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Slow-Cooker Chicken Tikka Masala Recipe

Slow Cooker Chicken Tikka Masala is an easy, flavor-packed dinner that’s perfect for busy weeknights. Inspired by the classic Indian tikka masala (often called creamy butter chicken), this Whole30-friendly version uses boneless, skinless chicken cooked slowly with aromatic spices and tomato paste, finished with coconut milk for a rich, velvety sauce. The recipe works in a slow cooker or an Instant Pot—both methods are included below so you can choose what suits your schedule.

Crockpot Chicken Tikka Masala

Ingredients

  • 2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
  • 3/4 cup low-sodium chicken broth
  • 1 large onion, finely diced
  • 1 tablespoon minced fresh ginger
  • 4 garlic cloves, minced
  • 6 ounces tomato paste
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon curry powder (or garam masala)
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 bay leaf
  • 1 (12-ounce) can unsweetened full-fat coconut milk
  • 2 tablespoons arrowroot powder (or cornstarch / tapioca starch as substitute)
  • Juice of 1/2 lemon
  • Chopped fresh cilantro for garnish
  • Prepared cauliflower rice, for serving

Slow Cooker Method

Step 1 — Combine ingredients

Place the cut chicken in the base of a slow cooker. Add chicken broth, diced onion, minced ginger and garlic, tomato paste, olive oil, curry powder, turmeric, cayenne, cumin, paprika, cinnamon, salt, and pepper. Stir to combine, then tuck the bay leaf on top. Cover and cook on low for 8 hours or on high for 4 hours, until the chicken is tender and the flavors have melded.

Step 2 — Thicken the sauce

Whisk the arrowroot powder into the coconut milk until smooth to make a slurry. During the final 20 minutes of cooking, gently stir the coconut milk mixture into the slow cooker. Cover and continue cooking until the sauce thickens and becomes glossy.

Step 3 — Finish and serve

Just before serving, stir in the lemon juice to brighten the flavors. Serve the tikka masala over prepared cauliflower rice and garnish with chopped fresh cilantro.

Crockpot Chicken Tikka Masala

Instant Pot Method

If you prefer a faster method, the Instant Pot produces a similar result in far less time:

  1. Add the chicken, chicken broth, onion, ginger, garlic, tomato paste, olive oil, curry powder, turmeric, cayenne, cumin, paprika, salt, and pepper to the Instant Pot. Stir to combine and place the bay leaf on top.
  2. Seal the Instant Pot and select the Poultry setting for 20 minutes. When the cook time ends, perform a manual pressure release by turning the valve to venting. Open the lid when pressure has fully released.
  3. Turn on the Sauté function. Whisk together the coconut milk and arrowroot starch, then add the mixture to the pot and simmer until the sauce thickens, about 8–10 minutes. Stir in lemon juice, taste for seasoning, and serve over cauliflower rice with cilantro.

Recipe Notes & Tips

  • Substitutes: Arrowroot can be swapped with cornstarch or tapioca starch. If you cook with dairy, plain Greek yogurt can replace coconut milk for a creamy finish.
  • Spice level: Reduce or omit cayenne pepper to make the dish milder for kids.
  • Make-ahead and storage: This tikka masala keeps well in the refrigerator for 3–4 days and freezes nicely for up to 3 months. Reheat gently on the stovetop or in a microwave until heated through.
  • Serving ideas: While cauliflower rice keeps the dish Whole30-friendly, this sauce also pairs well with basmati rice, naan, or steamed vegetables.

Frequently Asked Questions

What can I use instead of arrowroot? Cornstarch or tapioca flour are good substitutes; mix either into the coconut milk to form a slurry before adding to the hot sauce.

Any swap for coconut milk? Yes—if you don’t need this to be dairy-free, plain Greek yogurt stirred in off heat can provide creaminess. If using yogurt, temper it by mixing with a small amount of the hot sauce first to avoid curdling.

Nutrition (per serving)

Calories: 417 kcal; Carbohydrates: 18 g; Protein: 36 g; Fat: 23 g; Saturated Fat: 14 g; Sodium: 1058 mg; Fiber: 5 g. Nutrition information is an approximation and will vary based on ingredient brands and portion sizes.

Additional Information

Prep time: about 10 minutes. Total time: about 8 hours (slow cooker) or about 40–50 minutes using the Instant Pot. Serves: 6.

Author: Alex Snodgrass

Looking for more slow cooker recipes? Try these suggestions:

Slow Cooker Tagine-Inspired Chicken

Slow Cooker Thai-Inspired Beef Bowls

Crockpot Chicken Piccata

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Slow Cooker Chicken Tikka Masala

Prep: 10 mins • Total: 8 hrs (slow cooker) • Servings: 6

Ingredients (condensed)

  • 2 lb chicken breasts, cut into 1½-inch pieces
  • 3/4 cup low-sodium chicken broth
  • 1 large onion, 1 tbsp minced ginger, 4 garlic cloves
  • 6 oz tomato paste, 2 tbsp olive oil
  • 1 tbsp curry powder, 1 tsp turmeric, 1/2 tsp cayenne
  • 1 tsp cumin, 1 tsp paprika, 1/2 tsp cinnamon
  • 2 tsp kosher salt, 1 tsp black pepper, 1 bay leaf
  • 1 (12-oz) can full-fat coconut milk, 2 tbsp arrowroot
  • Juice of 1/2 lemon, cilantro for garnish, cauliflower rice to serve

Instructions (summary)

Combine chicken, broth, aromatics, tomato paste, oil, and spices in slow cooker. Cook low 8 hours or high 4 hours. Mix arrowroot with coconut milk and add during the last 20 minutes to thicken. Stir in lemon juice before serving and garnish with cilantro. For Instant Pot: pressure cook on Poultry 20 minutes, then thicken with coconut milk slurry on Sauté.

Food photography and styling credit: Eat Love Eats.