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Slow Cooker Chicken Tikka Masala Recipe

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  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 4 to 4.4 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian

Description

This Slow Cooker Chicken Tikka Masala recipe offers a flavorful and easy way to enjoy a classic Indian dish with tender chicken cooked in a rich, spiced tomato and coconut milk sauce. Perfect for busy days, this recipe melds aromatic spices and creamy coconut milk, simmered slowly to perfection.

Ingredients

Base Ingredients

  • 1/2 tablespoon olive oil
  • 1 white or yellow onion, chopped
  • 1 jalapeño, seeds removed and finely diced
  • 3 cloves garlic, minced

Spices and Flavorings

  • 1 (28 ounce) can crushed tomatoes or tomato puree (do not use tomato sauce)
  • 1 tablespoon fresh grated ginger
  • 1/2 lemon, juiced (about 1-2 tablespoons fresh lemon juice)
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon curry powder
  • Freshly ground black pepper, to taste
  • 1/4 teaspoon salt
  • Additional salt, to taste

Main Protein & Dairy

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 cup light coconut milk (from the can)
  • Plain Greek yogurt, for serving

Garnish

  • Chopped fresh cilantro

Instructions

  1. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion, diced jalapeño, and minced garlic. Sauté for about 5 minutes until the onions are slightly golden and translucent. This develops the flavor base before slow cooking.
  2. Combine Ingredients in Slow Cooker: Transfer the sautéed onion mixture to the slow cooker. Add crushed tomatoes, grated ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, curry powder, black pepper, and salt. Stir well to combine for an even distribution of spices.
  3. Add Chicken and Cook: Place the chicken breasts into the slow cooker, spooning the sauce over them to cover completely. Cover and cook on low for 6-7 hours or on high for 2-3 hours until the chicken is fully cooked and tender.
  4. Shred the Chicken: Carefully remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the sauce in the slow cooker and mix well.
  5. Finish the Sauce: Stir in the light coconut milk and cook uncovered on high for an additional 15-20 minutes to thicken the sauce. Taste and adjust seasoning with additional salt or pepper as needed.
  6. Serve: Serve hot alongside brown rice, pita bread, or naan. Garnish with a dollop of plain Greek yogurt and freshly chopped cilantro for added creaminess and freshness. Store leftovers in the refrigerator for up to 4 days.

Notes

  • Use crushed tomatoes or tomato puree rather than tomato sauce for the best texture and flavor.
  • Adjust the amount of cayenne pepper based on your heat preference.
  • Shredding the chicken ensures it soaks up the flavorful sauce fully.
  • For a dairy-free option, omit the Greek yogurt garnish or use a vegan substitute.
  • This recipe reheats well and tastes even better the next day.

Find it online: https://slsrecipes.com/slow-cooker-chicken-tikka-masala-recipe/