A yogurt marinade with garam masala, cumin, and turmeric gives this crockpot chicken tikka masala its warm color and layered spice. The chicken thighs cook down until tender, and the sauce turns rich and creamy by the time you are ready to eat.
Perfect for busy weeknights, this Crockpot recipe requires just a few simple ingredients and can be served with rice or naan for a complete meal.
Easy Crockpot Chicken Tikka Masala
This Chicken Tikka Masala features marinated chicken cooked in a flavorful sauce made from tomatoes, cream, and a blend of spices. The recipe takes about 6-8 hours in the crockpot and serves 4-6 people.
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 can (15 ounces) crushed tomatoes
- 1 cup heavy cream or coconut milk
- Fresh cilantro for garnish
- Cooked rice or naan for serving
Instructions
- Marinate the Chicken: In a large bowl, combine yogurt, garam masala, cumin, coriander, turmeric, cayenne, and salt. Add the chicken pieces and mix until well coated. Cover and refrigerate for at least 1 hour or overnight for best results.
- Prepare the Crockpot: In the crockpot, add the chopped onion, garlic, and ginger. Layer the marinated chicken on top, followed by the crushed tomatoes.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Finish the Sauce: About 30 minutes before serving, stir in the heavy cream or coconut milk. Allow it to heat through and thicken slightly.
- Serve: Garnish with fresh cilantro and serve over cooked rice or with naan.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 minutes
Nutrition Information
- Servings: 4-6 servings
- Calories: 450kcal
- Fat: 25g
- Protein: 30g
- Carbohydrates: 20g
I finish it with a swirl of cream and a handful of fresh cilantro, then serve it over rice with warm naan. It reheats nicely, which is why I rarely make just one batch.
