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Crockpot Chicken Tikka Masala

Crockpot Chicken Tikka Masala simmers low and slow in a velvety tomato cream sauce. Tender chicken soaks up garam masala, cumin, and paprika for a rich curry-style dinner with minimal hands-on effort.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast, cubed
Crushed tomatoes
  • 1 can (14-16 oz) crushed tomatoes
Onion
  • 1 onion, diced
Garlic
  • 3 garlic cloves, minced
Fresh ginger
  • 1 tbsp fresh ginger, grated
Garam masala
  • 2 tbsp garam masala
Cumin
  • 1 tsp cumin
Paprika
  • 1 tsp paprika
Heavy cream
  • 1 cup heavy cream
Fresh cilantro
  • 1 fresh cilantro, for garnish

Equipment

  • 1 slow cooker

Method
 

Slow-cook the chicken and sauce
  1. Place the chicken breast cubes, crushed tomatoes, diced onion, minced garlic, and grated ginger into the slow cooker.
  2. Stir in the garam masala, cumin, and paprika until evenly mixed through the tomato base.
  3. Cover and cook on low for 5-6 hours, or on high for 3 hours, until the chicken is tender.
Finish with cream and serve
  1. Stir in the heavy cream during the last 15-20 minutes of cooking, keeping the sauce smooth.
  2. Taste the sauce and adjust seasoning as needed.
  3. Turn off the slow cooker and garnish with fresh cilantro before serving over rice.

Notes

To keep the sauce velvety, add the heavy cream only in the final 15-20 minutes so it stays cohesive. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently on the stovetop or in the microwave. Freezing is not recommended because the cream can change texture after thawing. For a dairy-light swap, use full-fat coconut milk in place of heavy cream for a similar creamy finish.