Go Back
Homemade Chicken Tikka Masala Slow Cooker Recipe photo
Print Recipe Save it for later

Chicken Tikka Masala Slow Cooker Recipe

A creamy, slow-cooked chicken tikka masala that's hands-off and full of warming spices.
Prep Time5 minutes
Cook Time6 hours
Total Time6 hours 5 minutes
Servings: 6 servings

Ingredients

  • 1 pound boneless skinless chicken breasts cut into large cubes
  • 15 ounces diced tomatoes canned
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger minced
  • 1 jalapeno pepper minced
  • 1/2 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 3 teaspoons paprika
  • 3 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1/4 cup chicken broth or water
  • 15 ounces coconut milk canned
  • 1 tablespoon tomato paste
  • 1/4 cup cilantro fresh, chopped

Instructions

  • Place the cubed chicken, canned diced tomatoes, diced onion, minced garlic, minced ginger, minced jalapeño, turmeric, ground coriander, ground cumin, paprika, chili powder, garam masala, and chicken broth (or water) into the slow cooker; stir to combine.
  • Cover and cook on low for 6 hours (or on high for 4 hours) until the chicken is cooked through and tender.
  • Stir in the canned coconut milk and tomato paste until fully incorporated; heat through for 5–10 minutes to blend flavors.
  • Serve the tikka masala over brown rice or quinoa and sprinkle with the chopped fresh cilantro.

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board
  • Measuring Spoons
  • Measuring cup
  • Spoon

Notes

  • Use full-fat coconut milk for a richer sauce.
  • Adjust chili powder or jalapeño to control spice level.
  • Stir in tomato paste thoroughly to avoid clumps.