yield the best result, however, if you are watching your intake of fat, feel free to substitute light coconut milk.

Storage and Reheating

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.

Nutrition