Slow Cooker Chicken Tikka Masala

This Slow Cooker Chicken Tikka Masala is packed with flavor, but couldn’t be easier to make with simple ingredients like tomato sauce, coconut milk, spices and chicken.

If you’d like to make a more Authentic version, try my traditional Chicken Tikka Masala.

One of the most well-known Indian dishes is Chicken Tikka Masala, and this “cheater” slow cooker version can be prepped at home in just 5 minutes! It’s rich, creamy and mildly spicy tomato flavor is perfect served over basmati rice, with a side of garlic naan. This is one of my kids favorite dinners.

How to Make Slow Cooker Chicken Tikka Masala:

• Mix sauce ingredients together in a bowl.
• Place chicken thighs in slow cooker and season with salt and pepper. Pour sauce over chicken. Cook on LOW for 6-7 hours.

• Shred chicken (discard any bones). Stir in coconut milk. Add cilantro.
• Serve over basmati rice.

Storing and Freezing Instructions:

Store leftovers in the refrigerator for 3-5 days, depending on the freshness of the chicken. Freeze for up to 3 months. Thaw overnight in the refrigerator, then rewarm on the stove before serving.

More Favorite Recipes from Around the Globe:

• Mexican Pozole
• Korean Bulgogi
• Vietnamese Banh Mi
• Spanish Paella
• Hungarian Porkolt

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Slow Cooker Chicken Tikka Masala

This Slow Cooker Chicken Tikka Masala is packed with flavor, but couldn't be easier to make with simple ingredients like tomato sauce, coconut milk, spices and chicken.

5 from 3 votes

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Course: Main Course

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Servings: 4

Calories: 481kcal

Author: Lauren Allen

Cost: 7

Video

Ingredients

• ▢ 2 lbs skinless chicken thighs
• ▢ 2 Tablespoons olive oil
• ▢ 2 cloves garlic , minced
• ▢ 1/4 of a large onion , diced
• ▢ 3 teaspoons garam masala
• ▢ 1/2 teaspoon salt
• ▢ 2 8 oz cans tomato sauce
• ▢ 1 15oz can diced tomatoes
• ▢ 1/4 teaspoon cayenne pepper
• ▢ 1/2 teaspoon ground cumin
• ▢ 1/4 fresh jalapeño pepper optional, seeds removed, finely chopped
• ▢ 1 cup canned unsweetened coconut milk
• ▢ 1/4 cup fresh cilantro , chopped (optional)
• ▢ Hot cooked basmati rice, for serving

Instructions

• Mix sauce ingredients together in a bowl. 
• Place chicken thighs in slow cooker and season with salt and pepper. Pour sauce over chicken. Cook on LOW for 6-7 hours. 
• Shred chicken (discard any bones). Stir in coconut milk. Add cilantro. Serve over hot cooked basmati rice.
• If you'd like to make a more Authentic version, try my traditional Chicken Tikka Masala.

Notes

Chicken: You could substitute chicken breasts, but they wont need to cook as long (they will dry out easier). Check them around 4 hours on LOW. 

Storing Instructions: Leftover Slow Cooker Chicken Tikka Masala in the refrigerator for 3- days, depending on the freshness of the chicken.

Freezing Instructions: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator, then rewarm on the stove before serving.

Nutrition

Calories: 481kcal | Carbohydrates: 5g | Protein: 46g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 215mg | Sodium: 506mg | Potassium: 713mg | Fiber: 2g | Sugar: 2g | Vitamin A: 174IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 3mg

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I originally shared this recipe January 2016. Updated January 2021.