Slow Cooker Chicken Tikka Masala Recipe

Ingredients

• ½ tablespoonolive oil
• 1white or yellow onion, chopped
• 1jalapeño, seeds removed and finely diced
• 3 clovesgarlic, minced
• 1 can (794 g)crushed tomatoes or tomato purée (not tomato sauce)
• 1 tablespoonfreshly grated ginger
• ½ lemon, juiced (about 1–2 tablespoons)fresh lemon juice
• 1 tablespoongaram masala
• 1 teaspoonpaprika
• ½ teaspooncayenne pepper
• ½ teaspoonground turmeric
• ½ teaspooncurry powder
• to tastefreshly ground black pepper
• ¼ teaspoonsalt
• 680 gboneless, skinless chicken breasts
• 240 mllight coconut milk (from a can)
• to tasteadditional salt
• to tasteplain Greek yoghurt
• to tastefresh coriander, chopped

Instructions

1. 1

   Sauté the aromatics

   Heat the olive oil in a large frying pan over a medium heat. Add the onion, jalapeño and garlic and cook for about 5 minutes, until the onion is translucent and lightly golden.

2. 2

   Mix the sauce

   Transfer the cooked aromatics to the slow cooker. Add the crushed tomatoes or tomato purée, ginger, lemon juice, garam masala, paprika, cayenne, turmeric and curry powder. Stir until the spices are evenly mixed through.

3. 3

   Add and cook chicken

   Put the chicken breasts in the slow cooker and spoon sauce over them to cover. Cover with the lid and cook on low for 6–7 hours or on high for 2–3 hours, until the chicken is cooked through and tender.

4. 4

   Shred the chicken

   Lift the chicken out with a slotted spoon and place it on a chopping board. Shred it with two forks, then return it to the slow cooker and stir it into the sauce.

5. 5

   Finish the sauce

   Stir in the light coconut milk. Cook uncovered on high for a further 15–20 minutes to thicken the sauce. Taste and adjust with more salt or pepper as needed.

6. 6

   Serve and garnish

   Serve hot with brown rice, pita bread or naan. Add a dollop of Greek yoghurt and a sprinkle of chopped fresh coriander. Refrigerate leftovers for up to 4 days.

What is chicken tikka masala?

Chicken tikka masala is a British-Indian curry-house favourite, combining chicken with a spiced, creamy tomato sauce. This slow cooker version takes inspiration from those flavours, using chicken breasts and a blend of warming spices.

The slow cooker gives the chicken time to become tender in the tomato mixture. Coconut milk is added near the end, bringing creaminess without cooking for the full duration.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 41g protein, 19g carbs, 12g fat.

The chicken provides most of the protein, while the tomatoes and onion contribute carbohydrates; the olive oil and coconut milk supply much of the fat. Serve with a measured portion of brown rice and add coriander and yoghurt to suit your plate.

Build flavour before slow cooking

Onion, jalapeño and garlic: Give these about 5 minutes in the frying pan until softened and lightly golden. This quick start develops the base flavours before they go into the slow cooker.

Tomatoes and spices: Use crushed tomatoes or tomato purée, not tomato sauce, as the recipe specifies. Ginger, lemon and the spice blend give the sauce its aromatic, tangy character.

Keep the chicken tender

Chicken breasts: Arrange them in the sauce and spoon it over the top so they cook surrounded by moisture. Cook on low for 6–7 hours or high for 2–3 hours, until cooked through and tender.

Shredding: Remove the chicken carefully and pull it apart with two forks. Stirring the shreds back into the sauce helps them take on its flavour.

Finish with coconut milk

Coconut milk: Stir it in after shredding rather than at the beginning. The final 15–20 minutes of uncovered cooking on high help the sauce thicken.

Seasoning: Taste after the sauce has finished cooking, then add salt or pepper if needed. The lemon and spices are already in the sauce, so adjust gradually.

Choose a side

Rice: Brown rice makes a hearty accompaniment and catches the tomato sauce. Serve it alongside rather than mixing it into the slow cooker.

Bread: Pita or naan can be used to scoop up the chicken and sauce. Greek yoghurt and fresh coriander add a cool, fresh contrast at serving.

Plan the slow cooker time

The hands-on steps are brief, but the chicken needs a long, steady cook: 6–7 hours on low or 2–3 hours on high, followed by 15–20 minutes uncovered with the coconut milk.

The method gives both low and high settings, so choose the timing that suits your day and check that the chicken is fully cooked and tender before shredding.

Recipe notes & tips

• Remove the jalapeño seeds before dicing if you want a gentler chilli flavour.
• Grate the ginger finely so it blends evenly into the sauce.
• Use crushed tomatoes or tomato purée rather than tomato sauce.
• Spoon sauce over the chicken before covering the slow cooker.
• Add the coconut milk only after shredding the chicken.
• Taste the finished sauce before adding extra salt.

Variations

• Milder heat: Omit the cayenne and remove the jalapeño seeds carefully.
• More heat: Leave some jalapeño seeds in or add cayenne a little at a time.
• Thighs instead: Use boneless, skinless chicken thighs and cook until tender before shredding.
• Dairy-free topping: Skip the Greek yoghurt or use a plain dairy-free alternative.
• Extra vegetables: Serve with steamed vegetables on the side to keep the slow cooker method unchanged.

Common mistakes to avoid

• Using tomato sauce: It is not the same as crushed tomatoes or tomato purée, so use one of the specified tomato options.
• Skipping the sauté: Cooking the onion, jalapeño and garlic for about 5 minutes builds the flavour base.
• Adding coconut milk too early: Stir it in after shredding, then cook uncovered for the final 15–20 minutes.
• Shredding too soon: Wait until the chicken is cooked through and tender so it pulls apart easily.
• Over-seasoning at the start: Taste the finished sauce before adding extra salt or pepper.

How to store

Refrigerate leftovers in a covered container for up to 4 days. Reheat thoroughly in a saucepan over a gentle heat or in the microwave, stirring occasionally; add a splash of water if the sauce has thickened too much.

Frequently asked questions