Slow-Cooker Chicken Tikka Masala

Skip the takeout and throw together this Indian-inspired chicken dish in your slow cooker instead. While boneless chicken breast meat is typical in tikka masala, the slow cooker tends to dry it out, so we’ve opted for bone-in, skinless chicken thighs instead.
Slow-Cooker Chicken Tikka Masala image

Serve with Spiced Roasted Cauliflower. 

Image and recipe from Cuisine at Home. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 8 bone-in, skinless chicken thighs
  • 1 tbsp safflower oil
  • 1 cup diced yellow onion
  • 2 tsp garam masala
  • 1½ tsp each minced garlic and 
fresh ginger
  • 1 serrano chile, seeded and minced
  • 2 tbsp unsalted tomato paste
  • 1 15-oz BPA-free can crushed unsalted tomatoes (TRY: Eden Organic Crushed Tomatoes No Salt Added)
  • 1/4 cup heavy cream
  • Sea salt and ground black pepper, 
to taste
  • Chopped fresh cilantro, for garnish


  • 1 cup plain whole-milk yogurt
  • 2 tbsp fresh lemon juice
  • 1 tbsp each minced garlic and ginger
  • 1/2 tsp each kosher salt and 
garam masala
  • 1/4 tsp each ground cumin 
and coriander
  • Pinch ground cayenne pepper


  1. Prepare marinade: In a large bowl, combine all marinade ingredients. Pierce chicken in several places, then transfer to bowl with marinade and toss to coat. Cover and refrigerate at least 1 hour or overnight.
  2. Preheat broiler and arrange oven rack 6 to 8 inches from the element. Transfer chicken to a broiler pan and discard marinade. Broil chicken 8 minutes on flesh side. Remove chicken from broiler and place in a 4- to 6-quart slow cooker.
  3. Prepare sauce: In a large skillet on medium-high, heat oil. Add onion and cook until just beginning to brown, 5 minutes. Add 2 tsp garam masala, 1½ tsp each garlic and ginger and serrano; cook until fragrant, 1 minute. Stir in tomato paste; cook 1 minute. Add tomatoes, scraping up any browned bits from bottom of pan. Transfer mixture to slow cooker; stir to coat.
  4. Cover slow cooker and cook on low until chicken is tender, about 3 hours. Transfer chicken to a serving platter; set aside. Whisk cream into sauce; season with salt and black pepper. Pour sauce over chicken and garnish with chopped cilantro.

Nutrition Information

  • Serving Size: 2 thighs with sauce
  • Calories: 574
  • Carbohydrate Content: 15 g
  • Cholesterol Content: 331 mg
  • Fat Content: 29 g
  • Fiber Content: 3 g
  • Protein Content: 61 g
  • Saturated Fat Content: 9 g
  • Sodium Content: 425 mg
  • Sugar Content: 7 g