Slow-Cooker Chicken Tikka Masala with Garlic Naan

This slow-cooker chicken tikka masala delivers all the deep, complex flavors of the classic dish with minimal hands-on time. Yogurt-marinated chicken thighs simmer for hours in a rich tomato sauce spiced with garam masala, Kashmiri chili, and fenugreek, then get a final swirl of cream and butter for a velvety finish.

Serve it over basmati rice with warm garlic naan for a comforting, aromatic dinner that feels like a special occasion but comes together with dump-and-go ease.

This recipe turns the beloved Indian restaurant favorite into a set-and-forget slow cooker meal. Chicken thighs are marinated in yogurt and spices, then cooked low and slow in a crushed tomato sauce with ginger, garlic, and fenugreek.

The long simmer melds the flavors into a rich, creamy sauce that's perfect for sopping up with naan. It's a hands-off way to get that complex, deeply satisfying tikka masala taste at home, with just a few minutes of prep and a 5-hour cook.

Ingredients

Why this recipe works

The slow cooker does all the work here, gently simmering the chicken and sauce for 5 hours so the flavors meld and deepen without any constant stirring.

The low, even heat keeps the chicken thighs tender and juicy, while the yogurt in the marinade helps break down the meat and adds a subtle tang that balances the spices. This method gives you a rich, complex sauce that tastes like it simmered all day, because it did.

Using chicken thighs instead of breasts ensures the meat stays moist and flavorful even after long cooking. The combination of garam masala, Kashmiri chili, and fenugreek provides that signature tikka masala aroma and warmth, while the heavy cream and butter stirred in at the end create a silky, luxurious texture. The result is a comforting, deeply seasoned dish that's easy to pull off on a busy weeknight.

Notes and substitutions

For the best flavor, use full-fat plain yogurt and good-quality garam masala. Kashmiri chili powder gives a vibrant red color and mild heat; if you can't find it, a mix of paprika and cayenne works.

Dried fenugreek leaves, also called kasuri methi, are essential for that authentic aroma—they're available in Indian groceries or online. If you can't find them, you can omit, but the flavor won't be quite the same.

This recipe uses boneless, skinless chicken thighs, which are ideal for slow cooking because they stay tender. You can substitute chicken breasts, but they may dry out if cooked the full 5 hours, so check for doneness earlier. The sauce is intentionally thin before the cream is added; it thickens slightly as it cooks uncovered. If you prefer a thicker sauce, let it simmer longer or stir in a cornstarch slurry.

• Kashmiri chili powder: Use 1/2 teaspoon cayenne pepper plus 1/2 teaspoon paprika for similar color and heat.
• Plain yogurt: Greek yogurt works; it is thicker, so the sauce may be slightly less saucy but still creamy.
• San Marzano tomatoes: Use any good-quality crushed tomatoes; add a pinch of sugar if they taste acidic.
• Heavy cream: For a lighter option, use half-and-half or coconut milk, though the sauce will be less rich.

Equipment

• Slow cooker (Crockpot)
• Mixing bowl
• Measuring cups and spoons
• Wooden spoon or spatula
• Chef's knife and cutting board