Name: Slow Cooker Chicken Tikka Masala Recipe
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: Indian
Ingredients: 3 lbs chicken thighs, trimmed of excess fat, cut into 1 1/4-inch cubes; 1 small yellow onion, grated (scant 1/2 cup); 1 Tbsp peeled and finely grated ginger; 1 Tbsp minced garlic; 2 cups canned tomato puree; 1/2 cup low fat plain Greek yogurt; 2/3 cup heavy cream; 4 tsp tapioca starch; 1 Tbsp dried fenugreek; Cayenne pepper, to taste (optional); Cilantro, for serving; 1 Tbsp ground cumin; 1 Tbsp mild kashmiri chili powder; 2 tsp ground coriander; 1 tsp turmeric; 1 tsp sugar; 1 tsp salt; 3/4 tsp ground black pepper; 1/2 tsp ground cinnamon; 1/4 tsp ground cardamom; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves

There’s something deeply comforting about turning on your slow cooker and coming home to a bubbling pot of flavorful goodness. This Slow Cooker Chicken Tikka Masala Recipe delivers tender chicken soaked in a luxuriously spiced tomato sauce that tastes like it’s simmered for hours, but really, it’s all set-it-and-forget-it magic.

Two white bowls are shown on a white marbled surface with a light green cloth in the background. Each bowl contains a dish with two clear layers: on one side, there is fluffy, white rice with visible grains, and on the other side, there are chunks of orange curry sauce-coated pieces, garnished with small green cilantro leaves scattered on top. The bowls sit on a wooden board, and fresh cilantro leaves are placed in front. The image has a warm, natural light look, photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Slow Cooker Chicken Tikka Masala Recipe
Top Tip
How to Serve Slow Cooker Chicken Tikka Masala Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Slow Cooker Chicken Tikka Masala Recipe

Why You'll Love This Recipe

Let me tell you why this Slow Cooker Chicken Tikka Masala Recipe became a favorite in my house. It’s hands-off yet incredibly flavorful, a win-win for busy days. Plus, the slow cooker locks in all those aromatic spices, creating a dish that tastes anything but effortless.

Rich, authentic flavors: The homemade spice blend is the real deal, giving you that classic masala taste without needing dozens of jars.
Hands-off cooking: Just toss ingredients in the slow cooker and go about your day — no stirring or babysitting required.
Tender, juicy chicken: Slow cooking makes the thighs melt-in-your-mouth soft while soaking up all the sauce.
Customizable heat: Whether you like it mild or spicy, you control the kick with cayenne pepper and chili powder.

The image shows a black cooker filled with a thick orange curry that has chunks of meat covered in it. The curry is smooth and creamy in texture, dotted with bright green cilantro leaves spread across the surface. A wooden spatula is resting inside the cooker, partly coated with the curry. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s ingredients come together to create a complex but balanced dish. The key? Using chicken thighs keeps things juicy, while the yogurt and cream bring that signature silky texture. Also, don’t skip the spice blend — it’s the backbone of flavor here.

Flat lay of fresh raw chicken thighs cut into cubes, a small bright yellow onion whole and unpeeled, a small pile of fresh peeled ginger root, several whole garlic bulbs with papery skins intact, a small heap of ground spices including cumin, turmeric, coriander, and cinnamon arranged neatly, a simple white ceramic bowl filled with smooth red tomato puree, a small white bowl holding thick creamy Greek yogurt, another white bowl containing heavy cream, a tiny white bowl with fine tapioca starch powder, a small white bowl with dried fenugreek leaves, a few fresh cilantro sprigs with vibrant green leaves, and a small white bowl of bright red cayenne powder, all ingredients fresh and natural, perfectly arranged in balanced symmetry, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken thighs: They stay tender and juicy after hours of slow cooking, unlike leaner cuts that might dry out.
Yellow onion (grated): Grating helps it dissolve into the sauce, adding sweetness without chunks.
Fresh ginger & garlic: These aromatics brighten the dish and layer the flavor beautifully.
Spice blend: Made from scratch, this combo packs warmth, a hint of sweetness, and subtle heat.
Tomato puree: It’s the rich base that lets the flavor mellow as it simmers.
Plain Greek yogurt: Adds creaminess and tenderizes chicken gently without curdling.
Heavy cream: Juices everything up for that decadent finish.
Tapioca starch: Acts as a thickener so your sauce is luscious.
Dried fenugreek: That slightly bitter, almost maple-like hint is signature to tikka masala.
Cayenne pepper (optional): Adjust for your preferred heat level.
Cilantro: Fresh garnish lifts the whole dish with herbal brightness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Slow Cooker Chicken Tikka Masala Recipe depending on my pantry and mood. Feel free to swap chicken thighs for breasts if you prefer lean meat, or add veggies like bell peppers or peas toward the end of cooking for freshness and color.

Variation: Once, I added a diced sweet potato midway and it turned the dish into a subtly sweet, hearty stew — a wonderful twist for cooler days.
Dairy-free substitute: Use coconut milk in place of heavy cream and yogurt for a creamy vegan-friendly version; just skip chicken or substitute with tofu or veggies.
Spice it up: Doubling the Kashmiri chili powder gives it a beautiful red hue and some serious warmth, but adjust according to your heat tolerance.

Step-by-Step: How I Make Slow Cooker Chicken Tikka Masala Recipe

Step 1: Spice Blend Prep and Chicken Coating

Start by whisking together all the spices for the blend in a small bowl—it's like creating a magic potion that sets the stage for flavor. Then, toss your chopped chicken thighs, grated onion, garlic, and ginger in the slow cooker. Sprinkle the spice blend over and mix everything gently so every piece gets kissed by those spices. A little tip: don’t be too rough mixing or you might break down the chicken before cooking.

Step 2: Add Tomato Puree and Yogurt, Then Slow Cook

Pour the canned tomato puree and your Greek yogurt into the slow cooker. Give it a gentle toss — you want everything combined but not disrupted too much. Cover and set your slow cooker on low for around 4 to 5 hours. I’ve found this timing perfect for tender chicken that’s still holding together beautifully.

Step 3: Finish with Cream, Tapioca, and Fenugreek

When cooking’s done, whisk tapioca starch into the heavy cream until smooth—this is your silky thickener. Pour it into the slow cooker along with the dried fenugreek, stirring carefully to blend without breaking the chicken. Add cayenne if you want some heat, and taste to tweak salt as needed. I usually let the sauce cool just a bit before stirring in cream to keep it smooth and luscious.

Top Tip

Over the years, I’ve learned a few things that really make this Slow Cooker Chicken Tikka Masala Recipe shine. These tweaks will help you avoid pitfalls and boost your confidence in every batch you make.

Don’t rush the cooking time: The slow cook on low is essential for tender chicken and melded flavors. I tried high once and it just wasn't as deep or tender.
Grate instead of dice onion: This gently dissolves the onion into the sauce, giving it a natural sweetness instead of big chunks.
Use fenugreek sparingly: It can overpower if you add too much, so stick to the suggested amount—your future self will thank you.
Mix cream with starch first: It keeps the sauce smooth without lumps, unlike adding starch directly.

How to Serve Slow Cooker Chicken Tikka Masala Recipe

chicken tikka masala - Serving Suggestion

Garnishes

I’m all about those fresh bursts of flavor at the end — a handful of chopped cilantro sprinkled right before serving adds freshness and a pop of color that brightens the creamy, spiced sauce perfectly.

Side Dishes

Basmati rice is my go-to—it soaks up every bit of sauce without competing flavor-wise. Sometimes I add a side of warm naan bread for dipping or a cucumber raita to cool things down.

Creative Ways to Present

For special dinners, I like to serve the tikka masala in shallow bowls with a swirl of cream and a few whole cilantro leaves on top. Adding toasted cashews can bring a subtle crunch and an unexpected treat for guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover tikka masala in airtight containers in the fridge for up to 3 days. The flavors actually deepen overnight, so leftovers taste just as good or sometimes even better!

Freezing

This recipe freezes beautifully—just portion it out into freezer-safe bags or containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove to keep the sauce smooth.

Reheating

I recommend reheating slowly on low heat with a splash of water or cream if the sauce thickened too much. Stir often so nothing sticks to the bottom and to revive that silky texture.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs in this Slow Cooker Chicken Tikka Masala Recipe?

You can swap chicken breasts for thighs, but keep in mind that breasts are leaner and can dry out during slow cooking. To help, consider reducing cooking time or wrapping breasts in foil to retain moisture. Thighs remain my preference for tenderness and juiciness.

How spicy is this Slow Cooker Chicken Tikka Masala Recipe?

The heat level depends on how much Kashmiri chili powder and cayenne pepper you use. The recipe recommends a mild amount to start, but I often double the chili powder for a noticeable kick. You can always add cayenne pepper at the end to adjust spiciness exactly to your liking.

Can I make this recipe ahead of time?

Absolutely! You can prepare all ingredients ahead and store them overnight before adding to the slow cooker. Leftovers store well and even freeze beautifully, so this dish is perfect for meal prepping and busy weeknights.

What if I don’t have tapioca starch?

If you don’t have tapioca starch, you can use cornstarch as a substitute. Mix it with heavy cream before adding to the slow cooker to avoid lumps. The thickening power is similar, so your sauce will stay creamy and luscious.

Final Thoughts

This Slow Cooker Chicken Tikka Masala Recipe is like a warm hug on a plate — full of spice, creaminess, and all those comforting flavors that make weeknights easier and weekends tastier. I hope you enjoy making it as much as I do, knowing each bite brings a little homemade magic to your table. Trust me, once you try this, slow cooker Indian dinners will become a beloved ritual.