Chicken tikka masala always felt like a dish you’d only order at a restaurant because it sounds complicated to make at home.
I used to think the same thing until I realized most of the work is really just tossing everything into the slow cooker and letting it do its thing for a few hours.
That’s honestly my favorite kind of recipe these days.
You still get all those rich, warm flavors from the garam masala, garlic, ginger, and creamy tomato sauce, but without standing over the stove the whole evening. The chicken turns incredibly tender while it cooks low and slow, and the sauce becomes thick, creamy, and perfect for spooning over rice.
What I also like about this recipe is that it feels different from the usual slow cooker dinners. After a while, it’s easy to get stuck making the same chicken recipes over and over again. This one brings a little more flavor to the table without making life harder.
Serve it with warm naan bread, fluffy basmati rice, and plenty of extra sauce because nobody ever leaves this dish behind on the plate around here.
Ingredients You’ll Need
- 2 pounds boneless skinless chicken breast, cubed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 medium yellow onion, diced
- 1 1/2 tablespoons garam masala
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1 teaspoon granulated sugar
- 1 tablespoon ginger paste or freshly grated ginger
- 3 garlic cloves, minced
- 2 cups tomato puree
- 1/2 cup plain yogurt
- 1/4 cup heavy cream
- Fresh cilantro for topping
For Serving (Optional)
- Basmati rice
- Naan bread
Directions
Add the cubed chicken breast to the slow cooker.
In a medium mixing bowl, whisk together the tomato puree, plain yogurt, salt, black pepper, garam masala, paprika, turmeric, cumin, sugar, ginger, and minced garlic until smooth.
Pour the sauce mixture over the chicken.
Add the diced onion and stir everything together until the chicken is fully coated.
Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is tender and fully cooked.
Stir in the heavy cream during the last few minutes of cooking.
Taste and adjust seasoning if needed.
Top with fresh cilantro and serve warm over basmati rice with naan bread on the side if desired.
FAQ
Can I use chicken thighs instead of chicken breast?
Yes. Boneless skinless chicken thighs work great in this recipe and usually turn out even more tender.
Is chicken tikka masala spicy?
This version is mild and creamy. If you want more heat, add cayenne pepper, chili flakes, or a diced jalapeño.
Can I make this dairy-free?
You can swap the yogurt and heavy cream for dairy-free alternatives like coconut yogurt and full-fat coconut milk.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I freeze chicken tikka masala?
Yes. Let it cool completely, then freeze for up to 3 months.
What should I serve with this recipe?
Basmati rice, naan bread, roasted vegetables, or even cauliflower rice all pair well with this dish.
Can I cook this on the stovetop instead?
Yes. Simmer everything in a large pot or deep skillet over medium-low heat until the chicken is cooked through and tender.
Why do you add yogurt to the sauce?
The yogurt helps make the sauce creamy while also adding a little tanginess that balances the spices.
Can I make this ahead of time?
Absolutely. The flavors actually taste even better the next day after everything has had time to sit together.
What does garam masala taste like?
Garam masala is a warm spice blend with flavors like cinnamon, cumin, coriander, and cloves. It gives chicken tikka masala its classic flavor.