Description
This Slow Cooker Chicken Tikka Masala is a comforting and flavorful Indian-inspired dish that’s easy to prepare and perfect for a hands-off meal. Tender chicken breasts simmer in a rich, aromatic tomato and coconut milk sauce infused with classic spices like garam masala, turmeric, and paprika. Made effortlessly in a slow cooker, it develops deep flavors over time and is garnished with fresh cilantro and creamy Greek yogurt for added texture and freshness.
Ingredients
Scale
Sauce 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
- Additional salt, to taste
Chicken and Dairy
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup light coconut milk (from the can)
- Optional Garnish: Plain Greek yogurt
- Optional Garnish: Chopped fresh cilantro
Instructions
- Prepare the base: Heat olive oil in a skillet over medium heat and sauté the chopped onion, jalapeño, and minced garlic until soft and fragrant, about 3-5 minutes. This step helps develop the flavor base before slow cooking.
- Add spices and tomatoes: Transfer the cooked onion mixture to the slow cooker. Add the crushed tomatoes or tomato puree, grated ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, curry powder, black pepper, and salt. Stir well to combine all spices and ingredients evenly.
- Add the chicken: Cut the chicken breasts into bite-sized pieces and add them to the slow cooker. Stir to coat the chicken with the sauce.
- Cook in the slow cooker: Pour in the light coconut milk over the chicken and sauce mixture. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Finish and adjust seasoning: About 15 minutes before serving, taste the sauce and adjust salt and pepper as needed. Stir gently to combine. If you prefer a thicker sauce, remove the lid and cook on high for an additional 10-15 minutes to reduce the liquid slightly.
- Serve: Ladle the Chicken Tikka Masala over basmati rice or with naan bread. Garnish with a dollop of plain Greek yogurt and chopped fresh cilantro for added creaminess and freshness.
Notes
- Using crushed tomatoes instead of tomato sauce gives a thicker, more authentic sauce texture.
- Adjust the amount of cayenne pepper to control the heat level according to your preference.
- Light coconut milk keeps the dish creamy but lower in fat than regular coconut milk.
- If you prefer, chicken thighs can be used instead of breasts for juicier meat.
- Serve with basmati rice or Indian bread like naan to complete the meal.
