Can I use chicken breast instead of thighs?

Whilst you can use breast meat, thighs are better suited to slow cooking as they contain more fat and connective tissue, which breaks down during the long, slow heat and keeps the meat moist and tender. Breast meat can become dry with extended cooking

How far ahead can I marinate the chicken?

You can marinate the chicken for up to 24 hours in advance. The longer marinade time actually improves the flavour as the spices and yoghurt have more time to penetrate the meat. Simply keep it covered in the refrigerator until you're ready to brown and slow cook it

What if I don't have access to some of the spices?

Whilst each spice contributes to the authentic flavour profile, you can substitute with what's available: garam masala can replace some of the individual spices if needed; regular chilli powder can be used instead of Kashmiri (though it will be spicier); if you can't find kasuri methi, simply omit it or use a pinch of dried oregano. However, sourcing the key spices will give you the best result

Can I make this dairy-free?

Yes, you can substitute the yoghurt with coconut yoghurt and the heavy cream with coconut cream. The flavour will be slightly different but equally delicious. Add the coconut cream in the final 15 minutes just as you would the dairy cream to preserve its flavour

The Tastiest Chicken Tikka Masala I've Ever Eaten

by ThatDudeCanCook

Chicken

Published 2 May 2026Original video

This is an impressive chicken tikka masala that combines two marinades for maximum flavour depth. Chicken thighs are first marinated in a zesty lemon and chilli mixture, then coated in a yoghurt-based marinade infused with warm spices. The sauce is built from caramelised onions, fresh tomatoes, and aromatic spices, finished with a touch of cream and fresh coriander. Served with garlic naan, this dish rivals any Indian restaurant and is perfect for entertaining or a special weeknight dinner

Video thumbnail: The Tastiest Chicken Tikka Masala I've Ever Eaten

Watch: The Tastiest Chicken Tikka Masala I've Ever Eaten

Original recipe video — click to play

Original video by ThatDudeCanCook23k likes on YouTube

30 mins

Prep time

6 hrs

Slow cook (Low)

3 hrs

Slow cook (High)

Serves

6 hrs 30 mins

Total (Low)

Slow cooker setting:Low 6 hours or High 3 hours

Original method: 45 minutes stovetop

Ingredients

Servings:

Units:

First Marinade

900 g Boneless chicken thighs, cut into 5 cm pieces, cut into chunks
Thighs work better than breast for slow cooking as they stay moist
30 ml Fresh lemon juice, freshly squeezed
9 g Kashmiri chilli powder
Adds mild heat and rich colour without excessive spice
45 g Ginger garlic paste
10 g Kosher salt

Second Marinade

180 ml Plain yoghurt
60 ml Mustard oil or avocado oil
High smoke point oil; mustard oil adds authentic flavour
5 g Ground turmeric
30 g Ginger garlic paste
10 g Garam masala

Tomato Gravy

45 ml Avocado oil
For browning the chicken before slow cooking
45 g Unsalted butter
3 g Cumin seeds
400 g Red onions, diced
2 whole Birds eye chillies or dried red chillies
Remove before serving if you prefer less heat, or leave in for extra spice
8 g Kashmiri chilli powder
8 g Ground coriander
30 g Ginger garlic paste
Added to gravy for extra depth
10 g Kosher salt
5 g White sugar
Balances the acidity of tomatoes
900 g Cherry tomatoes, halved, halved
Sweet varieties work best
600 ml Water
Reduced from original 2.5 cups for slow cooker
5 g Kasuri methi (dried fenugreek leaves), crushed
Add in final 15 minutes
Adds distinctive herbal note; add late to preserve flavour
10 g Garam masala
Add in final 15 minutes
120 ml Heavy cream
Add in final 15 minutes
Use more if you prefer a creamier sauce

Garnish

15 g Fresh coriander leaves
, chopped
Add just before serving
For freshness and colour

Garlic Naan

10 g Active dry yeast
5 g Caster sugar
120 ml Lukewarm water
1 whole Large egg
80 ml Avocado oil
60 ml Plain yoghurt
280 g Plain flour
5 g Sea salt

Garlic Butter

115 g Unsalted butter, softened, softened
4 whole Garlic cloves, minced
, minced
Amount estimated as source was incomplete

Method

1
Prepare the first marinade by combining lemon juice, Kashmiri chilli powder, ginger garlic paste, and kosher salt in a bowl. Add the chicken thigh pieces and mix well to coat. Set aside for 10 minutes.
~10 mins
2
Make the second marinade by whisking together yoghurt, mustard oil, turmeric, ginger garlic paste, and garam masala in another bowl. Add the chicken from the first marinade and coat thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight for best flavour.
~2 hrs
Tip: Can be prepared ahead of time
3
Heat the avocado oil in a large frying pan over medium-high heat. Working in batches, remove the chicken from the marinade and brown it for 2–3 minutes on each side until golden. Transfer the browned chicken to your slow cooker. Do not rinse off the marinade.
~15 mins
Tip: Browning adds depth and colour to the final dish
4
In the same pan, melt the butter over medium heat. When foaming, add the cumin seeds and let them crackle for 30 seconds. Add the diced red onions and cook until softened and golden, about 5 minutes.
~8 mins
5
Add the birds eye or dried red chillies, Kashmiri chilli powder, ground coriander, and ginger garlic paste to the pan. Stir well and cook for 2 minutes until fragrant.
~2 mins
6
Stir in the halved cherry tomatoes and cook for 3–4 minutes until they begin to break down. Add salt and sugar, and stir to combine. Add the water and bring to a gentle simmer.
~5 mins
7
Pour the tomato gravy and all its contents over the browned chicken in the slow cooker. Stir gently to combine. Cover and cook on low for 6 hours or on high for 3 hours.
~6 hrs
Tip: The chicken should be tender and the sauce rich and flavourful
8
In the final 15 minutes of cooking, stir in the kasuri methi (crushed between your fingers), garam masala, and heavy cream. Taste and adjust seasoning as needed. The sauce should be silky and coat the back of a spoon.
~15 mins
Tip: Adding cream late preserves its delicate flavour
9
For the garlic naan: In a small bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until foamy. In a larger bowl, whisk together the egg, avocado oil, and yoghurt. Add the foamy yeast mixture and stir. Gradually add the flour and salt, mixing until a soft dough forms.
~10 mins
10
Knead the dough for 8–10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp tea towel, and leave to rise in a warm place for 1–2 hours until doubled in size.
~1 hr 30 mins
11
Divide the dough into 4 equal balls. On a floured surface, roll each ball into a thin oval shape about 5mm thick.
~5 mins
12
Heat a large cast iron skillet or non-stick pan over medium-high heat until very hot. Place a naan in the dry pan and cook for 2–3 minutes until puffed and light golden, then flip and cook the other side for another 1–2 minutes.
~5 mins
Tip: The naan will puff slightly due to the yeast
13
Mix the softened butter with minced garlic. As soon as each naan comes off the pan, brush generously with the garlic butter.
~2 mins
Tip: Do this while the naan is still hot so the butter absorbs
14
Remove the chicken tikka masala from the slow cooker and garnish generously with fresh coriander leaves. Serve immediately with the warm garlic naan.
~5 mins
Tip: Fresh coriander added just before serving for colour and flavour

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Whilst you can use breast meat, thighs are better suited to slow cooking as they contain more fat and connective tissue, which breaks down during the long, slow heat and keeps the meat moist and tender. Breast meat can become dry with extended cooking

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