Description
This Healthy Slow Cooker Chicken Tikka Masala is a flavorful and comforting Indian-inspired dish made simple by using a slow cooker. Tender chicken breasts simmer in a rich, spiced tomato and coconut milk sauce, offering a satisfying and wholesome meal perfect for easy weeknight dinners.
Ingredients
Scale
Main 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, to taste
- 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 Garnish
- Plain Greek yogurt
- Chopped fresh cilantro
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion, diced jalapeño, and minced garlic. Sauté for about 5 minutes until the onions are slightly golden and translucent. This step builds the flavor base before transferring everything to the slow cooker.
- Add Spices and Tomatoes: Transfer the sautéed aromatics to the slow cooker. Add the tomato puree, freshly grated ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, and curry powder. Stir well to combine all the ingredients thoroughly, ensuring an even spice distribution.
- Add Chicken and Cook: Place the boneless skinless chicken breasts into the slow cooker, spooning the sauce over the chicken to cover it completely. Cover with the lid and cook on low heat for 6-7 hours or on high heat for 2-3 hours until the chicken is fully cooked and tender.
- Shred Chicken: Once the chicken is cooked, carefully remove the pieces with a slotted spoon and place them on a cutting board. Use two forks to shred the chicken finely. Return the shredded chicken back to the slow cooker, mixing it well with the sauce.
- Add Coconut Milk and Thicken Sauce: Stir in the light coconut milk. Cook uncovered on high for an additional 15-20 minutes to allow the sauce to thicken. Taste the sauce and adjust seasonings, adding more salt or pepper as needed.
- Serve: Serve the chicken tikka masala hot alongside brown rice, pita bread, or naan. Garnish with a dollop of plain Greek yogurt and freshly chopped cilantro for added creaminess and freshness. Store leftovers in the refrigerator for up to 4 days.
Notes
- To make this recipe vegetarian, substitute the chicken with 2 (15 ounce) cans of rinsed and drained chickpeas.
- Optionally, add 1 cup of frozen peas to the slow cooker at step 5 when you add the coconut milk for extra vegetables.
- Freeze any leftovers in airtight containers for longer storage; thaw and reheat gently before serving.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 80 mg
