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!
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.
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.