Slow Cooker Chicken Tikka Masala

Last updated on: November 26, 2025

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If you love a proper curry night but can’t be bothered with pots, stirring, and spice-splattered worktops, this Slow Cooker Chicken Tikka Masala is about to become your new midweek hero.

It’s high in protein, ridiculously convenient, and the slow cooker does all the graft while you get on with your day. You’ll come home to tender chicken breast simmered in a creamy, mildly spiced tomato sauce that tastes like you’ve put in actual effort (spoiler: you haven’t).

Each serving lands at around 64 g of protein with roughly 417 calories, making it ideal for weight-loss goals or anyone who just wants to stay full for longer.

The main protein source is lean chicken breast, supported by a silky finish of half-fat crème fraîche. No special equipment needed beyond your slow cooker and one pan for the aromatics.

Easy, comforting, and absolutely fakeaway-worthy.

Why You'll Love This High-Protein Recipe

• Packs in around 64 g protein per serving, ideal for staying fuller for longer.

• A true “chuck it in and leave it” recipe — perfect for manic weekdays.

• Slow-cooking deepens flavour without extra calories or effort.

• Mild enough for the whole family but easy to spice up.

• Batch-cooks beautifully and freezes like a dream.

Slow Cooker Chicken Tikka Masala Main Ingredients

Butter or Ghee. The rich, aromatic base that brings restaurant-level flavour with minimal effort.

Cinnamon Stick. Adds a subtle warmth that lifts the sauce without overpowering it.

Tandoori Masala. The flavour engine — full of aromatic spices and instant tikka magic.

Curry Powder. A second layer of fragrance that rounds out the sauce beautifully.

Chicken Breasts. Lean, tender, and absolutely ideal for a high-protein slow cooker curry.

Chopped Tomatoes. Form the body of the sauce and absorb all the spices over time.

Cornflour. Helps thicken the sauce without adding unnecessary calories.

Half-Fat Crème Fraîche. Stirred in at the end for a creamy, luscious finish.

Keeping Slow Cooker Chicken Tikka Masala Fresh

To Store

Transfer leftover tikka masala into an airtight container and keep it in the fridge for up to 3 days.

To Reheat

Microwave on full power until piping hot, or warm gently in a saucepan with a splash of water if needed.

To Freeze

Freeze in portions for up to 3 months. Defrost in the fridge overnight before reheating.

Serving Suggestions

• Basmati rice (classic!)

• Air-fried naan

• Fluffy rice bowls with roasted veg

• Or go rogue: spoon it over a baked sweet potato for a high-protein hug-in-a-bowl

Variations & Tips

• Stir in extra Greek yoghurt at the end to boost protein even further.

• Swap chicken breast for chicken thighs for a richer, silkier sauce.

• Add chilli powder or fresh chilli to dial up the heat for grown-ups.

• Brown the onions well before slow-cooking — it adds extra sweetness and depth.

• Want more thickness? Remove the slow-cooker lid for the final 20 minutes.

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of breasts?

Absolutely — they stay juicy in the slow cooker. Protein will be slightly lower, but the richness increases.

Can I make this even higher in protein?

Yes! Add 100 g Greek yoghurt at the end or increase the chicken to 1.2 kg.

Is this suitable for freezing?

Completely. It freezes and reheats brilliantly, making it perfect for batch cooking.

How spicy is it?

Mild to medium. Add chilli powder, flakes, or a fresh chilli if you prefer more kick.

Slow Cooker Chicken Tikka Masala

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5 from 2 reviews

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Warm, creamy, and just the right level of spiced, this slow cooker chicken tikka masala does all the hard work for you. Let your slow cooker transform humble ingredients into a flavour-packed, aromatic curry that'll make you feel like a curry genius. Just stir in crème fraîche, scoop, and serve!

• Total Time: 4 hrs 40 mins
• Yield: 5 1x

Ingredients

Units MUS Scale 1x2x3x

• 1 tbsp butter or ghee
• 1 cinnamon stick
• 1 large onion
• 25 g garlic
• 25 g ginger
• 1 tbsp tandoori masala
• 1 tbsp curry powder
• 400g chopped tomatoes
• 1 kg chicken breasts, chopped
• 20 g cornflour
• 1/2 tsp salt
• 1 tbsp lemon juice
• 1 tbsp tomato puree
• 1 tsp sugar
• 100 ml half fat crème fraiche

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Instructions

Heat the butter in a large pan or wok on a medium heat. Add the cinnamon stick and onion and fry for around 5 minutes until the onions have softened.

Add the garlic and ginger fry for 30 seconds more.

Add the tandoori masala and curry powder and a splash of water and fry for 30 seconds.

Add the remaining ingredients (except crème fraiche and coriander).

Cover and cook on low for 4 hours.

Just before serving, stir through the crème fraiche and coriander.

• Author: Scott Baptie
• Prep Time: 10 mins
• Cook Time: 4 hrs 30 mins
• Category: Poultry
• Method: Slow Cooker

Nutrition

• Serving Size: 1
• Calories: 417
• Fat: 13g
• Carbohydrates: 11g
• Protein: 64g

Recipe Video

Try These Indian-Inspired Recipes Too

Slow Cooker Chicken Korma. Rich, creamy, and unapologetically comforting, this Slow Cooker Chicken Korma is your weeknight hero in disguise. High in protein, full of spice (but not too much), and easy enough to make in your sleep — this is curry heaven with minimal faff and maximum flavour.

Healthy Chicken Karahi is a fiery delight, renowned for its spicy tomato-based sauce and stir-fried technique, offering a hearty meal with an intense flavour profile.

 Chicken Dopiaza with its generous use of onions, presents a beautiful balance of sweetness and spice, creating a richly textured sauce that complements the tender chicken perfectly.

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