Description
This Slow Cooker Chicken Tikka Masala recipe delivers rich, flavorful Indian-inspired comfort food with minimal effort. Tender chicken breasts simmer slowly in a spiced tomato and coconut milk sauce infused with garam masala, curry powder, and fresh aromatics, making it perfect for a hands-off weeknight dinner served over basmati or jasmine rice.
Ingredients
Scale
For the 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)
For the Chicken and Finish:
- 2 ¾ to 3 pounds boneless skinless chicken breasts or thighs (cut into bite-size chunks)
- 13.5 ounce can unsweetened coconut milk (divided)
- 2 tablespoons cornstarch
- Cooked basmati or jasmine rice (for serving)
- Chopped fresh cilantro (for garnish)
- Plain Greek yogurt (for garnish, optional)
Instructions
- Prepare the sauce base: Heat 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 taste. Bring the mixture to a boil, then reduce heat to low and let simmer gently as you prepare the chicken.
- Cook the chicken: Cut the boneless skinless chicken into bite-sized chunks. Place the chicken pieces into a 6-quart slow cooker. Pour the prepared tomato and spice sauce evenly over the chicken. Cover and cook on low for 5 to 6 hours until the chicken is very tender and cooked through.
- Thicken the sauce: Shake the coconut milk can well. Measure out ¼ cup of coconut milk and stir in 2 tablespoons cornstarch until fully dissolved to create a slurry. Pour the remaining coconut milk into the slow cooker and stir it into the chicken and sauce. Add the cornstarch slurry as well and mix thoroughly. Continue cooking uncovered for an additional 5 to 10 minutes until the sauce thickens and is heated through.
- Serve: Garnish the chicken tikka masala with freshly chopped cilantro. Serve it hot over cooked basmati or jasmine rice with a dollop of plain Greek yogurt, if desired, for added creaminess and tang.
Notes
- For a spicier dish, increase the red pepper flakes to one teaspoon or adjust to taste.
- Chicken thighs can be used instead of breasts for a juicier result.
- Using fire-roasted diced tomatoes adds a smoky depth to the sauce; regular diced tomatoes can be substituted if unavailable.
- The cornstarch slurry is key to thickening the sauce at the end without lumps.
- Leftovers store well in the refrigerator for up to 3 days and also freeze nicely.
