Chicken Tikka Masala is a globally adored dish that seamlessly blends aromatic spices, tender chicken, and a creamy tomato-based sauce into a comforting, flavorful meal. Originally inspired by Indian cuisine but popularized in Britain, this dish has become a staple in homes and restaurants worldwide.
Its rich, layered flavors of garam masala, cumin, turmeric, and coriander create a warming depth that pairs perfectly with fluffy basmati rice or soft naan bread, making it the ultimate crowd-pleaser for any occasion. Whether you’re a fan of slow cooking or prefer the quick efficiency of stove-top meals, this recipe offers two easy methods to suit your schedule and kitchen setup.
What makes this Chicken Tikka Masala particularly special is the marination process, which infuses the chicken with yogurt, lemon, and spices, ensuring it stays tender and flavorful throughout cooking. The sauce, a luxurious combination of butter, tomatoes, and cream, perfectly complements the spiced chicken, creating a balance of tangy, savory, and slightly sweet flavors. Whether you’re preparing a cozy weeknight dinner or hosting friends and family, this recipe guarantees a restaurant-quality dish right in your own kitchen.
Slow Cooker And Stove Top Chicken Tikka Masala
Prep Time: 20 minutes
Cooking Time (Slow Cooker): 6-8 hours on low or 3-4 hours on high
Cooking Time (Stove Top): 50-60 minutes
Servings: 4-6
Ingredients
For the Chicken Marinade
– 900g boneless, skinless chicken thighs, cut into chunks
– 240ml plain yogurt
– 2 tablespoons lemon juice
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 2 teaspoons garam masala
– 1 teaspoon turmeric
– 1 teaspoon ground cumin
– 1 teaspoon red chili powder
– Salt to taste
For the Sauce
– 30g butter or ghee
– 1 large onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon ginger paste
– 2 (400g) cans diced tomatoes
– 240ml double cream
– 2 tablespoons tomato purée
– 1 tablespoon garam masala
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– ½ teaspoon turmeric
– Salt to taste
Stove Top Method
1. Marinate the Chicken
– Combine all marinade ingredients in a large bowl.
– Add chicken pieces, mix well, cover, and refrigerate for at least 4 hours or overnight.
2. Prepare the Sauce Base
– In a large pot or deep pan, melt butter or ghee over medium heat.
– Add the onions and sauté until golden brown (about 7-8 minutes).
– Add garlic and ginger, cook for 1 minute until fragrant.
3. Cook the Chicken
– Add the marinated chicken to the pot and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned.
4. Simmer the Sauce
– Add diced tomatoes, tomato purée, garam masala, cumin, coriander, turmeric, and salt.
– Stir to combine and bring to a gentle simmer. Cover and cook for 25-30 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
5. Finish the Dish
– Reduce heat to low and stir in double cream. Simmer for another 5 minutes.
– Adjust seasoning to taste.
6. Serve
– Garnish with fresh coriander. Serve hot with basmati rice and naan bread.
- Removable hob-proof aluminium pot – sear and stew in the same pot, doubles as a serving dish
- Shatter resistant cooking pot – Less likely to break if dropped or knocked
- Dishwasher proof pot and lid – Makes meal times even less hassle
- 6.5 Litre Capacity – Serves 10 starters or six main portions comfortably, ideal for families
- Three cooking settings – Ensure your meals are ready when you are
Disclosure: As an Amazon Associate, I earn from qualifying purchases. Last update on 2025-03-22 / Affiliate links / Images from Amazon Product Advertising API
Slow Cooker Method
1. Marinate the Chicken
– Combine all marinade ingredients in a large bowl.
– Add chicken pieces, mix well, cover, and refrigerate for at least 4 hours or overnight.
2. Prepare the Sauce Base
– In a pan, melt butter or ghee over medium heat.
– Sauté onions until golden brown (about 7-8 minutes).
– Add garlic and ginger, cook for 1 minute.
3. Assemble in the Slow Cooker
– Transfer the onion mixture to the slow cooker.
– Add the marinated chicken, diced tomatoes, tomato purée, garam masala, cumin, coriander, turmeric, and salt. Stir to combine.
4. Cook
– Cover and cook on low for 6-8 hours or high for 3-4 hours.
5. Finish the Dish
– In the last 30 minutes of cooking, stir in double cream. Adjust seasoning to taste.
6. Serve
– Garnish with fresh coriander. Serve hot with basmati rice and naan bread.
Cooking Tips
1. Use chicken thighs instead of breast for more tender results
2. Don’t skip the marination step – it’s crucial for flavor development
3. If sauce is too thin, leave the slow cooker uncovered for the last 30 minutes
4. For a richer color, add 14 teaspoon of red food coloring (optional)
5. Store leftovers in an airtight container for up to 3 days
6. The dish freezes well for up to 3 months
NUTRITIONAL INFO (per serving, excluding rice and naan)
– Calories approximately 450
– Protein 35g
– Fat 28g
– Carbohydrates 15g
This recipe delivers authentic Indian flavors with the convenience of slow cooking or the faster stove top method. The long cooking time in the slow cooker method allows the spices to meld perfectly with the tender chicken, creating a rich and flavorful dish.
But both methods yield a rich and flavorful chicken tikka masala. Choose based on your time and cooking preferences!
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- Perfect for casseroles, curries, and chilli, plus soups and even desserts
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Disclosure: As an Amazon Associate, I earn from qualifying purchases. Last update on 2025-03-12 / Affiliate links / Images from Amazon Product Advertising API