This Slow Cooker Chicken Tikka Masala is SO flavourful and cozy! It’s a great hands-off dinner idea that cooks all day in the crockpot.
This is one of my favourite recipes to make in the winter. Just imagine yourself curled up in a blanket on the couch diving into a piping hot bowl of this tikka masala over rice!
Why you’ll love this recipe
- Easy dump dinner: Just dump all the ingredients in the crockpot and let it slow cook all day for a hands-off meal.
- Indian takeout made easy: You don’t need any special spices, you should already have what you need at home!
Ingredients and substitutions
- Butter – margarine or olive oil would be good too.
- Yellow onion – white onion or shallots would also work.
- Chicken – use chicken thighs, tofu, chickpeas, lentils or stewing beef.
- Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
- Gingerroot – use 1 tsp. ground ginger powder instead.
- Brown sugar – use white sugar or honey instead.
- Garam masala – use a store-bought blend or make your own.
- Turmeric – use saffron or leave it out altogether.
- Cumin – add in some extra garam masala, curry powder or even chili powder.
- Chili powder – mix together paprika, cumin and cayenne in a pinch.
- Crushed tomatoes – diced tomatoes can be used instead.
- Sour cream – use canned coconut milk or 1/3 cup heavy cream. Plain Greek yogurt will work but tastes different.
- Cilantro – leave this off if you’re not a fan of cilantro.
- Naan – serve with pita or leave it out to cut down on calories.
How to make tikka masala
Step 1: Add everything to the slow cooker.
Add everything but the sour cream.
Step 2: Slow cook.
Cook on high for 3 hours or low for 6 hours.
Step 3: Make the rice.
Make the rice in a rice cooker or on the stovetop.
Step 4: Stir in the sour cream.
Stir in the sour cream then serve over rice.
Recipe tips
Here are my top tips for making this chicken tikka masala:
- Make your own garam masala: Use a homemade version for depth of flavour.
- Use fresh gingerroot: It has the best flavour. Ginger powder will work, but isn’t as good.
- Swap out the sour cream: Try canned coconut milk, heavy cream or Greek yogurt instead.
- Make it dairy-free: Use your favourite dairy-free butter substitute and replace the sour cream with coconut milk.
Frequently asked questions
What’s the difference between chicken marsala and chicken tikka masala?
They’re two totally different dishes. Chicken marsala is an Italian dish with mushrooms and wine sauce, while chicken tikka masala is an Indian dish in a spicy tomato cream sauce.
Is it spicy?
It has a bit of spice to it, but it’s not overly spicy. To make it milder, use less chili powder. If you want to give it even more heat, add in some red chili flakes or cayenne pepper.
Can you make it in the Instant Pot instead?
This recipe is designed for the slow cooker, but if you’re looking for a faster option, you can try my Instant Pot chicken tikka masala recipe.
Serving suggestions
You can eat this slow cooker chicken tikka masala on its own or serve it with some sides. Here are some of my favourite options:
How to store & freeze chicken tikka masala
Storing: Store leftovers in the fridge for 5 days.
Freezing: Freeze for up to 3 months, then thaw in the fridge overnight.
Reheating: Reheat in the microwave for 1-2 minutes.
More delicious slow cooker recipes
Meal prep tools
- Glass meal prep bowls are so great for microwaving and reheating your food safely.
- A rice cooker will automatically cook the side dish of rice for you.
- Restock your freezer with free-range poultry from Butcher Box.
- These bento box containers are perfect for packing the rice and curry separately in the same container.
Slow Cooker Chicken Tikka Masala
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 1 lb chicken, diced
- 2 cloves garlic minced
- 1 tbsp gingerroot, grated
- 1 tbsp brown sugar
- 1 tbsp garam masala
- 2 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1 (796mL) can crushed tomatoes
- 1/2 cup sour cream
- Fresh cilantro, for garnish
- Naan bread (optional)
Basmati rice
- 1 1/4 cup water
- 1 cup basmati rice
- 1 tsp butter
- 1 pinch salt
Instructions
- Add all ingredients except for sour cream, rice, cilantro and naan to slow cooker in the order they are listed above and cook on high for 3 hours, or on low for 6 hours.
- Remove lid and stir in sour cream. Add rice to large bowls and top with chicken mixture, then garnish with cilantro and serve with naan (if desired). Serve and enjoy!
Basmati rice
- Add all ingredients to a rice cooker or on the stove top and cook according to package directions.
Video
Comments & Reviews
SL says
This recipe and website design is unusable
Taylor Stinson says
Yet you somehow figured out how to scroll past the blog post and recipe card all the way to the comment section at the bottom of the page.
Kimberlee F says
Amazing recipe. Did it exactly as instructed and I used the high 3 hours on my crockpot. And its absolutely Divine. Will def keep this recipe in my back pocket for future meal prep and parties
Taylor Stinson says
I’m so happy you enjoyed 🙂
Nichole says
Would there be enough sauce if I double the chicken or would I need to double the entire recipe?
Taylor Stinson says
I think you would be ok if you were to double the chicken but not the sauce 🙂
Gyan says
For the first time, I made chicken tikka masala by following this recipe, I have been trying to make chicken tikka masala for a long time. Every time I cook I miss one of the ingredients and overcook. The taste of the recipe didn’t come like this. Thanks for the excellent recipe. I made it today because of your article. Good Job!
Taylor Stinson says
I’m so happy you enjoyed!
Nikki says
Hello! I’m making this today but notice the directions call for a total of 9hrs. Is this correct?
Taylor Stinson says
You cook on high for 3 hours or on low for 6 hours.
Nikki says
Oh goodness, I’m sorry I read that wrong! Well I finally made it today and it was delicious and so easy to make, thank you!
Caroline says
How bad is it going to be that I have the sour cream in my crockpot while it cooks currently?
Do I need to toss it?
Taylor Stinson says
I have never tried this before so unfortunately cannot advise.
Jo says
Made this tonight for dinner & it was delicious! It definitely doesn’t taste like Tikka Masala from an Indian restaurant but it’s still very delicious! I froze about half and can’t wait to enjoy it again in the future!
Trond Brattland says
When you say “slow cooker low” what is the exact temperature?
Taylor Stinson says
Usually it’s a pre-set button on your slow cooker that says “low”.
April says
Thoughts on replacing the sour cream with yogurt?
Taylor Stinson says
Hi April! You could, but personally I don’t care for the taste of yogurt in place of sour cream. I find the taste is different, but if you have done it in other recipes and have an understanding of the tastes between each then you can definitely go for it!