Description
This Slow Cooker Chicken Tikka Masala recipe delivers tender, flavorful chicken simmered in a rich, spiced tomato and coconut milk sauce. Perfect for a hands-off meal, it combines traditional Indian spices with the ease of slow cooking, resulting in a comforting dish served over fragrant basmati or jasmine rice and garnished with fresh cilantro and creamy Greek yogurt.
Ingredients
Scale
Sauce and Base
- 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
- 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 Thickening
- 2 ¾ to 3 pounds boneless skinless chicken breasts or thighs (or a combination), cut into bite-size chunks
- 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, optional)
Instructions
- Prepare the Aromatics and Sauce: Heat olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, grated ginger, and minced garlic. Cook, stirring occasionally, for several minutes until softened. Stir in the fire-roasted diced tomatoes with their juices and the tomato sauce. Add garam masala, curry powder, cumin, paprika, salt, and red pepper flakes according to taste. Bring the mixture to a boil, then reduce heat to low and let it simmer while prepping the chicken.
- Slow Cook the Chicken: Cut the chicken breasts or thighs into bite-sized pieces and place them into a 6-quart slow cooker. Pour the prepared tomato and spice mixture over the chicken, cover the slow cooker with its lid, and cook on low for 5 to 6 hours, or until the chicken is very tender and fully cooked.
- Thicken the Sauce and Finish Cooking: Shake the can of coconut milk well. Measure out ¼ cup coconut milk into a small bowl. Add the cornstarch to this coconut milk and stir until the cornstarch is completely dissolved, creating a slurry. Pour the remaining coconut milk from the can into the slow cooker and stir it into the chicken and sauce. Add the cornstarch slurry and stir well to combine. Cook uncovered on low for an additional 5 to 10 minutes until the sauce thickens and is heated through.
- Serve and Garnish: Spoon the chicken tikka masala over cooked basmati or jasmine rice. Garnish with chopped fresh cilantro and a dollop of plain Greek yogurt, if desired, for added creaminess and a cooling contrast to the spices.
Notes
- Adjust red pepper flakes to your preferred spice level; use less for milder heat or omit completely for no spice.
- You can substitute chicken thighs for breasts for a juicier, more flavorful dish.
- Ensure to shake the coconut milk can well before measuring to evenly distribute the cream and liquid.
- Serve with naan bread or steamed vegetables for a complete meal.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
