Slow Cooker Chicken Tikka Masala


The hubby and I went to an amazing Indian restaurant last year.  It was my first time having Indian Food and I was a little hesitant to try it. I ordered the chicken tikka masala and I was blown away!  I absolutely loved it.  The spices were incredible.  I was so glad to try something new and love it!

I couldn’t wait to try in my slow cooker.  And I was hoping that my family would love it as well!  It turned out absolutely amazing and I love that it has a secret ingredient of greek yogurt inside.  The spices and flavor maintained throughout the cooking process.  My first bite was incredible.  The chicken just melted in my mouth and the flavor was perfect just like I remembered.  I can’t believe I have not made this until now!  My family gobbled it up as well.  I call this dinner a win and I can’t wait to make it again!

5.0 from 2 reviews
Slow Cooker Chicken Tikka Masala
Prep time
Cook time
Total time
Serves: 4
  • 4 boneless skinless chicken breasts, cut into 1 inch pieces
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 Tablespoons fresh ginger, grated
  • 1 (29 oz) can tomato puree
  • 1½ cups plain Greek yogurt
  • 2 Tablespoons olive oil
  • 2 Tablespoons Garam Masala
  • 1 Tablespoon cumin
  • ½ Tablespoon paprika
  • 2 teaspoon salt
  • ¾ teaspoon cinnamon
  • ¾ tsp black pepper
  • 1 tsp cayenne pepper
  • 2 bay leaves
  • 1 cup heavy cream
  • ½ Tablespoon cornstarch
  • cilantro, chopped for garnish
  1. In your slow cooker combine onion, garlic, ginger, tomato puree, greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.
  2. Add in the chicken pieces and toss to coat in the sauce. Add in the bay leaves. Cook on low for 6 hours and high for 4 hours.
  3. During the last 20 minutes of cooking, whisk together cornstarch and heavy cream. Add in to the sauce and continue to cook for another 20 minutes.
  4. Serve over rice.

Recipe adapted from Dinner Dishes and Desserts 



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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. By puree, do you mean tomato sauce or tomato paste? Also, you inicate 6 hours cooking time, but in the body of the recipe you say 6 hours PLUS 4 hours. Don’t you mean 6 hours OR 4 hours?

    • Tomato Puree is finely milled Tomato Sauce, Not crushed or peeled or paste which is thicker in consistency. Generally you can find cans from various different brands that actually say Puree but if not just use Sauce its fine. Also the cooking directions say 6hrs on low 4hrs on high – this means a total of 10hrs total time in slow cooker – beginning with low heat setting for first 6hrs then an adjustment to high heat for remaining 4 of the 10. Hope this helps

      • Sorry I should probably clarify the cooking time. It is 6 hours on low OR 4 hours on high. It will definitely be way too overcooked in the slow cooker that long.

  2. What could I use instead of the cream ..need to keep calories down

  3. This was outstanding!! I followed the recipe exactly except for the heavy cream. I used some low fat milk. I will definitely make this agin. My slow cooker runs hot so 3 hours on high was plenty of time.

  4. O….M…..G!!! I never ever EVER leave comments under blog recipes, but I just had to this time, because I made this dish for a party last night after having pinned it ages ago. Often, recipes I find on Pinterest end up just ok, or a bit bland….this was UNBELIEVABLE. My guests all raved about it and said that there was literally nothing I could or should change. I made it exactly as directed, cooking it 4 hours on high.

    Thank you!! Going to check out your other recipes!

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