Slow Cooker Chicken Tikka Masala

What could be more rewarding than having a meal cooking away in your crock pot (slow cooker) when you’ve had a busy day?  Do you love Indian cuisine, but don’t have the time to make it from scratch?  The crock pot method makes it all happen in one big pot, melding the flavors and spices and cooks it to perfection. Imagine the aroma as you walk in. You’ll know that warm, comforting feeling, it’s as if your kitchen is beckoning you in to a dish that you didn’t have to slave over.

I’ve used a slow cooker for many soups and stews but it was only recently that I discovered that cooking curry in a crock pot, was not only feasible, but it makes clean up a cinch!  I did my happy dance when I first discovered it, as there’s nothing quite as heartening as an irresistible curry when the weather turns.

img_8690I served the chicken curry with some plain white basmati rice and peas.

img_8694Lemon juice, cinnamon and lots of fresh chopped cilantro were just some of the ingredients used.

img_8707A close up of the chicken in these beautiful pottery bowls.

img_8688Don’t let the long list of spices put you off.  It all adds to the flavor and provides a creamy, fragrant curry.

Slow Cooker Chicken Tikka Masala


  • 5 boneless, skinless chicken breasts cut into 1 inch pieces or chicken thighs work great too (3 lbs)
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 29 (ounce) can tomato puree (Contadina Brand recommended)
  • 1 1/2 cups plain Greek yogurt
  • 2 tablespoons olive oil
  • juice of half a lemon
  • 1 1/2 tablespoons Garam Masala
  • 1 tablespoon cumin
  • 1/2 tablespoon paprika
  • 1 teaspoon salt (or less)
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon black pepper
  • 1 Indian green chili slit
  • 2 bay leaves
  • 1 cup half and half (or less)
  • 1/2 tablespoon cornstarch


  1. In your crock pot, mix together, chicken, onion, garlic, ginger, lemon juice, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper and one green chili.
  2. Add bay leaves.
  3. Cover and cook for 6 hours on low (or 3 hours on high).
  4. Whisk together half and half with the cornstarch to thicken.  During the last 20 minutes of cooking, stir in the half and half.  Cover again and continue to cook for 20 minutes.
  5. Serve over rice.  Garnish with cilantro.

img_8703There you have it, an effortless, undemanding, yet flavorful and comforting Chicken Tikka masala.  A set it and forget it dinner.  How simple is that?

Recipe Source: Cooking Classy


    1. Thanks Judi. I didn’t realize you enjoyed Indian cuisine, of course I’m partial to it.🙂 I think I will continue to try my favorite Indian dishes in the slow cooker. It is great in the summer time too, as it does not heat up the kitchen.


      1. I’ve always enjoyed some Indian food – it’s just not something I cook very often. You know like Mexican,Thai, German, baking bread, etc. My family enjoys a variety and not just one particular cuisine and I have no specialty as I truly enjoy making so many different things🙂


  1. Love crock pot meals Loretta! So perfect for this time of the year too, right? Your photos are spectacular, as always!
    I have missed many posts the past 3 weeks and am trying to catch up.

    Liked by 1 person

    1. Thanks Sandhya, love crock pot meals. I rarely cook curries in the summer time as it heats up the kitchen…..but with the crock pot, it is definitely feasible. Thanks for the sweet compliment on the photography, I did try to make it an Indian theme, did I succeed?🙂

      Liked by 1 person

    1. Thanks Jess, I’m just experimenting with a lot of curries made in the slow cooker. Chicken tikka masala is definitely an Indian favorite, I hope you’ll give it a try. Happy Thanksgiving🙂


  2. This sounds amazing Loretta. I haven’t cooked a lot of Indian food but love all of these spices and flavors. I’m going to have to get some of the green chili’s. Are they dried or in a can? Love that I can put this in the crock pot and have it at the end of the day.

    Liked by 1 person

    1. Thanks Julie. I’m surprised you haven’t tried Indian cuisine yet. I seem to recall John enjoying spicy food? Actually, I don’t make it too spicy as I can’t handle the heat anymore🙂 The Indian green chilies can be bought in an Indian store, they are fresh, I buy a whole batch and freeze them. It really adds an additional depth of flavor. Happy Thanksgiving🙂

      Liked by 1 person

    1. Thank you Sonal. The bowls were a special gift from a friend who made them. I threw in everything at the same time, and I used chicken thighs instead of breasts as I felt cooking the breasts for too long would dry them out. I hope you get to make it for your family. It’s a fuss-free Indian dish🙂


    1. Thanks Freda. I hear ya regarding the lack of counter space. Ever since we downsized 4 years ago, I too refrain from adding gadgets to my kitchen space. But the crock pot I could never give up. Stews and soups turn out so yummy, and now that I’ve discovered curries in the crock pot, I’m sold. I rarely cook curries in the summer time, but this method keeps the kitchen cool.

      Liked by 1 person

    1. Thanks Liz. I too had only just tried it once and am completely sold on it. Thanks for the compliment on the background tablecloth, I had purchased this intricately woven piece from India.


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