My daughter, Phoebe, has reached a point where she's more open to trying new flavors, especially with dishes like chicken tikka masala. As long as they steer clear of eggs or fish, she’s game! This newfound curiosity has led us to enjoy Indian takeout often, as both kids happily devour chicken tikka masala, rice, and naan—a combination that makes me want to celebrate!

slow cooker tikka masala on tray

With takeout feeling less appealing after too many nights in a row, I took it upon myself to create a healthy chicken tikka masala that’s simple enough for any weeknight.

This dish is perfect for the slow-cooker since it only gets better as it simmers. I hit the jackpot with this idea!

eating slow cooker tikka masalaslow cooker tikka masala assembled

Anyone else feel discouraged by slow-cooker recipes that require pre-cooking ingredients in a separate pan? Personally, I love the convenience of a single pot! One of the best things about this recipe is how you can chop a few veggies, toss them into the slow-cooker before heading to work, and return home to the delightful aroma of your favorite Indian meal—without the extra grease and sodium. You're welcome!

slow cooker tikka masala in bowl

If you're curious, our go-to Indian takeout spot in Austin is Tarka Indian Kitchen. Their grilled chicken kebab with sautéed veggies is a personal favorite when I'm aiming for healthier options. Check out the recipe below and let me know if you try it!

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Description

Even simpler than takeout!

Ingredients

Scale
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 onion, chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon honey
  • 5 cloves garlic, sliced
  • 1 1/2 tablespoons curry powder
  • 1/2 tablespoon kosher salt
  • 2 tablespoons butter
  • 1 can (28 ounces) crushed tomatoes
  • 1 can full-fat coconut milk
  • 2-inch piece of fresh ginger, peeled and chopped
  • for garnish: cilantro, plain yogurt, chopped cashews, and lime wedges

Instructions

  1. Combine all ingredients in a slow-cooker and cook on low for 8 hours or high for 4 hours. Chicken should be tender and fully cooked.
  2. Serve in bowls with garnishes. Pair with rice or cauliflower rice if desired, and enjoy!

Comments (21)

  1. Molly says: February 6, 2019 at 4:01 pm

    This is amazing! I cannot wait to make this weekend!

    Reply
  2. Dottie says: February 7, 2019 at 6:36 am

    This looks delicious. I wonder if it can be made with chunks of chicken breast and light coconut milk? I will be giving it a try.

    Reply
    1. Camille Styles says: February 7, 2019 at 9:10 am

      Absolutely – I think it would work wonderfully. Let us know if you give it a try!

      Reply
  3. Carolyn says: February 9, 2019 at 5:48 pm

    This recipe is a keeper! Made it with roasted veggies and naan. Sooo good!

    Reply
  4. Katie says: February 10, 2019 at 1:12 pm

    Looks good! We’ll have to give it a go. If you’re looking for more healthy Indian food recipes for cooking at home, we’ve enjoyed “My Heart Beets”. Her butter chicken is amazing. ?

    Reply
  5. Heather says: February 11, 2019 at 4:12 am

    Hello! What size can of coconut milk do you recommend? I’m in Hong Kong and there are several choices in my market! Can’t wait to make this!

    Reply
    1. Kate says: January 8, 2023 at 7:00 pm

      I think the 13 oz size? That is what I used

      Reply
  6. Julie | This Main Line Life says: February 12, 2019 at 9:51 am

    I love Tikka Masala, but I’ve never made it myself. Will definitely try this recipe.

    Reply
  7. Jessss says: February 12, 2019 at 10:36 pm

    Ouuuu!! I like chicken curry in general so it would be nice to try it fresh and it’s very easy! Thank you, ??

    Reply
  8. Blogs For Women says: February 19, 2020 at 2:26 am

    Thank you for this recipe. I already made it. it tastes super good.

    Reply
  9. Kate says: January 8, 2023 at 6:59 pm

    Hi! I just ate this. Didn’t use the butter or honey and used low fat coconut milk to cut down on calories and it was the bomb!!
    Would totally make again

    Reply
    1. Kate says: January 8, 2023 at 7:01 pm

      Also I forgot to mention I used breasts and not thighs etc. it was perfect!

      Reply
  10. Stephanie Lee says: February 25, 2023 at 6:10 am

    I am making this for 12 people tomorrow night. I am wondering what I need to double and what I need to just keep the same in the recipe. Can’t wait to try.

    Reply
  11. Emily says: April 14, 2023 at 9:20 am

    I made this last night and it was super delicious! I’ve been sharing the recipe with my friends this morning! The only bummer is that the store I was at didn’t have fresh ginger, so I had to use the squeeze tube ginger, but it still came out tasting incredible! Seemed watery when I first turned off the crockpot, but the sauce thickened up as it cooled and was great to put over rice or cauliflower rice! LOVE how easy it was!

    Reply
  12. Debbie Kay Martin says: May 25, 2023 at 10:19 am

    hello. how could i use chicken breasts instead of thighs? can’t wait to make this!

    Reply
    1. Casey McKee says: May 30, 2023 at 1:42 pm

      Hi! You can easily cut the chicken breasts into 1-inch thick pieces and cook in the crockpot.

      Reply
  13. Emily says: November 6, 2025 at 5:54 pm

    Decent but missing key tikka masala flavors that make it tikka masala

    Reply
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