Back when I was pregnant I craved EVERYTHING spicy and dedicated lots of time to revamping and remaking some of my favorite comfort foods at home. This time of year is perfect for making lightened up comfort foods like my easy baked chicken nuggets, healthy turkey lasagna, and global-inspired meals like this beautiful slow cooker chicken tikka masala. #hellyes
If you’ve never had tikka masala before you’re in for a delightful surprise. And if you have, then you know how lip-smacking good this meal can be. Fire up that slow cooker and get this healthy chicken tikka masala on your dinner menu ASAP!
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What is tikka masala?
Tikka Masala is a popular Indian dish made up of chicken in a curry-spiced tomato-based sauce that’s typically infused with heavy cream and/or butter.
Making tikka masala healthier
I’ve lightened up this version so that it’s just as tasty, but lighter thanks to light coconut milk instead of heavy cream, so you can save room for pita bread or naan just for soaking up the creamy coconut milk tomato sauce.
Everything you’ll need to make healthy chicken tikka masala
This delicious, healthier chicken tikka masala recipe has wonderful, bold flavors from tons of warming spices and is made extra creamy with coconut milk. Here’s everything you’ll need to make it:
- Veggies & produce: you’ll need a white or yellow onion, jalapeño, garlic, fresh ginger and a lemon for hints of delicious freshness in this dish.
- Spices: the key to this chicken tikka masala is the combination of spices. We’re using garam masala, paprika, cayenne pepper, ground turmeric, curry powder, salt and pepper.
- Chicken: you’ll also need about 1 1/2 pounds of boneless skinless chicken breasts. Feel free to use chicken thighs for even more flavor!
- Coconut milk: instead of heavy cream or butter, we’re using a can of light coconut milk to make the tikka masala rich and creamy.
- To garnish: I love topping my bowl with fresh cilantro and a little greek yogurt (especially when I make it spicy!)
How to make chicken tikka masala in the slow cooker
Making chicken tikka masala in the slow cooker is one of our favorite ways to enjoy a flavorful, global-inspired dinner without all the work. It’s easy to make, bold and something different to try. A little spicy, a little sweet and hella delicious. Here’s how to make it:
- Saute your veggies. First saute onions, jalapenos and garlic in a skillet until onions begin to soften. Transfer to slow cooker. You can always add these directly to the slow cooker without cooking, but I prefer to saute them a bit to release some flavor.
- Stir in the sauce. Next add in crushed tomatoes or tomato puree, along with fresh lemon juice, fresh ginger and the following spices: garam masala, paprika, cayenne, turmeric, curry powder and salt and pepper. Give it a stir!
- Add chicken & cook. Add chicken to the slow cooker with the sauce and spices, then cook on low for 6-7 hours or high for 2-3 hours.
- Shred & thicken it up. Once done cooking, shred chicken and add back to slow cooker. Then add in a cup of light coconut milk and cook on high uncovered for another 20 minutes to thicken it up a bit.
- Serve & enjoy! Serve immediately over brown rice, quinoa or cauliflower rice for a low carb option. Garnish with cilantro and yogurt if desired. Soak up the extra sauce with naan or pita bread.
A few things to know about this slow cooker chicken tikka masala
- It can be spicy: if you are sensitive to spice, you can leave out the cayenne pepper.
- This recipe contains a variety of spices: garam masala can sometimes be difficult to find, so head to a local spice shop. I know Whole Foods also carries it. Please do not omit from the recipe, it is crucial for flavor.
- Make it vegetarian: you can easily make this vegetarian! Instead of chicken, I suggest using 2 (15 ounce) cans of chickpeas that have been rinsed and drained.
What to serve with tikka masala
This recipe is absolutely to die for when served on top of brown rice, my famous coconut rice, fluffy quinoa or cauliflower rice for a low carb option. Don’t forget the pita bread or naan to soak up the creamy sauce!
How to store & freeze chicken tikka masala
Store this slow cooker chicken tikka masala in the refrigerator for up to 4 days in an airtight container.
- To freeze: Let the tikka masala cool completely before transferring to a freezer-safe container or bag. Freeze for up to 2 months. I would not recommend freezing the tikka masala with rice.
- To reheat: thaw the chicken tikka masala in the refrigerator. While the curry is thawing, feel free to make rice, cauliflower rice or quinoa to serve with it. Reheat on the stovetop or in the microwave for 2 minutes until heated through.
More healthy dinner recipes to try
- Oh So Good Chicken Meatballs in Pumpkin Coconut Curry Sauce
- Mom’s Slow Cooker Beef Stew
- Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
- One Pan Tandoori Chicken with Spiced Coconut Rice
- One Pan Creamy Thai Peanut Chicken Couscous
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I hope you love this healthy slow cooker chicken tikka masala! If you make it be sure to leave a comment & a rating so I know how you liked it. xo!
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Slow Cooker Chicken Tikka Masala
Ingredients
- 1/2 tablespoon olive oil
- 1 white or yellow onion, chopped
- 1 jalapeño, seeds removed and finely diced
- 3 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes or tomato puree (do not use tomato sauce)
- 1 tablespoon fresh grated ginger
- 1/2 lemon, juiced (about 1-2 tablespoons fresh lemon juice)
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon curry powder
- Freshly ground black pepper
- 1/4 teaspoon salt
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup light coconut milk (from the can)
- Additional salt, to taste
- Optional for garnish: greek yogurt & cilantro
Instructions
- Heat olive oil in a large skillet over medium heat. Add in onion, jalapeno and garlic; saute for about 5 minutes or until onions are slightly golden and translucent. Transfer to a large slow cooker.
- Next add in tomato puree, ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, and curry powder to the slow cooker; stir to combine.
- Add chicken breasts and spoon sauce over the chicken to make sure they are covered. Cover and cook on low for 6-7 hours or on high for 2-3 hours.
- Once cooked, remove chicken with a slotted spoon and transfer to a cutting board. Shred the chicken with two forks, then transfer back to the slow cooker.
- Stir in coconut milk and allow to cook on high UNCOVERED for 15-20 more minutes to help thicken the sauce. Taste and adjust seasonings as necessary, including adding more salt, if desired.
- Serve with brown rice, pita bread/naan or enjoy as is. Garnish with plain greek yogurt and chopped cilantro. Store any leftovers in the fridge for up to 4 days.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
Do not sleep on this recipe. It’s the best for when I’m craving Indian! Also so low effort, just dump in the crockpot and enjoy!
YES easy and so delicious!
Made it with carrots and turned out great!
Perfect! Glad you enjoyed 🙂
Delish! The flavors in this were fantastic. I amped up the spice factor a bit by using generous/heaping measurements of each listed, and then at the end of the veg cooking step I mixed in the spices to toast them up a bit. We used boneless-skinless chicken thighs vs breasts (trimmed any super-excess fat) and then at ~2h I chopped into cubes vs shredding per my husband’s request. Cooked another 30min with lid on before stirring in coconut milk and finishing with lid off. At this time still quite liquidy – never really thickened up even with the lid off for like +1h but the flavors were amazing.
Regarding cooking time – I will say in my crockpot (which is ~20 years old, lol) 2h on high was not quite enough… 3 is better; could very well be my poor crockpot though so heed this warning if you are like me and too cheap to buy a new one.
I’m glad this was a hit! 2-3 hours is a good rule of thumb on high, but if your slow cooker is a bit older then definitely go with 3 🙂 Such a great dinner!
this recipe is so good!! I was wondering if you could use this recipe also with a instapot instead of a slow cooker??
I actually don’t own an Instant Pot so I’m not sure what the instructions would be!
Loved this! Hosted a family dinner. I knew a number of dietary issues would be a concern, Low fat and salt as well as no dairy were the parameters. This recipe ticked all the boxes and did not compromise on taste, Everyone loved it ! Shared the recipe with everyone who attended as they asked. Will definitely make again.
Amazing! Glad it was a hit!
I made this last night and made no substitutions or additions…made it exactly as the recipe called and it was outstanding! I was told by my family to include it into our monthly rotations. It’s now officially part of my “this turned out great” recipes.
Amazing! So happy to hear that!
So easy and flavorful! I really struggle with cooking chicken on the stovetop so I love that this is an easy slow-cooker recipe. The first time I made it I was amazed. The most recent time it did not turn out nearly as good, and I’m not sure what exactly was different, so there’s some tweaking I need to figure out particularly with the consistency of the sauce. The spices aren’t any I typically cook with or keep in the pantry but they were easy to find. Makes plenty for either a family meal or for meal prepping.
Such a great “set it and forget it” type of meal! Hmmm let me know if you figure out what you may have changed the second time around. Glad it’s a hit regardless!
Super good!
Glad you enjoyed!
Didn’t taste Indian at all. Just tasted like chicken and tomato. Needed 3x the spice and half the liquid
So sorry this recipe didn’t turn out for you, Hannah. Did you change anything about the recipe? Feel free to adjust the seasonings to your preference, for many, the amount of spices are just enough!
I just put your beautiful recipe on to try, but I want to cry because I made a mistake. I added the coconut milk now and will be in there all day. Did I just ruin it?????
Wow I love food keep share your article to us
thanks i like this atricle its nice food
Wonderful recipe. Just the right amount of heat and so easy.
Hi, i didnt make it but I am very excited.. can i make this recipe without the slow cooker.. thank you in advance for your answer! 💜
So excited for you to try it! Here’s what I would do to make it on the stovetop: saute veggies in olive oil, then add spices, tomatoes, coconut milk and raw chicken. Bring to a boil, then reduce heat to low and cover. Cook for 30-45 minutes, then remove chicken and shred. Add back to pot and stir. Cook uncovered for 10 more min then serve. Let me know how it goes!
Made this for an easy weekend meal.
Wanted to change up the menu a bit. I wasn’t sure if the kids would eat it or not, but to my surprise they enjoyed it. Next time I will make it less spicy for them.
Served with jasmine rice, peas, and naan.
I’m so glad you all loved it, Amy 🙂 Thank you for leaving a review!
When I put the recipe into my tracking app, the carbs only came to 9.6 grams. The protein and fat are the same. I wonder what the discrepancy could be.
My son has a dairy allergy and this is hands down the easiest and best tikka masala recipe we have tried. I have also made it swapping the coconut milk for plain dairy free yogurt we had on hand and it was still delish!
Ahh I’m so happy you all love it! And great to know DF yogurt works well–thanks! 🙂
Thank for your receipt
This is alright! There is too much tomato and it ends up tasting like chili more than chicken tikka masala, even with the basic spices/amounts recommended. I couldn’t adjust the spices to a point where I really loved it. I appreciate the recipe, though, and hopefully find better ones to try in the future.
Sorry you didn’t love this one! Really appreciate the feedback 🙂
Absolutely delicious. I knew it was going to be amazing just by how the house smelled when it was cooking. It’s tangy, spicy and so warming. Made the recipe exactly as written, and it was perfection. Another great one, Monique!
Delish! My family loved it!
Chicken Tikka Masala is one of my favorite comfort foods. This version was AMAZING! So much lighter than a restaurant or traditional version. I am pregnant and the chicken being shredded was a hugeeee bonus and really helped get some protein in. I can’t wait to have leftovers for lunch!
I’m SO happy you loved this version, Brittany! Thanks for leaving a review 🙂
This sounds incredible!! Is it possible to make a faster version of it on the stove?? Instead of using a slow cooker?
I think so! I haven’t personally tested it so not exactly sure how long it needs to cook, but it will definitely work 🙂
Looks amazing!! Can this be made in an instant pot?
Probably! I haven’t tried it so not quite sure about the settings/cook time. Let me know if you try it!
Ditto on the importance of garam masala! It’s a custom spice blend that you can comparably make from common ingredients. Because it’s a blend, different families and Indian regions make it different ways. The flavor is complex because the whole spices are toasted before they’re pulverized together. At its simplest, you can substitute a blend of pumpkin pie spice, cumin, and coriander in roughly equal amounts, and ideally cardamom (whole or ground) if you have it. It might sound strange using a sweet spice in a savory dish, but it’s a staple of Indian cuisine.
Yes, totally! Thanks for sharing, Danielle 🙂
You make everything seem so simple, yet delicious…love it! 🙂
This was a little too much lemon. I had to add some sugar to counteract.
Sorry to hear that! Good idea to add a little sugar 🙂
I can’t even begin to describe just how delicious this recipe was! Not only was it delicious, but it was so easy to make! 10/10 recommend!
Woohooo! So happy you loved it, Michelle!
I loved how easy it was. It wasn’t as flavorful as I was hoping. I did cook on high, use boneless skinless chicken thighs & omitted the spice for my toddler so that might have something to do with it.
Glad it was easy. Which spices did you omit?
This was a great dish for the first day of fall. Spicy and flavorful along with brown rice.
So cozy, right?! Happy you loved it!
This recipe is amazing! Love adding naan with it. I’ve made this successfully in the instant pot as well.
I’m so happy you love this one, McKayla! Thanks for the review, it means a lot 🙂
MY FAVE AMBITIOUS RECIPE!! I seriously make this every other week and eat it though out since it makes so much. I also always do half chicken half chickpeas and it’s so delicious especially with pita!! Thank you Monique keep killing it!
This was very yummy!! I followed exactly as suggested and it turned out perfectly! I served with barley (cleaning out pantry), I added zucchini and spinach at the end and cooked for 15 more minutes. Served with Greek yogurt and cilantro – delish!!
Totally satisfying and easy to throw together!
That all sounds amazing, I’m so happy to hear you enjoyed it! 🙂
I think my 13 month old son just ate 5 servings of this!! Definitely added to the dinner rotation. Thank you!!
So glad it was a hit! Perfect dinner 🙂
So good!! Will definitely make again! Served with cauliflower rice and a little naan.
I kept the seeds in from the jalapeño for extra spice as well as cut the tomato sauce down to about 3/4 (I used half passata and half crushed tomatoes).
I also did as others have done and made it in a Dutch oven – worked perfectly as per Monique’s instructions.
Love it! Perfect dinner 🙂
So easy to make! flavorful and nutritious! Thank you!
Absolutely! Glad you enjoyed 🙂
Can I make this using a Dutch oven (my le creuset for example)? And if so, should I add more liquid?
Yes you can and the liquid should be fine, but you may want to add an entire can of coconut milk!
This recipe has become a favorite in our home! It is so yummy and easy to make!
Such a great dinner! Glad it’s a hit!
I cooked this dish on the stovetop per Monique’s instructions in the other comments and it turned out delicious! First time having tikka masala since going dairy free. Thank you!!!
Love it! One of our fav dinners, too 🙂
Best chicken tikka I ever had! The spices were on point. Left the cayenne out for my little man, but definitely baby led weaning approved.
So happy to hear that!!
This is one of my fave slow cooker recipes, if not my favourite. It’s so easy to just toss everything in and then 8 hours later you have an absolutely delicious super made for you!
Amazing! Love that 🙂