Crockpot Garlic Butter Tikka Masala Chicken Thighs Tips, FAQ & printable recipe

Tips for success

For the most tender chicken, always choose thighs over breasts; they have more fat and connective tissue, which breaks down during slow cooking and keeps the meat moist.

If you prefer chicken breasts, reduce the cooking time to avoid dryness. Also, don’t be tempted to open the lid too often—each time you do, heat escapes and extends the cooking time.

The sauce will continue to thicken as it sits, so if you’re serving later, you may want to add a splash of water or broth to loosen it. Taste and adjust the seasoning before serving—you might want extra garam masala or a pinch of salt.

For a touch of freshness, a squeeze of lemon juice or a sprinkle of cilantro would brighten it up, though the video doesn't show it.

Variations

• Spice Level: For a milder curry, use a mild tikka masala sauce and reduce the garam masala to 1 teaspoon. For extra heat, add a chopped green chili or a pinch of cayenne pepper along with the sauce.
• Add Vegetables: Add 2 cups of cauliflower florets or diced bell peppers to the slow cooker during the last 2 hours of cooking for extra nutrition and texture.
• Dairy-Free: Use a dairy-free yogurt alternative (such as coconut-based yogurt) and replace the garlic herb butter with vegan butter or olive oil. The flavor will still be rich and creamy.
• Chicken Breast Option: Swap chicken thighs for boneless, skinless breasts. Cook on low for 3-4 hours, checking for doneness at 3 hours to avoid drying out. Shred and return to the sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot and bubbling.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

This recipe is perfect for meal prep. You can assemble everything in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the garlic butter tikka masala chicken over steamed basmati rice to soak up all the creamy sauce. Warm naan bread on the side is perfect for scooping up every last bit.

For a complete meal, add a simple cucumber salad or roasted vegetables—though the video only shows rice and naan.

This curry is hearty enough to be a main course on its own, but it also works well as part of a larger Indian-inspired spread.

Pair it with a cooling raita or a squeeze of fresh lime to cut through the richness. Leftovers make a great lunch the next day, served over rice or in a wrap.

Frequently asked questions

Recipe card

Crockpot Garlic Butter Tikka Masala Chicken Thighs

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs
• 1 1/2 cups tikka masala sauce
• 2 tsp garam masala
• 4 tbsp garlic herb butter, sliced into medallions
• 1/2 cup plain Greek yogurt

Instructions

1. Place the chicken thighs in the bottom of the slow cooker in a single layer. Pour the tikka masala sauce over the chicken, then sprinkle with garam masala. Dollop the Greek yogurt over the top, and scatter the garlic herb butter medallions across the surface.
2. Cover the slow cooker and cook on low for 6 hours, or on high for 3-4 hours, until the chicken is cooked through and tender. The sauce should be bubbling gently and the chicken should shred easily with a fork.
3. Once the chicken reaches 165°F (74°C), turn off the slow cooker. Serve the curry hot over steamed basmati rice with warm naan on the side. Spoon the extra sauce over the top.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

12 g

Fat

24 g

Automatic estimate from the ingredient list, not laboratory-verified.