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Slow Cooker EASY Chicken Tikka Masala
4.7 from 588 votes

Slow Cooker EASY Chicken Tikka Masala

This slow cooker Chicken Tikka Masala features marinated chicken breast cooked slowly in a spiced onion and tomato puree base. The inclusion of yogurt, Kashmiri chili powder, turmeric, garam masala, ginger, and garlic builds classic Tikka Masala flavor. Finishing with cream, tomato paste, fenugreek leaves, and cilantro enriches the sauce, creating a creamy, aromatic curry ideal for an easy, hands-off main dish.

Prep Time
30 mins
Cook Time
4 hrs
Calories: 323 kcal
Course: Main Course, Dinner
Cuisine: Indian

Ingredients

  • 2 pounds chicken breast skinless boneless
  • 2½ teaspoons kosher salt
  • 1 tablespoon lemon juice
  • 3 tablespoons PLAIN yogurt
  • 1 tablespoon Kashmiri red chili powder
  • ½ teaspoon Turmeric ground
  • 1½ teaspoon garam masala
  • 1 tablespoon ginger grated
  • 1 tablespoon garlic minced
  • 2 tablespoons neutral cooking oil generic cooking oil
  • 2 yellow onion finely diced, medium
  • 1½ cups tomato puree
Garnish:
  • ½ to ¾ cup heavy cream
  • 1 to 2 tablespoons tomato paste
  • 2 tablespoons fenugreek leaves kasoori methi, dried, aka Kasoori Methi
  • ½ cup cilantro chopped

Instructions

    Cup of Yum
  1. Cut the chicken breasts into 2 to 3-inch cubes. Add 2 teaspoon salt and lemon juice and mix well. Add yogurt, red chili powder, turmeric, garam masala, ginger, and garlic. Mix well and allow to marinate while you prep the remaining ingredients.
  2. Heat oil in a medium pan. Add onions and ½ teaspoon of salt. Cook over medium heat for 5 minutes stirring frequently until the onions start to soften and turn translucent. Note: If you are using Instant Pot as a slow cooker, you can saute in the instant pot itself.
  3. Add the cooked onions to the crockpot / slow cooker and spread it evenly. Evenly layer tomato puree over the onions. Line the marinated chicken over the tomato puree. Place the crockpot lid and set the cooking time to Slow Cook (Hi) and adjust the cooking time to 4 hours.
  4. After 4 hours, your kitchen will be filled with the beautiful aromas of the curry. Add heavy cream, crush the fenugreek leaves on the palm of your hands and add to the curry. Mix well, taste, and add tomato paste. Mix well and more cream if needed. Note: Optionally you can add 1 teaspoon of sugar to balance all the flavors. Garnish with cilantro and enjoy with basmati rice and naan.
Notes:
  1. To make chicken tikka masala without cream or dairy-free, you can either use unsweetened coconut cream (I love Trader Joe's) or homemade cashew cream. To make the cashew cream at home simply blend ½ cup of cashews in half a cup of warm water and make a smooth paste.
  2. I have tested this recipe using a Crockpot slow cooker, Instant Pot slow cooker function, and Instant Pot AURA Multi Cooker. The advantage with the Instant Pot models is that you can saute the onions in the same pot. With a crockpot slow cooker, you saute the onions in a separate pan on the stovetop.
  3. If you do not have a good brand of tomato puree like the Pomi one, you can puree 3 fresh tomatoes in a blender and use that instead.
  4. I like to use chicken breasts in this recipe, but you can also use chicken thighs, simply cut each thigh into 2 pieces.

Nutrition Information

Calories 323kcal (16%) Carbohydrates 8g (3%) Protein 34g (68%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 125mg (42%) Sodium 1183mg (49%) Potassium 792mg (17%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 1183IU (24%) Vitamin C 12mg (13%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 1 Serving

Amount Per Serving

Calories 323

% Daily Value*

Calories 323kcal 16%
Carbohydrates 8g 3%
Protein 34g 68%
Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 125mg 42%
Sodium 1183mg 49%
Potassium 792mg 17%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 1183IU 24%
Vitamin C 12mg 13%
Calcium 52mg 5%
Iron 1mg 6%

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