Name: Slow Cooker Chicken Tikka Masala
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 4
Cuisine: British Indian Curry House
Ingredients: 2 tbsp ghee or rapeseed (canola) oil; 2 onions, finely chopped; 2 tbsp garlic and ginger paste; 2 tbsp ground almonds; 2 tbsp coconut milk powder; 1 tbsp curry powder or garam masala; 1 ½ tbsp sweet paprika; 2 tbsp tandoori masala; ½ tsp ground cumin; ½ tsp ground coriander; 1 tsp sugar (more or less to taste); 200g tinned (canned) chopped tomatoes; 1 tbsp tomato paste stirred into 3 tbsp water; 800g (1 ¾ lbs) cooked chicken tikka or raw chicken, cut into bite sized pieces; 2 tsp red food colouring powder (optional); 200ml (scant 1 cup) single cream (more or less to taste); Juice of one lemon; 1 tbsp kasoori methi (dried fenugreek leaves); 4 tbsp fresh coriander (cilantro) finely chopped; Salt to taste; 1 tsp garam masala

Jump to Recipe

You can prepare this Slow Cooker Chicken Tikka Masala in just 10 minutes! Then, let the slow cooker do all the work for you!

This recipe is inspired by the cheat version of chicken tikka masala – Chicken Tikka Masala from Scratch but makes it even easier! You won’t have to compromise on flavour or texture with this Slow Cooker Chicken Tikka Masala recipe and it is sure to become a family favourite!

Prepare all your ingredients in just 10 minutes, turn your slow cooker on low for 6-8 hours while you’re at work and come home to a delicious, easy meal! How simple is that?

Slow cooker chicken tikka masala served up

You can leave this chicken tikka masala to slow cook all dead ready for a delicious Indian feast when you get home!

Do I need to use pre-cooked chicken tikka? If I don’t, is it still authentic?

For this recipe, you don’t need to use pre-cooked chicken tikka. However, traditional chicken tikka masala is made by marinating chicken in spices and yoghurt, then grilling it before adding it to your creamy sauce.

You won’t technically get the true, authentic chicken tikka taste but you will still have all the same authentic sauce flavours that come with a traditional chicken tikka masala recipe.

This effortless recipe does not require pre-cooked chicken tikka to make it as easy as possible. If you choose to add pre-cooked chicken tikka, then add it towards the end of the cooking process to prevent it from becoming overcooked and losing its texture. I recommend adding it in the final hour of cooking just so it can heat through thoroughly.

Why not try this Air Fryer Chicken Tikka or Stovetop Tandoori Chicken in your Slow Cooker Chicken Tikka Masala?

Does this recipe require a base sauce?

No! This is a slow cooker version of the one pot tikka masala that has all the amazing flavours of a BIR tikka masala without using the base sauce.

However, if you are after a base sauce version of chicken tikka masala that you would find at an Indian restaurant then try this chicken tikka masala recipe right here.

Do I have to use chicken?

This creamy sauce goes with pretty much any protein of your choice. Make this recipe your own! You can try this Slow Cooker Chicken Tikka recipe with beef, lamb, paneer… If it sounds good, it will be. Just like when you go out for a curry and you order the tikka masala sauce, you can most definitely add your protein of choice.

If using pre-cooked tandoori chicken or paneer, add it to heat through just before serving.

How do I make bright red chicken tikka masala?

That’s easy. At many curry houses, the chefs still add red food colouring powder to the chicken tikka masala sauce to make it red.

That’s really all there is to it. There really isn’t any flavour in the red food colouring. It’s simply done for show.

What is good served with chicken tikka masala?

The options are endless for the side dishes that you can serve with your Slow Cooker Tikka Masala! Here are some of my recommendations:Rice – This Slow Cooker Chicken Tikka Masala is best served with fluffy rice. Try these recipes:

Basmati Rice Recipe – Perfect White Rice
Pilau Rice
Saffron Rice
Almond Rice
Stove Top Naans
Keema Naans
Peshwari Naans

How do you store my Chicken Tikka Masala?

This Slow Cooker Chicken Tikka Masala is perfect for storing in the fridge for later and for freezing. Here are my top tips:

Refrigeration – If you have leftover chicken tikka masala, allow it to cool down to room temperature before storing. Then, transfer it to an airtight container.Make sure the container is completely sealed to prevent air from entering.

Stored this way, chicken tikka masala can last in the refrigerator for up to 3-4 days.

Freezer – If you want to store chicken tikka masala for a longer period, freezing is a great option. Again, allow the dish to cool down completely before transferring it to freezer-safe containers or resealable freezer bags.

Then, remove as much air as possible before sealing to prevent freezer burn. Frozen chicken tikka masala can keep for up to 3 months in the freezer. However, I would recommend not adding the single cream until you have defrosted your tikka masala because dairy does not freeze well.

Step by Step Photographs…

Ingredients for slow cooker chicken tikka masala

Firstly, prepare all your ingredients and spices.

Turn on the sauté function on your slow cooker and add your ghee. If your slow cooker has a sauté function, melt the ghee. If your slow cooker does not have this function you can use the stove.

Onions and garlic added to slow cooker chicken tikka masala

Then add the onions to the slow cooker or pan and sauté for 5 minutes. Then, add your garlic and ginger paste.

Next, stir in the chopped tomatoes and ground spices.

Then, pour in about half of your chicken stock. Make sure you don’t add too much to keep a saucy consistency.

OPTIONAL If you have the time, blend the sauce for a smoother consistency at the end. The slow cooker will naturally soften and melt the onions and tomatoes, resulting in a smooth consistency. This step is not important!

Next, add the chicken to the slow cooker.

Afterward, put your slow cooker on low for 6-8 hours or medium for 4 hours depending on how much time you have.

adding cream to the nearly finished dish

You curry is nearly finished! Next, add the cream and stir into the sauce.

It is optional to add red food colouring to your chicken tikka masala. Add this now if you are.

finished chicken tikka masala in the slow cooker

Finish your dish with lemon juice, coriander (cilantro), garam masala and dried fenugreek leaves.

Finally, serve with rice and top with coriander (cilantro). You are going to love this recipe!

If you like this Slow Cooker Chicken Tikka Masala recipe, you might like to try some of these slow cooker recipes too…

Chicken Korma in the Slow Cooker
Crock Pot (Slow Cooker) Crack Chicken
Crock Pot (Slow Cooker) Birria Tacos

Have you tried this Slow Cooker Chicken Tikka Masala recipe?

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Yield: 4

Slow Cooker Chicken Tikka Masala

Prep Time 10 minutes

Cook Time 6 hours

Total Time 6 hours 10 minutes

Ingredients

2 tbsp ghee or rapeseed (canola) oil
2 onions, finely chopped
2 tbsp garlic and ginger paste
2 tbsp ground almonds
2 tbsp coconut milk powder
1 tbsp curry powder or garam masala
1 ½ tbsp sweet paprika
2 tbsp tandoori masala
½ tsp ground cumin
½ tsp ground coriander
1 tsp sugar (more or less to taste)
200g tinned (canned) chopped tomatoes
1 tbsp tomato paste stirred into 3 tbsp water
800g (1 ¾ lbs) cooked chicken tikka or raw chicken, cut into bite sized pieces
2 tsp red food colouring powder (optional)
200ml (scant 1 cup) single cream (more or less to taste)
Juice of one lemon
1 tbsp kasoori methi (dried fenugreek leaves)
4 tbsp fresh coriander (cilantro) finely chopped
Salt to taste
1 tsp garam masala

Instructions

1. Heat the ghee or oil on the sauté function of your slow cooker. (See notes) When visibly hot, stir in the chopped onions and fry for about 5 minutes or until soft and translucent.

2. Stir in the garlic and ginger paste and sauté for about 30 seconds to cook out the rawness.

3. Now stir in the ground almonds, coconut milk powder, curry powder or garam masala, paprika, tandoori masala, cumin, sugar and ground coriander. Stir this around in the slow cooker to coat the onions.

4. Because of all the spices used, it will look quite dry in the slow cooker. Stir in the chopped tomatoes and about 125ml (1/2 cup) unsalted chicken stock or water.

5. OPTIONAL Use a hand blender to blend the sauce. This step isn't necessary as the onions will break down in the slow cooker. If you want a really smooth sauce like you get at the takeaway, blend it.

6. Add your chicken.

7. Set the slow cooker to low for 6-8 hours or medium for 4 hours.

8. Stir in the cream and add lemon juice. Add the kasoori methi by rubbing it between your fingers into the sauce and season with salt to taste.

9. Dust with the garam masala and garnish with the chopped coriander (cilantro).

Notes

If you don't have a sauté function on your slow cooker then follow step 1 and 2 on your stove.