Slow Cooker Chicken Tikka Masala

This recipe was born out of a busy week when I wanted comfort food but didn’t have time for traditional stovetop cooking. I tossed everything into the slow cooker before heading out for the day, and when I came home, the house smelled like an Indian restaurant. It was heavenly.

Now I make this dish often, especially when I’m feeding a crowd or meal prepping for the week. It’s cozy, hearty, and full of authentic flavor—thanks to garlic, ginger, coconut milk, and garam masala—yet made super simple with the help of a slow cooker.

Whether you’re a fan of Indian food or just looking to switch up your dinner routine, this easy chicken tikka masala recipe delivers big flavor with minimal effort.

Nostalgic Appeal

While I didn’t grow up eating traditional Indian food every day, tikka masala has become one of those dishes that feels like it’s always been part of my life. The first time I tried it was at a local restaurant that served it with warm naan and fragrant basmati rice. I remember being hooked from the first bite.

Now, whenever I make it at home, it brings me back to that moment—the creamy sauce, the soft chicken, the perfect mix of spices. It’s become a comfort dish in my home, something I crave on rainy nights or during long workweeks when I need something hearty and soul-warming.

This slow cooker version captures all of those flavors and memories but makes the whole process easier. No long hours stirring sauce or standing over the stove. Instead, it simmers quietly, building layers of flavor while you go about your day.

For me, it’s not just a dish. It’s a ritual, a return to those comforting flavors that never disappoint.

Homemade Focus

What I love most about this slow cooker chicken tikka masala is how homemade and wholesome it feels. You’re not opening a jar of sauce or dumping in pre-made seasonings—you’re building flavor from scratch with real ingredients.

Everything goes into the slow cooker raw, but the result is a rich, creamy, deeply spiced dish that tastes like it took hours of hands-on work. The garlic, ginger, and onion give the dish its aromatic base, while tomato sauce and coconut milk create a velvety sauce with just the right balance of acidity and creaminess.

Garam masala is the hero spice blend here, bringing warm notes of cinnamon, cumin, cardamom, and cloves. A touch of paprika adds color and earthiness, and the salt and pepper tie everything together.

At the end of the day, you’re left with a dish that feels both indulgent and nourishing. No additives, no shortcuts—just bold, honest flavor made in your own kitchen.

Flavor Goal

The goal with chicken tikka masala is always to create something bold, creamy, and satisfying. The sauce should be thick enough to coat each bite of chicken, with a deep, warm spice that lingers just a bit after each mouthful.

The chicken thighs become incredibly tender in the slow cooker, practically melting into the sauce. They soak up all the spices and aromatics, making every bite full of flavor. I prefer thighs over breasts because they stay moist and flavorful after hours of cooking.

The coconut milk gives the sauce a silky richness that balances out the spices. It also brings a subtle sweetness that pairs beautifully with the acidity of the tomato sauce.

By the time it’s ready to serve, the sauce is thick and fragrant, the chicken is fork-tender, and the aroma is impossible to resist. Spoon it over fluffy basmati rice or scoop it up with warm naan, and you’ve got a restaurant-worthy meal at home.

Ingredient Insights

Chicken thighs are perfect for slow cooking. They’re tender, flavorful, and don’t dry out like chicken breasts can. Cut them into bite-sized pieces so they soak up more flavor.

Onion adds depth and sweetness to the base of the sauce. It cooks down with the chicken and helps thicken the mixture slightly.

Garlic and ginger are essential for authentic flavor. Fresh is best—minced garlic and grated ginger create the aromatic base that makes tikka masala so addictive.

Tomato sauce provides acidity and a rich base for the sauce. It balances the creaminess of the coconut milk and brings that classic red hue.

Coconut milk gives the dish its signature creaminess. Use full-fat coconut milk for a rich, velvety texture and subtle sweetness.

Garam masala is the key spice blend. It adds warmth, complexity, and that unmistakable Indian flavor. You can find it in most grocery stores or make your own.

Cumin and paprika enhance the depth of flavor. Cumin adds earthiness, while paprika contributes color and mild spice.

Salt and pepper balance all the spices and round out the dish. Taste before serving to make sure the seasoning is just right.

Fresh cilantro adds a pop of brightness at the end. It’s not just a garnish—it lifts the entire dish and adds a touch of herbal freshness.

Basmati rice or naan are the perfect companions. They soak up the sauce and make every bite complete.

Essential Equipment

A 4- to 6-quart slow cooker is ideal for this recipe. It gives the chicken plenty of space to cook evenly in the sauce.

A cutting board and sharp knife are essential for chopping the onions and prepping the chicken.

Use a garlic press or microplane grater to get finely minced garlic and ginger. The finer the better for infusing the sauce.

A ladle is perfect for serving the finished dish, especially if you’re spooning it over rice.

A small bowl and whisk can help you blend the sauce ingredients before adding them to the slow cooker if you want a more even mix.

List of Ingredients with Measurements

• 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (15 oz) tomato sauce
• 1 cup full-fat coconut milk
• 2 tablespoons garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice or naan bread, for serving