Crock Pot Chicken Tikka Masala Recipe

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Crock Pot Chicken Tikka Masala Recipe : The homemade version of chicken tikka masala you’ve been waiting for is here, thanks to the slow cooker. strong and flavourful, but quite simple to prepare! Imagine arriving home to the aroma of this traditional curry simmering and about to tantalise your taste senses!


Crock Pot Chicken Tikka Masala Recipe



  • 2 lbs boneless, skinless chicken thighs
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 Tbsp vegetable oil
  • 1 medium yellow onion minced
  • 1 serrano pepper seeded and minced
  • 2 Tbsp tomato paste
  • 1 Tbsp garam masala
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground tumeric
  • 1/4 tsp ground cumin
  • 1 – 2 tsp granulated sugar
  • 1 Tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 15 oz can tomato sauce
  • 3/4 cup whole-fat plain yogurt (not greek)
  • 2 Tbsp fresh cilantro minced


Also see : Carrot Banana Pecan Muffins Recipe


In a large skillet, heat the oil over MED HIGH heat. After the skillet is heated, add the chicken thighs and season with salt and pepper. Cook chicken for 2 to 3 minutes on each side, or until it’s golden brown. Transfer to a chopping board, then cut into 1-inch pieces. Transfer the onion, serrano, tomato paste, sugar, cumin, tumeric, smoked paprika, and garam masala to the same skillet and heat it on MED HIGH.

Simmer the onion for 3–4 minutes, or until it is tender and has a hint of colour around the edges. Add the ginger and garlic, and heat for a further thirty seconds or so. For the purpose of scraping up any browned parts in the skillet, add 1/4 cup water or chicken stock.


Pour the contents of the skillet into the slow cooker’s bottom. Add the chopped chicken and tomato sauce on top, being sure to mix thoroughly. Cook for 3 hours on LOW with a cover on. After three hours, take out half of the sauce from the slow cooker and whisk quickly as you slowly pour it into the yoghurt.

This prevents the yoghurt from curdling by taming it. After adding all of the yoghurt to the slow cooker, cover and let it sit for five minutes. Add the cilantro and proceed to serve.



  • Calories: 369 kcal
  •  Carbohydrates: 10 g
  •  Protein: 16 g
  •  Fat: 30 g
  •  Saturated Fat: 9 g
  •  Polyunsaturated Fat: 5 g
  •  Monounsaturated Fat: 13 g
  •  Trans Fat: 0.2 g
  • Cholesterol: 103 mg
  • Sodium: 1037 mg
  •  Potassium: 377 mg
  • Fiber: 3 g
  •  Sugar: 4 g
  •  Vitamin A: 1556 IU
  •  Vitamin C: 31 mg
  • Calcium: 53 mg
  •  Iron: 2 mg



Q.1) What’s the difference between chicken tikka and chicken tikka masala?

As an appetiser, chicken tikka is prepared as grilled chicken pieces that are marinated in a flavourful marinade and slightly charred from the tandoor oven (or, in home style situations, just the oven). The recipe for Chicken Tikka Masala consists of two parts: first, we create the chicken tikka, and then we add them to a gravy made with tomatoes. But in this version made in the crock pot, everything is prepared in a single pot. How effortless!

Q.2) How would you describe tikka masala?

The red chilli gives the Tikka Masala a kick, but it’s well-balanced by the robust tomato flavour and the crunchy bite of the onions and capsicum. This flavour is well absorbed by the chicken pieces, and when served with rice or naan, this is the ideal dinner.

Q.3) Is chicken tikka masala sweet or spicy?

Extremely spicy, however you can adjust the heat to your own level.

Q.4) I don’t have a slow cooker. Can I make this on the stove top?

It is possible to modify this recipe for hob use, however the steps would be very different. To make a rich gravy, all the ingredients must be sauteed or fried. The marinated chicken must first be grilled, then it must be put to the sauce and boiled. I’ll be posting this recipe’s hob version soon!


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