This Slow Cooker Chicken Tikka Masala has got such a lush, restaurant-style gravy you won’t believe that it's such a simple dump and go recipe. You’re going to want to save this one!
Ever since I got my hands on a slow cooker, I have been LOVING experimenting with it. There’s just something about dump and go one-pot recipes like this slow cooker chicken tikka masala that I can’t get enough of. The best part? You still end up getting the same flavours and textures that you’d get if you were to follow the traditional cooking process.
Love Chicken Curries? Try my Saag Chicken, Restaurant Style Butter Chicken Masala and Dhaba Style Chicken Curry
Reasons Why You'll Love This Recipe
- Chicken Tikka Masala blissfully combines succulent yet charred chicken tikka pieces with a rich and flavourful tomato-based gravy.
- There’s barely any active cooking you need to do – just some marinating and sautéing
- Even though the cooking time is long, most of it isn't active, which means you just prep the dish in the day and have it ready by dinner time.
- If you cook this on high, it will be ready in 3 hours, and 6 hours on a low setting.
- This recipe is made using pantry ingredients (with a few of my suggestions to make this amazing and truly authentic)
- You can make big portions and heat them easily so this is perfect for dinner parties – it’s a crockpot recipe after all
Quick Walk Through: Slow Cooker Chicken Tikka Masala
Ingredients you'll need to make Slow Cooker Chicken Tikka Masala
For the marinade:
- Chicken Thighs, boneless: these are a fattier cut — meaning more flavour. I cut these into 2 inch strips or cubes. Because this is slow cooked, keep the pieces a little bigger as they will shrink down.
- Mustard Oil: I like the flavour this adds to the chicken but a neutral oil works too
- Lemon Juice: For the tang
- Ginger Garlic Paste: For the most yum rub on the chicken
- Hung Curd: brings the marinade together, you can also sub in a thick greek yogurt although I think hung curd adds its own tartness to the marinade
- Spices: Kashmiri red chili powder, turmeric powder, garam masala, kasuri methi, salt
Pro tip: If there’s one thing you absolutely must try to get your hands on for this crockpot Chicken Tikka Masala recipe, it’s Kasuri Methi. If you don’t have some already – it’s the perfect finishing touch and addition to the marinade. Kasuri Methi is essentially dried Fenugreek leaves which balance out the spices very well and adds smokiness.
For the gravy:
- Base: Oil, Onions, Ginger Garlic Paste – these are what you have to sauté
- The same spices from the marinade: Kashmiri red chili powder, turmeric powder, garam masala, kasuri methi, salt
- Capsicum: These go really well with the chicken and add a nice freshness to the tomato flavours
- Cream: A little goes a long way – don’t skip this. We want a creamy, rich gravy.
How to make Slow Cooker Chicken Tikka Masala
Here's a quick step-by-step showing you how to make Slow Cooker Chicken Tikka Masala:
1. Marinate: Add chicken, mustard oil, kashmiri red chilli powder, lemon juice, ginger garlic paste, turmeric powder, garam masala, kasuri methi, salt and hung curd to a mixing bowl.
2. Mix: Use your hands to combine. Ensure that the chicken pieces are well coated.
3. Smoke: To smoke the marinated chicken, place a small steel bowl in the middle of the bowl. Heat a piece of charcoal or lump coal on an open flame till red hot and then place it in the bowl. Pour a teaspoon of oil or ghee over it, and as soon as it starts smoking, cover the pan with a lid. Smoke for 3-4 minutes or until the smoke disappears. Cover with plastic wrap or transfer to an airtight container and marinade for at least 2 hours. Marinate it overnight in the fridge for the best results.
4. Saute: Heat oil in a pan and add onions and ginger garlic paste. Cook for 3-4 minutes on medium heat, while stirring occasionally, till onions are translucent and the paste is cooked and doesn’t smell raw.
5. Dump everything: Add the cooked onions to the slow cooker along with marinated chicken, crushed or pureed tomatoes, turmeric powder, kashmiri chilli powder, cumin powder, coriander powder, garam masala, butter and salt.
6. Cook: Mix well and cover and cook on high for 2.5 hours.
7. Onions & Capsicum: Add onions and capsicum to the curry along with kasuri methi.
8. Cook: Cover and cook on high for 15 more minutes.
9. Adjust consistency: Add 1 cup of hot water if you feel like the gravy is too thick. Adjust the consistency by controlling how much hot water you add. Finish with a drizzle of fresh cream.
10. Serve: Add fresh coriander leaves and serve hot along with rice or roti!
Frequently Asked Questions:
What's the difference between chicken tikka and chicken tikka masala?
Chicken Tikka is a grilled chicken preparation that’s served as an appetizer – these pieces are spiced with a flavourful marinade and have a slight char on them from the tandoor oven (and in homestyle cases, just the oven). Chicken Tikka Masala is a two-part recipe, we actually make chicken tikka first and then add them to a tomato-based gravy. In this crockpot version, however, everything is made in one pot. Talk about easy!
How would you describe tikka masala?
Tikka Masala has got a kick to it from the red chili but it balances out well with a strong tomato flavour and a crunchy bite from the onions and capscium. The chicken pieces absorb this flavour beautifully, and with some rice or naan, this makes for the perfect meal.
Is chicken tikka masala sweet or spicy?
Spicy all the way – but you can control this to your liking.
What is the difference between chicken tikka masala and butter chicken?
Butter Chicken has a lot more butter and cream used in its preparation – you can tell clearly by the color difference of the two gravies, with butter chicken being more orange in color. It also uses fewer tomatoes. Traditionally, chicken tikka masala is cooked in the tandoor – but this is a crockpot friendly recipe so it is slightly modified.
I don’t have a slow cooker. Can I make this on the stovetop?
Yes, this recipe can be adapted for the stovetop but the process will change significantly. All the ingredients will have to be cooked/sauteed to make a luscious gravy, the marinated chicken will have to be grilled and then added to the gravy and then simmered. I will share a stovetop version of this recipe soon!
Top Tips To Make The Best Slow Cooker Chicken Tikka Masala
- I recommend using canned crushed tomatoes or store bought tomato puree for this recipe as they are thicker and more concentrated. You can use a homemade tomato puree but it will result in a thinner gravy.
- If you want make this dairy-free, simply replace curd with a plant-based curd and fresh cream with coconut milk. The flavors might differ slightly, but it will still taste really good.
If you’re planning a get-together or dinner party soon and want something low effort yet interesting to add to your menu, this crockpot Chicken Tikka Masala recipe HAS to be your go to. I can’t wait to see all your recreations of this one – be sure to tag me in them! Happy cooking!
If you like this recipe, also check out my Slow Cooker Dal Makhani, Slow Cooker Chicken Curry and Slow Cooker Lamb Curry
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Slow Cooker Chicken Tikka Masala
Ingredients
Marinade
- 500 Grams Chicken Thighs boneless, cut into 2 inch pieces
- 2 Tablespoon Mustard Oil
- 2 Teaspoon Kashmiri Red Chilli Powder or Paprika
- 1 Teaspoon Lemon juice
- 2 Tablespoon Ginger Garlic paste
- ¼ Teaspoon Turmeric Powder
- 1 Teaspoon Garam Masala
- 1 Teaspoon Kasuri Methi
- ¾ Teaspoon Salt
- ¼ Cup Hung Curd or greek yogurt
- 1 Teaspoon Oil for smoking the marinated meat
Curry
- 1 Tablespoon Oil
- 2 medium Onions finely chopped
- 1 Tablespoon Ginger Garlic Paste
- 1 Green Chilli chopped
- 1 Can Crushed Tomato 400 grams
- ½ Teaspoon Turmeric powder
- 1 Tablespoon Kashmiri Red Chilli Powder
- 1 Teaspoon Cumin Powder
- 2 Teaspoon Coriander Powder
- ¾ Teaspoon Garam Masala
- 2 Tablespoon Butter or Ghee
- 1 ½ Teaspoon Salt
- 1 Onion cut into petals
- 1 Capsicum cut into squares
- ¼ Cup Cream
- 1 Teaspoon Kasuri Methi
- 2 Tablespoon finely chopped Coriander Leaves
Instructions
Marinade
- Add chicken, mustard oil, kashmiri red chilli powder, lemon juice, ginger garlic paste, turmeric powder, garam masala, kasuri methi, salt and hung curd to a mixing bowl. Use your hands to combine. Ensure that the chicken pieces are well coated.
- To smoke the chicken, place a small steel bowl in the middle of the bowl. Heat a piece of charcoal or lump coal on an open flame till red hot and then place it in the bowl. Pour a teaspoon of oil or ghee over it, and as soon as it starts smoking, cover the pan with a lid. Smoke for 3-4 minutes or until the smoke disappears.
- Cover with plastic wrap or transfer to an airtight container and marinade for at least 2 hours. Marinate it overnight in the fridge for the best results.
Curry
- Heat oil in a pan and add onions and ginger garlic paste. Cook for 3-4 minutes on medium heat, while stirring occasionally, till onions are translucent and the paste is cooked and doesn’t smell raw.
- Add the cooked onions to the slow cooker along with marinated chicken, crushed or pureed tomatoes, green chilli, turmeric powder, kashmiri chilli powder, cumin powder, coriander powder, garam masala, butter and salt.
- Mix well and cover and cook on high for 2.5 hours.
- Add onions and capsicum to the curry along with kasuri methi and cook on high for 15 more minutes.
- Add 1 cup of hot water if you feel like the gravy is too thick. Adjust the consistency by controlling how much hot water you add.
- Finish with a drizzle of fresh cream and fresh coriander leaves and serve hot along with rice or roti!
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