Description
A flavorful and creamy Slow Cooker Chicken Tikka Masala recipe that combines tender chicken simmered in a spiced tomato and coconut milk sauce. This easy, hands-off dish is perfect for a comforting weeknight meal, served over basmati or jasmine rice and topped with fresh cilantro and Greek yogurt.
Ingredients
Scale
Sauce 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)
Chicken and Thickening
- 2 ¾ to 3 pounds boneless skinless chicken breasts (or chicken thighs or a combination of both)
- 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 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 the onion is softened. Stir in fire-roasted diced tomatoes with their juice 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 let simmer while prepping the chicken.
- Cook Chicken in Slow Cooker: Cut chicken breasts or thighs into bite-sized chunks and place them in a 6-quart slow cooker. Pour the prepared tomato and spice mixture over the chicken. Cover and cook on low heat for 5 to 6 hours, or until the chicken is very tender and cooked through.
- Finish Sauce: After the initial cooking, shake the can of coconut milk well. Measure out ¼ cup of the coconut milk and stir in 2 tablespoons cornstarch until dissolved to make a slurry. Add the remaining coconut milk from the can into the slow cooker, stirring to combine with the chicken and sauce. Then add the coconut milk-cornstarch slurry, stirring well to incorporate. Continue to cook uncovered for 5 to 10 minutes, or 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 add a dollop of plain Greek yogurt if desired. Serve hot.
Notes
- You can adjust the amount of red pepper flakes to control the spice level.
- Chicken thighs will yield a juicier, more flavorful dish but chicken breasts can be used for a leaner option.
- Stirring the coconut milk-cornstarch slurry properly ensures a smooth, creamy sauce without lumps.
- This recipe can be doubled if using a larger slow cooker but adjust cooking times accordingly.
- Leftovers keep well in the fridge for up to 3 days and taste even better the next day.
