Crock Pot Chicken Tikka Masala

Crock Pot tikka masala in a bowl with rice and naan bread.

5 from 1 vote

Crock Pot Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala transforms boring chicken into a creamy curry dish featuring a rich, indulgent, and aromatic sauce. The paprika, fresh ginger, and garam masala spice give tons of flavor without too much heat.

Prep Time10

Cook Time3 30

Total Time3 40

Course: Main Course

Cuisine: Indian

Servings:

Calories: 485kcal

Author: Ryan Allen

Equipment

Ingredients

2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
1 medium red onion chopped
3 teaspoons garlic minced
1 teaspoon paprika
2 teaspoon fresh ginger minced
2 tablespoons garam masala
½ teaspoon cayenne pepper
15 ounces tomato sauce
2 tablespoons tomato paste
1 tablespoon cornstarch
1¼ cups heavy cream
3 tablespoons cilantro for garnish

Instructions

Add chicken, onion, garlic, ginger, garam masala, cayenne pepper, tomato sauce, and tomato paste to the slow cooker. Stir until well comibined.
Cook on low for 4-5 hours or high for 2½-3½hours.
In a small bowl, whisk together cornstarch and heavy cream. Stir into sauce and cook for 15 minutes
Serve over rice and garnish with cilantro.

Notes

Use Fresh Spices: Be sure to get high-quality, fresh garam masala for chicken tikka masala in the slow cooker. Freshness makes all the difference for the best flavor.
Storing Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. I do not recommend freezing leftovers, as the dairy can make the texture change when reheated.
Adjust the Flavor: You can double spices if you want a bolder flavor or add some cayenne for a bit of heat.

Nutrition