Slow Cooker Chicken Tikka Masala

This slow cooker chicken tikka masala is my solution for craving restaurant-style curry without babysitting the stove. It combines rich spices and creamy sauce for a dish that feels special yet is easy enough to prep on a busy morning. Everything simmers together until the chicken is meltingly tender, and the sauce is silky and fragrant.

I first made this after a busy workday and came home to a kitchen that smelled incredible—now my family cheers when this is on the menu.

Ingredients

• Boneless skinless chicken thighs: they become extra juicy and absorb flavors beautifully look for meat without excess fat for easy prep
• Large onion: essential for sweetness and body choose firm heavy onions for best flavor
• Fresh garlic: boosts that unforgettable aroma opt for firm unblemished cloves
• Fresh ginger: adds sharp warmth peel and mince finely for the brightest taste
• Tomato puree: the base of the sauce use pure canned puree for best consistency
• Plain yogurt: creates tang and tenderizes chicken full-fat makes the sauce extra smooth
• Olive oil: helps distribute flavors around the chicken pick extra virgin for depth
• Garam masala: a blend that carries the signature masala taste use a fresh mix for a more aromatic result
• Turmeric powder: classic golden color plus earthiness check for a bright yellow color
• Cumin: supports all layers of flavor buy whole seeds and toast for an extra boost
• Sweet paprika: gives gentle color and more complexity
• Salt: crucial to balance and bring out spice notes use kosher or sea salt
• Cinnamon: rounds out the spices with subtle sweetness
• Fresh ground black pepper: adds a touch of heat grind it fresh for punchiness
• Cayenne pepper: dial to taste for mild or fiery add a little at first and taste as you go
• Bay leaves: deliver subtle background flavor use whole and remove after cooking
• Heavy cream: creates creamy luxurious texture pick good-quality cream for richness
• Cornstarch: thickens the sauce to luscious perfection
• Lemon juice: sharpens the finish use freshly squeezed for the best results
• Chopped parsley or cilantro: offers a fresh herbal pop for serving

Step-by-Step Instructions

Marinate the Chicken:

Combine chicken cubes onion garlic ginger tomato puree yogurt olive oil garam masala turmeric cumin paprika salt cinnamon black pepper and cayenne in a large bowl. Use a spatula to stir everything thoroughly until every piece of chicken is evenly coated with marinade. Refrigerate covered for at least two hours or overnight for maximum flavor.

Load the Slow Cooker:

Remove the marinated chicken mixture from the fridge. Pour it into the insert of your slow cooker and spread it evenly. Nestle in two bay leaves for background aroma.

Cook the Masala:

Cover and set the slow cooker on low for four hours or on high for two hours. The chicken will become fork tender and soak up all the rich flavors.

Finish the Sauce:

In a medium bowl whisk together heavy cream and cornstarch until smooth. Uncover the slow cooker and pour this mixture in stir gently to combine. Cook for twenty more minutes until the sauce thickens up to a creamy consistency. Squeeze half a lemon over the dish then gently stir to blend in that bright note.

Serve and Enjoy:

Remove bay leaves and discard. Spoon the tikka masala over hot rice white or brown as you prefer. Sprinkle with chopped parsley or cilantro for freshness and color.

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Chicken thighs are my top ingredient here they stay juicy and tender even after slow cooking. I still remember my little one helping stir the yogurt marinade for the first time—the recipe is now a regular family event in our home.

Storage Tips

Let the tikka masala cool completely before transferring to airtight containers. It keeps well in the fridge for up to five days and reheats perfectly in the microwave or on the stovetop. For longer storage freeze single portions and thaw overnight in the fridge.

Ingredient Substitutions

Swap heavy cream for coconut cream if you like a dairy free option or a subtle coconut background flavor. If you only have chicken breasts be sure not to overcook as they can dry out. Dried ginger can work in a pinch but try to use fresh for the best punch.

Serving Suggestions

Spoon over fluffy basmati or jasmine rice for classic comfort. Warm naan bread is perfect for scooping up extra sauce. Try with a fresh cucumber salad or a sprinkle of sliced green chili for an added kick if you like your curry bold.

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A Bit of Culinary Context

Chicken tikka masala is loved worldwide but its precise origins are hotly debated. Some say it was first created in the UK by South Asian chefs adapting traditional recipes. It blends Indian spices with rich creamy sauce becoming a true fusion favorite. Making it in the slow cooker preserves all the soul of the original while making it weeknight friendly.

Common Recipe Questions

→ What type of chicken is best?

Boneless, skinless chicken thighs are recommended for their tenderness and flavor, holding up well to slow cooking without drying out.

→ How spicy is this dish?

The heat level can be adjusted by varying the cayenne pepper. Start with less and add more to taste for your preferred spice level.

→ Can I use Greek yogurt?

Plain yogurt works best for marinating, but Greek yogurt can be used for a thicker, creamier texture. Thin with a little water if needed.

→ What sides go well with this?

Serve over steamed basmati or brown rice. Warm naan, roti, or fresh vegetables also pair deliciously with these flavors.

→ How should leftovers be stored?

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave until hot.

→ Is it necessary to marinate the chicken?

Marinating helps infuse flavor and tenderize the chicken. For best results, marinate for at least two hours or overnight.