Anyone else been craving Indian food lately? I know this mama has. Give me EVERYTHING spicy!
Since Tony and I likely won’t be able to do a date night for another month or so, I’m dedicated to making some of my favorite comfort foods at home. Everything from easy baked chicken nuggets to 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.
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.
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 slow cooker tikka masala:
- 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.
- 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 to the slow cooker with the sauce and spices, then cook on low for 6-7 hours or high for 2-3 hours.
- 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 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 over brown rice, quinoa or cauliflower rice for a low carb option. We love to also soak up the creamy sauce with with pita bread or naan. I also recommend a dollop of plain yogurt (can be dairy free!) on top and a garnish of cilantro for a hint of fresh flavor.
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 bag or container. 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:
Amazing Slow Cooker Turkey Tacos + video
Slow Cooker Thai Peanut Chicken with Sticky Coconut Purple Rice
Mama’s Puerto Rican Chicken and Rice (Arroz con Pollo)
One Pan Tandoori Chicken with Spiced Coconut Rice
30 Minute Healthier Turkey Sloppy Joes with Homemade Sauce!
See how to make slow cooker chicken tikka masala:
Healthy Slow Cooker Chicken Tikka Masala
Slow Cooker Chicken Tikka Masala is a lightened up comforting Indian dish made with tomato sauce, chicken breast, coconut milk and flavorful, bold spices like garam masala, ginger, cayenne, curry powder and so much more. Serve with brown rice or naan for a full meal!
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
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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.
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Next add in tomato puree, ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, and curry powder to the slow cooker; stir to combine.
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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.
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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.
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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.
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Serve with brown rice, pita bread/naan or enjoy as is. Garnish with plain greek yogurt and chopped cilantro.
Recipe Notes
If you want to make this vegetarian: instead of chicken, I suggest using 2 (15 ounce) cans of chickpeas that have been rinsed and drained.
If you'd like you can add 1 cup frozen peas when you add the coconut milk in step 5.
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 bag or container. 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.
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
87 comments
This looks awesome Monique!! I’ve cheated and make tikka masala with a jarred sauce but this looks pretty simple and I love that it’s made in the slow cooker! Indian food is the BESTTT.
Mmm yum! Indian food is the best! Will definitely be making this soon, thanks for the recipe!
i love chicken tikka masala, but with all the cream and butter i usually feel like waddling to the nearest couch and doing nothing for the rest of the day. this lightened version sounds so delicious, especially with the coconut milk!
I can’t wait to try this! Where does one find the Mutti tomato products? Can it be substituted with other tomato products if I can’t find it at a store near me?
That’s a great question. I found mine at a specialty store! I have only tested this recipe with Mutti tomato puree sauce.
Hi Sarah, in the NY area you can try: Whole Foods, Fairway markets, Gourmet garage, King, Balducci’s, West Side Market, North Shore Farms, EATALY stores.
Also available online on Fresh Direct and Amazon.
Good cooking!
JP
Hi Sarah again, 🙂
In the Chicago area you can find it in the folowing stores: Jewel, Mariano’s, Pete’s, Caputo’s, Tony’s, Valli, Strack n Van Till, EATALY.
Also online on amazon.com.
Cheers, JP
I ordered Mutti tomatoes from Amazon.com.
I agree that it made a lot of the sauce and that more chicken would be better.
Those colours are gorgeous! Love how spicy and flavourful this looks. Perfect for in between rounds of cookies and champagne 😉
Exactly!
Looks like such a gorgeous meal for the winter months! So comforting, and it being healthy just makes it all the better!
Looks yummy! Trying to see if I can make with ingredients already in my pantry though. Can I sub tomatoe sauce or tomatoe paste (with water of course) for the purée? Or could I blend up a can of diced tomatoes? Thanks in advance. Would love to make tomorrow ?
Hi Elizabeth! I wouldn’t recommend using anything else other than tomato puree/sauce!
Thanks for getting back to me. I will wait to make it until I head to the grocery store then!
Hi Elizabeth,
I made this last night and it came out delicious with tomato paste. I used Trader Joe’s organic tomato paste and diluted it with water. For every 3 tablespoons of paste, I would recommend around 3/4 – 1 cup of water. It came out beautifully especially when you add in the coconut milk- it creates a creamy texture.
Nice photos. I love this dish because I like chicken a lot.Thanks to this post i have one more amazing way of cooking chicken, Thanks a lot!
Just a quick note, if you are a spice wimp like me, the amount of heat will vary greatly depending on the garam masala spice mixture you purchase. I think we have found the Frontier brand to be the spiciest. I love Tikka Masala, but have definitely eaten some that left my mouth on FIRE! Ha!
more than likely it’s the cayenne pepper setting you on fire rather than the garam masala
I always cheat and just make a curry from the jar, but I definitely think I’m going to give this one a go! May not be spicy enough for my husband though as he loves Madras!
I see that grated ginger is in the ingredient list but not in the directions when does it come into play ?
When you add in the minced garlic and the rest of the spices.
Love this easy version of one of my favorite Indian dishes!
I didn’t think a different kind of tomato sauce would make much of a difference, but I’m so sad that my local grocery store doesn’t carry this because it’s just so much prettier than what they do carry. On my next Whole Foods run, I’ll have to stock up. I’m making this tonight in my swanky new Dutch oven and I’m so excited to see how it turns out. Just from the ingredient list, I’m thinking delicious.
This is in my crockpot right now and it smells great! Though, I noticed the ginger isn’t included in the instructions. I just added it in at the same time as the rest of the spices…
Same here, I wasn’t sure when to add the ginger, probably with the onions, garlic, jalepeno, but it was too late to add when I noticed it.
This is really good. Followed the recipe exactly. Wish I could post a photo.
Omg I made this a few weeks ago and it was amazing.
I have tried some of them and have to save them for future use. These CHICKEN TIKKA MASALA recipe are really helpful
Instant Pot instructions?
Hi Norissa! I don’t own an Instant Pot, so I’m not certain how it would work. Sorry!
The flavors are delicious! Thanks for the recipe!
You bet! Glad you loved all these flavors 🙂
Thanks for the recipe, I will try to make pie at home, I hope this will work.
Enjoy!
My 4 year old said this was the best chicken he has ever eaten. Everyone loved it! Such an easy recipe. This will be a staple in my house from now on!
Aww I’m so glad! Perfect for feeding the whole family 🙂
Question can I use frozen chicken.?
Thanks,
Ben
Hi Ben! Yes, just thaw the chicken first. Enjoy!
Hi, I can’t wait to try this recipe! I was wondering if there is a way I can make this less spicy? I want to make this for someone who is very sensitive to spice. Thank you in advance 🙂
Hi! Feel free to leave the jalapeño out, and use less cayenne pepper 🙂
OMG, that looks so good. I will have to give it a try. 🙂
24Chakra
Hope you love it!!
You never answered when to add the ginger. I am assuming you add with the other spices, I don’t think you saute it with garlic?
Apologies for my delay – add the ginger with the onion, jalapeño, and garlic!
Made this today used passata , and its a fabulous.
Keep the recipes coming M x
Perfect! Plenty more to come 🙂
So good and so easy! I doubled the recipe to make lunches for my husband and I for the week and added some veges – carrots, capsicum and cauliflower.
Perfect! Love those additions. Glad you both enjoyed!
Thank you Monique for the recipe. I’ve been trying to expand my palate but very in to fitness. I served over quinoa and it was delicious
So glad you found this recipe! Love it over quinoa.
Love serving naan with this dish.
I LOVE this recipe. I’ve made it a bunch of times, usually adding peas at the end. One request though, could you include in the steps when to add the ginger? I usually remember but I forgot this time! 🙁 Thanks so much, you’re the bomb!
updated!
Can’t wait to try this one! Any tips on how to modify this for a dutch oven?
Making this now! just a comment–I don’t see the ginger listed anywhere in the instructions 🙂
updated!
This was so good! I made this for my weekly meal prep and it by far exceeded my expectations. Very easy too! I couldn’t find garam masala so I subbed it for tandoori masala and the taste was still amazing.
Perfect! Love this one for weekday meal prep 🙂
Hi…love the recipes
Please can we have some updates on Sidney!!!!!
Glad you love the recipes! I’ll be sharing an update soon 🙂
Love your recipes!
Can you make this on the stovetop?
I’m so glad! An absolutely! Here’s what I would do: 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.
Made this for the family last night – DELISH and so easy!
So happy to hear that!
I didn’t have chicken thawed out so used Garbanzo Beans. This was ABSOLUTELY DELICIOUS. My husband and I, both omnivores, loved it. Will make this again and again
Perfect! So glad you both enjoyed!
I think I may be the last person on the planet without a slow cooker, but this sounds delicious. Any idea how I could make this using just a stovetop/oven? Thank you!
Here’s what I would do: 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. Enjoy!
This was amazing, Monique! The entire family liked it! Simple and wholesome ingredients, too!
So happy to hear that! Such a great dinner 🙂
Made the Chicken Tikki Masala last night in my Instant Pot! It was a little spicy, not sure if it was the jalapeño or the spice packet I used for masal since I couldn’t find garam masal… Either way it was delicious! I followed all the instructions up to the slow cooker part and then I put it in my Instant Pot for 15 minutes on high pressure. Afterwards, I used the quick release, shredded the chicken, added the coconut milk and chicken back in and let it simmer on the low sautee setting until it thicken a bit. Super easy!
So happy you liked it! Great idea to do this in your Instant Pot and I’m glad it worked out well 🙂
Omg… I made this for dinner last night.
Wow!
My partner (who can’t deal with spice) and my 2 year old absolutely loved it – as did I, I’m currently eating leftovers for lunch!
It has the perfect amount of spice and such a beautiful flavor without all the fat!!
The only thing I changed, well added actually, was 2 diced capsicums and then once I took the chicken out to shred I used my stick blender to make a smooth sauce. My toddler loved that there was “no veges” in it and my partner was shocked that therr were 3 different vegetables were in there!
Delicious! So happy everyone loved it 🙂
Hi! Made this with chicken and it was amazing. How long should it be cooked if using chickpeas instead of chicken? Thank you!
Hi! Glad you loved it! Depends if the chickpeas are dried or not. If they aren’t, then you can feel free to cook on high for 2 hours or low for 4-6.
This is my husbands favorite AK recipe that I make. The flavor is wonderful. I pair it with either regular rice or cauliflower rice and add some fresh cooked veg on the side. Sometimes I’ll make homemade naan too. Such a good recipe to make when you want something warm and cozy.
Amazing! So happy you both love it. Homemade naan sounds amazing!
the recipe is very useful and easy for me to make at home, thanks tikka ..
Glad you liked it!
I just love how all the ratings and comments for this recipe are from people who have never made the recipe. How can you rate a recipe if you haven’t made it??? Grrrr
My daughter suggested I make this dish. My first time making tikka masala. Very easy & very tasty. I used 3 chicken breasts as that is what I had. I cooked on low & checked it at 5 hours. It was done so I shredded the chicken & added the coconut milk & peas. Served with naan bread. We really enjoyed it & have plenty of left overs. I will def. make this again.
Perfect! So glad you both enjoyed!
We made this last night and it exceeded expectations. My husband could not stop complimenting it and had thirds and my 7 year old liked it, too (though I served his chicken without a ton of sauce). Nothing beats authentic Indian takeout but this was pretty darn great! The only modification I made was to skip the jalapeño (didn’t have one) and half the cayenne pepper because of the 7 year old.
Amazing! So happy the whole family loved it!
This is a super delicious and easy recipe. I was out of pureed and crushed tomatoes, so I used a 28 oz can of plum tomatoes that I then diced up into smaller chunks. I made quite a mess doing this, but I’d clean up tomato juice for hours if it meant I could eat this dish! I ate mine with quinoa, a little bit of Greek yogurt, and garlic naan — it was the perfect weeknight meal!
I’m so glad it turned out well! Such a great dinner 🙂