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Creamy Slow Cooker Chicken Tikka Masala Recipe Easy Dinner with Rice and Naan

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This creamy slow cooker chicken tikka masala is a comforting, restaurant-worthy dinner featuring tender chicken simmered in a rich, spiced tomato sauce. Served with fluffy basmati rice and warm naan, it’s an easy, crowd-pleasing meal perfect for family dinners or potlucks.

Ingredients

Scale
  • 2 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup plain Greek yogurt
  • 2 tablespoons lemon juice
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 tablespoon garam masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 1 (28 oz) can crushed tomatoes
  • 1/2 cup chicken broth
  • 2 teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 cup heavy cream
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons unsalted butter (optional)
  • Fresh cilantro, chopped (for garnish)
  • 4 cups cooked basmati rice
  • 4–6 naan breads

Instructions

  1. In a large bowl, combine 1 cup Greek yogurt, 2 tablespoons lemon juice, 2 teaspoons cumin, 2 teaspoons coriander, 1 tablespoon garam masala, 1 teaspoon smoked paprika, 1 teaspoon turmeric, 1 teaspoon salt, and 1/4 teaspoon cayenne pepper.
  2. Add chicken thighs and stir to coat evenly. Cover and marinate for at least 30 minutes or up to overnight in the fridge.
  3. Add chopped onion, minced garlic, and grated ginger to the slow cooker.
  4. Pour in crushed tomatoes and chicken broth. Sprinkle in garam masala, cumin, coriander, chili powder, and salt.
  5. Place marinated chicken (with marinade) on top of sauce ingredients. Stir gently to mix.
  6. Cover and cook on LOW for 4–6 hours (or HIGH for 2.5–3 hours), until chicken is tender and sauce is fragrant.
  7. About 10 minutes before serving, whisk together heavy cream, yogurt, and butter. Stir into the slow cooker and mix well. Cook on LOW for another 10 minutes.
  8. Cook basmati rice according to package instructions (about 12–15 minutes). Warm naan breads in the oven at 350°F for 5 minutes.
  9. Serve chicken tikka masala over rice, garnish with cilantro, and serve with naan.

Notes

For best flavor, marinate chicken overnight. Use chicken thighs for juicier results. Add cream and yogurt at the end to prevent curdling. Adjust spice level to taste. For dairy-free, use coconut yogurt and cream. For gluten-free, serve with rice only or gluten-free naan. Leftovers taste even better after a day or two and freeze well.

Nutrition

Keywords: chicken tikka masala, slow cooker, creamy, Indian, dinner, rice, naan, easy, comfort food, crockpot, family meal

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