Chicken tikka masala is considered a British national dish. It’s made up of bite-sized chicken tikka served in a creamy spiced tomato gravy. This slow cooker version is both simple to make and delicious!
This flavorful slow cooker chicken tikka masala is the perfect lazy meal recipe! You just dump everything into a slow cooker, and cook. Set it and forget it.
No, it’s not “authentic” – with my version, you don’t have to marinate the meat then roast it in an oven then cook it again in sauce on the stovetop. None of that. This is a super simple slow cooker version with great flavor and requiring minimal effort.
It’s a conveniently easy recipe and when recipes are convenient – this busy mama is more likely to make them more regularly!
Featured Comment:
“This was incredibly yummy. Thank you so much we all loved it. Made it with the naan bread you suggested and OMG this has to be a weekly staple in my house. Better than takeaway. I love how easy it is too, chuck it all in the slow cooker and away you go.”
– Kathryn
What is Chicken Tikka Masala?
Chicken tikka masala is a dish where chicken tikka (chunks of roasted meat) are served in a spiced creamy tomato based curry sauce. As I mentioned, my recipe is a simpler and easier way to make this Indian food favorite.
The funny thing is that this isn’t actually an Indian dish – it’s more of a dish made with Indian flavors. Chicken tikka masala is said to be a British creation and is actually one of the most popular dishes in the UK. There’s no official recipe for this dish – but there are plenty of people on the internet who claim there are only certain ways to make it.
What’s the Difference Between Chicken Tikka Masala and Butter Chicken?
In my opinion, chicken tikka masala is very similar to butter chicken. Some people will tell you one is made with more spices or without onions or with/without a certain ingredient. The fact is – there’s no one recipe for the dish or one right way to make it.
I live in the US and sometimes Indian restaurants will list both in the same line as if they’re interchangeable. Or sometimes they will list both chicken tikka masala and butter chicken on the menu – but when you ask about the difference, they’ll say it’s the same thing. Or that the sauce is the same but in the chicken tikka masala the chicken is just pieces of tandoori chicken. I’ve actually been told not to order both at the same time lol.
Serve this chicken tikka masala with basmati rice or Indian flatbread and a side of veggies and you’ll have a great meal that your family will be sure to love!
Slow Cooker Chicken Tikka Masala
Slow Cooker Chicken Tikka Masala
Ingredients
- 2 pounds chicken breast cut into bite-sized pieces
Masala Sauce:
- 1 onion
- 4 garlic cloves
- 2- inch ginger
- 1 Serrano pepper
- 1 15 ounce can tomato sauce
- 2 tablespoons tomato paste
- 1 tablespoon coriander powder
- 2 teaspoons garam masala
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon Kashmiri chili powder or paprika
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- ¼ ground cardamom
- Pinch of cayenne adjust to taste
- 1 teaspoon fenugreek leaves
Add later:
- 1 cup coconut cream or ¾ cup heavy cream, to taste
- Cilantro for garnish
Instructions
- Add all of the ingredients listed under “masala sauce” to a blender and blend well.
- Put the chicken and the freshly blended masala sauce into a slow cooker and cook 4-5 hours on low or until meat is cooked through.
- Stir the coconut cream (or heavy cream) into the slow cooker and mix well. Cook for another 15 minutes on low heat.
- Garnish with cilantro and serve.
Kathryn says
This was incredibly yummy. Thankyou so much we all loved it . Made it with the nann bread you suggested and OMG this has to be a weekly staple in my house. Better than takeaway. I love how easy it is too , chuck it all in the slow cooker and away you go. ❤️💓🙌
Ashley - My Heart Beets says
Thanks, Kathryn! I’m so happy to hear that you all loved it! 🙂
Louie says
Just curious before I try this recipe…when you say coconut cream can I use a cup of coconut milk or is coconut cream something different? TIA
Ashley - My Heart Beets says
Hi Louie, you can use a can of full-fat coconut milk – just put it in the fridge and the cream will rise to the top. You can scoop it out and use that 🙂
Athena says
Hi Ashley, how can I make this recipe in the instant pot?
My Heart Beets says
Hi Athena, I’ve been testing an instant pot recipe that I hope to share soon!
Athena Verma says
Looking forward to it. 😀 Thank you.
Isabelle Addison says
Happy husband who is not easy to please. Super easy and delicious! Followed the suggestion of one of your readers and used the instant pot for 6 minutes with boneless thighs. Came out great. We paired it with your paleo naan and some basmati rice and steamed veg.
And for Sumara who had a problem with bitterness, I have noticed that if I over blend the onions for a recipe this can happen. Perhaps that was the case?
Thanks Ashley for a great recipe and a great website, I send many of my friends to you 🙂
My Heart Beets says
Hi Isabelle! That’s so great to hear – thank you for letting me know how this turned out for you 🙂
Sidra Naz says
HI Ashley.
Will the cook time Vary if I only used 1 pound of chicken breast. I also cut the rest of the ingredients in half. Also I am using the slow cooker mode on my instant pot. Do I just do the given hours on the “less” mode instead of “normal” heat?
Sumara says
Hi, I loved your saag recipe but this tasted horrible like something bitter has been cooking. Had to throw it away.
My Heart Beets says
Hi Sumara, could it be that the tomato sauce had gone bad? I’m not sure why it would have turned out bitter for you.
Hazel says
Hi! Have made it several times now with great success. One question – can the masala sauce be made ahead of time and stored in the fridge?
My Heart Beets says
Hazel, that’s awesome! I’m sure you can blend the masala sauce in advance – that is a great idea for meal prep!