Creamy Slow Cooker Chicken Tikka Masala – Better Than Takeout

Creamy Slow Cooker Chicken Tikka Masala – The best homemade version that’s better than takeout and so easy to make. After making this many times, I discovered the trick to a perfectly creamy sauce every time. If you love recipes like this, you’ll also enjoy Cajun Seasoning and Crispy Bacon Broccoli Salad Recipe with Cranberries and Sunflower Seeds Easy and Delicious.

What You'll Need for Creamy Slow Cooker Chicken Tikka Masala – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs boneless, skinless chicken breasts
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp grated ginger
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk
• 2 tbsp tikka masala spice blend
• 1 tbsp garam masala
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp cayenne pepper (optional, for heat)
• Optional: Fresh cilantro, chopped
• Optional: Plain Greek yogurt
• Optional: Cooked basmati rice or naan bread, for serving

How to Make Creamy Slow Cooker Chicken Tikka Masala – Better Than Takeout

1. Step 1: Place chicken breasts in the slow cooker. Top with diced onion, minced garlic, and grated ginger.
2. Step 2: In a bowl, combine diced tomatoes, coconut milk, tikka masala spice blend, garam masala, salt, black pepper, turmeric, cumin, coriander, paprika, and cayenne pepper (if using). Pour over chicken.
3. Step 3: Cook on low for 6-8 hours or on high for 3-4 hours. Once done, use an immersion blender to blend the sauce until smooth. Stir in any additional seasonings to taste.
4. Step 4: Serve over cooked basmati rice or naan bread, garnished with fresh cilantro and a dollop of Greek yogurt.

Storing & Reheating Creamy Slow Cooker Chicken Tikka Masala – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This dish can be made ahead and frozen or refrigerated for up to 24 hours before serving.

Freezing Creamy Slow Cooker Chicken Tikka Masala – Better Than Takeout

Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes or until heated through. Microwave: Reheat in the microwave for 2-3 minutes or until heated through.

Recipe Notes

• Chef tip: For a richer, more authentic flavor, use ghee instead of oil to cook the onions and garlic.
• Best substitution: You can substitute the chicken breasts for chicken thighs, bone-in or boneless.
• Make-ahead: This recipe is perfect for meal prepping. Cook and store in the fridge for up to 4 days or freeze for up to 3 months.
• Scaling: This recipe can easily be doubled or tripled to feed a crowd.
• Troubleshooting: If your sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce. Cook for an additional 10-15 minutes until thickened.

Creamy Slow Cooker Chicken Tikka Masala – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

6-8 hrs (low) or 3-4 hrs (high)

⏳

Total

6-8 hrs (low) or 3-4 hrs (high)

🍽

Serves

6 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 2 lbs boneless, skinless chicken breasts
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 tbsp grated ginger
• 1 can (14.5 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk

Seasonings

• 2 tbsp tikka masala spice blend
• 1 tbsp garam masala
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• 1 tsp cayenne pepper (optional, for heat)

Optional Toppings

• Fresh cilantro, chopped
• Plain Greek yogurt
• Cooked basmati rice or naan bread, for serving

Instructions

1. Step 1: Place chicken breasts in the slow cooker. Top with diced onion, minced garlic, and grated ginger.
2. Step 2: In a bowl, combine diced tomatoes, coconut milk, tikka masala spice blend, garam masala, salt, black pepper, turmeric, cumin, coriander, paprika, and cayenne pepper (if using). Pour over chicken.
3. Step 3: Cook on low for 6-8 hours or on high for 3-4 hours. Once done, use an immersion blender to blend the sauce until smooth. Stir in any additional seasonings to taste.
4. Step 4: Serve over cooked basmati rice or naan bread, garnished with fresh cilantro and a dollop of Greek yogurt.

Notes

• Chef tip: For a richer, more authentic flavor, use ghee instead of oil to cook the onions and garlic.
• Best substitution: You can substitute the chicken breasts for chicken thighs, bone-in or boneless.
• Make-ahead: This recipe is perfect for meal prepping. Cook and store in the fridge for up to 4 days or freeze for up to 3 months.
• Scaling: This recipe can easily be doubled or tripled to feed a crowd.
• Troubleshooting: If your sauce is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the sauce. Cook for an additional 10-15 minutes until thickened.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes or until heated through.
• Microwave reheat: Reheat in the microwave for 2-3 minutes or until heated through.
• Make ahead: This dish can be made ahead and frozen or refrigerated for up to 24 hours before serving.

Nutrition Per Serving

• Calories: 380
• Protein: 35g
• Fat: 15g
• Carbs: 18g
• Fiber: 2g
• Sugar: 5g
• Sodium: 600mg
• Cholesterol: 95mg
• Sat. Fat: 9g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Creamy Slow Cooker Chicken Tikka Masala – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Creamy Slow Cooker Chicken Tikka Masala – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!