Slow Cooker Chicken Tikka Masala the Great British Fakeaway

Our Ultimate Fakeaway Secret

You know that feeling when you absolutely crave a rich, creamy chicken tikka masala but cannot face the Saturday night takeaway queue? Me too! Honestly, I used to spend a fortune on mediocre curries.

That is why this Slow Cooker Chicken Tikka Masala is an absolute lifesaver. This version is the ultimate fakeaway tikka masala .

It makes Friday night glorious again without any stress.

Goodbye, Dry Chicken!

I spent years trying to get a decent Tikka Masala Recipe . I always tried to rush it on the hob.

Result? Dry chicken and a grainy sauce. Such a disaster! Using the slow cooker changed everything. That slow heat guarantees perfect, juicy meat.

We only use lovely, affordable chicken thigh tikka masala here. Trust me, the texture is miles better than those chewy takeaway bits.

Did you know that Tikka Masala is so popular it's sometimes called Britain’s national dish? It is pure comfort food, blending British creaminess with incredible Indian spice depth.

This is a classic for a reason.

Effortless Excellence: Your New Weeknight Weapon

This truly is the best easy crockpot recipe out there. I call it a "dump and go" dish. You need just about 15 minutes of actual prep time.

I usually do the chopping while the kettle boils. Then you just let the Tikka Masala Crockpot do its magic.

Seriously, I once forgot about it for an extra hour. Still perfect!

That means eight hours of delicious cooking while you are busy. It is a fantastic weeknight chicken curry . Perfect for when you need a hearty, flavour packed meal after a long day.

If you want easy slow cooker chicken , this is your new favourite.

Why This Slow Cooker Tikka Masala Works Wonders

The slow method allows the spices to totally bloom into the sauce. This creates a depth of flavour that you just cannot get in 30 minutes.

You end up with a rich, velvety sauce. Plus, because you are making it at home, you control the salt.

It’s so much healthier than the local curry house version! This Crock Pot chicken curry yields six generous servings. That makes it great for meal prepping too.

Honestly, I always make extra for lunch the next day. I highly recommend serving it with fluffy garlic naan. Right, are you ready to get started? Let’s check the ingredients!

The Bits and Bobs You Need: Making the Ultimate Slow Cooker Tikka Masala

Right then, let's get down to the essential kit and ingredients. Making the best easy crockpot recipe shouldn't feel like a chemistry experiment.

This is the secret to a killer fakeaway tikka masala . Honestly, you will skip those sad, watery jars forever once you see how simple this is.

Ingredients: The Foundation of Creamy Chicken Tikka Masala

You absolutely need quality ingredients here. The whole point of the Slow Cooker Chicken Tikka Masala is letting decent flavours meld all day long. Don't skimp on the main event: the chicken!

Meat Matters: Chicken Thigh Tikka Masala

Forget the dry breast meat! For this creamy chicken tikka masala , we use chicken thighs. They handle the long cook time beautifully.

Grab 2.5 lbs (1.15 kg) of boneless, skinless chicken thighs. They stay super juicy and tender.

My first attempt at a Tikka Masala Recipe used breast meat, and honestly, it felt like I was eating rubber bands.

Trust me, the extra fat in the chicken thigh tikka masala is your friend here. Plus, use full fat Greek Yogurt for that quick marinade.

It just keeps everything soft and lovely.

Sauce Base Essentials

The base of this amazing weeknight chicken curry needs deep flavour. We need 1 (14.5 oz) can of crushed tomatoes and 1/2 cup (120 ml) of low-sodium chicken stock.

That stock prevents the sauce from becoming too thick or tangy during the long cook.

Oh, and here’s a tip: don’t skip the tomato paste! Cooking just 2 tbsp of tomato paste with your onions brings a huge depth of flavour.

It stops the final curry tasting bright and raw, you know?

Seasoning Notes: Blooming the Flavour

The magic in any curry comes from "waking up" the spices. This means cooking them briefly in fat.

The Spice Combo Secret

The key spice in a Slow Cooker Tikka Masala is, naturally, Garam Masala ( 1 tbsp ). But the real game changer is 1/2 tsp of smoked paprika.

This little bit of smoky heat mimics the flavour you usually get when chicken is cooked in a scorching Tandoor oven.

It gives that gorgeous restaurant finish.

If you don't have cayenne pepper ( 1/4 tsp ), you can swap it for a pinch of red chili flakes.

Remember, we add the heavy cream ( 1/2 cup ) and the final tablespoon of butter right at the end.

That keeps the sauce silky smooth and stops the dairy from splitting. Don't rush that final step!

Equipment: Easy Slow Cooker Chicken Setup

The reason this is the ultimate Crock Pot chicken curry is the gear needed is minimal.

You just need your trusty 4 to 6-Quart Slow Cooker (hello, Tikka Masala Crockpot !). I highly recommend using a large skillet for the initial sauté that spice "bloom" step I talked about.

That bit of pre-cooking is crucial for maximum flavour payoff. If you skip it, it’ll still be good, but taking 10 minutes to sauté really makes it outstanding.

Seriously, this Easy Slow Cooker Chicken recipe delivers luxury with hardly any washing up.

A Cracking Slow Cooker Chicken Tikka Masala: The Ultimate Weeknight Curry

You know what the best feeling is? Making a banging curry that tastes exactly like the chippy, but you're still in your PJs.

That’s the magic of this Slow Cooker Chicken Tikka Masala . Seriously, this is your ultimate fakeaway tikka masala . It is the best easy crockpot recipe for a rich, comforting curry.

Prepping for Flavour Payoff

Now, a good Tikka Masala Recipe needs prep, but we keep it speedy. First, the chicken. Always, always use chicken thigh tikka masala .

Breasts just dry out over hours! I learned that the hard way once, ending up with stringy, tough chicken like cooking non-human vertebrae! Give your cubed thighs a quick bath in yogurt and spices.

This brief marinade tenderises the meat beautifully. That’s the essential mise en place done.

The Critical Flavour Boost

Okay, here is the secret sauce to the sauce. Don't just dump everything into the Tikka Masala Crockpot . We need to "bloom" the spices.

This step guarantees you won't get a flat, dull curry.

1. Melt the butter in a pan over medium heat. Sauté the diced onion until soft, about 5 minutes.
2. Add the minced garlic and ginger. Cook until fragrant, usually just 1 minute.
3. Crucially , stir in the tomato paste and all your dry spices (garam masala, turmeric, etc.).
4. Cook this paste, stirring constantly, for just 1 minute . This brief toasting releases their oils. If you skip this, your Crock Pot chicken curry will be fine, but not brilliant. This step changes everything!

Slow Cooker Magic

Once your kitchen is smelling incredible, scrape that aromatic mixture into the slow cooker. Add the marinated chicken, crushed tomatoes, and stock.

Give it a really good stir to mix all the spices evenly.

5. Cover the slow cooker. Cook on LOW for 7– 8 hours or on HIGH for 3.5– 4 hours .
6. The Easy Slow Cooker Chicken will be ready when it reaches an internal temperature of 165° F ( 74° C) and shreds easily with a fork.

Pro Tips for a Creamy Finish

Pro Tip One: Do not add the cream early! This is the biggest mistake people make with Slow Cooker Tikka Masala . Dairy can split or curdle under long, high heat.

7. Wait until the very end. Once the chicken is cooked, stir in the final half cup of heavy cream and that extra knob of butter.
8. This guarantees that wonderfully rich, creamy chicken tikka masala texture we all crave. It’s the final, luxurious touch for your perfect weeknight chicken curry . Serve it with fluffy basmati and you've nailed dinner.

Cracking Notes on Your Slow Cooker Tikka Masala Success

Oh my gosh! You’ve done it. You’ve successfully created the most gorgeous, rich creamy chicken tikka masala right in your own kitchen.

But wait, we aren't done yet! These little tips are what take your fakeaway tikka masala from good to absolutely legendary.

Serving This Beauty

Right, so you’ve made the most flavourful weeknight chicken curry . Now for the presentation! Don't just plop it in a bowl.

Get a good mound of fluffy Basmati rice seriously, always Basmati. Ladle that rich curry over the top. I learned early on that plating matters, even for a Monday night Crock Pot chicken curry .

My secret is a heavy handed sprinkle of fresh coriander and a tiny drizzle of cream right before serving. It just looks so professional, you know? To cut through the richness, serve a cooling side of Raita (yogurt mixed with cucumber and mint).

And always, always warm up some garlic naan for proper dipping. It’s the full fakeaway experience!

Storage and Leftovers Magic

The best part about making a massive Slow Cooker Chicken Tikka Masala batch? The leftovers are gold . We are talking best easy crockpot recipe status for day two.

If you have any remaining chicken thigh tikka masala , get it into airtight containers quickly ideally within two hours of finishing the cook.

It keeps perfectly in the fridge for 3 4 days. Reheating is a doddle: medium heat on the hob (that’s the stovetop, Americans!) or microwave until piping hot ( 165° F ).

It freezes wonderfully for up to three months, too. The sauce actually thickens nicely when thawed, which is a bonus!

Mixing Up Your Tikka Masala Recipe

I get bored quickly, so I love tweaking a classic. Want a lighter version? Instead of all heavy cream at the end, swap in full fat coconut milk.

It still feels rich but gives a lovely, subtle Thai style aroma. If you’re going veggie, this Slow Cooker Chicken Tikka Masala is easily adapted.

Try adding a cup of pre-cooked cubed sweet potato and a tin of rinsed chickpeas when you add the tomatoes.

They soak up all that incredible Tikka Masala Crockpot sauce beautifully. This is a brilliant autumn swap, adding lovely seasonal depth.

Quick Nutrition Chat

Look, this isn’t lettuce and air, but compared to the stuff you order in, homemade wins every time! Using lean protein and fresh spices means you control the salt and sugar.

It’s packed with protein thanks to the Easy Slow Cooker Chicken , keeping you full longer. Plus, Turmeric (which gives it that gorgeous colour) is a brilliant anti inflammatory spice.

This recipe is flavour without the fake additives.

Honestly, this Slow Cooker Chicken Tikka Masala is truly the ultimate, stress free best easy crockpot recipe . Enjoy every last bit!

Frequently Asked Questions

Why bother slow cooking it? Does this method truly make the best Slow Cooker Chicken Tikka Masala?

Absolutely! While it sounds like cheating, the slow cooker excels with curries because the low and slow heat allows the spices to fully meld together over many hours, creating a depth of flavour that’s simply miles better than a quick hob fry.

More importantly, using chicken thighs ensures the meat stays incredibly moist and fork tender no more dry chicken breast, which can be a real pain. It's truly a "set it and forget it" way to achieve restaurant quality texture.

My sauce looks a bit runny when it's done. How can I get that proper thick, creamy consistency?

This is a common slow cooker conundrum, as the lid traps all the lovely moisture. The easiest fix is to remove the lid during the last 30 minutes of cooking (on High) to allow some liquid to evaporate.

Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, stir it into the hot sauce, and cook for another 15 minutes. Stirring in the heavy cream and butter at the end also contributes significantly to the final luscious thickness.

Do I absolutely have to sauté the onions and spices first, or can I just dump everything straight in?

While this recipe is designed to be low-effort, we highly recommend the quick sauté (or 'blooming') step it’s a total game changer! Cooking the onions, ginger, and garlic, and briefly toasting the dry spices in butter, releases their maximum flavour potential before the long simmer.

Skipping this will still produce a decent curry, but if you want that deep, complex, Saturday night-takeaway flavour, that 10 minutes of faff at the hob is well worth the effort.

This recipe makes loads! Can I freeze leftover Chicken Tikka Masala for another busy weeknight?

Not a bother, it freezes brilliantly! Simply cool the curry completely, transfer it to freezer safe containers, and it will keep happily for up to three months. A crucial tip for freezing any cream based curry: if you plan to freeze large batches, try to stir in the final heavy cream after reheating, as the freezing process can occasionally cause dairy to separate slightly when thawed.

Reheat gently on the hob until piping hot, stir in fresh cream, and enjoy.

I want to make this Tikka Masala dairy-free or a bit lighter. What are the best substitutions?

Making this dairy-free is dead easy: substitute the Greek yogurt in the marinade with an equal amount of full fat coconut milk or a plant based plain yogurt. For the finishing step, replace the heavy cream with coconut cream (the thick, solid part of a can of chilled full fat coconut milk).

If you want to cut down on calories, skip the final tablespoon of butter and use a touch less heavy cream, serving with plain steamed rice instead of rich pilaf.