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Crockpot Chicken Tikka Masala

Crockpot Chicken Tikka Masala simmers low and slow in a persimmon-orange spiced tomato cream sauce for deeply flavored, tender chicken. Stir in heavy cream near the end for a silky, rich finish that tastes restaurant-style over rice or naan.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crockpot Chicken Tikka Masala
  • 2 lb boneless chicken thighs Cubed.
  • 1 onion Diced.
  • 3 garlic cloves Minced.
  • 1 tbsp fresh ginger Grated.
  • 28 oz crushed tomatoes One 28 oz can.
  • 2 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 cup heavy cream Add during the last 20-30 minutes.
  • 1 fresh cilantro For garnish.

Equipment

  • 1 Dutch oven

Method
 

Cook the chicken
  1. Add the cubed boneless chicken thighs, diced onion, minced garlic cloves, grated fresh ginger, crushed tomatoes, garam masala, turmeric, and paprika to the crockpot, and combine until the chicken is evenly coated.
  2. Cover and cook on LOW for 6-7 hours, or on HIGH for 3-4 hours, until the chicken is tender and the sauce looks thickened at the edges.
Finish with cream and serve
  1. During the last 20-30 minutes of cooking, stir in the heavy cream until the sauce turns silky and smooth with no visible cream streaks.
  2. Turn off the heat, garnish with fresh cilantro, and serve hot over rice or with naan.

Notes

Pro tip: If you have time, bloom the garam masala, turmeric, and paprika briefly in a hot pan before adding them to the crockpot for deeper flavor. Store leftovers in the fridge up to 4 days in an airtight container; reheat gently to avoid sauce separation. Freezing is yes—freeze in portions up to 2 months, then thaw and reheat slowly. For a dairy-light option, use full-fat coconut cream in place of heavy cream for a creamy texture without dairy.