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5 from 8 votes

Slow Cooker Chicken Tikka Masala

Perhaps the most well known of the classic Indian dishes! Preparing this in the slow cooker creates beautifully fused flavours and tender chicken.
Prep Time30 mins
Cook Time4 hrs
Marinade Time2 hrs
Total Time6 hrs 30 mins
Course: Main Course
Cuisine: Indian
Keyword: chicken, curry, fakeaway
Servings: 4 people
Calories: 557kcal



For the marinade

  • 4 garlic cloves crushed
  • 1 tsp ginger ground
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp dried coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 1 tsp chilli powder ground, mild
  • 1 lemon juiced
  • 3 tbsp natural yoghurt
  • 500 g chicken thighs

For the sauce

  • 2 tbsp oil
  • 1 onion large white, chopped
  • 2 red pepper capsicum
  • 3 garlic cloves crushed
  • 400 g tomato passata
  • 3 tbsp tomato paste
  • 1 tbsp paprika not smoked, ideally ground sweet paprika
  • 1 tsp salt
  • tsp sugar
  • 1 tbsp ginger ground or fresh can be used if you have it
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 tbsp dried coriander finely chopped fresh coriander (cilantro) can be used if available
  • 1 tbsp cumin
  • 1 tsp chilli powder mild
  • ½ tsp cayenne pepper
  • 5 tbsp natural yogurt
  • 75 ml cream double or single


Marinade the chicken

  • Combine all of the marinade ingredients in a mixing bowl and stir thoroughly.
  • Roughly chop the chicken thighs into large chunks, and add to the marinade mixture coating the meat thoroughly. Seal and refrigerate for a minimum of 30 minutes (2-3 hours ideally).

Cook chicken and sauce

  • Remove the marinated chicken from the refrigerator and heat a pan on the hob with the oil. Ensuring the pan is hot, place in the pieces of coated chicken to flash seal them. This should create a brown coating on the outside of the pieces of chicken. Then place the chicken pieces in the slow cooker.
  • Roughly chop the onion and pepper and crush the cloves of garlic, add these to the pan with the chicken. Next pour over both the tomato passata and tomato paste. Stir well.
  • In a separate bowl combine the ingredients for the sauce, mixing through well. Pour this over the meat and vegetables in the slow cooker ensuring everything is coated in the mixture. Leave this for 4 hours on a medium setting, stir and then serve with rice and a sprinkle of freshly chopped coriander.


Calories: 557kcal | Carbohydrates: 31g | Protein: 27g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 153mg | Sodium: 1441mg | Potassium: 1280mg | Fiber: 7g | Sugar: 15g | Vitamin A: 4592IU | Vitamin C: 111mg | Calcium: 148mg | Iron: 6mg