Creamy Slow Cooker Tikka Masala
This creamy, tomato-based curry is the ultimate family-friendly fakeaway! Slow Cooker Chicken Tikka Masala is rich, flavorful, and incredibly easy to make — perfect for busy weeknights.
Equipment
- slow cooker
- knife for chopping chicken and onion
- cutting board
- measuring spoons
- mixing spoon for stirring ingredients
Ingredients
- 700 g skinless boneless chicken breast, chopped into bite-size pieces
- 1 onion, chopped (use 160g frozen if preferred)
- 400 g chopped tomatoes (1 can, 14.5 oz)
- 1 teaspoon salt
- 2 tablespoons garlic puree (or 3 cloves fresh garlic, minced)
- 3 tablespoons tomato puree
- 150 g tikka masala paste
- 4 tablespoons mango chutney
- 2 teaspoons garam masala
- 100 ml crème fraîche (half-fat preferred)
Instructions
- Add all the slow cook ingredients — chicken, onion, chopped tomatoes, salt, garlic puree, tomato puree, and tikka masala paste — to the slow cooker.
- Stir everything together until well combined.
- Cook on HIGH for 3–4 hours or LOW for 6–8 hours, until chicken is cooked through and tender.
- Before serving, stir in the garam masala, mango chutney, and crème fraîche. Mix until smooth and creamy.
- Serve hot with basmati rice, naan, poppadoms, and raita.
Notes
If using frozen onion, use about 160g (6oz). For a creamier texture, add extra crème fraîche. Chicken thighs can be substituted but may require longer cooking. Freeze before adding the crème fraîche for best results. Serve with rice, naan, poppadoms, or raita.