If you have been searching for a curry that does all the work while you get on with your day, this Slow Cooker Chicken Tikka Masala is exactly what you need. I first made it on a Sunday afternoon with almost no time to spare, and my family could not believe it came from the slow cooker. It is rich, creamy, and packed with flavor that tastes like it took hours of active cooking.
There is nothing quite like walking into a kitchen that already smells incredible. With this slow cooker chicken tikka masala, that is exactly what happens. The chicken becomes incredibly tender, the tomato base deepens beautifully over hours, and when you stir in the mango chutney and creme fraiche at the end, it transforms into something truly restaurant-worthy. If you love easy slow cooker dinners, you will also want to bookmark this Slow Cooker Street Corn Chicken for your next weeknight rotation.
Ingredients for Slow Cooker Chicken Tikka Masala
After making this recipe several times, I have learned that the quality of your tikka paste is what makes or breaks the dish. I always use a good-quality tikka masala paste rather than a regular curry sauce. It is the single most important ingredient here.
For the Slow Cook:
- 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) I usually keep a tube of garlic puree on hand for speed
- 3 tbsp tomato puree
- 5 oz tikka masala paste – my go-to is Patak’s for reliable, deep flavor
To Finish Before Serving:
- 4 tbsp mango chutney Pro tip: Geeta’s brand adds a noticeably richer, fruitier depth
- 2 tsp garam masala
- 0.5 cup creme fraiche, half fat recommended In my experience, stirring this in off the heat prevents any curdling
Step-by-Step Instructions
I recommend reading through all the steps before you start. This slow cooker chicken tikka masala is genuinely simple, but a couple of small details make a big difference in the final result.
Step 1: Add the chicken, diced onion, canned chopped tomatoes, salt, garlic puree, tomato puree, and tikka masala paste into the slow cooker. Stir everything together until the chicken is evenly coated in the paste and the ingredients are combined.
Step 2: Place the lid on securely and cook on HIGH for 3 to 4 hours, or on LOW for 6 to 8 hours. The chicken should be completely cooked through and very tender when pierced with a fork. Always verify doneness before serving.
Step 3: About 5 minutes before you are ready to eat, stir in the garam masala, mango chutney, and creme fraiche. Do not return the slow cooker to high heat after adding the creme fraiche as dairy can curdle under direct high heat. Stir gently until everything is smooth and well combined.
Step 4: Taste the sauce and adjust salt if needed. Serve immediately while hot. If your sauce looks thinner than you would like, remove the lid and cook on HIGH for an additional 20 to 30 minutes to reduce it slightly.
What to Serve with Slow Cooker Chicken Tikka Masala
The right sides take this dish from a great meal to a full fakeaway experience. Here are the pairings that work best with this creamy, saucy curry.
Pilau Rice: Fragrant, lightly spiced pilau rice soaks up every bit of that gorgeous sauce and rounds out the meal perfectly. It is the most natural pairing for this dish.
Naan Bread: Warm, pillowy naan is ideal for scooping. The soft chew balances the tender chicken and gives every bite that satisfying, complete feeling you get at a restaurant.
Raita: A cool, creamy yogurt raita cuts right through the richness of the curry. The contrast in temperature and texture keeps each bite feeling fresh. If you enjoy bold global flavors like this, our Thai Peanut Chicken makes a great companion recipe on your meal plan.
Poppadoms: Crispy poppadoms add a satisfying crunch alongside the silky sauce. They are also great for dipping and make the whole meal feel like a proper fakeaway night.
Mango Chutney on the Side: A small extra spoonful at the table brings a sweet, fruity brightness that ties every element of this slow cooker chicken tikka masala together beautifully.
A Simple Green Salad: A light, fresh salad with cucumber and lemon dressing offers a clean contrast to the bold, warming spices in the curry. Try pairing it alongside our Grilled Chicken and Broccoli Bowls with Creamy Garlic Sauce if you are planning a high-protein dinner spread.
Leftovers and Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat fully in the microwave or on the stovetop over medium heat before serving. I recommend stirring once halfway through microwaving for even heating.
This dish freezes well with one small caveat. If you are batch cooking, freeze the curry before adding the creme fraiche. Dairy can separate slightly after freezing and reheating, which affects the texture. If you are freezing leftovers that already contain the creme fraiche, that is perfectly fine. Just reheat gently on low heat and stir well.
Pro tip: This recipe doubles beautifully. Make a large batch on the weekend and portion it into freezer bags for quick weeknight dinners. For more easy slow cooker inspiration, our Slow Cooker Creamy White Chicken Chili is another hands-off favorite worth adding to your lineup.
Frequently Asked Questions
Yes. Boneless skinless chicken thighs work well here and stay very moist. They may need an additional 30 to 45 minutes of cooking time, so check for doneness before serving.
Remove the lid and cook on HIGH for an extra 20 to 30 minutes. The liquid will evaporate and the sauce will thicken naturally without needing any added starch or flour.
Absolutely. Combine all the slow cook ingredients in the slow cooker insert, cover, and refrigerate overnight. In the morning, place the insert into the slow cooker base and start cooking. This makes it a true set-and-forget meal.
Slow Cooker Chicken Tikka Masala
Ingredients
Equipment
Method
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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.
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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.
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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.
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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.
