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Slow Cooker Chicken Tikka Masala

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 6 hours 15 minutes
  • Total Time: 6 hours 20 minutes
  • Yield: Serves 3-4 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Indian


This easy, cheats-style Slow Cooker Chicken Tikka Masala recipe takes just 15 minutes to throw together before being left to cook low and slow while you get on with other things.



  • 1 tbsp light oil
  • 1 large brown onion
  • 1 inch piece fresh ginger
  • 2 large garlic cloves
  • 1 tsp salt
  • 1/2 tbsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp mild chilli powder
  • 1 tbsp tomato puree
  • 1 x 400g (7 oz) tin chopped tomatoes
  • 125g (4 1/2 oz) natural yogurt
  • 6 skinless boneless chicken thighs
  • 2 tbsp single cream¬†


  1. Heat the oil in a small frying pan or the bottom of a sear-and-stew slow cooker set over a medium high heat. Peel and roughly chop the onion, ginger and garlic and blitz until they have formed a paste in a mini chopper or food processor.
  2. Fry the paste along with the salt for 5-10 minutes until soft, aromatic, and just starting to brown. Add the spices and cook for a further minute until the spices have toasted, then do the same with the tomato puree, cooking until brick red in colour.
  3. Remove from the heat and, if required, transfer the spice paste from the frying pan to the slow cooker.
  4. Stir in the chopped tomatoes and the yogurt to create a uniform sauce. Cut the chicken into bite sized chunks and stir into the sauce. Cook on low (see blog post on why you should not cook this on high) for 6 hours. Stir in the single cream just before serving.