Dinner

Slow Cooker Chicken Tikka Masala Recipe

Bynova cole February 4, 2026February 4, 2026

Introduction

Slow Cooker Chicken Tikka Masala is a comforting and flavorful dish that makes weeknight dinners effortless. Tender chicken simmers in a rich, spiced tomato sauce, infused with warming garam masala and creamy coconut milk. Serve it over fragrant basmati rice for a satisfying meal everyone will love.

The image shows a white plate on a white marbled surface filled with a dish made of two layers. The bottom layer is white, fluffy cooked rice spread evenly across the plate. On top is a thick, chunky layer of shredded chicken mixed with a textured orange sauce, dotted with small bright red tomato pieces. Fresh green chopped herbs are sprinkled over the chicken, adding a pop of color. To the upper left, there is a small white bowl filled with similar green herbs, and in the upper right corner, a white bowl holds more shredded chicken mixed in a creamy orange sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs skinless chicken thighs (about 8 thighs)
2 tablespoons olive oil
2 cloves garlic, minced
1/4 of a large onion, diced
3 teaspoons garam masala
1/2 teaspoon salt
2 (8 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/4 fresh jalapeño pepper, optional, seeds removed and finely chopped
1 cup canned unsweetened coconut milk
1/4 cup fresh cilantro, chopped (optional)
4 cups hot cooked basmati rice, for serving

Instructions

Step 1: In a bowl, mix together garlic, onion, garam masala, salt, tomato sauce, diced tomatoes, cayenne pepper, ground cumin, and jalapeño (if using) to prepare the sauce.
Step 2: Place the chicken thighs in the slow cooker and lightly season with salt and pepper. Pour the prepared sauce over the chicken evenly.
Step 3: Cook on LOW for 6 to 7 hours until the chicken is tender and cooked through.
Step 4: Carefully shred the chicken with two forks, discarding any bones if present. Stir in the coconut milk and chopped cilantro.
Step 5: Serve the chicken tikka masala hot over freshly cooked basmati rice.

Tips & Variations

For extra richness, use full-fat coconut milk or substitute with heavy cream.
Add vegetables like bell peppers or spinach to the slow cooker for added nutrition.
If you prefer less heat, omit the cayenne pepper and jalapeño.
Classic chicken breasts can be used but may result in a less tender texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if needed.

How to Serve

A white plate sits on a white marbled surface, layered with a base of fluffy white rice spread evenly across the plate. On top, there is a generous layer of shredded meat mixed with a creamy, orange-brown sauce, which is speckled with diced red tomatoes and garnished with small bits of fresh green herbs, adding color contrast. In the background, there is a bowl filled with more of the creamy sauce, and a small white bowl of chopped green herbs nearby, all against the same white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a slow cooker?

Yes, you can simmer the sauce and chicken in a large pot on the stove over low heat for about 45 minutes to an hour, until the chicken is tender.

Is this dish spicy?

The recipe has a mild to moderate heat level from cayenne pepper and jalapeño, but you can easily adjust the spice by reducing or omitting these ingredients.