Slow Cooker Chicken Tikka Masala


Even if you aren’t familiar with Indian food, you’re sure to love Chicken Tikka Masala, and making it in the slow cooker couldn’t be any easier. This often spicy dish has chunks of chicken in a creamy orange sauce. It’s somewhat similar to butter chicken and is popular all over the world, especially in the UK. This cross-cultural main course is usually served with basmati rice and naan, a popular Indian flatbread. First, the chicken is marinated in yogurt and spices before being braised with a masala sauce, a spicy tomato-based sauce, until it’s fall-apart tender. The overnight marinade and unique ingredients might take some time, but chances are you have most of the ingredients in the pantry already. You may want to have extra naan around for dipping and scooping up any extra sauce left on the plate.

Slow Cooker Chicken Tikka Masala from Everyday Good Thinking, the official blog of @HamiltonBeach


Tikka Masala
Serves 6
To make prep work easiest, use a stovetop safe slow cooker for this recipe.
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  1. 1 1/2 cups plain yogurt
  2. 1 Tablespoon ground turmeric
  3. 2 teaspoons ground coriander
  4. 2 teaspoons ground cumin
  5. 2 teaspoons garam masala
  6. 5 garlic cloves, minced
  7. 1 Tablespoon minced ginger
  8. 2 teaspoons salt, divided
  9. 1 teaspoon cracked black pepper
  10. 2 pounds boneless, skinless chicken thighs
  11. 2 Tablespoons vegetable oil
  12. 1 medium onion, chopped
  13. 1/2 teaspoon crushed red pepper
  14. 1 can (28 oz.) crushed tomatoes
  15. 1 can (6 oz.) tomato paste
  16. 1/3 cup heavy cream
  17. Sliced cucumbers
  18. Chopped cilantro
  19. Cooked rice
  1. Combine yogurt, turmeric, coriander, cumin, garam masala, cloves, ginger, 1 teaspoon salt and pepper in a large plastic zipper bag.
  2. Add chicken to bag. Seal and refrigerate overnight.
  3. ​Heat oil in stovetop-safe slow cooker cookware over medium-high heat. Add onion and red pepper, cook until just beginning to soften, about 3 minutes. Stir in tomatoes, tomato paste and remaining 1 teaspoon salt until blended. Place in slow cooker.
  4. Drain chicken and add to slow cooker. Stir to coat chicken.
  5. Cover and cook for 3 hours on HIGH or 6 hours on LOW. Stir in heavy cream before serving.
  6. Serve over cooked rice with cucumbers and cilantro.
  1. If using a slow cooker with a ceramic crock, cook vegetables in a large skillet over medium-high heat. Transfer ingredients to slow cooker crock and cook as directed.
Everyday Good Thinking


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