I love simplifying recipes and making them accessible for the average everyday American cook, with simple ingredients and simple prep, but I think went too far with the original version of this Slow Cooker Tikka Masala recipe. When I made it again recently I thought, “yeah, I can do better than this.” So I got back in the kitchen and started tweaking and testing. I’m happy to say that this new and improved version is richer, has more spices, a more complex flavor, and is far less “tomato-y.” But don’t worry, if you’re a fan of the original, there is a link to download the old version of the Slow Cooker Chicken Tikka Masala below. ;)
Recipe Updates
So what did I do to improve this chicken tikka masala recipe? A few very important things…
The spice mix: I beefed up the spice mix a bit to make the flavors more complex, adding some cumin, turmeric, and smoked paprika to give extra smoky flavor that mimics the fire licked flavor of traditional chicken tikka masala.
Searing: I decided to add an extra step to this process, which might seem fussy to some, but it totally changes the flavor. Searing the seasoned meat before it goes into the slow cooker adds a ton of flavor from the maillard reaction and from toasting the spices. Likewise, sautéing the onions also changes their flavor and soaks up any bits of spices and chicken flavor left over in the skillet. Do NOT skip this step. It goes fast, I promise.
Less Tomato Sauce: One of the most common criticisms of the old recipe is that it tasted way too tomato-y. Upon remaking the recipe, I agreed so I reduced the tomato sauce by half, and the result was PERFECT. 👍Good call, everyone!
And if you love the old recipe, click here to download the pdf.
Recipe Substitutions and Options:
Chicken: You can use chicken breast in place of the chicken thighs, although it tends to not be as tender or juicy. I suggest cutting it into cubes before seasoning with the spices to maximize the flavor.
Cream: You can use full-fat yogurt or full-fat coconut milk in place of the cream.
Tomato Sauce: Tomato sauce is a common product in the U.S., but I know it’s not readily available in other countries. The closest product would probably be passata. You may need to add a bit more salt at the end if using passata, as tomato sauce contains salt.
Slow Cooker Chicken Tikka Masala
Servings 6Ingredients
- 1.5 Tbsp garam masala ($0.45)
- 1/2 tsp cumin ($0.05)
- 1/2 tsp turmeric ($0.05)
- 1/2 tsp smoked paprika ($0.05)
- 1/2 tsp salt ($0.02)
- 1/4 tsp cayenne (optional) ($0.02)
- Freshly cracked pepper ($0.02)
- 2 lbs. boneless skinless chicken thighs ($5.78)
- 1 Tbsp cooking oil ($0.04)
- 1 yellow onion, diced ($0.32)
- 3 cloves garlic, minced ($0.24)
- 1 Tbsp grated fresh ginger ($0.11)
- 1 15oz. can tomato sauce ($0.50)
- 1/3 cup heavy cream ($0.32)
For Serving
- 4 cups cooked rice ($0.70)
- 1/4 bunch fresh cilantro ($0.17)
Instructions
- In a small bowl, combine the garam masala, cumin, turmeric, smoked paprika, salt, cayenne, and some freshly cracked pepper (about 10 cranks of a pepper mill). Sprinkle the spice mix over both sides of the chicken thighs, coating them liberally.
- Heat the cooking oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken and cook for about 3 minutes on each side, or until well browned (the chicken does not need to be cooked through). Transfer the seared chicken to the slow cooker.
- Add the diced onion to the skillet and continue to cook until the onions are soft and slightly browned on the edges. Remove the skillet from the heat. Add the onions to the slow cooker, then add 1/4 cup of water to the skillet and stir to dissolve the browned bits from the bottom of the skillet. Pour the water into the slow cooker.
- Add the minced garlic, grated ginger, and tomato sauce to the slow cooker with the chicken and onion. Briefly stir, then place the lid on top, and turn the slow cooker on. Cook on high for 3 hours or low for 6 hours.
- After 3 hours on high or 6 hours on low, the chicken should be fall-apart tender. Turn the slow cooker off, then add the heavy cream. Stir gently to combine the cream with the tomato sauce. Taste the sauce and add salt if needed.
- To serve, spoon the chicken and tomato sauce over cooked rice and top with fresh cilantro.
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Equipment
Notes
Nutrition
Scroll down for the step by step photos!
How to Make Slow Cooker Chicken Tikka Masala – Step by Step Photos
Start by preparing the spice mix. In a small bowl, combine 1.5 Tbsp garam masala, 1/2 tsp cumin, 1/2 tsp turmeric, 1/2 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp cayenne pepper (leave out if you want it mild), and some freshly cracked pepper (about 10 cranks of a pepper mill).
Sprinkle the seasoning mix over both sides of 2 lbs. boneless, skinless chicken thighs. Make sure they are liberally coated.
Heat 1 Tbsp cooking oil in a large skillet, over medium-high heat. When the skillet is hot, add the seasoned chicken, and cook for about 3 minutes on each side, or until well browned. The chicken does not need to be cooked through. Transfer the chicken to the slow cooker.
Add the diced onion to the hot skillet and sautée for a few minutes more, or just until the onions are soft and a little browned on the edges. The onions will pick up some of the spices left behind by the chicken, which is a good thing, but we want to get ALL the flavor left behind. So, transfer the onions to the slow cooker, remove the skillet from the heat, add 1/4 cup water, and stir to dissolve all the browned bits off the bottom of the skillet. Pour that water into the slow cooker.
Also add 3 cloves of minced garlic and about 1 Tbsp grated fresh ginger to the slow cooker.
Finally, pour 15 oz. tomato sauce into the slow cooker and give everything a brief stir.
Close the slow cooker and cook on high for 3 hours or low for 6 hours.
The chicken should be fall-apart tender after cooking.
Add 1/3 cup heavy cream to the slow cooker and give everything a gentle stir.
Give the sauce a taste and add salt, if needed. Remember, salt can magnify flavors, sometimes adding just a pinch can be a game changer.
To serve your Slow Cooker Chicken Tikka Masala, spoon over cooked rice and top with fresh cilantro. Or, serve with naan bread on the side. Creamy and delicious!!
Great recipe! Was out of Garam Masala & heavy cream so used Tikka masala and cashew paste instead.
I didn’t have garam masala, so along with the help of wikipedia I “made” my own. Even with my spice blend this dish was delicious! I’d highly reccomend it to anyone who’s willing to do a little bit of work, but boy does it pay off. I’ll be eating leftovers of this until it’s all gone!
Like other comments had mentioned, the end result was still a little “tomato-y” for my taste. Doubling the spices and adding a whole (13.77 oz) can of coconut cream did the trick! Otherwise, great recipe!
Am I going crazy or did this recipe change? I had made this recipe a ton over the years but haven’t in quite a while and it seems more complicated now with searing and more ingredients. Do you still have the original version somewhere? I remember it being so easy and delicious (although I am sure this is equally as delicious) :)
Hi Rachel, yes I did update this recipe because it wasn’t turning out well for a lot of people. You can see the changes that I made in the “recipe updates” section right above the recipe. There’s also a link in that section where you can download the original recipe, if you prefer that one. :)
Made it tonight and it was fabulous! I did add slightly more spices to the mix about halfway through cooking. This is a new staple in my house and a must for work lunches. Thank you!
This was an awesome recipe–super easy and flavorful! During quarantine, I’ve been craving takeout, and this hit the spot!
Mind blowing! Excellent dish.
Can you freeze half
Yes definitely!
Could you adjust this to be used in an Instant Pot?
Hi Monica! We haven’t but a few previous commenters have “I moved recently and don’t have a stove, but I was able to make this in my instant pot using the sauté setting and then slow cooking it. It worked out great, in fact I think the chicken turned out better than it has when Ive made this before, but maybe I just got better chicken this time. Our grocery store didn’t have garam masala this time so I made my own and it still tasted great!”
Wow, this recipe turned out delicious! I left out the cayenne because I’m feeding small children, but it was still flavorful and satisfying.
I came here to say that I’m living in Quito, Ecuador and I wasn’t able to find tomato sauce like you get in the states. They only had this thing called “tomato pasta” which was somewhere in between tomato sauce and tomato paste. So I added one jar (which is a little over half what this recipe calls for) and then added some water. It worked perfectly.
Thanks for the great recipe, Beth! It was just what we needed to “spice” up our meals routine. :)
Can’t go wrong with boneless skinless thighs. I did 3 hours on high and just eyeballed all the measurements and it turned out amazing! Totally worth the initial investment in spices, this is definitely a recipe you’ll want to make again!
Any suggestions for cooking on low for longer than 6 hours? This sounds delicious but usually I am gone for a period of 10 hours during the day for work so not conducive for 3-6 hour slow cooker time frame.
Chicken thighs don’t dry out easily so you may be able to stretch it to 8 hours, but honestly I don’t know how it would turn out if left longer than that. You might want to just save this recipe for a weekend or a day when you’ll be around, but still not wanting to tend to something cooking on the stove. :)
I’d suggest getting a slow cooker that has a “Warm” setting so you can set the actual cook time and then it just switches to keeping the food warm. I have the same issue of being away and buying one like this has really changed the taste of chicken dishes made in the slow cooker!
10 hours isn’t a big deal. You’ll want a little more fat and some more liquid. A tablespoon of butter and 1/2 cup of water should do. What I do is try it on a weekend when I can keep an eye on things and keep track of adding water.
Just made this for dinner and it was so good!! I will definitely be making it again but I’m planning to try it with coconut milk and yogurt next time instead of heavy cream. It wasn’t as creamy as the kind I’m used to having at our local Indian restaurant, but it was still better than I imagined for my first time cooking this dish, especially considering I rarely cook period. My boyfriend and I both loved it!
Wish I could give this a 4.5 star rating! Really good-tasting/warming (and complex as promised) slow cooker recipe. If I’d never had Canadian Tikka Masala (not that the local version is any more authentic) I’d be completely satisfied. My biggest hesitation in giving this five stars is that doesn’t taste like the Tikka Masala we get here. If you’re not expecting that (ie you’ve never had this dish before), it’s exceptionally delicious … I suspect that adding more spice, as suggested by multiple posts, would bring it closer to the mark. But still really good as is … especially if you have spice-averse eaters in your party <3
Yum, yum, yum! My husband and I loved it, my 5 year old tasted it and didn’t gag it up (that’s a win in our house). I used canned coconut cream for the cream, and doubled it, and thought it was perfect for my tastes. It wasn’t as creamy as my local Indian take out, but that was fine by me. Now I realize how much cream they actually use. Maybe I’ll get crazy with the cream another time, as I’m sure to make this again. My package of chicken thighs was only 1 lb, dang it! Next time I’ll check the weight better and double it for more leftovers. Thanks for another winner.
Hi, I really want to make this but I don’t have a slow cooker. Would this be easy to make in the oven? Any advice would be appreciated!
I’d suggest the stove top. A previous commenter said, “I marinated the chicken for about an hour in the same spice blend used and some cayenne pepper, added some fresh tumeric to the recipe, cooked it on low heat on a stove.”