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Crock Pot Chicken Tikka Masala
4.7 from 219 votes

Crock Pot Chicken Tikka Masala

Crock Pot Chicken Tikka Masala simmers marinated chicken pieces in a spiced tomato and cream sauce infused with garam masala, curry powder, paprika, and Kashmiri red chili powder. The slow cooker method tenderizes the chicken and melds the aromatic spices, creating a rich, creamy curry with a gentle heat and balanced flavor ideal for pairing with rice or naan bread.

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 3 to 4 Servings
Calories: 370 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the Chicken Marinade:
  • 1.5 to 2 lbs chicken breast chopped into bite sizes, or boneless chicken thighs
  • 1 cup yogurt plain, Greek
  • 2 cloves garlic minced
  • 2 tsp ginger peeled and grated, fresh
  • 1 ½ tsp garam masala
  • 1 tsp Kashmiri red chili powder
  • 1 tsp salt sea salt
For the Tikka Masala Sauce:
  • 1 Tbsp avocado oil or olive oil
  • 1 Tbsp butter
  • 1 yellow onion finely chopped, small
  • 4 garlic minced, large cloves
  • 1 Tbsp ginger peeled and grated, fresh
  • 2 tsp garam masala
  • 1 Tbsp curry powder
  • 2 tsp paprika
  • 1 tsp Kashmiri red chili powder
  • 1 tomato sauce 15-oz can
  • 1 ¼ cups heavy whipping cream
  • 1 tsp salt to taste, sea salt

Instructions

Marinate the Chicken:
    Cup of Yum
  1. Mix the ingredients for the marinade together in a container with a lid and add in the chopped chicken. Stir until the chicken is well coated in marinade.
  2. Seal the container and marinate in the refrigerator for at least 15 minutes (ideally 1 to 24 hours).
  3. While the chicken is marinating, you can prepare the chicken tikka masala sauce.
Make the Tikka Masala Sauce:
  1. Heat oil and butter together in a large skillet over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until it begins to soften, about 5 minutes.
  2. Add in the minced garlic, grated ginger, garam masala, curry powder, paprika, kashmiri red chili powder and sea salt. Stir until everything is combined and continue cooking for 3 to 5 minutes to allow the spices to open up.
  3. Pour the tomato sauce and heavy cream into the skillet and stir everything together until well-combined.
  4. Remove the sauce from the heat. There is no need to heat the sauce for longer, as it will be cooking in the crock pot for many hours.
  5. Pour the tikka masala sauce into the bottom of the crock pot. Add the marinated chicken and stir until everything is well-combined.
  6. Secure the lid on the crock pot and cook on Low Heat for 6 to 8 hours or High heat for 4 hours.
  7. Once the chicken tikka masala has finished cooking, taste it for flavor and add more salt to taste. You can also stir in ¼ cup of fresh cilantro if you’d like.
  8. Serve Chicken Tikka Masala with steamed white rice (I do jasmine rice) and enjoy! You can also serve it with my Ginger Turmeric Aromatic Rice for a real wild ride. Chicken tikka masala is also traditionally served with naan bread.

Notes

  • Kashmiri chili powder can be replaced with milder red chili powder or omitted for less heat.
  • Use ground cumin, coriander, and turmeric instead of curry powder if preferred.
  • Heavy cream may be substituted with full-fat canned coconut milk for a dairy-free option.
  • Store leftovers in an airtight container refrigerated up to 1 week; flavors improve after resting overnight.

Nutrition Information

Serving 1of 6 Calories 370kcal (19%) Carbohydrates 7g (2%) Protein 42g (84%) Fat 18g (28%) Fiber 1g (4%) Sugar 4g (8%)

Nutrition Facts

Serving: 3 to 4 Servings

Amount Per Serving

Calories 370

% Daily Value*

Serving 1of 6
Calories 370kcal 19%
Carbohydrates 7g 2%
Protein 42g 84%
Fat 18g 28%
Fiber 1g 4%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.