The next time you’re craving delicious Indian food that’s easy to make and full of flavor, give this Crockpot Chicken Tikka Masala a try! This curry dish is also a great recipe to prepare ahead of time and freezer-friendly for the ultimate easy meal prep!
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What’s in Slow Cooker Chicken Tikka Masala
This slow cooker version of the popular Indian curry recipe, Chicken Tikka Masala, is my favorite way to prepare this easy and delicious dish! This recipe is full of spices and flavor just like traditional Indian cuisine!
- Chicken Thighs: You can use boneless, skinless chicken breasts instead of thighs if you’d prefer.
- Ghee: You can use vegetable oil instead of ghee.
- Onion
- Serrano Chili: If you’re sensitive to spice, leave out the Serrano chili.
- Garlic: In place of fresh garlic, you can use ½ teaspoon of garlic powder.
- Ginger: In place of fresh ginger, you can use ¼ teaspoon of ground ginger.
- Garam Masala: In place of the garam masala, you can use a blend of 4 parts cumin to 1 part allspice.
- Coriander
- Cumin
- Turmeric
- Salt
- Tomato Sauce: In place of the tomato sauce, you can use 15 ounces of diced tomatoes or 3 fresh tomatoes and puree them in a blender.
- Whole Milk Yogurt: You can use sour cream or full-fat coconut milk instead of yogurt.
- Basmati Rice
- Fresh Cilantro
Need to make this dinner vegetarian-friendly? Easy! Simply swap the chicken for tofu or 2 cans of chickpeas!
What else can I add to Crockpot Chicken Tikka Masala?
With a dish this universally loved, there are SO many different ingredients you can add to the mix to better personalize it to your tastes. Want a subtle touch of sweetness? Mix in a teaspoon of brown sugar along with the spices. Want it spicier? Double up on the Serrano and/or sprinkle in enough cayenne powder to make your mouth water!
Ghee is clarified butter. This means butter has been cooked down and strained to remove the milk solids and water. You can find it in the oil and vinegar aisle of most grocery stores, or you can order it on Amazon. If you’re having trouble finding it, you can use neutral oil (like vegetable oil) instead. I do not recommend using regular butter in place of ghee, as it has a tendency to burn, leaving a bitter taste.
Garam masala is an Indian seasoning blend made from cinnamon, peppercorns, cardamom, mustard seeds, coriander seeds, cloves, mace, and nutmeg. You can find it in the spice aisle of most grocery stores or on Amazon.
To get 3 cups of cooked rice, you will need 1 cup of dry rice. Prepare it according to the instructions on the package to serve with this delicious dish!
How to Store/Reheat Slow Cooker Tikka Masala Chicken
Store leftover Crockpot chicken tikka masala in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium-low heat until warmed through.
How to Freeze Chicken Tikka Masala
Freeze Crockpot chicken tikka masala in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Crockpot Indian Chicken Tikka Masala
If there’s one thing you simply must serve with chicken tikka masala, it’s naan bread! While I think that my homemade recipe is the best, store-bought is also perfectly fine.
Crockpot Chicken Tikka Masala Recipe
Equipment
Ingredients
- 2 pounds boneless, skinless chicken thighs cut into 1-inch pieces
- 2 tablespoons ghee
- 1 onion diced
- 1 serrano chili seeded and diced
- 4 cloves garlic minced
- 1 tablespoon minced ginger
- 1 tablespoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon kosher salt
- 15 ounces tomato sauce (1 can)
- ⅔ cup whole milk yogurt
- 3 cups cooked basmati rice for serving
- ¼ cup chopped fresh cilantro optional, for serving
Instructions
- Spray your crockpot with nonstick spray. Add the chicken to the crockpot.2 pounds boneless, skinless chicken thighs
- Heat the ghee in a large skillet over medium heat until melted. Add in the onion and cook until softened, about 5-7 minutes.2 tablespoons ghee, 1 onion
- Add in the serrano, garlic, ginger, garam masala, coriander, cumin, turmeric, and salt. Cook until fragrant, about 1-2 minutes.1 serrano chili, 4 cloves garlic, 1 tablespoon minced ginger, 1 tablespoon garam masala, 1 teaspoon ground coriander, 1 teaspoon ground cumin, ½ teaspoon ground turmeric, ½ teaspoon kosher salt
- Add in ¼ cup water and scrape up any browned bits from the bottom of the pan. Transfer to the slow cooker.
- To the crockpot, add in the tomato sauce and stir to combine. Cover and cook on low for 3 hours.15 ounces tomato sauce
- Stir in the yogurt and serve topped with cilantro.⅔ cup whole milk yogurt, ¼ cup chopped fresh cilantro
Video
Becky’s Tips
- You can use boneless, skinless chicken breasts instead of thighs.
- To make this vegetarian, swap the chicken for tofu or 2 cans of chickpeas!
- You can use vegetable oil instead of ghee.
- If you’re sensitive to spice, leave out the Serrano chili.
- In place of fresh garlic, you can use ½ teaspoon of garlic powder.
- In place of fresh ginger, you can use ¼ teaspoon of ground ginger.
- In place of the garam masala, you can use a blend of 4 parts cumin to 1 part allspice.
- In place of the tomato sauce, you can use 15 ounces of diced tomatoes or 3 fresh tomatoes and puree them in a blender.
- You can use sour cream or full-fat coconut milk instead of yogurt.
- Take the time to cook the onion and spices to bring out their rich flavors.
- Use fresh spices for the best flavor; old or expired spiced won’t be as potent.
- To prevent the yogurt from curdling, spoon out ¼ cup of the hot sauce, mix it with the yogurt, then pour the mixture back into the pot.
- For a smoother sauce, remove the chicken pieces and blend with an immersion blender.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
More Crockpot Chicken Recipes We Love
- Crockpot Chicken Alfredo
- Crockpot Whole Chicken
- Crockpot Tuscan Chicken Soup
- Crockpot Chicken and Rice
- See all of our Crockpot Recipes!
