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Slow Cooker Chicken Tikka Masala January 8th, 2018

When it’s cold and we’re busy, we lean heavily on crockpot recipes to get good, hot food on the table without a lot of work.

This Chicken Tikka Masala recipe is a delicious way to embrace the slow cooking movement!

Serves 4 to 6

Slow Cooker Chicken Tikka Masala

1 to 1 1/2 pounds boneless, skinless chicken thighs
1 large onion, diced
3 cloves garlic, minced
1-inch piece whole ginger, peeled and grated
2 tablespoons tomato paste
1 to 2 tablespoons garam masala
2 teaspoons paprika
2 teaspoons kosher salt
1 (28-ounce) can diced tomatoes
3/4 cup heavy cream or coconut milk
Fresh cilantro, chopped
2 cups cooked rice, to serve

Cut the chicken thighs into bite-sized pieces and put them into your  slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1-2 tablespoons of garam masala, paprika, and kosher salt. Stir in the diced tomatoes with their juices.

Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.

Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.

Print the recipe!