Description
A rich and flavorful Slow Cooker Chicken Tikka Masala made with tender chicken cubes simmered in a spiced tomato-based sauce, finished with creamy coconut milk or heavy cream. This easy slow cooker recipe infuses classic Indian spices for a comforting and aromatic dish perfect to serve over basmati or cauliflower rice.
Ingredients
Scale
Chicken and Vegetables
- 1 ½ pounds chicken breasts or thighs, cut into 1-inch cubes
- 1 small sweet onion, finely diced
Sauce
- 16 oz. can tomato sauce
- 1 Tbsp. tomato paste
- 2 Tbsp. oil (olive or avocado)
- 3 cloves garlic, finely minced
- 1 Tbsp. ginger paste or grated fresh ginger
- 1 ½ Tbsp. garam masala
- 1 tsp. cumin, ground
- 2 tsp. coriander, ground
- 1 tsp. paprika
- 1 tsp. turmeric
- 1 to 1 ½ tsp. salt, to taste
- Pinch of cinnamon
- 1 cup heavy cream or full-fat coconut milk
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 thoroughly until all ingredients are evenly mixed, creating a flavorful tikka masala sauce base.
- Add Ingredients to Slow Cooker: Place the cubed chicken and finely diced onion into a 6-quart slow cooker. Pour the prepared tikka masala sauce over the chicken and onions, making sure to lift and stir the chicken pieces to coat the bottom of the slow cooker evenly with the sauce.
- Cook the Chicken Tikka Masala: Set the slow cooker to cook on high heat for 4 hours, or on low heat for 6 hours, allowing the chicken to become tender and the spices to infuse thoroughly into the sauce.
- Shred Chicken and Puree Sauce: Once cooking is complete, carefully remove the chicken pieces from the slow cooker. Add the heavy cream or coconut milk to the sauce remaining in the slow cooker. Use an immersion blender to puree the sauce until smooth, or transfer to a high-speed blender or food processor to blend. This step helps create a creamy and velvety sauce but is optional.
- Serve the Chicken Tikka Masala: Return the shredded or whole chicken pieces back to the slow cooker to warm through in the creamy sauce. Serve the chicken tikka masala hot over cooked basmati rice or cauliflower rice for a delicious, aromatic meal. Enjoy!
Notes
- Use chicken thighs if you prefer juicier, more flavorful meat.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk.
- If you do not have an immersion blender, carefully transfer the sauce to a blender in batches to puree.
- Adjust salt to taste depending on your dietary needs.
- Serve with naan or flatbread for a more traditional Indian meal experience.
