Description
A flavorful and creamy Slow Cooker Chicken Tikka Masala recipe that combines tender chicken simmered in a spiced tomato and coconut milk sauce, perfect for a comforting weeknight dinner served over basmati or jasmine rice.
Ingredients
Scale
Spice Mixture and Sauce
- 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 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
- Prepare the Sauce: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chopped onion, grated ginger, and minced garlic, cooking and stirring occasionally for several minutes until softened. Stir in the fire-roasted diced tomatoes and tomato sauce. Add garam masala, curry powder, cumin, paprika, salt, and red pepper flakes to taste. Bring the mixture to a boil, then reduce heat to low and simmer while preparing the chicken.
- Cook Chicken in Slow Cooker: Cut the chicken into bite-sized chunks and place them into a 6-quart slow cooker. Pour the prepared tomato and spice mixture over the chicken. Cover and cook on low for 5 to 6 hours until the chicken is very tender and fully cooked.
- Thicken the Sauce: Shake the coconut milk can well and measure out ¼ cup. Stir 2 tablespoons of cornstarch into this coconut milk portion until dissolved to create a slurry. Add the remaining coconut milk from the can into the slow cooker and stir it into the chicken and sauce. Next, add the cornstarch slurry to the slow cooker, stirring everything well to combine. Continue cooking uncovered for an additional 5 to 10 minutes until the sauce is heated through and slightly thickened.
- Serve: Garnish the chicken tikka masala with chopped fresh cilantro. Serve hot over cooked basmati or jasmine rice with a dollop of plain Greek yogurt if desired for added creaminess and tang.
Notes
- Adjust the red pepper flakes to your preferred spice level, starting with ½ teaspoon for mild and up to 1 teaspoon for more heat.
- You can substitute chicken thighs for breasts for a juicier, more flavorful result.
- The coconut milk adds a subtle sweetness and creaminess making it a great dairy-free alternative, but the yogurt garnish adds a nice tang contrast.
- If thicker sauce is preferred, allow the slow cooker to cook uncovered a little longer after adding the cornstarch slurry.
- Use fresh cilantro for best garnish flavor; dried can be used but won’t be as vibrant.
