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Slow Cooker Chicken Tikka Masala Recipe

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★★★★★

4.9 from 71 reviews

This Slow Cooker Chicken Tikka Masala is a creamy, flavorful Indian-inspired dish made with tender chicken breasts simmered in a spiced tomato and coconut milk sauce. Using a slow cooker allows the spices to meld beautifully, creating a rich and comforting meal perfect for any day of the week.

Ingredients

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Main Ingredients

  • 1/2 tablespoon olive oil
  • 1 white or yellow onion, chopped
  • 1 jalapeño, seeds removed and finely diced
  • 3 cloves garlic, minced
  • 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
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 cup light coconut milk (from the can)
  • Additional salt, to taste

Optional Garnishes

  • Plain Greek yogurt
  • Chopped fresh cilantro

Instructions

  1. Prepare the Slow Cooker Base: Heat olive oil in a skillet over medium heat. Add the chopped onion and diced jalapeño, sautéing until the onions are translucent and soft, about 5 minutes. Next, add the minced garlic and cook for another minute until fragrant. Transfer this mixture to the slow cooker.
  2. Add Spices and Liquid Ingredients: Into the slow cooker, add the crushed tomatoes or tomato puree, fresh grated ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, curry powder, black pepper, and 1/4 teaspoon salt. Stir well to combine all the ingredients.
  3. Add Chicken: Place the boneless skinless chicken breasts into the slow cooker, submerging them in the sauce mixture.
  4. Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is tender and cooked through.
  5. Finish with Coconut Milk: About 15-20 minutes before serving, stir in the light coconut milk and adjust salt to taste. Let it heat through, allowing the sauce to become creamy and flavorful.
  6. Serve: Garnish with plain Greek yogurt and chopped fresh cilantro if desired. Serve hot with rice or naan bread.

Notes

  • For a thicker sauce, remove the chicken after cooking, then simmer the sauce uncovered on the stovetop for 10 minutes before returning the chicken.
  • Adjust cayenne pepper for desired spice level.
  • Use full-fat coconut milk for a richer sauce if preferred.
  • Leftover tikka masala reheats well in the microwave or on the stovetop.
  • This dish pairs well with basmati rice or warm naan bread.

Keywords: Slow Cooker Chicken Tikka Masala, Indian Chicken Curry, Slow Cooker Indian Recipe, Easy Chicken Tikka Masala

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