Skip to Content

Crock Pot Chicken Tikka Masala

Flavorful, delicious crock pot chicken tikka masala made easily in your slow cooker. This beautiful recipe is perfect for making ahead of time and enjoying throughout the week.

Crock Pot Chicken Tikka Masala

A crock pot version of chicken tikka masala has been on my To Make list for a long time.

First off, it’s my favorite Indian dish.

Secondly, I feel like Indian food in general turns out superbly in the crock pot.

Thirdly, I absolutely LOVE lazy man meals that yield leftovers.

In case you’ve never heard of or tried Chicken Tikka Masala, it is a classic Indian dish of tender chicken lavished in creamy tomato Indian-spiced sauce. It melts in your mouth!

The word, tikka means pieces of meat, or as I like say, chunks of lovejoy. Just kidding, I don’t talk like that.

Legit chicken tikka masala takes about seventy thousand years to make, because it involves marinating the chicken, roasting, and then slow cooking.

The result of the authentic version plays a number on your heart strings; however, for this recipe, we’ve got things to do, man, so we skip the time-consuming steps and go straight to the slow cooking. This involves putting every ingredient in your crock pot and turning the dang thing on. Boom! Football food. < – roll with it.


Crock Pot Chicken Tikka Masala

Before we proceed, if you’re looking for a dairy-free and/or pressure cooker version, check out my Instant Pot Chicken Tikka Masala.

I enjoyed my tikka with Ginger and Turmeric Aromatic Rice. Bombshells of gypsy magic explode in your mouth. Do these two recipes together is my recommendation!

Although I was kind of jesting about the football food thing, this actually is the perfect food to serve to your football buds this weekend. It feeds a crowd and is super filling. Plus is requires zero effort. No one will be digging through your pantry in hot pursuit of the pretzels and peanut butter. Crock pot chicken tikka masala wards off pantry pirates.

If you aren’t footballing anytime soon, you can save the recipe for the winter months or make this the next time you’re in dire need of comfort food. 

Crock Pot Chicken Tikka Masala

P.S. Don’t be intimidated by the long list of ingredients – they’re mostly spices and you probably have all of them on-hand already!

P.P.S. If you make the turmeric rice, double the recipe if you’re serving it to more than 4 people.

P.P.P. S. Have a beautiful weekend!

This will bring you peace.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Crock Pot Chicken Tikka Masala

Crock Pot Chicken Tikka Masala

Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

Classic Indian Chicken Tikka Masala made in the slow cooker results in tender, flavorful Tikka!


Serving Recommendations:

  • Ginger and Turmeric Aromatic Rice
  • Plain Greek yogurt
  • Pine nuts
  • Chopped cilantro or parsley


  1. In a mixing bowl, combine the onion, garlic, crushed tomatoes, tomato paste, ginger, turmeric, jalapeno, all of the spices, salt, and pepper. Stir well to combine
  2. Add the raw chicken to the bowl and mix together.
  3. Pour everything into a crock pot and set on the lowest setting for 4 to 6 hours, until meat is cooked through. (If cooking on high, check after 2 hours, and continue checking every 30 minutes thereafter. It should only take between 2 and 3 hours).
  4. 30 minutes before the tikka masala is finished cooking, whisk together the heavy cream and tapioca starch in a small bowl until all of the clumps are out.
  5. Add the cream mixture and yogurt to the crock pot and stir well. Replace the lid and finish cooking, stirring occasionally. The longer the mixture sits, the thicker it will become. Note: if necessary, raise the heat of your crock pot to high.
  6. Serve with fresh chopped cilantro, a dollup of plain yogurt, and turmeric ginger rice.


*You can replace the fresh turmeric with 1 teaspoon of ground turmeric

**You can replace the tapioca flour with corn starch. If you choose to do so, note that tapioca and corn starch are not a 1:1 replacement, so the amount or corn starch you need to use may be slightly more or less than the amount of tapioca flour.

I used a basic Hamilton Beach 6-quart crock pot to make the chicken tikka masala. The low setting on this crock pot is very low, so you may need to make time adjustments based on your own crock pot.

Nutrition Information
Yield 6 Serving Size 1 of 6
Amount Per Serving Calories 370Total Fat 18gUnsaturated Fat 0gCarbohydrates 7gFiber 1gSugar 4gProtein 42g

Crock Pot Chicken Tikka Masala - an easy version of the Indian classic | #healthy #dinner #recipe #glutenfree #slowcooker

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Thursday 31st of October 2019

Can this be made with just chicken and a jar of chicken masala simmer sauce from Trader Joe’s? Thanks.

Aaron Muehlfeld

Wednesday 23rd of October 2019

I made this over the weekend as I love Indian food. Overall I was not impressed. It is blah and lacking something. I have made other recipes of this before and have really enjoyed it. I think this is lacking sweetness that usually is added using full fat coconut milk. I followed the recipe as directed, but did not make the rice as I like it served with plain jasmine rice. I won't be making it again.


Sunday 29th of April 2018

I pinned this recipe 3 years ago and have made it dozens of times since. It is a huge hit at my house! The best part is that it is a pretty forgiving recipe. For example, tonight I forgot about the yogurt to be added toward the end of cooking, so I added some sour cream right before serving and it still came out great. Other times I have been out of one of the spices and have been able to substitute or skip without the dish suffering. Paired with the ginger/turmeric rice, this dish is nirvana.


Monday 5th of September 2016

Yum. I have had this recipe bookmarked for awhile and finally made it tonight. It was amazing. I made it with the aromatic rice sans lemon and cranberries (picky kids). The rice was quite possibly the best rice I've ever made. I cooked the chicken tikka masala on high for about 3 hours. It was very tender. I imagine the flavors will only get better with the leftovers. Wonderful recipe. Thanks.


Wednesday 7th of September 2016

I'm so happy you like it, Katrina!! The flavor does become even better after it refrigerates for a of my favorite recipes to make in bulk and enjoy over the week, for sure!

Kate Wilkinson

Sunday 13th of March 2016

I tried this tonight - followed the recipie except I left out the jalepeneo because I hate their taste. In the end, I was fairly happy with the spice level before I added the cream & yogurt. After adding those elements I lost most of that flavor. Do you have any suggestions about adding heat or spice that don't use jalepeneos or bell peppers (I've seen those used as well in Indian food and likewise despise their taste). I love spicy food and would love to be able to up the heat on this otherwise awesome dish!


Wednesday 16th of March 2016

Hi Kate, I love the enthusiasm for spicy food! I like adding Thai chilis to both Indian and Thai food, leaving the seeds in. If you really want to kick the heat up a notch, you can add a habenero or two. After the recipe's made, I tend to add sriracha or other chili sauce to my bowl just before eating, too, so that's always a good option :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe