Slow cooker chicken tikka masala served with rice and naan bread

Slow cooker chicken tikka masala

  • 1
  • 2
  • 3
  • 4
  • 5
(73 ratings)

Prep: 20 mins Cook: 4 hrs, 30 mins - 7 hrs, 30 mins


Serves 4

Get this chicken tikka masala cooking in the morning and have dinner waiting for you when you get in – it's perfect for a cold winter evening

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal599
  • fat43g
  • saturates15g
  • carbs17g
  • sugars15g
  • fibre4g
  • protein33g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 8-12 boneless, skinless chicken thighs, each cut into 3 chunks
  • 2 tbsp veg or rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • thumb-sized piece ginger, finely grated or chopped



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 3 tbsp tikka curry paste
  • 500ml passata
  • 1 tbsp tomato purée
  • 1 tbsp malt vinegar
  • 1 tbsp light brown soft sugar
  • 1 cinnamon stick
  • 5 cardamom pods
  • 100ml double cream
  • handful chopped coriander
  • cooked basmati rice, lime wedges and naan bread, to serve (optional)


  1. Heat the slow cooker. Season the chicken, then put the oil in a wide frying pan and, once hot, add the chicken. Don’t overcrowd the pan – you may want to do this in batches. Cook over a high heat until the chicken is browned, then transfer it to the slow cooker. Add the onion, garlic and ginger to the pan and cook for a few mins until softened. Add a splash of water and scrape any bits from the bottom of the pan, then tip everything into the slow cooker.

  2. Add the remaining ingredients, except the cream and coriander, then season well and cover with a lid. Cook on low for 5-7 hrs or on high for 4-5 hrs.

  3. Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like. 

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
dorothyr's picture
9th May, 2020
Fabulous recipe! Added a full red chilli with seeds. Will definitely make again. Lots of sauce left over so will freeze for another day and oven cook a couple of chicken pieces.
Kelmaz's picture
29th Apr, 2020
Made this exactly as stated, it was a massive hit with kids and partner! Delicious
Michael Browne's picture
Michael Browne
19th Apr, 2020
My new favourite curry, I also added hot curry powder, fantastic,
Hannah Berry's picture
Hannah Berry
8th Jan, 2020
Easily the best slow cooker curry I have ever made!
6th Nov, 2019
Like other users I added a little more tikka paste and a little less sugar and vinegar. I also substituted the double cream for low fat creme fraiche to make it a bit more diet friendly. The taste was lovely but I found it to be really watery. I cooked it on slow for 5hrs 30mins so I’d perhaps take the lid off and put it on high for the last 30mins next time.
21st Sep, 2019
This is my go-to for an easy supper for friends and always goes down a treat. I chuck some spinach in at the end.
shankar das's picture
shankar das
20th Aug, 2019
I really like your recipe. I will try at my home, thanks for sharing. waiting for next's picture
14th Aug, 2019
A great recipe, best slow cooker curry I have tried, I would probably add a bit more spice next time. Will definitely do it again. Well worth making your own tikka pastes as well.
Michael Browne's picture
Michael Browne
19th Apr, 2020
I added some hot curry powder and was lovely. Well worth a go..
Tony Ross's picture
Tony Ross
5th May, 2019
This was a really nice and tasty curry, the chicken was very tender. Like someone mentioned in the comments I didn't add the 500ml of passata as required but only half this with more of the tikka paste and the smell and taste when cooked was just right.


Tracy Watson's picture
Tracy Watson
2nd Mar, 2020
How do we add the cardomon pods and cinnamon stick in do we grind it ? Or put in whole then remove it ?xx
Barney Good Food's picture
Barney Good Food
3rd Mar, 2020
Hi Tracy, The spices are left whole and then removed (if you want) before serving. Thanks, Barney
9th Jul, 2019
What would the reheat instructions be? And can it be reheated from frozen?
goodfoodteam's picture
11th Jul, 2019
Thanks for your question. We'd suggest defrosting first and then reheating on the hob or in the microwave.
30th Nov, 2018
Is there an alternative to the cream, or does it really need it?
goodfoodteam's picture
3rd Dec, 2018
Thanks for your question. You can leave this out if you prefer.
1st Dec, 2018
Coconut milk or Greek yoghurt gives a nice tang.
Illona Kell's picture
Illona Kell
6th Feb, 2020
This is one of our favourite recipes. I always add some chopped peppers, cauliflower and potato to increase the veg content and find that there's enough sauce to adequately cope with these additions. Going to try adding some red lentils too. My 3 year old daughter loves it and it's a great way to introduce her to gentle spice. It freezes well too so perfect for reheating for a fast meal.
Want to receive regular food and recipe web notifications from us?