Name: Crockpot Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Cuisine: Indian
Ingredients: 4 boneless, skinless chicken breasts, cubed; 1 can (14 oz) crushed tomatoes; 1 onion, diced; 3 cloves garlic, minced; 2 tbsp garam masala; Salt and pepper to taste; 1 cup plain yogurt

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Introduction

This Crockpot Chicken Tikka Masala is a simple and flavorful dish that brings the rich spices of Indian cuisine right to your slow cooker. Perfect for a hands-off dinner, it yields tender chicken in a creamy, spiced tomato sauce.

A round silver bowl with a beaded edge holds a creamy orange curry with tender chunks of browned chicken, scattered with fresh green cilantro leaves on top. A spoon dipped into the curry rests on the right side of the bowl. The bowl is placed on a wooden table with a crocheted white napkin featuring blue, yellow, red, and green accents underneath. Around the main bowl, there is a white plate with yellow rice and pieces of grilled chicken garnished with red chili slices and a white bowl partially visible with more curry on green rice. A small ceramic jar with a spoon of red pepper flakes is next to the bowl on the table, and part of a lime wedge is visible at the edge of the image. The photo background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts, cubed
1 cup plain yogurt
1 can (14 oz) crushed tomatoes
1 onion, diced
3 cloves garlic, minced
2 tbsp garam masala
Salt and pepper to taste

Instructions

Step 1: In the crockpot, combine the cubed chicken, crushed tomatoes, diced onion, minced garlic, garam masala, salt, and pepper. Stir to evenly distribute the ingredients.
Step 2: Cook on low for 3 to 4 hours, or until the chicken is cooked through and tender.
Step 3: About 10 minutes before serving, stir in the plain yogurt until fully incorporated and heated through.
Step 4: Serve warm with rice or naan bread for a complete meal.

Tips & Variations

For extra richness, substitute half of the plain yogurt with heavy cream.
If you like it spicier, add a pinch of cayenne pepper or chopped fresh chili along with the garam masala.
You can use boneless, skinless thighs instead of breasts for juicier chicken.
Adding chopped fresh cilantro before serving adds a bright, fresh note to the dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent the yogurt from separating. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white plate with a speckled pattern holds a dish of white rice topped with an orange-brown curry containing chunks of meat. The curry is garnished with small green cilantro leaves and dotted with a few drops of red hot sauce. On one side of the plate, a wedge of green lime sits on the rice, and a piece of white naan bread with charred black spots rests on the edge of the plate. Around the plate, a white marbled surface is visible with some scattered cilantro leaves, a bottle of hot sauce, and more pieces of naan bread partially in view. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without a crockpot?

Yes, you can simmer the ingredients in a large pot over low heat for about 45 minutes to an hour, stirring occasionally until the chicken is cooked and tender. Add the yogurt at the end as directed.

Is plain yogurt necessary, or can I use flavored yogurt?

Plain yogurt is best because it adds creaminess without extra sugar or flavors that could alter the dish. If you only have flavored yogurt, choose one with minimal added ingredients and adjust seasoning accordingly.