Slow Cooker Chicken Tikka

There's something almost meditative about opening the slow cooker lid hours later to find that your kitchen has been quietly transforming chicken and spices into something that smells like a proper Indian restaurant. The first time I made tikka masala without a recipe, I'd thrown everything at the wall to see what stuck—yogurt-marinated chicken, a handful of spices I hoped would work together, and cream at the end because that's what I remembered from ordering it. It worked better than expected, and now this version, refined through trial and error, has become the dish I make when I want comfort without the stress.

I made this for a dinner party once when I was still figuring out how slow cookers actually worked, and my friend asked if I'd hired a caterer because she couldn't believe it came from my kitchen. The confidence that gave me—the realization that technique matters less than good ingredients and patience—changed how I approached cooking Indian food at home.

Ingredients

• Boneless, skinless chicken thighs (1.5 lbs): Thighs stay tender during long cooking where white meat would dry out; they also carry more flavor and actually benefit from the slow cooker's moist environment.
• Plain Greek yogurt (1 cup): This is your marinade base and it does two things at once—it tenderizes the chicken and adds a subtle tang that rounds out the sauce later.
• Lemon juice (2 tablespoons): Adds brightness and helps the yogurt break down the chicken fibers; don't skip this even though it seems small.
• Ground cumin, coriander, garam masala, turmeric (2 teaspoons each of cumin and coriander, 1 teaspoon each of garam masala and turmeric): These four are the backbone—they're why it tastes like tikka masala and not just creamy chicken.
• Smoked paprika (1 teaspoon): Adds a whisper of smokiness that makes people ask what your secret ingredient is.
• Salt and black pepper (1 teaspoon and 1/2 teaspoon): In the marinade, these start seasoning the chicken from the inside out.
• Vegetable oil (2 tablespoons): For blooming the spices in the skillet—this step unlocks their flavor in a way dry-roasting never quite does.
• Large onion (1, finely chopped): Gets golden and sweet, forming the aromatics base that everything else builds on.
• Garlic and ginger (4 cloves and 1 tablespoon): Fresh is non-negotiable here; they add a sharpness that mellows into the sauce and keeps it from tasting one-dimensional.
• Crushed tomatoes (1 can, 14 oz): The acidity balances the cream and spices; canned is honestly better than fresh tomato sauce for this because the tomatoes have already broken down.
• Chicken broth (1/2 cup): Keeps the sauce from becoming too thick before the cream goes in; use low-sodium so you can control the final salt level.
• Heavy cream (3/4 cup): This is what transforms it from a dry curry into something luxurious and coating; it also tempers the heat.
• Fresh cilantro (2 tablespoons plus garnish): Stirred in at the end and scattered on top, it adds a fresh green note that cuts through all the richness.

Instructions

Marinate the chicken:

Mix yogurt, lemon juice, and all the spices in a large bowl until it looks like a rust-colored paste. Add your chicken pieces and stir until every piece is coated—this is where the flavor starts, and the longer it sits (even if it's just an hour), the better the chicken will be.

Build the spice base:

Heat oil in a skillet and cook the onion slowly until it's golden and soft, which takes about five minutes and smells incredible. Add garlic and ginger for just a minute until the raw edge softens, then sprinkle in all your dry spices and stir constantly for one minute—this is called blooming, and it's the moment everything goes from smelling like individual spices to smelling like a real dish.

Combine everything:

Transfer that fragrant onion mixture to your slow cooker, then add the marinated chicken with any yogurt still clinging to it, the crushed tomatoes, and the broth. Stir once and cover—the slow cooker is going to do the rest.

Let it cook low and slow:

Cover and cook on low for six hours (or on high for three if you're short on time), until the chicken is so tender it falls apart when you touch it with a spoon and the sauce has thickened into something glossy. You shouldn't need to stir it, but you can peek if you want.

Finish with cream and herbs:

Once the chicken is tender, stir in the heavy cream and cilantro, then cook uncovered on high for ten to fifteen minutes so it heats through and thickens just slightly. This finish step is when the sauce transforms into something silky.

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My most vivid memory of this dish isn't actually about cooking it perfectly—it's about the time the slow cooker stopped working halfway through and I had to frantically finish it on the stovetop while my guests were already sitting down. It still turned out delicious, and that taught me that the real magic isn't in fancy equipment, it's in the layering of flavors and the patience to let them develop.

Timing and Flexibility

This recipe respects your schedule in a way most Indian cooking doesn't. You can marinate the chicken the night before, store it in the fridge, and dump everything into the slow cooker in the morning—that's the whole appeal. If you're in a hurry, the high setting will get you there in three hours instead of six, though the sauce won't be quite as thick and rich. The cream can go in while you're plating everything else; it just needs enough time to warm through and get incorporated.

Pairing and Serving Suggestions

Basmati rice is the obvious choice, and warming it in a separate pan while the cream finishes cooking means everything comes together at the same time. Naan, whether from the grocery store or homemade, is better for soaking up sauce, and it also gives you something warm to wrap around bites of chicken. A crisp Riesling cuts through the richness beautifully, or stick with an Indian lager if that's what you have on hand—the carbonation clears your palate between bites.

Customizing Your Version

This recipe as written hits a middle ground on spice, but you can adjust it in either direction without breaking anything. Less heat means reducing the chili powder, and more heat means adding extra or using a spicier paprika. For a lighter version that's still creamy, coconut milk or half-and-half works in place of heavy cream, though it changes the flavor slightly toward something more delicate. Some people add a splash of sugar if the tomatoes taste too acidic, but I usually don't—the cream naturally rounds things out.

• If you're dairy-free, full-fat coconut milk gives you the richness without the cream.
• Garam masala is the heart of this dish, so use the freshest container you have; old spices taste like dust.
• Double-check your slow cooker's temperature—some run hot, and that can affect cooking time by an hour either way.

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This is the kind of recipe that makes you look like you know what you're doing in the kitchen, even if all you really did was prep in the morning and let time do the work. It's become one of my go-to dishes for the nights when I need something special but don't have the energy for actual cooking.

Recipe FAQs

→ How long should the chicken marinate?

Marinate the chicken for at least 1 hour, though overnight enhances the flavor and tenderness best.

→ Can I use chicken breasts instead of thighs?

Chicken thighs provide more moisture and better texture, but breasts can be used with slightly reduced cooking time to prevent drying.

→ What can I substitute for heavy cream?

Half-and-half or coconut milk are good alternatives to create a lighter, creamy finish.

→ Is it possible to adjust the spice level?

Yes, reduce or increase chili powder to suit your preferred heat level without altering the core flavors.

→ What side dishes complement this dish well?

Basmati rice or warm naan bread pair excellently, helping to balance and soak up the flavorful sauce.