Chicken Tikka Masala (Slow Cooker or Instant Pot)
Ingredients
Directions / Instructions
Why You'll Love This Chicken Tikka Masala
Chicken Tikka Masala is one of the world's most popular curry dishes, loved for its rich tomato-based sauce, tender pieces of chicken, and perfectly balanced blend of warming spices. While traditional versions often require grilling marinated chicken before simmering it in the sauce, this simplified recipe captures the same incredible flavor using either a Slow Cooker or an Instant Pot. The result is a deeply flavorful meal with juicy chicken and a creamy, aromatic sauce that's perfect for spooning over fluffy basmati rice or serving with warm naan bread.
This recipe is ideal for busy weeknights because the Slow Cooker and Instant Pot do most of the work. The chicken absorbs the spices as it cooks, becoming wonderfully tender while the tomato sauce develops incredible depth of flavor. The addition of cream at the end creates the signature silky texture that makes Chicken Tikka Masala so comforting and satisfying.
Ingredients
For the Chicken Marinade
- 2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon grated fresh ginger
- 1 teaspoon salt
For the Tikka Masala Sauce
- 2 tablespoons butter or ghee
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1 cup tomato sauce
- 1½ teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon turmeric
- 1 teaspoon brown sugar
- 1 cup heavy cream
- Salt and black pepper to taste
- Fresh cilantro for garnish
Step-by-Step Instructions
1. Marinate the Chicken
Combine the yogurt, lemon juice, garam masala, cumin, paprika, turmeric, coriander, garlic powder, ginger, and salt in a large bowl. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 1 hour, although overnight marinating produces the best flavor and tenderness.
2. Prepare the Sauce Base
Heat the butter and olive oil in a large skillet or use the Sauté function on the Instant Pot. Cook the diced onion for about 5 minutes until softened. Add the garlic and ginger and sauté for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
3. Add the Tomatoes and Spices
Mix in the crushed tomatoes, tomato sauce, garam masala, cumin, paprika, chili powder, turmeric, and brown sugar. Stir well until everything is fully combined.
4. Slow Cooker Method
Transfer the sauce to a slow cooker and add the marinated chicken with all of the marinade. Stir gently to coat the chicken. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours until the chicken is tender and fully cooked.
5. Instant Pot Method
Add the marinated chicken directly to the sauce in the Instant Pot. Secure the lid and cook on High Pressure for 10 minutes, followed by a 10-minute natural pressure release before carefully releasing any remaining pressure.
6. Finish the Sauce
Stir in the heavy cream after cooking. Simmer for 5 minutes using the Sauté function if needed until the sauce becomes smooth and creamy. Taste and adjust the seasoning with additional salt, pepper, or garam masala.
7. Garnish and Serve
Sprinkle freshly chopped cilantro over the curry before serving. Pair with steamed basmati rice, warm garlic naan, roti, or jeera rice for a complete restaurant-style meal.
Expert Tips
Marinating the chicken overnight produces the most flavorful and tender results. Chicken thighs remain especially juicy during slow cooking, although chicken breasts also work well. Fresh ginger and garlic provide a brighter flavor than dried alternatives. For an authentic restaurant-style finish, use heavy cream instead of milk and stir it in only after the cooking process is complete to prevent curdling.
Storage Tips
Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave until hot. This curry freezes exceptionally well for up to 3 months. Thaw overnight in the refrigerator before reheating, and stir in a splash of cream if the sauce thickens too much.
Serving Suggestions
Serve this creamy curry with basmati rice, garlic naan, butter naan, chapati, roti, cumin rice, or fragrant jasmine rice. It also pairs beautifully with cucumber raita, mango chutney, pickled onions, roasted cauliflower, sautéed spinach, or a fresh cucumber salad.
Recipe Variations
Replace the chicken with shrimp, paneer, chickpeas, tofu, or roasted cauliflower for delicious variations. Add spinach or peas for extra vegetables, or stir in a little coconut milk for a dairy-free version with a subtle tropical flavor. Adjust the chili powder according to your preferred spice level, and finish with a squeeze of fresh lemon juice for added brightness.
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