The BEST Chicken Tikka Masala
Chicken Tikka Masala is a beloved classic, and this recipe lives up to its reputation. Boneless chicken thighs are marinated in yoghurt, garlic, ginger, and warming spices, then cooked gently in a creamy tomato sauce that develops deep, complex flavours. By adapting this dish for the slow cooker, you can achieve that meaty, rich sauce without standing over the hob. The spices bloom beautifully as they cook low and slow, creating an intensely flavourful curry that's perfect served with rice or naan. This is the kind of recipe you'll return to again and again
Watch: The BEST Chicken Tikka Masala
Original recipe video — click to play
Original method: 45 minutes plus 1 hour marinating
Ingredients
Chicken Marinade
- 240 ml Plain yoghurt
- ½ whole Lemon, juice only
- 3 cloves Garlic cloves, finely grated
- 15 g Ginger, finely grated
- 10 g Garam masala
- 3 g Salt
- 800 g Boneless skinless chicken thighs, cut into bite-sized pieces
6 medium thighs, approximately
Sauce
- 30 ml Vegetable or canola oil
For browning chicken
- 30 g Butter
- 2 whole Medium onions, finely diced
- 3 cloves Garlic cloves, finely grated
- 15 g Ginger, finely grated
- 3 g Turmeric powder
- 5 g Ground coriander
- 5 g Ground cumin
- 5 g Garam masala
- 5 g Ground red chilli powder
- 480 ml Strained tomato sauce
- 240 ml Heavy cream
Add in the final 30 minutes of slow cooking
- to taste Salt
Garnish
- handful Fresh coriander, roughly chopped
Add just before serving
Method
- 1
In a bowl, combine yoghurt, lemon juice, 3 grated garlic cloves, 15g grated ginger, garam masala, and salt. Add the chicken pieces and stir well to coat. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavour).
~1 hrTip: This can be prepared the night before if convenient.
- 2
Heat the oil in a large frying pan over medium-high heat. Working in batches to avoid crowding, brown the marinated chicken pieces for 2–3 minutes on each side until golden. The chicken does not need to be cooked through at this stage. Transfer the browned chicken to a plate and set aside.
~12 minsTip: Browning adds depth of flavour and helps seal in the juices.
- 3
In the same pan, add butter and diced onions. Cook over medium heat, stirring occasionally, until soft and translucent, about 5 minutes.
~5 mins - 4
Add 3 grated garlic cloves and 15g grated ginger to the pan. Sauté for 30–45 seconds until fragrant.
~1 min - 5
Add turmeric powder, ground coriander, ground cumin, garam masala, and ground red chilli powder. Fry for 15–20 seconds, stirring constantly, until the spices become fragrant and bloom.
~1 minTip: This step is crucial for releasing the full flavour of the spices.
- 6
Pour in the strained tomato sauce and ground red chilli powder (if using separately). Stir well to combine. Season with salt to taste.
~2 mins - 7
Transfer the browned chicken and any accumulated juices to your slow cooker. Pour the spiced tomato sauce over the chicken and stir to combine. Cover and cook on Low for 6 hours or on High for 3.5 hours, until the chicken is tender and the sauce has thickened.
~6 hrsTip: The sauce will gradually thicken and deepen in colour as it cooks slowly.
- 8
In the final 30 minutes of cooking, stir in the heavy cream. Stir well to incorporate and ensure the sauce is smooth and glossy.
~30 minsTip: Adding cream near the end prevents it from breaking down during the long cook.
- 9
Taste and adjust seasoning with additional salt if needed. Transfer to serving dishes and garnish generously with fresh chopped coriander. Serve hot with rice, naan, or your preferred accompaniment.
~5 minsTip: Fresh coriander adds brightness and a burst of flavour just before eating.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Chicken thighs are recommended because they remain moist and tender during the long slow cook. Chicken breast can become dry. If you prefer breast meat, reduce the cooking time on High to 2.5–3 hours, checking for doneness partway through
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