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Chicken tikka masala has been a favorite dish of mine ever since I started eating chicken! I have so many fond memories enjoying chicken tikka masala at restaurants growing up, it always makes my tummy and soul happy!
If you’re looking for exciting new recipes to kick off your New Year’s resolution of exploring more variety in the kitchen, then this Chicken Tikka Masala recipe in the slow cooker is an excellent starting point! I give more details in my free motivational guide to explore your potential in the kitchen, Make Cooking Fun!!, that going out to eat can inspire you to take those beloved dishes at home! As mentioned previously, chicken tikka masala has always been close to my heart, and I love to cook it up myself whenever I get the chance to! With this slow cooker variation of the traditional chicken tikka masala recipe, I’m taking in all the elements of the authentic dish but allowing the beauty of slow cooking to allow the flavors to truly seep into the gravy and have the chicken be ultra soft. It is so tender that it just breaks apart with ease!
If you want to cook more Indian food this year, then make India no longer a destination unseen by preparing this Slow Cooked Chicken Tikka Masala recipe as part of your one-month Live to Cook one-month challenge! Get started for free today by signing up to my free email newsletter, plus all of my latest recipes will be sent straight to your email inbox so you’ve always know what to make for dinner!
To follow along step-by-step as I prepare this hearty Slow Cooked Chicken Tikka Masala that’s slow-cooked, then be sure to watch the video! Don’t forget to please subscribe to my YouTube channel if you haven’t already, and make sure you’ve pressed the bell button so you’re notified when all of my video recipes are live! Let’s get cooking!
What Is Chicken Tikka Masala?
Chicken Tikka Masala is definitely a must-have dish on menus at Indian restaurants. However, did you know that this is actually Britain’s national dish?
Along with butter chicken (murgh makhani), the two tend to be stars, and not only to the restaurant industry, but to me as well!
If you look at images of Chicken Tikka Masala and butter chicken, you would think that they are interchangeable. Not so fast!
While both chicken recipes indeed consist of a tomato-based gravy, chicken tikkas that have the same marination and cooking methods, the flavors are still different. I consider butter chicken gravy milder and smoother. On the other hand, we have a bit more “punch” in the chicken tikka masala gravy in terms of heat and spice. Furthermore, in the case of chicken tikka masala, we do not puree the sauce entirely, so there are chunks of tomatoes. Finally, and we garnish with some sautéed tomatoes, peppers and onions. If you’ve followed the blog, you know that a big red flag in an inauthentic butter chicken is that it contains onions!
If you’re looking for the vegetarian options of both butter chicken and chicken tikka masala, the same characteristics apply for the respective vegetarian recipes, Paneer Makhani versus Kadai Paneer.
Can I Slow Cook Over the Stove?▼
While you can easily convert a slow cooked recipe to prepare of the stovetop, there are a few considerations to keep in mind.
- The right kind of pot - in this case a heavy crock pot or a dutch oven that can absorb and disperse heat efficiently will help achieve the best results and prevent your dish from cooking evenly.
- The amount of liquid and preparation time will need to be dynamically adjusted based on the kind of pot you have and the stove top being used to cook on. Since each stovetop is a little different from one another.
- Keep an open mind and test it out! If you cook low and slow, you have ample of time to react and adjust if things are not going in the right direction.
What If I'm Craving Chicken Tikka Masala Right Now?
That’s no problem! I understand not planning our meals accordingly and when a craving strikes, it strikes! If you’ve got an Instant Pot, then you can whip up your Chicken Tikka Masala in a breeze! If you don’t have an Instant Pot or just want to make the truly most authentic way of making Chicken Tikka Masala (the Instant Pot recipe and this one are as close as you can get with the different techniques, however!), then try my classic authentic Creamy Chicken Tikka Masala recipe! While you will indeed dirty more dishes and this recipe will require more hands-on work, I guarantee it’s worth it all!
Tips and Tricks for the Best Slow Cooked Chicken Tikka Masala
- Give the chicken time to marinate to allow the flavors to settle in.
- Sauté the vegetables for garnish prior to making the dish. This will add a ton of flavor from the residual charred bits left in the Instant Pot.
- Resist the urge from peeking inside the slow cooker or Instant pot. Let the heat stay trapped inside to ensure even cooking.
- You may need to judge based on your slow cooker or Instant Pot if the dish has enough liquid. Although if you follow my recipe exactly, this should not be a concern.
- Before serving, I like to turn up the heat and change the Instant Pot from Slow Cook to Sauté mode so I can get it warmer, adjust salt and cream as required, and thicken the sauce up a little bit before serving.
Is Chicken Tikka Masala Spicy?▼
I wouldn’t consider Chicken Tikka Masala very spicy, though it does give off some heat. The majority of the flavor comes from the sauce, which is spiced with aromatic spices like ground coriander, dried crushed fenugreek leaves and green cardamom. While the red chili powder, ginger and garlic give the dish its heat, that will be balanced out from the sweetness of the honey and the cream.
Equipment Needed for Chicken Tikka Masala
- Instant Pot or slow cooker
- Garlic press
- Cutting board
- Sharp chef’s knife
- Tongs
- Measuring spoons
- Measuring cup
- Blender
- Mixing bowl
- Spatula
Ingredients for the Perfect Chicken Tikka Masala
You can find the complete recipe instructions and ingredients with their measurements by scrolling down to the bottom of this post for the FULL PRINTABLE RECIPE CARD, or by pressing the “Jump to Recipe” button. The recipe card also allows you to scale the recipe based on how many mouths you want to feed! That way, you know exactly how much marinade to make for the correct number of chicken thighs, and you’ll have the right amount of everything else! Everyone gets a generous portion!
For the Marinade
- Chicken thighs: Technically you could use chicken breast or a combination of both, but I find chicken thighs produce the juiciest results.
- Ginger-garlic Paste: I always recommend you make your own, so check out how to make it easily!
- Lemon juice: Adds some nice freshness to the marinade.
- Kashmiri mirch: Gives the chicken its gorgeous red color and adds the main flavor. If you don’t have kashmiri mirch, paprika is an acceptable substitute, though definitely not the same as the real thing!
- Salt: Always needed to bring out the optimal taste!
- Garam masala: Brings the marinade together.
For the Gravy
- Passata or strained tomatoes: The base of our gravy. If you don’t have passata, you can puree fresh tomatoes in a blender.
- Aromatics: Fresh ginger, garlic and onions add plenty of flavor to the sauce.
- Spices: Ground coriander, turmeric, Kashmiri mirch, dried fenugreek leaves, and ground green cardamom.
- Honey: Adds sweetness to the gravy to balance out the spices. You could use table sugar if you want, but I really love the sweetness that comes from honey in here.
- Water
- Salt: Season as you go based on your preference.
- Butter: To make the sauce luscious and smooth, a key ingredient here!
- Heavy cream: The finishing touch to our sauce! I’m using heavy cream in this recipe instead of lighter half and half (10%) cream since the sauce is slow cooking, and the thinner cream will split.
For the Garnish
- Extra virgin olive oil: To sauté the ingredients.
- Green pepper
- Onion
- Tomato
How to Make Slow-Cooked Chicken Tikka Masala
For the Chicken
Place the chicken in a large bowl. Add the ingredients for the first marinade, mix well and marinate for at least 30 minutes.
After 30 minutes, add the ingredients for the second marinade to the chicken and mix well.
Marinate for at least 2 hours or preferably overnight.
For the Garnish
Turn the Instant Pot to Sauté Mode on High and add oil.
Add tomato, pepper and onion and stir well. Cook for about 3-5 minutes while stirring occasionally. The vegetables should have a light sear and still be crisp.
Set the vegetables aside in a bowl.
For the Tikka Masala Sauce
Turn the Instant Pot to Saute mode on Normal and heat 1 Tbsp olive oil and 1 Tbsp butter. Add cumin seeds and cook for 1-2 minutes or until aromatic.
Add onions, pinch of salt and sauté until translucent, about 3-4 minutes. Add ginger and garlic and cook for 3-4 more minutes.
Add tomatoes, turmeric, ground coriander and kashmiri mirch and cook until the tomatoes break down.
Press Cancel on the Instant Pot and then add passata, honey, ground green cardamom and Kasoori Methi.
Select Cancel and turn the Instant Pot to Sauté mode on normal. Add 1 Tbsp of honey and pinch of green cardamom. Mix well and taste, add more honey if you prefer the sauce to be sweeter. Cook for about 30 seconds.
Lift chicken from the marinade and add to the instant pot, don't add any remaining marinade to the Instant Pot or Slow cooker.
Add heavy cream and mix well to combine and close the lid for the Instant Pot or Slow Cooker.
Slow Cook on Low for 6 1/2 to 7 hours or on High for 2 1/2 to 3 hours.
Select Cancel on the Instant Pot and set to Saute mode to bring the dish to a warmer temperature for serving.
Taste for salt and adjust as needed. Add more cream as you like and garnish with the sauteed vegetables from earlier.
Serve hot and enjoy!
Can I make Slow Cooked Chicken Tikka Masala Ahead of Time?▼
Of course you can!
After all, isn’t that why bought the Instant Pot - convenient delicious food!
Storing Leftover Slow Cooked Chicken Tikka Masala
I like to keep my leftovers right in the Instant Pot pot, covered with plastic wrap. In the case that you don’t have the space in the fridge to put the entire Instant Pot pot in your fridge or you don’t have enough leftovers to justify doing that, simply transfer the leftovers in an airtight container. Due to the chicken and dairy in this recipe, I would not keep your Slow Cooked Chicken Tikka Masala for longer than 3-4 days.
Reheating Slow Cooked Chicken Tikka Masala
It’s very easy to reheat your Slow Cooked Chicken Tikka Masala in the microwave or over the stove, but if you’ve made this in the Instant Pot, then the best way for you to reheat it is in the Instant Pot itself. Usually if I have enough space in the fridge, I take the entire Instant Pot cooking pot, cover it and store in the fridge. To then reheat it, place the pot inside the machine and select saute on low. Stir every couple of minutes and serve when warm. You may need to add more cream/water to adjust the consistency.
To reheat in the microwave, transfer to a microwave safe bowl and heat for 2:30 to 4 minutes, making sure to stir every minute for even heating.
To reheat over the stove, simply transfer the leftovers to a pot and heat over medium low heat. Add water/cream as necessary to adjust consistency as desired.
Serving Suggestions for Slow Cooked Chicken Tikka Masala
Feel free to serve your Slow Cooked Chicken Tikka Masala with bread, rice, or both! Here are some great bread options:
Rice recipes:
- Basmati Rice - Boiled or Steamed
- Light & Healthy Vegetable Rice Pulao
- Jeera Rice
- Pudina-Dhanya Pulao (Mint-Cilantro Rice)
- Healthy Indian-Style Cilantro-Lemon Rice
- Easy Indian Turmeric Rice
Other Slow-Cooked Comforting Recipes
- Slow-Cooked Chicken Changezi
- Hearty Beef Bourguignon
- Coq au Vin
- Instant Pot Quesabirria Tacos
- Instant Pot Pakistani Lamb Haleem
Love this creamy base? It’s my makhani sauce — perfect for batch-cooking.
No Skewers, No Grill, No Coconut Milk: What This Slow-Cooked Version Skips
Because the chicken goes straight from the marinade into the Instant Pot or slow cooker, there are no skewers, no tray under a broiler, no air fryer and no skillet over medium heat to sear the tikka first. The gravy is never brought to a boil either; it slow cooks on Low for 6 1/2 to 7 hours or on High for 2 1/2 to 3 hours with the lid closed. The sauce is built on passata, which is plain strained tomatoes, so there is no tomato paste and no jarred tomato sauce, and it is finished with heavy cream rather than coconut milk. You will also find no cinnamon, no black pepper and no cayenne pepper in the spice list, and no curry powder: the warmth comes from 1 teaspoon garam masala in the marinade and, in the gravy, from cumin seeds toasted in the oil (1 teaspoon of seeds, not 1 teaspoon ground cumin), 1 teaspoon ground coriander, a quarter teaspoon of turmeric, kashmiri mirch, a pinch of ground green cardamom and 1 tablespoon kasuri methi, the dried fenugreek leaves also spelled kasoori methi. The aromatics are 1 medium onion, 5 cloves garlic and an inch of ginger, all finely chopped.
The Two-Stage Chicken Marinade, Measured Out
The chicken marinade happens in two stages, and the quantities matter. Stage one is 3 tablespoons of lemon juice, 1 tablespoon of kashmiri mirch and 1½ teaspoon salt over six boneless chicken thighs, left for at least 30 minutes. Stage two adds 5 tablespoons of plain yogurt, 1½ tablespoons of ginger-garlic paste, 1 teaspoon garam masala, another 1½ tablespoons of kashmiri mirch and half a teaspoon of salt, and then the chicken rests in the refrigerator for at least 2 hours, preferably overnight. Do not leave it out at room temperature for that long. If you cannot find Kashmiri mirch, sweet paprika is the milder fallback and gives the same deep red color with gentler heat. Whether you leave the thighs whole or cut them into chunks of chicken before marinating is up to you: whole thighs stay juicier over a long slow cook and can be broken up when serving, while cubed chicken cooks through faster and is more likely to dry out over seven hours.
Why Heavy Cream Beats Coconut Milk or Half-and-Half Here
Half a cup of heavy cream goes in before the lid closes, and it survives up to seven hours of slow cooking because of its higher fat content; a lighter half-and-half will split, and coconut milk would turn this into a different, more coconut-forward curry. The cream also holds moisture in the sauce, which is why only half a cup of water is needed alongside 1 1/3 cups of passata. Before serving, switch the Instant Pot to Sauté, taste for salt, and add a splash more cream if you want it richer. For storage, the fridge is the only place for leftovers, and no longer than 3 to 4 days.
An Easy Chicken Tikka Masala That Tastes Like the Indian Restaurant Version
This is the signature Indian dish most people order first at an Indian restaurant, and it is an Anglo-Indian fusion at heart, which is why Britain claims it as a national dish. The easy chicken tikka masala approach here is hands-off: about 20 mins of prep, then the slow cooker does the rest with no worries about stirring or timing. Sprinkle the sautéed peppers and onion over the top just before serving, and this one becomes a keeper for the weeknights when you want dinner waiting for you.
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!
Recipe by Anadi Misra
Rich, creamy, and packed with bold spices, this Authentic Chicken Tikka Masala is slow cooked to perfection in your Instant Pot. A classic Indian dinner made easy in one pot.
Instant Pot
5.0 · 1 rating
20 min
Prep
6 hr 30 min
Cook
2 hr
Rest
8 hr 50 min
Total
4
servings
medium
Level
Ingredients
Ingredients
Tap any quantity to scale
For the first marinade
For the second marinade
- (41 g) plain yogurt
- (11 g) ginger-garlic paste · make your own
- (3 g) garam masalaShop →
- (12 g) kashmiri mirchShop →
- (1 g) saltShop →
For the garnish
- orange or red pepper(cut in large chunks)
- green pepper(cut in large chunks)
- medium onion(cut in large chunks)
- (15 ml) olive oilShop →
For the Tikka Masala Sauce
- (15 ml) olive oilShop →
- (14 g) butter
- (3 g) cumin seedsShop →
- medium onion(finely diced)
- garlic(finely chopped)
- (2.5 cm) ginger(finely chopped)
- medium tomato(roughly diced)Shop →
- (1 g) turmericShop →
- (3 g) ground corianderShop →
- (4 g) kashmiri mirchShop →
- (320 g) passata(strained tomatoes)Shop →
- (120 ml) water
- (30 ml) honeyShop →
- ground green cardamomShop →
- (8 g) kasoori methi(dried fenugreek leaves)Shop →
- (120 ml) heavy cream
- salt(to taste)Shop →
Instructions
For the chicken
- 1
Place the chicken in a large bowl. Add the ingredients for the first marinade, mix well and marinate for at least 30 minutes.
Place the chicken in a large bowl. Add the ingredients for the first marinade, mix well and marinate for at least 30 minutes.
- 2
After 30 minutes, add the ingredients for the second marinade to the chicken and mix well. Marinate for at least 2 hours or preferably overnight.
After 30 minutes, add the ingredients for the second marinade to the chicken and mix well. Marinate for at least 2 hours or preferably overnight.
Learn the technique
For the garnish
- 1
Turn the Instant Pot to Saute Mode on High and add oil.
Turn the Instant Pot to Saute Mode on High and add oil.
- 2
Add tomato, pepper and onion and stir well. Cook for about 3-5 minutes while stirring occasionally. The vegetables should have a light sear and still be crisp.
Add tomato, pepper and onion and stir well. Cook for about 3-5 minutes while stirring occasionally. The vegetables should have a light sear and still be crisp.
- 3
Set the vegetables aside in a bowl.
Set the vegetables aside in a bowl.
For the Tikka Masala Sauce
- 1
If you are using a Slow Cooker, perform the sauté steps (steps 1 - 3) in a pan over the stovetop and then transfer the ingredients to the slow cooker before continuing with step 4. Turn the Instant Pot to Saute mode on Normal and heat 1 tbsp olive oil and 1 tbsp butter. Add cumin seeds and cook for 1-2 minutes or until aromatic.
If you are using a Slow Cooker, perform the sauté steps (steps 1 - 3) in a pan over the stovetop and then transfer the ingredients to the slow cooker before continuing with step 4. Turn the Instant Pot to Saute mode on Normal and heat 1 tbsp olive oil and 1 tbsp butter. Add cumin seeds and cook for 1-2 minutes or until aromatic.
- 2
Add onions, pinch of salt and sauté until translucent, about 3-4 minutes. Add ginger and garlic and cook for 3-4 more minutes.
Add onions, pinch of salt and sauté until translucent, about 3-4 minutes. Add ginger and garlic and cook for 3-4 more minutes.
- 3
Add tomatoes, turmeric, ground coriander and kashmiri mirch and cook until the tomatoes break down.
Add tomatoes, turmeric, ground coriander and kashmiri mirch and cook until the tomatoes break down.
- 4
Press Cancel on the Instant Pot and then add passata, honey, ground green cardamom and Kasoori Methi. Lift chicken from the marinade and add to the instant pot, don't add any remaining marinade to the Instant Pot or Slow cooker.
Press Cancel on the Instant Pot and then add passata, honey, ground green cardamom and Kasoori Methi. Lift chicken from the marinade and add to the instant pot, don't add any remaining marinade to the Instant Pot or Slow cooker.
- 5
Add heavy cream and mix well to combine and close the lid for the Instant Pot or Slow Cooker. Slow Cook on Low for 6 1/2 to 7 hours or on High for 2 1/2 to 3 hours.
Add heavy cream and mix well to combine and close the lid for the Instant Pot or Slow Cooker. Slow Cook on Low for 6 1/2 to 7 hours or on High for 2 1/2 to 3 hours.
- 6
Select Cancel on the Instant Pot and set to Saute mode to bring the dish to a warmer temperature for serving. Taste for salt and adjust as needed. Add more cream as you like and garnish with the sautéed vegetables from earlier. Serve hot.
Select Cancel on the Instant Pot and set to Saute mode to bring the dish to a warmer temperature for serving. Taste for salt and adjust as needed. Add more cream as you like and garnish with the sautéed vegetables from earlier. Serve hot.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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