Slow-Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

I really love Indian cuisine and it’s recipes like this Chicken Tikka Masala that keeps me cooking at home and out of restaurants.  The flavors keep me wanting just one more bite and then those flavors linger in my mouth for a long time after the meal is over.  Yum.  Just thinking about this meal makes me want to make it again. Soon.

One time about a year ago I went to a delicious Indian restaurant in Utah with my brother and sister in-law. They’re regulars and know the owner, who serves up mouth-watering authentic Indian dishes.  The owner also makes and sells Indian spices and I bought 3 different masala spice blends that I’ve had fun experimenting with. If you don’t have a garam masala spice blend {here} is one you can make yourself.

This recipe makes a large amount of food.  Leftovers can be frozen, or you can reduce the recipe if you want fewer servings.  It’s delicious over white basmati rice but is just as delicious over brown rice, which is what’s pictured above.

Slow-Cooker Chicken Tikka Masala

Yield: 8 servings

Slow-Cooker Chicken Tikka Masala


  • 3 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1 medium onion, pureed
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 (29 ounce) can tomato puree
  • 1-1/2 cups plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons Garam Masala
  • 1 tablespoon cumin
  • 1/2 tablespoon sweet paprika
  • 2 teaspoons salt
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon black pepper
  • 2 bay leaves
  • 1 cup half & half (or heavy whipping cream)
  • 1/2 tablespoon cornstarch
  • Serve over rice
  • Garnish with chopped cilantro


  1. In the slow cooker, mix together all of the ingredients except the chicken, half & half, and cornstarch. Mix well.
  2. Add in the chicken and toss to coat.
  3. Cover and cook for 6 hours on low (or 3 hours on high).
  4. Whisk together the half & half (or heavy whipping cream) with the cornstarch. During the last 20 minutes of cooking, stir in the half & half/cornstarch mixture.
  5. Cover and continue to cook for 20 minutes.
  6. Serve over rice.
  7. Garnish with chopped cilantro.

Recipe source: Dinners, Dishes, and Desserts


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