Healthy Slow Cooker Chicken Tikka Masala
This wonderful, healthy slow cooker chicken tikka masala is my take on a comforting Indian dish made with tomato sauce, chicken breast, coconut milk, and flavorful, bold spices. Serve with brown rice or naan for the perfect weeknight dinner!
Servings 4 servings
Calories 278cal
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.
Notes
To make 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.
See the full post for freezing instructions.
Nutrition
Serving: 1serving | Calories: 278cal | Carbohydrates: 22.2g | Protein: 26.2g | Fat: 9.2g | Saturated Fat: 3.8g | Fiber: 3.9g | Sugar: 9.5g