Slow Cooker Chicken Tikka

There's something almost magical about coming home to a kitchen that smells like a proper Indian restaurant, except you barely lifted a finger. I discovered this slow cooker version on a particularly exhausting Tuesday when I had everything on hand but absolutely nothing in me—no energy for stovetop stirring, no patience for timing. The slow cooker sat there like an old friend offering help, and six hours later, I had this silky, aromatic tikka masala that tasted like I'd been cooking all day.

I made this for friends who were skeptical about slow cooker Indian food, convinced it would taste watered down or one-dimensional. When that first spoonful hit their plates and their eyes went wide, I realized this wasn't just convenient—it was genuinely delicious in a way that made people ask for seconds, then the recipe. That's when I knew I'd found something special.

Ingredients

• Boneless, skinless chicken thighs (1.5 lbs): Thighs stay tender through long cooking where breast meat can dry out—they're your secret weapon for slow cooking.
• Plain Greek yogurt (1 cup): This is the marinade base that creates a protective coating and infuses the chicken with spice; regular yogurt works but Greek's thickness is superior.
• Lemon juice (2 tablespoons): The acid tenderizes and brightens the marinade, cutting through the richness of the cream later.
• Ground cumin, coriander, garam masala, turmeric (2 tsp, 2 tsp, 1 tsp, 1 tsp): These four spices are the backbone—buy them fresh if possible, as stale spices taste flat and bitter.
• Smoked paprika (1 teaspoon): A gentler smoke than regular paprika; adds depth without harshness.
• Salt and black pepper (1 tsp salt, 1/2 tsp pepper): In the marinade these season the chicken deeply, so don't skip or reduce.
• Vegetable oil (2 tablespoons): For sautéing the aromatics; neutral oil keeps the focus on spice.
• Large onion, finely chopped: This becomes the sauce base—chopping finely helps it break down into silkiness.
• Garlic and fresh ginger (4 cloves minced, 1 tablespoon grated): Fresh ginger matters here; powdered ginger is no substitute and tastes dusty by comparison.
• Ground cumin, garam masala, coriander, turmeric, chili powder (2 tsp, 2 tsp, 1 tsp, 1 tsp, 1 tsp): Yes, these spices repeat from the marinade—building layers of flavor is the whole idea.
• Crushed tomatoes (1 can, 14 oz): The acidic base of your sauce; canned is perfect here because you want that cooked-down flavor.
• Chicken broth (1/2 cup): Keeps the sauce from becoming too thick and concentrated during the long cook.
• Heavy cream (3/4 cup): Added at the end, it creates that restaurant-quality richness and mellows the spice.
• Fresh cilantro (2 tablespoons chopped, plus more for garnish): Stirred in right before serving, it stays bright and alive rather than cooked into oblivion.

Instructions

Marinate the chicken:

Mix yogurt with all the marinade spices in a large bowl, then coat your chicken pieces thoroughly. The longer this sits—ideally overnight—the more the chicken absorbs the spices and becomes incredibly tender. Even an hour makes a noticeable difference.

Build your aromatics base:

Heat oil in a skillet and sauté the onions until they're golden and soft; this develops their sweetness. Add the garlic and ginger and cook just until fragrant—about 60 seconds—then add your second round of spices, stirring constantly for another minute to wake them up.

Toast the spice mixture:

This quick step is crucial; the brief heat releases the oils in the spices and deepens their flavor so they taste complex instead of raw. Don't skip or rush this.

Combine everything in the slow cooker:

Transfer that fragrant onion-spice mixture to your slow cooker, then add the marinated chicken with all its yogurt coating, plus the crushed tomatoes and broth. Stir so everything is integrated and the chicken pieces are submerged.

Cook low and slow:

Six hours on low is ideal; it allows the chicken to become genuinely tender and the sauce to develop layers of flavor. Three hours on high works in a pinch but you'll lose some nuance.

Finish with cream and herbs:

Stir in the heavy cream and fresh cilantro, then cook uncovered on high for 10-15 minutes. This final simmer lets the cream heat through and the sauce thicken slightly while the cilantro stays vibrant.

Taste and adjust:

Before serving, taste a spoonful and decide if you want more salt, more spice, or both. The beauty of this recipe is that it's forgiving enough to tweak at the very end.

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The moment my neighbor asked if I was running an Indian restaurant out of my house because of the aroma drifting over the fence—that's when I realized this dish had become something I made regularly. It stopped being a recipe I followed and became a dinner I threw together on hard weeks, knowing the slow cooker would do the heavy lifting while I did everything else.

Timing and Planning

The beauty of this dish is that it demands nothing of you in the afternoon or evening—you marinate the chicken in the morning or even the night before, then spend maybe ten minutes on actual cooking before it all goes into the slow cooker. If you're thinking dinner at 7 p.m., start it at 1 p.m. for low cooking, or around 4 p.m. if you're using high. The cream goes in just before you serve, so you can't really overcook it.

Serving and Pairing

This sauce is designed to soak into something—basmati rice, warm naan, even a simple roti. The spices are balanced enough that a cold beer cuts right through the richness, while a slightly sweet Riesling echoes the depth of the sauce. I've also served it over cauliflower rice for friends watching carbs, and nobody felt like they were missing out.

Making It Your Own

Once you've made this a few times and know how you like it, the recipe becomes a framework for improvisation. Some versions I've made were looser and more brothlike; others I've reduced further for a clingier sauce. You could substitute half the heavy cream with coconut milk if you wanted something lighter and more tropical, or add a splash of vinegar at the end if you want extra brightness.

• If you like heat, increase the chili powder by half a teaspoon or add fresh diced jalapeños before cooking.
• A tablespoon of tomato paste stirred in with the tomatoes deepens the sauce even more.
• Leftovers taste even better the next day when the flavors have settled and melded together.

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This recipe has become my go-to for nights when I want something that feels impressive and tastes like I spent all day cooking, but really just required fifteen minutes of my time. There's something deeply satisfying about that.

Common Recipe Questions

→ What cut of chicken works best?

Boneless, skinless chicken thighs are ideal for tender, juicy results after slow cooking.

→ Can I adjust the spice level?

Yes, adjust chili powder to increase or decrease heat according to your preference.

→ What can I use instead of heavy cream?

For a lighter option, half-and-half or coconut milk can provide a creamy finish.

→ Is marinating necessary?

Marinating the chicken in spiced yogurt enhances flavor and tenderness but can be shortened if needed.

→ What side dishes pair well?

Basmati rice or warm naan bread complement the rich, spiced sauce perfectly.

→ How long does it take to cook?

Cooking low and slow for 6 hours yields tender chicken, but a 3-hour high setting is also possible.