Love Indian food but don’t want to spend hours in the kitchen? This slow cooker chicken tikka masala is the perfect solution! It’s rich, creamy, and packed with warm spices, delivering that comforting, takeout-style taste right from your crockpot. The best part? Your house will smell amazing while it simmers away. Serve it over fluffy basmati rice with warm naan for the ultimate cozy meal.
Crockpot Chicken Tikka Masala
4
servingsThis slow cooker chicken tikka masala is rich, creamy, and packed with warm spices. Your house will smell amazing while it simmers away. Serve it over fluffy basmati rice with warm naan for the ultimate cozy meal.
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Ingredients
2 lbs boneless, skinless chicken thighs, cut into chunks
1 onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 can (15 oz) tomato sauce
1 can (14 oz) diced tomatoes, drained
1 cup heavy cream or coconut milk
1/2 cup plain Greek yogurt
2 tablespoons tomato paste
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon cayenne pepper (optional, for heat)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
1/4 cup fresh cilantro, chopped (for garnish)
Cooked basmati rice and naan, for serving
Directions
- In a crockpot, add the chicken, onion, garlic, ginger, tomato sauce, diced tomatoes, tomato paste, garam masala, cumin, coriander, paprika, turmeric, cayenne (if using), salt, and black pepper. Stir to coat the chicken in the spices.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender.
- Stir in the butter, heavy cream (or coconut milk), and Greek yogurt. Let it cook for another 10-15 minutes on low until warmed through.
- Taste and adjust seasoning if needed.
- Serve hot over basmati rice with naan on the side, garnished with fresh cilantro.
Notes
- For extra depth of flavor, sear the chicken pieces in a hot pan before adding them to the crockpot. It’s an optional step, but it adds a delicious smoky richness!
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