BEST chicken tikka masala slow cooker recipe

Last Updated on 18 October 2025 by cooksimply

There’s nothing better than throwing everything into a slow cooker in the morning and coming home to the most aromatic, delicious curry simmering away, ready to eat. This chicken tikka masala slow cooker recipe delivers exactly that – rich, creamy, warming flavours with minimal effort from you. Seriously, ditch the expensive takeaway and make this incredible restaurant-quality curry at home. Your family will be absolutely blown away.

This is comfort food at its finest – tender chunks of chicken bathed in a velvety, spiced tomato sauce that’s perfectly balanced between sweet, savoury, and warming. The best part? While traditional chicken tikka masala requires marinating, grilling, and complex sauce-making, this slow cooker version simplifies everything without sacrificing any of that authentic flavour.

Why you’ll love this easy chicken tikka masala

This has become one of our most-requested family dinners, and here’s why it should be in your regular rotation too:

• Incredibly easy: No marinating overnight, no grilling, no standing over the stove
• Minimal prep time: Just 10-15 minutes of chopping and measuring
• Restaurant-quality results: Tastes like it came from your favourite Indian restaurant
• Budget-friendly: So much cheaper than takeaway and feeds the whole family
• Healthy and filling: Packed with protein and warming spices
• Kid-approved: My fussy eaters love this (and they don’t even realise how many vegetables are in it!)
• Impressive for guests: Looks and tastes like you’ve spent hours in the kitchen
• Brilliant leftovers: Actually tastes even better the next day

Where did chicken tikka masala originate?

If you’re a fan of curries (and who isn’t?), you’ve probably already tried chicken tikka masala at your local Indian restaurant. But did you know this iconic dish has a fascinating backstory?

Chicken tikka masala was actually created in Glasgow, Scotland, in the 1960s by an Indian chef called Ali Ahmed Aslam. According to the story, a customer complained that his chicken tikka was too dry, so Chef Aslam improvised by adding a creamy tomato-based sauce – and chicken tikka masala was born!

While chicken tikka itself originates from India (where “tikka” means pieces or chunks), the creamy masala sauce was specifically created to appeal to British palates. The result? A dish that perfectly fuses Indian spices with British tastes, creating something entirely new and utterly delicious.

It’s become so beloved in Britain that it’s been called our national dish, even surpassing fish and chips in popularity polls! I love this story because it truly illustrates how wonderful things happen when different cultures come together through food.

What is chicken tikka masala?

Traditional chicken tikka masala is made by marinating chicken pieces in yoghurt and spices, grilling them on skewers until slightly charred, then simmering them in a rich, creamy tomato-based masala sauce. The combination of smoky grilled chicken with the velvety, spiced sauce is absolutely incredible.

The sauce itself is what makes this dish so special – it’s tomato-based but enriched with cream or yoghurt, flavoured with aromatic spices like garam masala, cumin, and coriander, and has a beautiful balance of sweet, tangy, and savoury notes with just a hint of warmth from chilli.

How this slow cooker version works

While I adore traditional chicken tikka masala, I wanted to create a version that’s genuinely easy enough for busy weeknights. That means no marinating overnight, no firing up the grill, and no precooking anything.

This slow cooker chicken tikka masala is a true “dump and go” recipe – you add all your ingredients (except the yoghurt and fresh herbs) to the slow cooker, give it a stir, and let it cook for 4-5 hours on low or 2-3 hours on high. The long, gentle cooking allows all those spices to develop and meld together beautifully, while the chicken becomes incredibly tender.

The only “extra” step I recommend is blending the sauce at the end for that smooth, restaurant-style finish. But even this is optional – if you’re short on time or prefer a chunkier sauce, you can skip it entirely and it will still taste amazing.

What ingredients are needed

The ingredient list might look long, but most of these are dried spices you likely already have in your cupboard:

For the curry:

• 650g boneless chicken thighs or breast, cut into large chunks
• 1 large onion, roughly chopped
• 3 cloves garlic, finely chopped or crushed
• 1 tablespoon ginger paste (or freshly grated ginger)
• 1 x 400g tin chopped tomatoes
• 1 chicken stock pot or cube
• 3-4 tablespoons natural yoghurt (Greek yoghurt works brilliantly)
• Fresh coriander, chopped (for garnish)
• Juice of ½ lemon

Spice mix:

• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons paprika (I use sweet paprika)
• 1 teaspoon turmeric
• ½ teaspoon chilli flakes or cayenne pepper (adjust to taste)
• 1 teaspoon salt
• ½ teaspoon black pepper

To serve:

• Basmati rice
• Naan bread
• Extra yogurt
• Extra fresh coriander

Ingredient notes and substitutions

Chicken: I prefer boneless, skinless chicken thighs because they stay more tender and juicy during the long cooking time. However, chicken breast works too – just be aware it can become slightly drier. Cut into large chunks (about 4cm pieces) as they’ll shrink during cooking.

Yoghurt: Use full-fat natural yoghurt or Greek yoghurt for the best flavour and texture. If you’re dairy-free, full-fat coconut milk or coconut cream makes an excellent substitute and adds a lovely richness. You can also use heavy cream if you prefer.

Ginger: Fresh ginger paste is ideal, but you can substitute with 2-3 teaspoons of freshly grated ginger, or in a pinch, use ½ teaspoon ground ginger (though fresh is always better).

Spices: The key to amazing tikka masala is using fresh spices. If your garam masala has been sitting in your cupboard for years, it’s worth buying fresh – it makes such a difference! You can find all these spices at any supermarket.

Stock: A chicken stock pot or cube adds depth. If you don’t have one, use 200ml chicken stock instead of adding water.

Tomatoes: Use good-quality tinned chopped tomatoes. Italian San Marzano tomatoes are excellent if you can find them.

Understanding the spices

If you’re new to Indian cooking, you might be wondering what all these spices do. Here’s a quick guide:

Garam masala: This is the star of the show – a warming spice blend typically containing cinnamon, cardamom, cloves, cumin, coriander, and black pepper. It’s what gives tikka masala its distinctive flavour.

Cumin: Earthy and slightly citrusy, cumin adds depth and warmth.

Coriander: Has a mild, slightly sweet flavour that balances the other spices.

Turmeric: Gives the curry its golden colour and has anti-inflammatory properties. Use sparingly as it can be bitter.

Paprika: Adds colour, mild sweetness, and a hint of smokiness (especially if using smoked paprika).

Chilli/cayenne: Provides heat. Start with less if you’re unsure – you can always add more at the end.

The beauty of homemade curry is that you can adjust the spice levels to your family’s preferences!

How to make slow cooker chicken tikka masala

This truly is the easiest curry you’ll ever make. Here’s the step-by-step method:

Step 1: Prep your ingredients

Cut your chicken into large, bite-sized chunks (about 4cm pieces). Roughly chop your onion and garlic. Measure out all your spices into a small bowl so they’re ready to go.

Time-saving tip: You can prep everything the night before and keep it all in containers in the fridge, then just dump it all in the slow cooker the next morning.

Step 2: Add everything to the slow cooker

Add your chicken chunks to the slow cooker first, followed by the chopped onion, garlic, and ginger paste. Tip in your tin of chopped tomatoes, then add all your spices (garam masala, ground coriander, cumin, paprika, turmeric, chilli flakes, salt, and pepper).

Crumble in your chicken stock pot (or add your stock cube). If you want a saucier curry, add a splash of water (about 100ml).

Step 3: Give it a good stir

Using a wooden spoon or spatula, give everything a really good stir to make sure the chicken is well coated in all those spices and the tomatoes are distributed evenly.

Step 4: Slow cook

Pop the lid on your slow cooker and set it to cook:

• Low setting: 4-5 hours
• High setting: 2-3 hours

The chicken should be cooked through and tender, and your kitchen will smell absolutely incredible!

Cooking tip: I prefer the low setting if I have time, as the longer, gentler cooking allows the flavours to develop more deeply. But the high setting works perfectly well if you’re in a rush.

Step 5: Blend the sauce (optional but recommended)

About 30 minutes before serving, here’s where you can take this curry from good to absolutely restaurant-quality amazing. Using a slotted spoon, carefully remove the chicken pieces from the slow cooker and set them aside in a bowl.

Using a stick blender (immersion blender), blitz the remaining sauce in the slow cooker until completely smooth and silky. This creates that gorgeous, velvety texture you get in restaurants.

Don’t have a stick blender? Carefully transfer the sauce (without the chicken) to a regular blender or food processor in batches. Blend until smooth, then return to the slow cooker. Be very careful with hot liquids in a blender – never fill more than halfway and hold a tea towel over the lid.

Short on time? You can skip this step entirely if you need to. The curry will still be delicious, just with a chunkier, more rustic texture.

Step 6: Return chicken and add yoghurt

Once your sauce is beautifully smooth, return the chicken pieces to the slow cooker. Stir through your yoghurt and squeeze in the lemon juice. The yoghurt adds a lovely tangy creaminess, while the lemon juice brightens all the flavours.

Give everything one final stir and let it cook for another 10-15 minutes to heat through.

Step 7: Garnish and serve

Taste and adjust the seasoning if needed – you might want a bit more salt, a squeeze more lemon, or an extra pinch of garam masala.

Ladle into bowls over fluffy basmati rice, scatter with fresh coriander, and serve with warm naan bread on the side. Add a dollop of extra yoghurt on top if you like.

Can you make it spicier?

Absolutely! The recipe as written is what I’d call family-friendly – it has lovely warm spices but isn’t overly hot, so even my young kids happily eat it.

However, if you love a properly spicy curry like I do, here are some ways to turn up the heat:

• Add more chilli: Increase the chilli flakes or cayenne pepper to 1-2 teaspoons
• Fresh chillies: Add 1-2 fresh green chillies (like bird’s eye), finely chopped, at the beginning
• Red chilli powder: Add ½-1 teaspoon of Kashmiri red chilli powder for authentic heat
• At the table: Serve with extra chilli flakes or fresh sliced green chillies on the side so everyone can adjust their own heat level

Remember, it’s always easier to add more heat than to take it away, so start conservatively if you’re unsure!

What to serve with chicken tikka masala

This curry is incredibly versatile and pairs beautifully with so many sides:

Rice: Fluffy basmati rice is traditional and perfect for soaking up that gorgeous sauce. You could also try pilau rice, coconut rice, or even brown rice for a healthier option.

Naan bread: Essential for scooping and mopping! You can buy naan from the supermarket, or try making your own with my simple naan bread recipe.

Poppadoms: Crispy poppadoms make a wonderful starter or side. Serve with mango chutney and lime pickle.

Raita: A cooling cucumber raita (yoghurt sauce) is the perfect contrast to the warm spices.

Salad: A simple salad of sliced cucumber, tomatoes, and red onion with a squeeze of lemon provides freshness.

Other sides: Consider serving with samosas, onion bhajis, or vegetable pakoras for a proper feast.

Drinks: A cold beer, mango lassi, or sparkling water with lime all pair beautifully.

We love to serve this as part of a larger spread when we have friends over – I’ll make this tikka masala alongside my halloumi curry for the vegetarians, accompanied by lots of sides, so everyone can help themselves.

Storage, freezing, and reheating

One of the best things about curries is how well they keep – and they actually taste even better the next day once all the flavours have had time to really meld together!

Storing leftovers

Allow the curry to cool completely, then transfer to an airtight container. Store in the fridge for up to 3-4 days.

Freezing instructions

This curry freezes beautifully! Here’s how:

1. Let the curry cool completely
2. Portion into freezer-safe containers or heavy-duty freezer bags (I like to freeze in 2-portion sizes for easy reheating)
3. Label with the date
4. Freeze for up to 3 months

Freezing tip: Remove as much air as possible from freezer bags before sealing to prevent freezer burn.

Reheating

From the fridge: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until piping hot throughout (about 10 minutes). Add a splash of water if the sauce has thickened too much. You can also microwave individual portions on high for 3-4 minutes, stirring halfway through.

From frozen: Defrost overnight in the fridge, then reheat as above. Alternatively, you can reheat from frozen in a saucepan over very low heat, stirring frequently and adding a splash of water to prevent sticking. This will take about 20-25 minutes.

Always ensure the curry is piping hot all the way through before serving.

Tips for the best slow cooker tikka masala

Use fresh spices: This cannot be stressed enough! Spices lose potency over time. If your garam masala has been in the cupboard for years, invest in a fresh jar – it makes a world of difference.

Don’t skip the blending: While optional, blending the sauce transforms this from a good curry to an exceptional one. That smooth, velvety texture is what you get in restaurants.

Add yoghurt at the end: Don’t add yoghurt at the beginning of cooking, or it can split. Always stir it in during the final 10-15 minutes.

Cut chicken into large chunks: They’ll shrink during cooking, so start with generous pieces.

Taste and adjust: Always taste before serving and adjust seasoning. You might need more salt, lemon juice, or a pinch more garam masala.

Use full-fat yoghurt: Low-fat versions don’t give the same richness and can be more prone to splitting.

Make it ahead: This is perfect for making the day before. The flavours develop beautifully overnight.

Variations and dietary adaptations

This recipe is wonderfully flexible. Here are some ideas:

Vegetarian tikka masala: Replace the chicken with cauliflower florets, chickpeas, paneer cubes, or a combination. Cooking time remains the same.

Prawns/shrimp: Add raw prawns for the final 30 minutes of cooking only (they cook very quickly and will become rubbery if overcooked).

Lamb tikka masala: Use diced lamb shoulder. Increase cooking time to 6-7 hours on low as lamb needs longer to become tender.

Coconut tikka masala: Replace yoghurt with full-fat coconut milk for a dairy-free version with tropical notes.

Extra vegetables: Add in peppers/bell peppers, spinach, or peas for extra nutrition. Add firm veg at the start, leafy greens during the last 30 minutes.

Tikka masala paste: If you find a good tikka masala paste at the shop, you can use 3-4 tablespoons in place of the individual spices.

Frequently asked questions

Can I use chicken breast instead of thighs? Yes, though thighs stay juicier during the long cooking time. If using breast, check it hasn’t dried out after 3-4 hours.

Why is my sauce watery? You may have added too much liquid, or your tomatoes were very watery. Simply cook uncovered for the final 30 minutes to reduce the sauce, or mix 1 teaspoon of cornflour with a little cold water and stir it in.

Can I make this in an Instant Pot? Absolutely! Use the slow cook function following the same timing, or pressure cook on high for 10 minutes with natural release, then stir in the yoghurt.

My yoghurt split/curdled – what happened? This happens if yoghurt is added at the beginning or if the curry is too hot. Always add yoghurt at the end, and let the curry cool slightly before stirring it in. Using full-fat yoghurt also helps prevent splitting.

Can I double this recipe? Yes, but make sure your slow cooker is large enough (you need at least a 5.5-6 litre slow cooker for a double batch).

How do I know when it’s done? The chicken should be cooked through (no pink remaining) and tender enough to cut easily with a fork. After hours of cooking, this won’t be an issue.

Can I use curry powder instead of garam masala? While garam masala is traditional and gives the authentic flavour, you can substitute it with curry powder in a pinch. The flavour will be different but still delicious.

Why this recipe works so well

After making countless batches of tikka masala over the years, I can tell you this slow cooker version is a game-changer. The long, gentle cooking allows all those complex spices to bloom and develop without any of the usual fuss.

Traditional recipes require multiple steps – marinating overnight, grilling the chicken, and making the sauce separately. While that’s wonderful on weekends when you have time, it’s not realistic for busy weeknights. This version gives you 95% of that amazing flavour with about 5% of the effort.

The slow cooker does all the hard work, gently breaking down the chicken until it’s melt-in-your-mouth tender while the spices infuse every bite. Blending the sauce at the end (my secret weapon!) gives you that silky, restaurant-quality texture that makes this feel like a real treat.

Here are some other curry recipes you might like to try

Halloumi curry recipe

Slow cooker beef massaman curry

Easy chicken curry recipe

Chinese chicken curry recipe

Chinese beef curry recipe

Did you make these easy chicken curry?

Please let me know if you gave this slow cooker chicken tikka masala recipe a try. Leave a comment below and tag @cooksimplyathome on Instagram. You can find other delicious meal ideas here.