Creamy Ghee Tikka Masala Chicken Thighs

This slow cooker chicken tikka masala is the definition of set-it-and-forget-it. Six chicken thighs, a jar of sauce, a few pantry spices, and a swirl of cream go into the crockpot, and hours later you have a rich, velvety curry that tastes like it simmered all day at a restaurant.

The ghee adds a nutty depth, the cream rounds out the tomato tang, and the chicken turns so tender it falls apart at the touch of a fork. Serve it over basmati rice with warm naan, and dinner is done.

This recipe takes the classic flavors of chicken tikka masala and simplifies them for the slow cooker. Boneless skinless chicken thighs are the star — they stay juicy during the long cook time and soak up the spiced tomato sauce beautifully.

A jarred tikka masala sauce does the heavy lifting, while garam masala, ghee, and heavy cream bring homemade depth and richness. The result is a creamy, aromatic curry that requires just five ingredients and about ten minutes of prep. Perfect for busy weeknights, this dump-and-go meal delivers big flavor with minimal effort.

Ingredients

Why this recipe works

The slow cooker is the perfect vehicle for chicken thighs. Their higher fat content means they stay moist and tender even after hours of gentle simmering, unlike leaner cuts that can dry out.

The low, steady heat also gives the sauce time to meld with the spices, creating a deeply layered flavor that tastes far more complex than the short ingredient list suggests.

Ghee and heavy cream are the secret to the sauce's luxurious texture. Ghee, with its nutty, caramelized notes, adds a richness that plain butter can't match, while heavy cream smooths out the acidity of the tomato sauce and gives the curry a silky mouthfeel.

The combination transforms a simple jarred sauce into something velvety and indulgent.

Notes and substitutions

For the best results, use a good-quality tikka masala sauce from a jar or make your own. The sauce should be rich and well-spiced, as it forms the base of the entire dish. If you prefer more heat, add a pinch of cayenne or a chopped green chili along with the garam masala.

A 6-quart slow cooker is ideal for this recipe, but any size will work as long as the chicken fits in a single layer. If you don't have ghee, unsalted butter is a fine substitute, though you'll lose some of the nutty depth. For a dairy-free version, use coconut oil and full-fat coconut milk instead of the cream.

• boneless skinless chicken thighs: Boneless skinless chicken breasts (reduce cook time to 3-4 hours on low; check temperature)
• ghee: Unsalted butter or coconut oil for a dairy-free option
• heavy whipping cream: Full-fat coconut milk for a dairy-free alternative
• tikka masala sauce: Use a homemade tikka masala sauce or a jarred variety of choice

Equipment

• 6-quart slow cooker
• Measuring cups
• Measuring spoons
• Wooden spoon
• Serving spoon