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Crockpot Chicken Tikka Masala

Creamy crockpot chicken tikka masala with naan bread and fresh cilantro garnish.
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This slow-cooked Chicken Tikka Masala delivers deep, complex flavor with minimal effort. It's a cozy, restaurant-worthy meal that your crockpot makes easy for any weeknight.

Ingredients

Scale
  • For the Chicken & Marinade:
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • For the Sauce:
  • 1 tablespoon olive oil or ghee
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream or full-fat coconut milk
  • 1/2 cup fresh cilantro, chopped (for garnish)

Instructions

  1. In a large bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, and salt. Add chicken cubes and toss to coat. Marinate for 15 minutes.
  2. Heat oil in a skillet over medium heat. Add onion and cook until soft, 5-7 minutes. Add garlic, ginger, and all spices (garam masala through cayenne). Cook for 30-60 seconds until fragrant.
  3. Transfer onion-spice mixture to slow cooker. Add crushed tomatoes, chicken broth, salt, and pepper. Stir to combine.
  4. Add marinated chicken pieces to the sauce in the slow cooker, spreading them out.
  5. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until chicken is tender and cooked through.
  6. Turn slow cooker off. Stir in heavy cream or coconut milk. Let sit for 5-10 minutes to thicken. Garnish with cilantro before serving.

Notes

For best results, use fresh ginger and garlic. Do not add the cream until the end to prevent curdling. Chicken breasts can dry out if overcooked, so stick to the recommended time. The dish freezes well for up to 3 months.

Nutrition

Find it online: https://www.stacksipsnack.com/crockpot-chicken-tikka-masala/