Slow Cooker Chicken Tikka Masala

A bowl of chicken tikka masala with basmati rice and naan

5 from 3 votes

Slow Cooker Chicken Tikka Masala

Slow cooker chicken tikka masala is the best recipe for easy family dinners and big batch meal prep. It’s creamy, spicy, and pairs perfectly with a side of basmati rice and naan.

Servings servings

Prep Time 15

Cook Time 6

Marinating Time 12

Total Time 18 15

Equipment

Slow cooker

Ingredients

Chicken Marinade

3 pounds chicken breast
2 teaspoons salt
2 tablespoons lemon juice
6 tablespoons plain yogurt thick, like siggi's
2 tablespoons minced garlic
2 tablespoons kashmiri red chili powder
2 tablespoons onion powder
1 tablespoon powdered ginger loosely packed
1 tablespoon garam masala
2 teaspoons cumin
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon ground coriander

Curry

28 ounces canned tomato puree
1½ cups heavy cream
2 tablespoons tomato paste
2 tablespoons butter
1 teaspoon powdered fenugreek

Garnishes & Sides

Cilantro chopped, optional garnish
Basmati rice steamed
Naan

US Customary - Metric

Instructions

Cut the chicken breast into 2-inch chunks and add to a large bowl.
Season chicken with salt and lemon juice, then mix until well-coated.
Add yogurt, minced garlic, kashmiri red chili powder, onion powder, powdered ginger, garam masala, cumin, paprika, turmeric, and ground coriander to the chicken. Stir until marinade is well-combined and chicken is coated.
Cover with plastic wrap and marinate in the fridge overnight.
The next day, pour the tomato puree into the slow cooker. Add the marinated chicken, then cover and cook on LOW for 6 hours.
After 6 hours, turn off the slow cooker. Stir in heavy cream, tomato paste, butter, and powdered fenugreek until well-combined.
Optionally garnish with fresh cilantro and serve hot with basmati rice and naan.

Notes

Indian spices: Some spices (like kashmiri red chili powder, garam masala, and fenugreek) may be difficult to find but they're totally worth the hunt - it's these unique flavors that really make this dish! Some grocery stores carry these, but if you can't find them head to your local spice store or Indian market.

Yogurt: It's best to use a thick and creamy yogurt (we like using siggi's) for the chicken marinade. Thinner yogurts will thin out the curry during cooking. Note: we don't recommend using Greek yogurt for this recipe, as it leads to a grainy texture instead of the smooth, creamy curry you want!

Naan: A side of naan is a must with chicken tikka masala - it's the perfect vehicle for soaking up all that delicious curry! We follow this recipe since it's fairly quick and easy, and tastes amazing.

Storing and reheating: This is such a great meal prep recipe for busy weeks. We like to make a batch on Sunday or Monday, eat it for dinner that night, then portion out the leftovers with extra rice for lunches throughout the week. It'll keep for about 4 days in the fridge stored in an air-tight container. When you're ready to eat it, simply microwave one serving for about 2 minutes, stirring halfway through.

Author: Nicole Langdon

Calories: 461kcal

Course: Dinner, Lunch, Main Course

Cuisine: Indian

Keyword: chicken breast, coriander, crockpot, fenugreek, garam masala, heavy cream, kashmiri chili powder, meal prep, slow cooker, tomato puree, turmeric, yogurt

Nutrition