Slow Cooker Chicken Tikka Masala Slow Cooker Chicken Tikka Masala

Food styling by Michael Elliott | Prop styling by Jennifer Evans Image by: James Tse

This aromatic curry starts with a practically prep-free sauce that gets its potent flavour from garam masala, a finely ground blend of cardamom, cinnamon, nutmeg, coriander, mace and cloves. To save time on prep, look for the ready-made mix in the spice aisle.

  • Prep time 15 minutes
  • Total time 8 hours & 30 minutes
  • Portion size 8 servings


Chicken Tikka Masala:
Cucumber Raita:


Chicken Tikka Masala: In slow cooker, combine tomatoes, onion, tomato paste, brown sugar, ginger, garlic, cumin, garam masala, paprika, salt, turmeric, cayenne pepper and 2/3 cup water. Cover and cook on low for 8 to 10 hours.

Using immersion blender, purée tomato mixture until smooth. Add chicken; cover and cook on high until chicken is no longer pink inside, about 30 minutes. Stir in cream and lemon juice. (Make-ahead: Cover and refrigerate for up to 24 hours. Reheat before serving.)

Cucumber Raita: While chicken is cooking, in colander, sprinkle cucumber with salt; let stand for 5 minutes. Squeeze out excess liquid and pat dry. In small bowl, stir together cucumber, yogurt, cilantro and lemon juice. (Make-ahead: Cover and refrigerate for up to 24 hours.) Serve with Chicken Tikka Masala.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 379 mg
  • Sugars 10 g
  • Protein 29 g
  • Calories 239.0
  • Total fat 7 g
  • Potassium 882 mg
  • Cholesterol 80 mg
  • Saturated fat 3 g
  • Total carbohydrate 17 g


  • Iron 21.0
  • Folate 8.0
  • Calcium 10.0
  • Vitamin A 11.0
  • Vitamin C 37.0
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Lunch & Dinner

Slow Cooker Chicken Tikka Masala