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Slow Cooker Chicken Tikka Masala from The Food Charlatan
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5 from 7 votes

Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala from The Food Charlatan. I've been making this Chicken Tikka Masala recipe for years, but recently adapted it for the slow cooker. It is SO GOOD. I may never go back! Tikka Masala is the one dish that I never get tired of ordering at Indian restaurants and this version is super easy and tastes restaurant quality.
Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 395kcal
Author: Karen


For the chicken:

  • 1 pound chicken breasts about 3, cut into bite-size pieces
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon black pepper freshly ground
  • 1 teaspoon kosher salt
  • 1 & 1/2 tablespoons butter cut into chunks

For the sauce:

  • 1 (8-oz) can tomato sauce
  • 1 cup heavy cream
  • 1/2 tablespoon butter
  • 1 clove garlic minced
  • 1 jalapeno pepper seeded and finely chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger minced fresh
  • 1/2 to 1 cup plain Greek yogurt as desired
  • 1/4 cup cilantro fresh, chopped


  • Chop the chicken into bite size chunks. Add the chicken to the slow cooker.
  • In a small bowl combine 2 teaspoons cumin, 1 teaspoon cinnamon, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon kosher salt.
  • Sprinkle the spices over the chicken and use your hands to coat the chicken well. Sprinkle 1 and 1/2 tablespoons butter chunks over the chicken.
  • Put the lid on and cook on high for 2-3 hours, or on low for about 5 hours.
  • When the chicken is cooked, remove the lid and add the tomato sauce and cream (turn the crock pot up to high at this point if it's not already.)
  • Add 1/2 tablespoon butter to a small frying pan. Add the garlic and jalapeno and sauté for 1 minute, or until fragrant.
  • In a small bowl combine 2 teaspoons ground cumin, 2 teaspoons paprika, and 1 teaspoon kosher salt.
  • Add the spices to the frying pan and continue sautéing for one minute.
  • Add 1 tablespoon lemon juice to the pan, stir it in and then remove from heat. Add this mixture to the crock pot. Add the minced ginger as well.
  • Replace the lid and let cook on high for another 20-30 minutes or until thickened and bubbly on the edges.
  • Taste it and stir in some plain yogurt. The amount is up to you. This makes it a little more creamy and also tempers the heat. Sometimes I don't add any, if I'm feeding kids I add more.
  • Stir in the fresh cilantro.
  • Serve with hot rice and naan.


Source: adapted from this stovetop Chicken Tikka Masala; original recipe adapted from Allrecipes.com


Serving: 1g | Calories: 395kcal | Carbohydrates: 9g | Protein: 22g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1636mg | Potassium: 617mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2170IU | Vitamin C: 12mg | Calcium: 117mg | Iron: 3mg