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Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

Servings 6


  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
  • 1/2 cup whole-milk (not Greek) plain yogurt
  • 1 1/2 teaspoons kosher salt divided
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 tablespoons tomato paste
  • 15 ounces canned diced tomatoes drained
  • 3/4 cup heavy cream
  • chopped cilantro for garnish
  • cooked rice for serving


  • In a slow cooker, heat the oil using the saute setting. Add the onion and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic, ginger, coriander, garam masala, cumin, and turmeric and cook until fragrant, about 1 minute. Add the tomato paste and cook until darkened in color, about 1 minute. Add the drained tomatoes and 1/2 teaspoon of salt and bring to a simmer, scraping up the browned bits from the bottom of the pan.
  • Place the chicken, yogurt, and 1 teaspoon of the salt in the slow cooker. Stir to combine.
  • Cover and cook on the High setting for 4 hours or Low setting for 8 hours. Stir in the cream. If you prefer a thicker sauce, leave the slow cooker uncovered and cook on the High setting for 30 minutes. Taste and season with salt as needed. Serve garnished with cilantro and serve over rice.