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Let the slow cooker do the work in this set-it-and-forget winner, winner, chicken dinner.

chicken tikka masala


  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup whole-milk plain yogurt
  • 1 1/2 teaspoons kosher salt, divided
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon peeled and minced fresh ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 2 tablespoons tomato paste
  • 1 (15-ounce) can diced tomatoes, drained
  • 3/4 cup heavy cream
  • Fresh cilantro, chopped (optional)
  • Cooked rice, for serving


  1. Place chicken, yogurt and 1 teaspoon of salt in a 4-quart slow cooker and stir to combine.
  2. Heat oil in a large skillet over medium heat until shimmering. Add the onion and cook until tender, stirring occasionally, about 8 minutes. Add garlic, ginger, coriander, garam masala, cumin and turmeric and cook until fragrant, about 1 minute. Add tomato paste and cook until darkened in color, about 1 minute. Add the drained tomatoes and remaining 1/2 teaspoon of salt and bring to a simmer, scraping up any browned bits from the bottom of the pan. Transfer to the slow cooker and stir to combine with the chicken.
  3. Cover and cook on the HIGH setting for 4 hours, or LOW setting for 8 hours. Stir in the cream. If you prefer a thicker sauce, leave the slow cooker uncovered and cook on the HIGH setting for 30 minutes. Taste and season with salt as needed. Serve with rice, garnished with cilantro.

Yield: 4-6 servings

Prep time: 30 min

Cook time: 4 hours 30 min-8 hours 30 min