Slow Cooker Chicken Tikka Masala

A rich, creamy, and deeply flavorful chicken tikka masala made effortlessly in the slow cooker with simple everyday ingredients and just 5 minutes of prep.

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Prep Time 5

Cook Time 4

Total Time 4 5

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: British, Indian

Calories: 387

Ingredients Equipment Method Notes

Ingredients

1.5 lbs skinless boneless chicken breast chopped into bite-size pieces
1 medium onion diced, or 6 oz frozen pre-chopped onion
14.5 oz canned chopped tomatoes 1 can
1 tsp salt
2 tbsp garlic puree or 3 fresh cloves minced
3 tbsp tomato puree
5 oz tikka masala paste do not substitute with regular curry sauce
4 tbsp mango chutney stirred in before serving
2 tsp garam masala stirred in before serving
0.5 cup creme fraiche half fat recommended, stirred in off heat before serving

Equipment

Slow cooker or crock pot

Method

Add the chicken, diced onion, canned chopped tomatoes, salt, garlic puree, tomato puree, and tikka masala paste into the slow cooker. Stir until the chicken is evenly coated and all ingredients are combined.
Place the lid on securely and cook on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours. Always verify the chicken is fully cooked through before serving.
About 5 minutes before serving, stir in the garam masala, mango chutney, and creme fraiche. Do not return to high heat after adding the creme fraiche. Stir gently until smooth.
Taste and adjust salt as needed. If the sauce is too thin, remove the lid and cook on HIGH for an additional 20 to 30 minutes. Serve hot with pilau rice, naan bread, poppadoms, or raita.

Notes

Freeze without creme fraiche for best results when batch cooking. Boneless skinless chicken thighs can be used instead of breast but may need an extra 30 to 45 minutes of cook time. Geeta's mango chutney is highly recommended for the best flavor. Do not overheat after adding creme fraiche or it may curdle.