Description
This Slow Cooker Chicken Tikka Masala recipe offers a comforting and flavorful Indian-inspired dish with tender chicken simmered in a rich, spiced tomato and coconut milk sauce. Perfect for a hands-off meal, the slow cooker melds aromatic spices like garam masala and curry powder with creamy coconut milk for an easy and delicious dinner served over aromatic basmati or jasmine rice.
Ingredients
Scale
Base Ingredients
- 1 tablespoon olive oil
- 1 cup chopped white or yellow onion
- 2 teaspoons peeled and grated fresh ginger root (or ginger paste)
- 2 teaspoons minced garlic
- 14.5 ounce can fire-roasted diced tomatoes (undrained)
- 15 ounce can tomato sauce
Spices
- 4 teaspoons garam masala
- 2 teaspoons curry powder
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ to 1 teaspoon red pepper flakes (to taste)
Chicken and Dairy
- 2 ¾ to 3 pounds boneless skinless chicken breasts or chicken thighs (or a combination)
- 13.5 ounce can unsweetened coconut milk (divided)
- 2 tablespoons cornstarch
To Serve
- Cooked basmati or jasmine rice
- Chopped fresh cilantro (for garnish)
- Plain Greek yogurt (for garnish)
Instructions
- Sauté Aromatics: Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, grated ginger, and minced garlic, cooking while stirring occasionally until softened and fragrant. Stir in the fire-roasted diced tomatoes with their juice and tomato sauce. Mix in garam masala, curry powder, cumin, paprika, salt, and red pepper flakes to taste. Bring this mixture to a boil, then reduce the heat to low and simmer gently while you prepare the chicken.
- Prepare and Slow Cook Chicken: Cut the chicken breasts or thighs into bite-sized chunks. Place the chicken pieces in the 6-quart slow cooker. Pour the simmered tomato and spice mixture over the chicken. Cover the slow cooker and cook on low heat for 5 to 6 hours, or until the chicken is very tender and fully cooked.
- Add Coconut Milk and Thicken: Once the initial cooking is done, shake the can of coconut milk well. Measure out ¼ cup of coconut milk into a small bowl or measuring cup. Stir the cornstarch into this ¼ cup of coconut milk thoroughly to create a smooth slurry. Pour the remaining coconut milk from the can into the slow cooker, stirring it into the chicken and sauce. Then add the cornstarch slurry, stirring to combine well. Continue cooking the mixture uncovered for another 5 to 10 minutes until the sauce thickens and is heated through.
- Garnish and Serve: Spoon the chicken tikka masala over cooked basmati or jasmine rice. Garnish with freshly chopped cilantro and add a dollop of plain Greek yogurt on top if desired. Serve hot and enjoy your flavorful slow-cooked meal.
Notes
- Adjust the red pepper flakes to taste depending on your preferred heat level.
- Chicken thighs can be used instead of breasts for a juicier result.
- For a gluten-free meal, ensure the tomato sauce and spices are gluten-free certified.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe can be doubled or halved based on your slow cooker capacity and servings needed.
