Description
This Slow Cooker Chicken Tikka Masala is a flavorful and comforting Indian-inspired dish made with tender chicken simmered in a rich, spiced tomato and coconut milk sauce. Perfect for an easy weeknight meal, it involves sautéing aromatic spices and aromatics before slow cooking the chicken to perfection, resulting in a creamy, deeply seasoned curry served over fragrant basmati or Jasmine rice.
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 thighs (or 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 tomato 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, until softened, about 3-5 minutes. Stir in fire-roasted diced tomatoes with 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 simmer gently while preparing the chicken.
- Cook the chicken in slow cooker: Cut chicken breasts or thighs into bite-sized chunks. Place the chicken into a 6-quart slow cooker. Pour the prepared tomato mixture over the chicken, ensuring even coverage. Cover the slow cooker and cook on low for 5 to 6 hours, or until the chicken is tender and fully cooked.
- Thicken the sauce: Shake the can of coconut milk well. Measure out ¼ cup and combine it with the 2 tablespoons of cornstarch in a small bowl, stirring until completely dissolved to form a slurry. Stir the remaining coconut milk from the can into the slow cooker. Then add the cornstarch slurry to the slow cooker, stirring well to combine. Continue cooking uncovered for another 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 freshly chopped cilantro and a dollop of plain Greek yogurt, if desired, for added creaminess and flavor balance.
Notes
- You can adjust the red pepper flakes to your preferred spice level, adding more for extra heat or less for a milder curry.
- Using boneless skinless chicken thighs instead of breasts will result in a juicier, more flavorful dish.
- If you prefer, substitute coconut milk with heavy cream for a richer sauce, keeping in mind this will change the dairy content.
- This dish can be made a day ahead; flavors improve after resting overnight in the refrigerator.
- Serve with naan bread for a more traditional accompaniment.
