I’m excited to share a new recipe with you that I tweaked over and over again to get it right—Slow Cooker Chicken Tikka Masala! It’s as close as I could get it to the super yummy Tikka Masala we recently had at an authentic Indian restaurant here in Charlotte (thanks to Vani for introducing it to us).
I came home and immediately put it on our meal plan so I could try making it myself. The first version was nothing like the restaurant version—all we could taste was a strong cinnamon and clove flavor, and we were not fans. So, I quickly determined I’d basically have to make my own garam masala spice mix that was a little milder. I got some advice from my cousin’s wife (who grew up on authentic Indian cuisine), and after a few more takes, finally got it pretty darn close!
As I recently mentioned, my 13-year-old is trying something new and no longer eating meat at the moment! Luckily she’ll still eat the sauce from a dish like this, even if the chicken was cooked in it. I guess it’s that or make your own dinner, LOL. So, I quickly sauteed some shiitake mushrooms for her to substitute for the chicken, and she loved it. The sauce is so good that I made sure to include plenty of extra on purpose … yum!
I hope you enjoy this one as much as we do! It’s hard not to love a recipe where all you have to do is dump it in the slow cooker and turn it on. Enjoy!
Other Indian Recipes You Might Enjoy
Chicken Tikka Masala
This Chicken Tikka Masala recipe is as close as I can get to the delicious meal I had at an authentic Indian restaurant here in Charlotte. The sauce is so good served over brown rice.
- 2 pounds chicken breasts, or thighs, boneless and skinless
- 1 small onion, (or 1/2 large onion), diced
- 1 28 oz can crushed tomatoes
- 1 15 oz can plain tomato sauce
- 6 cloves garlic, minced
- 4 teaspoons ginger, peeled and freshly minced/grated
- 1 1/2 teaspoons ground turmeric
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 2 teaspoons salt
- 3/4 teaspoon ground cardamon
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon ground cinnamon
- 1/4 cup tomato paste
- 1/4 cup honey
- 2 cups heavy cream
- 1 cup fresh cilantro leaves, chopped
- plain yogurt and brown rice, for serving
Place the raw chicken pieces in the bottom of the slow cooker. Top with the diced onion, canned tomatoes, tomato sauce, garlic & spices, tomato paste, and honey. Cook on low for 6 to 7 hours.
Temporarily remove the chicken and shred it into bite-sized pieces. Add the cream to the slow cooker and use a hand-held immersion blender to blend the sauce until smooth, then stir the chicken back in with a spoon.
Spoon the brown rice into bowls, top with chicken and sauce, plain yogurt, and cilantro, and serve.
We recommend organic ingredients when feasible.
Nutrition facts do not include rice and yogurt.
Chicken Tikka Masala
Amount Per Serving
Calories 387 Calories from Fat 225
% Daily Value*
Saturated Fat 14g88%
Vitamin A 1212IU24%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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