Discover the deliciousness of slow cooker chicken tikka masala with this easy recipe! Simply combine tender chicken, aromatic spices, and creamy coconut milk for a hearty meal that’s bursting with flavor. Perfect for busy days, just set it and forget it! Serve with fluffy basmati rice or warm naan for an unforgettable dinner.
2 lbs boneless skinless chicken thighs, cut into bite-sized pieces
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 tablespoons garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground turmeric
1 teaspoon chili powder (adjust to your spice preference)
1 can (14 oz) crushed tomatoes
1 cup full-fat coconut milk
1 tablespoon fresh lemon juice
Salt and freshly cracked black pepper to taste
Fresh cilantro, chopped, for garnish
Cooked basmati rice or warm naan for serving
![For this dish, you need: - 2 lbs boneless skinless chicken thighs, cut into bite-sized pieces - 1 large onion, finely chopped - 4 cloves garlic, minced - 1 tablespoon fresh ginger, minced The chicken thighs add rich flavor. The onion, garlic, and ginger create a strong base. They give the dish depth and warmth. Gather these spices for a full flavor: - 2 tablespoons garam masala - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon ground turmeric - 1 teaspoon chili powder (adjust to your spice preference) - Salt and freshly cracked black pepper to taste These spices bring the magic to Chicken Tikka Masala. Garam masala is a blend that packs a punch. It balances well with the heat from chili powder and the earthiness of cumin and coriander. You will also need: - 1 can (14 oz) crushed tomatoes - 1 cup full-fat coconut milk - 1 tablespoon fresh lemon juice The crushed tomatoes provide a tangy base. Coconut milk adds creaminess and a touch of sweetness. Lemon juice brightens the dish, making all flavors pop. For the full recipe, check out the [Full Recipe]. This guide lays out everything you need to create a flavorful meal. First, gather your ingredients. You need 2 lbs of boneless, skinless chicken thighs. Cut them into bite-sized pieces. Next, finely chop one large onion and mince four cloves of garlic. Don't forget to mince one tablespoon of fresh ginger. In a big bowl, mix the chicken with the onion, garlic, and ginger. Add 2 tablespoons of garam masala, 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of ground turmeric, and 1 teaspoon of chili powder. Adjust the chili to your taste. Finally, sprinkle in salt and freshly cracked black pepper. Mix well until the chicken is coated with all the spices. Now it's time to transfer the chicken mixture to the slow cooker. Spread it out evenly in the basin. Open one can of crushed tomatoes and pour it over the chicken. Next, add 1 cup of full-fat coconut milk. Use a spoon to gently stir everything together. This helps the flavors blend well. Secure the lid on your slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken should become tender and juicy. About 30 minutes before the cooking time ends, stir in 1 tablespoon of fresh lemon juice. This step brightens the flavors nicely. Once the cooking is done, taste the sauce. Adjust the seasoning with more salt, pepper, or lemon juice if needed. Serve your Chicken Tikka Masala hot over fluffy basmati rice or warm naan. For a bright touch, garnish with fresh chopped cilantro. Enjoy your flavorful meal! To make your Chicken Tikka Masala burst with flavor, choose good spices. Fresh spices bring out the best taste. Use whole spices when possible and grind them at home. This adds a strong aroma. Always taste your dish as you cook. Adjust the spices to your liking. If you want heat, add more chili powder. For a richer taste, try adding a bit of butter before serving. Your slow cooker has different settings for a reason. On low, your dish cooks for 6 to 8 hours. This slow method helps flavors blend well. On high, it cooks in 3 to 4 hours. Both methods work, but low is best for rich flavor. Always check the chicken for doneness. It should be tender and juicy. If you’re in a hurry, opt for the high setting. How you serve food matters. For a stunning look, use a deep dish. This lets the colors shine. Once plated, sprinkle fresh cilantro on top. It adds color and flavor. You can also add lime wedges for a zesty touch. Serve your Chicken Tikka Masala with fluffy basmati rice or warm naan. This makes your meal inviting and complete. {{image_4}} You can easily make a tasty vegetarian version of Chicken Tikka Masala. Replace chicken with chickpeas or paneer. Both options soak up the spices well. For chickpeas, use two cans, drained and rinsed. If you choose paneer, cut it into cubes. Add it the last hour of cooking to keep it firm. This dish will still be rich and creamy! Not everyone enjoys a spicy dish. You can control the heat in your Chicken Tikka Masala. Start with less chili powder, perhaps only half a teaspoon. You can always add more later. If you want more heat, try adding fresh chopped green chilies. Adjust the spices to fit your taste. Always remember, you can add but cannot take away once it’s cooked! If you don’t have some ingredients, don't worry! You can swap out coconut milk for heavy cream or yogurt. Both will give a creamy texture. For a different flavor, use diced bell peppers or peas in the mix. This adds color and nutrition. You can even use ground turmeric instead of fresh ginger. Just remember, cooking should be fun and flexible! You can store leftover Chicken Tikka Masala in the fridge. Use an airtight container. It will last for up to four days. To keep it fresh, let it cool to room temperature before sealing. Want to save some for later? Freeze the Chicken Tikka Masala in a freezer-safe container. It stays good for about three months. Make sure to leave some space in the container. This allows the sauce to expand when it freezes. When you’re ready to eat, thaw the dish in the fridge overnight. For a quick meal, you can use the microwave. Place it in a microwave-safe bowl. Heat it in short bursts, stirring in between until warm. If you prefer, you can also reheat it on the stove. Just pour it into a pan and warm it over low heat. Stir often to prevent sticking. Enjoy your flavorful meal again! Slow Cooker Chicken Tikka Masala can last in the fridge for about 3 to 4 days. Make sure to store it in an airtight container. If you want to keep it longer, freeze it. It can last in the freezer for up to 3 months. Just let it cool completely before you freeze it. Yes, you can use chicken breast. However, chicken thighs provide more flavor and stay juicy. If you choose chicken breast, reduce the cooking time. Cook it for about 4 hours on high or 6 hours on low. This helps to prevent it from drying out. Chicken Tikka Masala pairs well with several sides. Here are some great options: - Fluffy basmati rice - Warm naan bread - Raita (a yogurt sauce) - Cucumber salad - Steamed vegetables These sides balance the rich flavors of the dish. Yes, you can make this recipe ahead of time. Prepare the chicken and spices the night before. Store them in the fridge. In the morning, just place everything in the slow cooker. This makes dinner easy when you come home! If you want the complete details, check out the Full Recipe for Slow Cooker Chicken Tikka Masala. It gives you every step to make this tasty dish from start to finish. This post covered the key ingredients and steps for making chicken tikka masala in a slow cooker. We explored spices, cooking methods, and how to make it your own. Remember, you can adjust flavors and use different ingredients if needed. Proper storage keeps your dish tasty for later. Now you’re set to impress everyone with your cooking skills! Enjoy your delicious meal and share it with friends!](https://dailydishcraft.com/wp-content/uploads/2025/05/72e9b2db-30d6-4234-86de-8b2bf6f2b08a-250x250.webp)