Description
This Slow Cooker Chicken Tikka Masala recipe offers a flavorful, hands-off way to prepare a classic Indian dish. Tender chicken breasts are slow-cooked in a richly spiced tomato and coconut milk sauce, infused with ginger, garlic, and a blend of aromatic spices like garam masala and turmeric. Finished with a creamy touch of Greek yogurt and fresh cilantro, this comforting meal is perfect for serving with rice or naan and makes for excellent leftovers.
Ingredients
Scale
Sauce Base
- 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)
Spices
- 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)
- Plain Greek yogurt (for garnish)
- Chopped fresh cilantro (for garnish)
Instructions
- 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 step builds the flavor base before transferring everything to the slow cooker.
- Combine Ingredients in Slow Cooker: Transfer the sautéed aromatics to the slow cooker. Add the crushed tomatoes, freshly grated ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, and curry powder. Stir well to combine all the ingredients thoroughly, ensuring an even spice distribution.
- Add Chicken and Cook: Place the boneless skinless chicken breasts into the slow cooker, spooning the sauce over the chicken to cover it completely. Cover with the lid and cook on low heat for 6-7 hours or on high heat for 2-3 hours until the chicken is fully cooked and tender.
- Shred Chicken: Once the chicken is cooked, carefully remove the pieces with a slotted spoon and place them on a cutting board. Use two forks to shred the chicken finely. Return the shredded chicken back to the slow cooker, mixing it well with the sauce.
- Finish Sauce: Stir in the light coconut milk. Cook uncovered on high for an additional 15-20 minutes to allow the sauce to thicken. Taste the sauce and adjust seasonings, adding more salt or pepper as needed.
- Serve: Serve the chicken tikka masala 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 instead of tomato sauce for best texture and flavor.
- Adjust the level of cayenne and jalapeño to control the heat.
- Cooking time may vary slightly depending on the slow cooker model; ensure chicken reaches an internal temperature of 165°F (74°C).
- For a richer taste, full-fat coconut milk can be used instead of light coconut milk.
- Leftovers keep well refrigerated for up to 4 days or can be frozen for longer storage.
- Serve with rice, naan, or pita bread to soak up the delicious sauce.
