This version of chicken tikka masala is incredibly easy to make thanks to the slow cooker. It transforms simple ingredients into a bold, restaurant-quality dish with minimal hands-on time. The chicken becomes melt-in-your-mouth tender, and the sauce is perfectly spiced and creamy. It’s great for meal prep, family dinners, or feeding a crowd.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Onion
Garlic
Fresh ginger
Tomato paste
Crushed tomatoes
Garam masala
Ground cumin
Ground coriander
Paprika
Turmeric
Cayenne pepper (optional, for heat)
Salt and black pepper
Heavy cream or coconut milk
Greek yogurt (optional, for tanginess)
Fresh cilantro (optional, for garnish)
Cooked basmati rice or naan (for serving)
Directions
Dice the onion, mince the garlic and ginger.
In a bowl, mix together tomato paste, crushed tomatoes, and all the spices. Stir to combine.
Place chicken in the bottom of the slow cooker. Top with the onion, garlic, and ginger.
Pour the tomato and spice mixture over the chicken. Stir gently to coat.
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
Remove the chicken and shred or cut into bite-sized pieces. Return it to the sauce.
Stir in heavy cream or coconut milk. Add Greek yogurt if using for extra creaminess and tang.
Let the sauce warm through for another 10–15 minutes.
Taste and adjust salt or spice levels as needed.
Serve hot over basmati rice or with naan, and garnish with fresh cilantro if desired.
Servings and timing
This recipe serves 6. Prep time: 15 minutes Cook time: 6–7 hours on low or 3–4 hours on high Total time: 6.5 to 7.5 hours (or 3.5 to 4.5 hours on high)
Variations
Dairy-free: Use coconut milk instead of cream and omit yogurt for a dairy-free version.
Vegetarian: Replace chicken with chickpeas or paneer for a meatless option.
Spicy version: Add extra cayenne or a diced chili pepper to the sauce.
Roasted flavor: Sear the chicken before adding it to the slow cooker for deeper flavor.
Thicker sauce: Let the sauce simmer uncovered on high for the last 20 minutes to reduce and thicken.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a saucepan over medium heat or microwave in short intervals, stirring occasionally. Freeze for up to 2 months. Thaw overnight in the fridge and reheat as above. Stir in a splash of cream or broth to refresh the sauce if needed.
FAQs
Can I use chicken thighs instead of breasts?
Yes, chicken thighs are flavorful and stay juicy during slow cooking. Either cut works well.
Is tikka masala spicy?
It can be mildly spicy, but you control the heat. Add more cayenne or chili for extra kick, or leave it out for a milder dish.
Do I have to marinate the chicken?
Not for this version. The slow cooking time allows the flavors to develop fully without marinating.
Can I make this without cream?
Yes, coconut milk is a great substitute, or use a non-dairy cream alternative for a lighter version.
Can I cook the rice in the slow cooker too?
It’s best to cook rice separately, as it can become mushy in the slow cooker.
Can I add vegetables?
Yes, add bell peppers, peas, or spinach during the last 30 minutes of cooking for extra nutrition and color.
What if the sauce is too thick?
Stir in a bit of chicken broth or water to reach your desired consistency.
Can I double the recipe?
Yes, double all ingredients and use a larger slow cooker to serve a bigger group or for meal prep.
Can I make this ahead?
Absolutely. Prepare everything the night before and refrigerate the slow cooker insert, then start cooking the next day.
Is this freezer-friendly?
Yes, it freezes very well. Store in portions and reheat for quick lunches or dinners.
Conclusion
Slow Cooker Chicken Tikka Masala is a flavorful, comforting dish that brings the taste of your favorite Indian restaurant home with minimal effort. With its tender chicken and rich, spiced sauce, it’s sure to become a regular favorite in your meal rotation. Just set it, forget it, and enjoy a warm, satisfying bowl when you’re ready to eat.
Chicken Marsala Gnocchi is a one-pan comfort dish featuring juicy chicken, tender gnocchi, and mushrooms all coated in a creamy Marsala wine sauce. It’s a cozy, restaurant-worthy meal that’s easy enough for a weeknight dinner.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Main Dish
Method:Stovetop
Cuisine:Italian-American
Diet:Halal
Ingredients
1 lb gnocchi (store-bought or homemade)
1 lb boneless, skinless chicken breasts or thighs
Salt and black pepper, to taste
1/4 cup all-purpose flour (for dredging)
2 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
1 shallot or small onion, finely chopped
8 oz mushrooms (cremini or baby bella), sliced
1/2 cup Marsala wine (dry or sweet)
1/2 cup chicken broth
1/3 cup heavy cream
Optional: Fresh thyme or parsley, chopped (for garnish)
Optional: Grated Parmesan cheese, for serving
Instructions
Season chicken with salt and pepper, then lightly dredge in flour.
In a large skillet, heat olive oil and 1 tbsp butter over medium heat. Sear chicken until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
In the same skillet, add remaining butter. Sauté mushrooms, garlic, and shallot until tender and golden, about 5–6 minutes.
Pour in Marsala wine and scrape up any brown bits from the bottom. Simmer for 2–3 minutes to reduce slightly.
Add chicken broth and bring to a simmer.
Stir in heavy cream and cook for 3–4 minutes until the sauce thickens slightly.
Meanwhile, cook gnocchi according to package instructions until they float. Drain and add to the skillet.
Slice or shred chicken and return it to the skillet. Simmer 2–3 minutes more to heat through.
Garnish with chopped parsley or thyme and Parmesan if desired. Serve hot.
Notes
Use dry Marsala wine for a more traditional savory flavor.To thicken the sauce further, simmer uncovered or use a cornstarch slurry.Store-bought rotisserie chicken is a great time-saver.Skip the cream for a lighter, traditional version.Serve with a green salad or garlic bread for a complete meal.
