Dinner

Slow Cooker EASY Chicken Tikka Masala Recipe

Name: Slow Cooker EASY Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Indian
Ingredients: 2 pounds chicken breasts (skinless, boneless), cut into 2 to 3-inch cubes; 2½ teaspoons kosher salt (2 tsp for marinade, ½ tsp for onions); 1 tablespoon lemon juice; 3 tablespoons plain yogurt; 1 tablespoon Kashmiri red chili powder; ½ teaspoon ground turmeric; 1½ teaspoons garam masala; 1 tablespoon grated ginger; 1 tablespoon minced garlic; 2 tablespoons oil; 2 medium yellow onions, finely diced; 1½ cups tomato puree (or homemade puree from 3 fresh tomatoes); 1 to 2 tablespoons tomato paste; ½ to ¾ cup heavy cream (or coconut cream/cashew cream for dairy-free alternative); 2 tablespoons kasoori methi (dried fenugreek leaves); ½ cup chopped cilantro, for garnish

ByIsabella Vance January 19, 2026January 19, 2026

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Introduction

This Slow Cooker EASY Chicken Tikka Masala is a delicious and comforting dish that’s perfect for busy days. Tender chicken simmers in a rich, flavorful tomato-based sauce infused with fragrant spices and creamy goodness. With minimal prep and the convenience of a slow cooker, you can enjoy authentic Indian flavors effortlessly.

A white bowl filled with rich orange curry containing several round pieces of chicken, topped with fresh green cilantro leaves and small herb sprigs scattered on the surface. Next to it, a stack of three round, browned naan breads with grilled spots, one piece torn showing a soft inside, placed on a white plate. To the right, a white bowl full of plain white rice with fluffy grains. In the bottom left corner, a smaller white bowl holds lemon wedges. At the bottom left, two ornate silver spoons rest on a white and blue striped cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken breasts (skinless, boneless)
2½ teaspoons kosher salt
1 tablespoon lemon juice
3 tablespoons plain yogurt
1 tablespoon kashmiri red chili powder
½ teaspoon ground turmeric
1½ teaspoons garam masala
1 tablespoon ginger (grated)
1 tablespoon garlic (minced)
2 tablespoons oil
2 medium yellow onions (finely diced)
1½ cups tomato puree
½ to ¾ cup heavy cream
1 to 2 tablespoons tomato paste
2 tablespoons kasoori methi (dried fenugreek leaves)
½ cup cilantro (chopped)

Instructions

Step 1: Cut the chicken breasts into 2 to 3-inch cubes. Add 2 teaspoons of salt and lemon juice, then mix well. Stir in the yogurt, kashmiri red chili powder, turmeric, garam masala, grated ginger, and minced garlic. Mix thoroughly and let the chicken marinate while you prepare the other ingredients.
Step 2: Heat oil in a medium pan over medium heat. Add the finely diced onions and ½ teaspoon salt. Cook, stirring frequently, for about 5 minutes until the onions soften and turn translucent. If using an Instant Pot with a slow cooker function, you can sauté the onions directly in the pot.
Step 3: Transfer the cooked onions to your slow cooker and spread them evenly. Layer the tomato puree over the onions, then arrange the marinated chicken on top. Cover with the slow cooker lid and set to Slow Cook (High) for 4 hours.
Step 4: After 4 hours, stir in the heavy cream. Crush the kasoori methi leaves between your palms and add them to the curry. Mix well and taste; then add tomato paste as needed. For balanced flavors, you can optionally add 1 teaspoon sugar. Garnish with chopped cilantro. Serve hot with basmati rice and naan.

Tips & Variations

To make a dairy-free version, replace heavy cream with unsweetened coconut cream or homemade cashew cream (blend ½ cup cashews with ½ cup warm water until smooth).
You can substitute chicken thighs cut into 2 pieces each for a juicier option.
If you don’t have tomato puree, blend 3 fresh tomatoes until smooth and use as a fresh substitute.
Using an Instant Pot slow cooker allows you to sauté onions and cook in the same pot, reducing cleanup.

Storage

Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce has thickened too much. This dish can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Three white bowls each contain two main layers: on one side, bright orange curry with chunks of chicken sprinkled with green cilantro leaves, showing a creamy and slightly textured surface; on the other side, white fluffy basmati rice with thin slices of purple onion placed on top near the edge; one bowl has a piece of browned, soft naan bread resting partly on the curry and rice, and a small wedge of lemon is placed near the onions. The bowls sit on a white marbled surface, with two containers of tomato paste and strained tomatoes in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fresh or fully thawed chicken breasts to ensure even cooking and safety. If using frozen chicken, thaw completely before marinating and cooking.

How spicy is this Chicken Tikka Masala?

The recipe uses kashmiri red chili powder, which adds vibrant color and mild heat. You can adjust the chili powder amount to suit your taste or omit it for a milder version.