Can I use chicken breast instead of thighs?

Yes, you can use boneless, skinless chicken breasts, though thighs are preferable as they stay moister during the long slow cooking process. If using breast meat, reduce the cooking time slightly and check for doneness earlier to avoid drying it out

What's the difference between this and stovetop chicken tikka masala?

The slow cooker method is more forgiving and requires less attention, though it takes longer overall. We've reduced the stock quantity compared to stovetop versions because slow cookers retain moisture. The flavour development is similar, achieved through proper marinating and browning the chicken first

Can I make this ahead or freeze it?

Yes, this curry freezes beautifully. Cool completely before freezing, and it will keep for up to 3 months. Thaw overnight in the fridge before reheating gently on the hob. Add fresh cream and coriander after reheating for the best flavour

Can I adjust the heat level?

Absolutely. Increase the chilli powder to 1.5–2 teaspoons for a spicier curry, or reduce it to 0.5 teaspoon for a milder version. You can also add a diced green chilli during step 3 if you prefer fresher heat

Homemade Chicken Tikka Masala That Anyone Can Make

by Joshua Weissman

Chicken

Published 20 April 2026Original video

Chicken tikka masala is a beloved curry that often disappoints when made at home—but this recipe changes that. The secret lies not just in the ingredients, but in the proper technique and process. This slow cooker version maintains all the depth and complexity of the original whilst being more forgiving for home cooks. Perfect for weeknight dinners or impressing guests, this adapted recipe produces restaurant-quality results with minimal effort. Serve with basmati rice or warm naan bread for an authentic Indian feast

Video thumbnail: Homemade Chicken Tikka Masala That Anyone Can Make

Watch: Homemade Chicken Tikka Masala That Anyone Can Make

Original recipe video — click to play

Original video by Joshua Weissman105k likes on YouTube

20 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 20 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3.5 hours

Original method: 45 minutes stovetop

Ingredients

Servings:

Units:

Chicken and Marinade

800 g boneless, skinless chicken breasts or thighs, cut into 4 cm cubes
Thighs are more forgiving and stay moister in the slow cooker
150 g Greek yoghurt
For marinating
4 clove garlic cloves
, minced
For marinade
1 tbsp ginger
, minced or grated
For marinade
2 tsp garam masala
For marinade
1 tsp chilli powder
For marinade
½ tsp salt
For marinade

Sauce

2 tbsp vegetable oil
For browning
2 medium onions, finely diced
4 clove garlic cloves
, minced
Additional to marinade
1 tbsp ginger
, minced or grated
Additional to marinade
1 tsp ground cumin
1 tsp ground coriander
400 ml tomato passata
200 ml coconut milk
Full fat
200 ml chicken stock
1 tsp garam masala
1 pinch salt and black pepper
To taste

Finishing

100 ml double cream
Add in final 30 minutes of cooking
For richness
20 g fresh coriander
, chopped
Add just before serving
For freshness

To Serve

250 g basmati rice, cooked(optional)
Uncooked weight
4 piece naan bread, warmed(optional)

Method

1
Combine the chicken pieces with Greek yoghurt, 4 minced garlic cloves, 1 tablespoon minced ginger, 2 teaspoons garam masala, 1 teaspoon chilli powder, and 0.5 teaspoon salt. Mix well to coat all pieces. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavour.
~35 mins
Tip: This marinating step is crucial for flavour development
2
Heat 2 tablespoons vegetable oil in a large frying pan over medium-high heat. Working in batches, brown the marinated chicken pieces on all sides until golden (approximately 5 minutes total). Do not cook through; you're simply developing colour and flavour. Transfer to your slow cooker.
~8 mins
Tip: Browning adds depth. Don't skip this step
3
In the same frying pan, add the diced onions and sauté until softened and translucent, approximately 3 minutes. Add 4 minced garlic cloves, 1 tablespoon minced ginger, 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Stir constantly for 1 minute until fragrant.
~4 mins
Tip: Building aromatics in this way creates a flavourful base
4
Transfer the onion and spice mixture to the slow cooker with the chicken. Add 400 ml tomato passata, 200 ml coconut milk, and 200 ml chicken stock. Stir in 1 teaspoon garam masala. Season with salt and black pepper to taste.
~2 mins
Tip: Reduced stock compared to stovetop versions prevents a watery curry
5
Cover and cook on Low for 6 hours or High for 3.5 hours, until the chicken is very tender and the sauce has thickened slightly. The curry should be gently simmering, not rapidly bubbling.
~6 hrs
Tip: Low cooking is gentler and produces better results
6
In the final 30 minutes of cooking, stir in 100 ml double cream. Taste and adjust seasoning as needed.
~30 mins
Tip: Late addition of cream prevents it from splitting or becoming too thick
7
Just before serving, stir through most of the fresh coriander, reserving some for garnish. Serve over fluffy basmati rice or with warm naan bread, garnished with remaining coriander.
~5 mins
Tip: Fresh herbs added at the end preserve their bright flavour

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, you can use boneless, skinless chicken breasts, though thighs are preferable as they stay moister during the long slow cooking process. If using breast meat, reduce the cooking time slightly and check for doneness earlier to avoid drying it out

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