Description

This Crockpot Chicken Tikka Masala is rich, creamy, and packed with bold Indian-inspired spices. Let your slow cooker do the work for this deeply flavorful, comfort-food favorite—perfect for weeknight dinners or freezer meals.

Ingredients

1 1/2 lbs boneless, skinless chicken thighs (cut into chunks)

1 small onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 (15 oz) can tomato sauce

1/2 cup plain Greek yogurt or heavy cream

1/2 cup coconut milk (or additional cream)

1 tbsp garam masala

1 tsp ground cumin

1 tsp paprika

1/2 tsp turmeric

1/4 tsp cayenne pepper (optional)

1 tsp salt

2 tbsp butter (added at the end)

Fresh cilantro, for garnish

Cooked rice or naan, for serving

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Instructions

1. Add chicken, onion, garlic, ginger, tomato sauce, yogurt (or cream), coconut milk, and all spices to the crockpot.

2. Stir well to coat the chicken evenly with sauce.

3. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

4. Once cooked, stir in the butter for richness and glossy texture.

5. Taste and adjust seasoning, adding salt or cayenne as needed.

6. Serve hot over rice or with warm naan. Garnish with chopped cilantro.

Notes

For a thicker sauce, remove the lid in the last 30 minutes of cooking.

Swap chicken thighs for chicken breasts if you prefer, but thighs stay juicier.

Can be made dairy-free by using coconut cream instead of yogurt or heavy cream.