This slow cooker chicken tikka masala is one of my favourite dinners for a busy day. You don't need to brown the chicken and the sauce is creamy & gently spiced. Lovely served with rice and naan, it makes a great family fakeaway.
This slow cooker chicken tikka masala was the first recipe I shared in my Slow Cooker Lifesavers series over on Instagram and it's still one of my most popular.
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It's a mild, creamy curry made with chicken thighs and tikka paste, with no browning or long list of spices to sort out. Leave it to cook on low for about 6 hours or high for 3½-4 hours, then stir in the cream and garam masala just before serving.
We serve it with rice and naan bread and anyone who likes a bit more heat can add chilli afterwards. If you fancy more easy slow cooker dinner ideas, my sausage and baked bean casserole and honey and garlic chicken noodles are good ones to try too.
Short on time? Check out this quick leftover chicken curry instead.
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🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this slow cooker chicken tikka masala. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
- Chicken thighs: I use boneless, skinless thighs as they stay lovely and tender after a few hours in the slow cooker.
- Onion: Finely chop it so it softens into the sauce.
- Garlic and ginger: Fresh gives the best flavour. Crush the garlic and grate the ginger.
- Mild tikka paste: This does most of the flavouring, so there's no need to measure out lots of spices. Paste can vary between brands, so check the label and choose one that suits your family.
- Passata: The smooth tomato base for the sauce.
- Tomato purée: Adds a bit more depth to the tomato flavour.
- Mango chutney: Adds a little sweetness and balances out the spices.
- Double cream: Stir it in near the end, once the chicken is cooked.
- Garam masala: Add this with the cream to add more flavour.
- Lemon juice: A small squeeze really lifts the sauce.
- Fresh coriander: Completely optional, but nice scattered over the top.
✋ Double check all packaging for allergens ✋
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy-Friendly?
✔️ To Make It Gluten-Free: Check the labels on the tikka paste, chutney and garam masala. Serve with gluten-free naan or rice.
✔️ To Make It Dairy-Free: Use a dairy-free cream in place of the double cream. Check that the tikka paste is dairy-free too
✏️ How to Make Chicken Tikka Masala In The Slow Cooker
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Cut the chicken thighs into bite-sized pieces, then add them with the onion, garlic, ginger, tikka paste, passata, tomato purée, mango chutney and salt.
Stir well to coat the chicken in the sauce. There's no need to brown the chicken first.
Step 2: Cover and cook until the chicken is tender. Cook on low for about 6 hours or high for 3½-4 hours.
Slow cookers can vary, so check your manual if you're unsure about timings.
Before moving on, check that the thickest piece of chicken is cooked through; a food thermometer should read 75°C for 30 seconds.
Step 3: Stir in the cream and garam masala. Take the lid off and leave the curry for about 10 minutes, giving it an occasional stir.
This gives the sauce a little time to settle and thicken.
Step 5: Finish with lemon juice and check the seasoning. Stir it through, then taste the sauce and add a little more salt or lemon if you think it needs it.
Serve with rice and naan, with coriander scattered over the top if you like.
💡 Lauren's Top Tips
- ⭐️ Cut the chicken into similar-sized pieces: That way, they're more likely to cook evenly and be ready at the same time.
- ⭐️ Keep the lid on while it cooks: Each time you lift it, heat escapes and the cooking time can run longer.
- ⭐️ Add the cream near the end: It gives you a creamy sauce without the cream curdling.
- ⭐️ Check the tikka paste before you buy: Mild pastes can still vary in heat, so choose one your family likes; anyone wanting more spice can add chilli at the table.
- ⭐️ Check the thickest piece of chicken before serving: Slow cookers vary, so the most reliable check is a food thermometer: the chicken should reach 75°C.
🔨 The Meal Planning Toolbox
🗒️Make Ahead
Chop the onion, garlic and ginger ahead and keep them covered in the fridge.
🗒️ Batch Cooking
This recipe serves four. If your slow cooker is large enough, you can double the ingredients to make extra portions. Keep the chicken in a single layer as much as possible and check that it cooks through evenly.
🗒️ Leftovers, Storage & Reheating
Cool leftovers and put them in the fridge within one to two hours. Store in a covered container and eat within 48 hours. Reheat only once, until steaming hot all the way through. If reheating in the microwave, stir partway through so it heats evenly.
🗒️Freezing
Freeze cooled portions in labelled, airtight containers for up to 3 months. Defrost in the fridge and reheat until steaming hot throughout. The sauce may look a little different after freezing; stir it well as it reheats.
💬 Recipe FAQs
Do I need to brown the chicken first?
No. Add the chicken and sauce ingredients straight to the slow cooker.
It's made with mild tikka paste, so it should be gently spiced. Add chilli at the table for anyone who wants more heat.
The recipe is written for boneless, skinless chicken thighs, which stay tender during slow cooking. If you use chicken breast, check it carefully, as it can dry out more easily.
⚡ More Slow Cooker Recipes
Looking for other recipes like this? Why not try these:
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Slow Cooker Chicken Tikka Masala
Equipment
Ingredients
- 700 g (1.5lb) boneless, skinless chicken thighs diced
- 1 medium onion finely chopped
- 3 garlic cloves crushed or finely chopped
- 1 tablespoon fresh ginger grated
- 70 g (¼ cup) mild tikka masala curry paste
- 2 tablespoon tomato purée
- 500 g (2 cups) passata
- 1 tablespoon mango chutney
- ½ teaspoon salt
- 100 ml (3.4 fl oz) double cream
- 1 teaspoon garam masala
- 1 teaspoon lemon juice
- Fresh coriander optional
Instructions
- Add the chicken, onion, garlic, ginger, tikka paste, tomato purée, passata, mango chutney and salt to the slow cooker. Stir to coat the chicken.
- Cover and cook on low for about 6 hours or high for 3½-4 hours, until the chicken is cooked through and tender.
- Stir in the cream and garam masala. Leave the lid off for 10 minutes, stirring occasionally.
- Stir in the lemon juice, taste and adjust the seasoning. Serve with rice, naan and coriander, if using.
Notes
- Cut the chicken into similar-sized pieces so it cooks evenly.
- No need to brown the chicken or add extra stock; the sauce has enough liquid for the slow cooker.
- Tikka paste heat varies by brand. Start with a mild one and add chilli at the table if you want more spice.
- Cook on Low for about 6 hours or High for 3½-4 hours. Check the thickest piece reaches 75°C for 30 seconds.
- Stir in the cream and garam masala near the end, then finish with lemon juice.
- Check ingredient labels for allergens, especially on the tikka paste, chutney and any swaps.
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