Slow Cooker Chicken Tikka Masala
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
6 servings
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Calories
266 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Indian
Slow Cooker Chicken Tikka Masala
Description
This recipe constructs a tikka masala sauce by mixing tomato sauce, tomato paste, oil, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, salt, and cinnamon. Chicken chunks and chopped onions are combined with this sauce and cooked in a slow cooker until tender, allowing the spices to infuse fully.
After cooking, the sauce is pureed for smoothness and returned to the slow cooker with the chicken and heavy cream or coconut milk added to create a creamy texture. This yields a mildly spiced, fragrant curry with tender chicken suitable for serving over basmati or cauliflower rice.
The recipe notes several tips including ways to increase spice by adding cayenne or chili paste, options for chicken cuts, suggestions for adding vegetables, and guidance on make-ahead sauce preparation. Leftovers store refrigerated for several days or can be frozen for months, with thawing instructions for reheating.
Ingredients
- 1 ½ pounds chicken breast or thighs, cut into 1-inch cubes
- 1 small sweet onion finely diced
- 16 oz. tomato sauce canned
- 1 Tbsp. tomato paste
- 2 Tbsp. neutral cooking oil olive or avocado, generic cooking oil
- 3 cloves garlic finely minced
- 1 Tbsp. ginger or grated fresh, paste
- 1 ½ Tbsp. garam masala
- 1 tsp. cumin ground
- 2 tsp. Coriander ground
- 1 tsp. paprika
- 1 tsp. Turmeric
- 1-1 ½ tsp. salt to taste
- Pinch cinnamon
- 1 cup heavy cream or coconut milk, full fat
Instructions
- Make Tikka Masala Sauce: In a medium-sized bowl combine tomato sauce, tomato paste, oil, garlic, ginger, garam masala, cumin, coriander, paprika, turmeric, salt and cinnamon. Whisk to combine.
- Place cubes of chicken and chopped onion in a 6-quart slow cooker. Add tikka masala sauce to slow cooker, making sure to lift up the chicken cubes so the sauce coats the bottom of the slow cooker. Cook tikka masala on high for 4 hours or low for 6 hours.
- Once tikka masala is done cooking, remove chicken from the slow cooker and add coconut milk. Puree the sauce with an immersion blender until smooth. (This step is not necessary but gives you the smoothest sauce!). You can also put the sauce in a high-speed blender or food processor and blend until smooth.
- Add the chicken back to the slow cooker until it is heated through. Serve chicken tikka masala over basmati rice or cauliflower rice and enjoy!
Notes
- Adjust spice level by adding cayenne pepper or chili garlic paste for more heat.
- Chicken breasts or thighs can be used; cut into 1-inch chunks for even cooking.
- Make sauce a day ahead to deepen flavor.
- Store leftovers in airtight containers refrigerated up to 3-4 days or frozen for 4-6 months.
- Thaw frozen leftovers in the fridge for 1-2 days before reheating in a skillet or microwave.
- Serve over basmati rice or cauliflower rice for a low-carb option.
- Add vegetables like carrots or cauliflower to boost nutritional value if desired.
- This recipe yields a milder flavor profile but can be customized with additional spices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 1060mg | 44% |
| Potassium | 896mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 20.1mg | 22% |
| Calcium | 57mg | 6% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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