Slow Cooker Chicken Tikka Masala
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 10 mins
-
Servings
5
-
Calories
386 kcal
-
Course
Main Course
-
Cuisine
Indian
Slow Cooker Chicken Tikka Masala
Description
This recipe features skinless chicken thighs slow cooked in a sauce combining garlic, onion, garam masala, cumin, cayenne, tomato sauce, diced tomatoes, and optional jalapeño for mild heat. Coconut milk is stirred in after cooking to add creaminess and temper the spices. Cooking on low for several hours allows the flavors to meld and the chicken to become tender enough to shred easily while retaining moistness.
The dish blends savory tomato notes with warming spices, brightened by cilantro. Serving it over hot cooked basmati rice provides a fragrant grain that complements the curry’s rich sauce. Optional use of jalapeño lets cooks adjust spice level.
Chicken breasts can be substituted but require shorter cooking times to avoid drying out. The recipe accommodates low-carb adaptations by serving over cauliflower rice. Leftovers maintain flavor when refrigerated for several days or frozen up to three months. Freezer meals can be prepped with raw chicken and sauce minus coconut milk for convenience.
Ingredients
- 2 lbs chicken thighs about 8 thighs, skinless
- 2 Tablespoons olive oil
- 2 cloves garlic , minced
- 1/4 onion diced, large
- 3 teaspoons garam masala
- 1/2 teaspoon salt
- 2 oz cans tomato sauce
- 1 oz can diced tomatoes
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon cumin ground
- 1/4 jalapeno pepper optional, seeds removed, finely chopped, fresh
- 1 cup coconut milk canned, unsweetened
- 1/4 cup cilantro chopped (optional, fresh
- 4 cups basmati rice hot cooked, for serving
Instructions
- Mix sauce ingredients together in a bowl.
- Place chicken thighs in slow cooker and season with salt and pepper. Pour sauce over chicken. Cook on LOW for 6-7 hours.
- Shred chicken (discard any bones). Stir in coconut milk. Add cilantro. Serve over hot cooked basmati rice.
Notes
- Serving size is approximately 1 cup of prepared chicken tikka masala.
- Substitute chicken breasts if preferred, but reduce cooking time to 2-3 hours on low to prevent drying.
- Low-carb option: serve over cauliflower rice or cooked spaghetti squash instead of traditional basmati rice.
- Leftovers keep for 3-5 days refrigerated depending on chicken freshness. Freeze up to 3 months in freezer-safe containers.
- For freezer meal prep, freeze raw chicken and seasoning ingredients (without coconut milk) in a bag; thaw overnight before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 386 kcal
% Daily Value*
| Calories | 386kcal | 19% |
| Carbohydrates | 4g | 1% |
| Protein | 36g | 72% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 172mg | 57% |
| Sodium | 405mg | 17% |
| Potassium | 597mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 151IU | 3% |
| Vitamin C | 3mg | 3% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
