Description
This Slow Cooker Chicken Tikka Masala is a comforting and flavorful Indian-inspired dish made by simmering tender chicken chunks in a rich, spiced tomato and coconut milk sauce. Perfect for an effortless weeknight meal, it combines aromatic spices like garam masala, curry powder, and cumin with creamy coconut milk. Served with basmati or jasmine rice and garnished with fresh cilantro and Greek yogurt, this recipe offers a delicious balance of savory and mildly spicy flavors.
Ingredients
Scale
Main 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
- 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)
- 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, optional)
Instructions
- Prepare the aromatics and sauce base: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion, grated ginger, and minced garlic. Cook, stirring occasionally, for several minutes until the onion softens. Stir in the fire-roasted diced tomatoes (with juices) and tomato sauce. Add garam masala, curry powder, cumin, paprika, salt, and red pepper flakes to the pan. Bring the mixture to a boil, then reduce the heat to low and simmer gently while you prepare the chicken.
- Prepare the chicken and start slow cooking: Cut the boneless skinless chicken into bite-size chunks and place them into a 6-quart slow cooker. Pour the prepared tomato and spice mixture over the chicken evenly. Cover the slow cooker and cook on low heat for 5 to 6 hours, or until the chicken is very tender and cooked through.
- Make the coconut milk slurry and finish cooking: Shake the can of coconut milk well. Measure out ¼ cup and add the 2 tablespoons of cornstarch to that measuring cup. Stir until the cornstarch is fully dissolved to create a slurry. Add the remaining coconut milk from the can directly into the slow cooker and stir it into the chicken and sauce thoroughly. Next, add the cornstarch slurry and stir well. Continue to cook the mixture uncovered for an additional 5 to 10 minutes until the sauce has thickened and is heated through.
- Garnish and serve: Serve the flavorful chicken tikka masala hot over cooked basmati or jasmine rice. Garnish with chopped fresh cilantro and add a dollop of plain Greek yogurt on top if desired for a creamy finish and balance to the spices.
Notes
- For less heat, adjust the red pepper flakes to your preferred spice level or omit completely.
- Using a combination of chicken thighs and breasts can add extra flavor and tenderness.
- If you don’t have cornstarch, you can substitute with arrowroot powder to thicken the sauce.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
- This recipe can be made gluten-free by confirming the tomato sauce and spices are gluten-free.
