Can I use chicken breast instead of thighs?

You can, but thighs are strongly recommended for the slow cooker. Breast meat can dry out during the long cooking time, whereas thighs stay juicy and tender. If using breast, reduce the cooking time slightly.

Can I make this dairy-free?

Yes - use coconut yoghurt for the marinade and coconut cream instead of double cream. The flavour will be slightly different but still delicious.

Can I freeze Chicken Tikka Masala?

Yes, it freezes very well. Cool completely, then freeze in portions for up to 3 months. Defrost overnight in the fridge and reheat gently on the hob.

How spicy is this recipe?

This is a mild to medium curry. For a hotter version, add a pinch of chilli powder or a finely chopped green chilli along with the garlic and ginger.

Slow Cooker Chicken Tikka Masala

by Pocket To Plate

ChickenSlow cooker adapted

Published 20 January 2025Original video

Chicken Tikka Masala is arguably Britain's most beloved curry, and it translates brilliantly to the

slow cooker. Marinated chicken thighs slow-cook in a beautifully spiced tomato and coconut cream sauce

until they're tender enough to pull apart with a fork. This is a full-flavoured, deeply satisfying curry

that delivers every single time - without standing over a hot pan.

Video thumbnail: Slow Cooker Chicken Tikka Masala

Watch: Slow Cooker Chicken Tikka Masala

Original recipe video — click to play

Original video by Pocket To Plate62k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

4 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 4 hours

Original method: 40 minutes on the hob

Slow cooker adaptation notes

Adapted from a hob-based curry method: • Chicken thighs are used instead of breast - they stay tender and juicy through the long cook. • The cream (or coconut cream) is added in the last 30 minutes to prevent it splitting. • Fresh coriander is added only at the very end. • The sauce is slightly thicker than some recipes since the slow cooker retains steam - do not add extra water.

Ingredients

Servings:

Units:

Marinade

175 g boneless, skinless chicken thighs, cut into large chunks
2 tbsp full-fat natural yoghurt
½ tsp garam masala
½ tsp ground cumin
¼ tsp ground turmeric

Sauce

100 g tinned chopped tomatoes
½ onion, finely diced
1 garlic cloves
, crushed
1 tsp fresh ginger
, grated (or paste)
1 ½ tbsp tikka masala paste
½ tsp ground coriander
1 tbsp tomato purée
2 tbsp double cream or coconut cream
Stir in during the last 30 minutes

To finish

1 small handful fresh coriander
, roughly chopped
Scatter over just before serving

Seasoning

salt
To season
1 tsp vegetable oil
For frying the onion

Method

1
Combine the chicken chunks with the yoghurt, garam masala, ground cumin, and turmeric in a bowl. Stir well so every piece is coated. Cover and leave to marinate for at least 30 minutes (or overnight in the fridge for maximum flavour).
~30 mins
2
Heat the oil in a frying pan over a medium heat. Fry the diced onion for 6–8 minutes until soft and golden. Add the garlic, ginger, and tikka masala paste, then cook for 2 minutes until fragrant. Stir in the tomato purée and ground coriander.
~12 mins
3
Transfer the onion mixture to the slow cooker. Add the marinated chicken and the tinned tomatoes. Season with salt and stir everything together. The sauce will look quite thick - that's correct.
~3 mins
4
Cover and cook on Low for 6 hours or High for 4 hours. The chicken should be very tender and the sauce fragrant and deeply coloured.
~6 hrs
Tip: Do not add water - the chicken and tomatoes release enough liquid.
5
Stir in the double cream (or coconut cream) in the final 30 minutes. Replace the lid and continue cooking until heated through. Taste and adjust the seasoning.
~30 mins
6
Scatter with fresh coriander and serve with basmati rice, warm naan bread, and mango chutney.

Nutrition

Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.

Frequently Asked Questions

: You can, but thighs are strongly recommended for the slow cooker. Breast meat can dry out during the long cooking time, whereas thighs stay juicy and tender. If using breast, reduce the cooking time slightly.

Comments (1)

Priya K15 April 2026

Even better than my local takeaway! I added a bit more chilli and it was perfect. The coconut cream at the end makes it so creamy.