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3.78 from 9 votes
Crock Pot Chicken Tikka Masala
Crock Pot Chicken Tikka Masala
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins

Classic Indian Chicken Tikka Masala made in the slow cooker

Course: Main Course
Cuisine: Indian
Keyword: chicken recipe
Servings: 4 to 6 servings
Author: Julia
  • 2.5 pounds boneless skinless chicken breasts, chopped
  • 1 small yellow onion finely chopped
  • 5 cloves garlic peeled and minced.
  • 1 14- ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 tablespoons fresh ginger peeled and grated
  • 2 teaspoons fresh turmeric peeled and grated*
  • 1 jalapeño seeded and chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 1 tablespoon paprika
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground black pepper
  • 1 teaspoon salt or to taste
  • 1 cup full-fat plain yogurt
  • ¾ cup heavy cream
  • 2 tablespoons tapioca flour*
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.
Recipe Notes

*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.