Description
This Slow Cooker Chicken Tikka Masala recipe offers a rich and flavorful Indian-inspired dish that’s tender and juicy with a creamy, spiced tomato sauce. Perfect for an easy, hands-off meal, it combines aromatic spices and coconut milk to create a luscious curry served best with rice or naan.
Ingredients
Scale
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, plus additional to taste
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup light coconut milk (from the can)
For Serving
- Plain Greek yogurt
- Chopped fresh cilantro
Instructions
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion, diced jalapeño, and minced garlic. Sauté for about 5 minutes until onions are slightly golden and translucent, building a flavorful base.
- Combine ingredients in slow cooker: Transfer the sautéed aromatics to the slow cooker. Add tomato puree, grated ginger, lemon juice, garam masala, paprika, cayenne, turmeric, and curry powder. Stir thoroughly to evenly distribute spices.
- Add chicken and cook: Place boneless skinless chicken breasts in the slow cooker, spooning sauce over to cover. Cover and cook on low for 6-7 hours or on high for 2-3 hours until chicken is cooked through and tender.
- Shred chicken: Remove chicken pieces with a slotted spoon, place on cutting board, and shred finely with two forks. Return shredded chicken to the slow cooker and mix with the sauce.
- Finish the sauce: Stir in light coconut milk and cook uncovered on high for 15-20 minutes to thicken the sauce. Adjust salt and pepper to taste.
- Serve: Serve hot with brown rice, pita bread, or naan. Garnish each serving with a dollop of plain Greek yogurt and freshly chopped cilantro for creaminess and freshness. Store leftovers in the fridge for up to 4 days.
Notes
- Using crushed tomatoes or tomato puree instead of tomato sauce ensures better sauce texture and flavor.
- If you prefer a milder curry, reduce or omit the jalapeño and cayenne pepper.
- Cooking times vary by slow cooker model; check chicken tenderness before shredding.
- This dish pairs excellently with brown rice, basmati rice, naan, or pita bread.
- Add fresh cilantro just before serving to maintain its bright flavor.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days and can be reheated gently on the stovetop or microwave.
