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- 1.5 lbs chicken thighs, boneless and skinless, cut into chunks - 1 cup plain yogurt - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon turmeric - 1 teaspoon red chili powder (adjust for spice) - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - Salt and pepper, to taste The main ingredients give the dish its rich flavor. The chicken thighs stay juicy and tender during cooking. The yogurt helps to marinate the chicken, making it flavorful and soft. The spices create the authentic taste of tikka masala. Garam masala is key for warmth, while the chili powder adds a gentle kick. - 2 onions, finely chopped Onions provide sweetness and depth. Sautéing them until golden enhances their flavor. This step is crucial for adding layers to the dish. You can also add bell peppers or spinach for more color and nutrition. - Fresh cilantro, chopped (for garnish) Fresh cilantro brightens the dish. It adds a pop of color and freshness. You can also serve the chicken tikka masala with warm naan or fluffy basmati rice. A side of cucumber raita pairs perfectly to cool the heat. {{ingredient_image_1}} Marinating the chicken Start by mixing the yogurt, garlic, ginger, garam masala, cumin, coriander, turmeric, red chili powder, salt, and pepper in a bowl. This mix creates a rich flavor base. Next, add the chicken pieces and coat them well in the marinade. For the best taste, let the chicken marinate for at least 30 minutes. If you have time, marinate overnight. This step makes the chicken tender and flavorful. Sautéing onions Heat vegetable oil in a skillet over medium heat. Once hot, add the finely chopped onions. Sauté for about 5 to 7 minutes until they turn golden brown. This step brings out the sweet flavor of the onions. Once done, transfer them to the slow cooker. Adding ingredients to the slow cooker Now, it’s time to combine everything in the slow cooker. Add the marinated chicken to the slow cooker, along with any leftover marinade. Then, pour in the crushed tomatoes and coconut milk. Stir everything together until well mixed. This creates a beautiful sauce for the chicken. Cooking times for different settings Cover the slow cooker and set it to cook. If you choose the low setting, cook for 6 to 8 hours. If you are short on time, use the high setting for 3 to 4 hours. The goal is tender chicken that easily pulls apart with a fork. Adjusting seasoning Once the cooking time is up, taste your dish. If it needs more flavor, you can adjust the seasoning now. Add a pinch more salt or a dash of spice if needed. This allows you to personalize the dish to your taste. Garnishing before serving Before you serve, sprinkle fresh chopped cilantro on top of the chicken tikka masala. This adds color and a fresh taste. Serve the dish hot over fluffy basmati rice or with warm naan bread for a complete meal. Enjoy your flavorful delight! To get the best taste, marinate the chicken for at least 30 minutes. For more flavor, marinate overnight. This allows the spices to soak in deeply. Adjust the red chili powder to control the heat. If you like it spicy, add more. For a milder dish, use less. Choose the right heat setting for the slow cooker. Use low for 6-8 hours or high for 3-4 hours. Low heat helps the chicken become tender. Make sure to stir the ingredients occasionally. This ensures even cooking and full flavor. Serve chicken tikka masala over fluffy basmati rice. Naan bread is also a great choice. For a refreshing touch, add cucumber raita on the side. To make it pretty, sprinkle fresh cilantro on top. This adds color and freshness to your dish. Pro Tips Marination Time: Allow the chicken to marinate overnight for maximum flavor absorption and tenderness. Adjusting Spice Levels: Modify the red chili powder according to your preference. For a milder dish, reduce the amount. Thickening the Sauce: If you prefer a thicker sauce, remove the lid for the last hour of cooking to let it reduce. Serving Suggestions: Pair the tikka masala with steamed basmati rice or warm naan, and a side of cucumber raita for a refreshing contrast. {{image_2}} If you want to try different proteins, you have options! For a vegetarian twist, swap chicken for chickpeas or tofu. Both absorb flavors well and add a nice texture. You can also use paneer, which is a soft Indian cheese. For those who are dairy-free, use coconut yogurt instead of plain yogurt. It keeps the creamy texture and adds flavor. You can skip the yogurt altogether if you prefer. Just adjust the spices to keep the taste bold. Adding different spices can change your dish. For a smoky taste, try adding smoked paprika or a dash of cinnamon. You can also mix in some cardamom for a sweet note. These spices give your tikka masala a unique flair. You might also want to explore other cuisines. For instance, adding a bit of Thai curry paste can give it a new twist. A hint of lime juice can brighten the dish too. Each change can make your meal special and exciting! While the slow cooker makes this dish easy, you can use the stovetop too. Just sauté the chicken and spices in a pot. Then, add the tomatoes and coconut milk. Let it simmer until the chicken is cooked through. If you have an Instant Pot, you can speed things up. Use the sauté function first, and then pressure cook for about 10 minutes. It’s a great option when you're short on time but still want that great flavor. To store your chicken tikka masala, let it cool first. Then, place it in an airtight container. This keeps flavors fresh. You can store it in the fridge for about 3 to 4 days. If you want to enjoy it later, ensure it's cooled down before sealing. This helps to avoid moisture build-up. Freezing is a great way to save leftovers. For best results, divide the tikka masala into smaller portions. Place them in freezer-safe bags or containers. Squeeze out any extra air to prevent freezer burn. You can freeze it for up to 3 months. When you're ready to eat, thaw it overnight in the fridge. Reheat it on the stove or in the microwave until it's hot throughout. Cooking in bulk is a smart choice. It saves time and makes meals easier. You can make a big batch of chicken tikka masala at once. Use it for lunches or dinners throughout the week. This dish pairs well with rice or naan. You can also turn leftovers into wraps or salads. Just add some fresh veggies for a tasty twist. Marinate the chicken for at least 30 minutes. For the best flavor, I suggest marinating it overnight. This helps the spices soak into the meat. The yogurt helps tenderize the chicken, making it juicy and tasty. Yes, you can use chicken breast. However, chicken thighs are more juicy and flavorful. Breasts can dry out faster in the slow cooker. If you choose breasts, watch the cooking time closely. They usually need less time than thighs. Serve chicken tikka masala with fluffy basmati rice or warm naan bread. Both are great for soaking up the sauce. You can also add a side of cucumber raita. It adds a cool touch to the spicy dish. Fresh cilantro on top adds color and flavor, too! In this post, we explored how to make the perfect chicken tikka masala. We covered ingredients, from the main to garnishing, and shared step-by-step instructions. Tips will help you perfect the flavors, select cooking methods, and store leftovers. Don’t forget the variations, which let you personalize this dish. Cooking should be fun and satisfying. Enjoy experimenting with flavors and ingredients, making this recipe your own!

Slow Cooker Chicken Tikka Masala

A flavorful Indian dish made with marinated chicken cooked in a creamy tomato sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 lbs chicken thighs, boneless and skinless, cut into chunks
  • 1 cup plain yogurt
  • 2 tablespoons vegetable oil
  • 2 units onions, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder (adjust for spice)
  • 1 can (14 oz) crushed tomatoes
  • 1 cup coconut milk
  • to taste salt and pepper
  • to garnish fresh cilantro, chopped

Instructions
 

  • In a mixing bowl, combine the plain yogurt, garlic, ginger, garam masala, cumin, coriander, turmeric, red chili powder, salt, and pepper. Mix well and add the chicken pieces. Ensure the chicken is fully coated. Marinate for at least 30 minutes, or overnight for best flavor.
  • Heat the vegetable oil in a skillet over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
  • Transfer the sautéed onions to the slow cooker and add the marinated chicken along with any remaining marinade.
  • Pour in the crushed tomatoes and coconut milk. Stir well to combine all ingredients.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
  • Once cooked, taste and adjust seasoning if necessary. Stir in a bit more salt or spice to your preference.
  • Garnish with fresh chopped cilantro before serving.

Notes

Serve over basmati rice or with naan bread and cucumber raita.
Keyword chicken, Indian cuisine, slow cooker, tikka masala