Description
This Slow Cooker Chicken Tikka Masala recipe is a flavorful and comforting dish that is perfect for a weeknight meal. Tender chicken cooked in a rich and creamy tomato-based sauce with a blend of aromatic spices, served with rice or naan.
Ingredients
Units
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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
- 1 tablespoon fresh grated ginger
- 1/2 lemon, juiced
- 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
For Serving:
- Plain Greek yogurt
- Chopped fresh cilantro
Instructions
- Sauté Aromatics: Heat olive oil in a skillet, sauté onion, jalapeño, and garlic until golden.
- Combine Ingredients: Transfer to slow cooker, add tomatoes, ginger, lemon juice, spices, and salt.
- Cook Chicken: Place chicken in slow cooker, cook on low for 6-7 hours or high for 2-3 hours.
- Shred Chicken: Remove chicken, shred, return to slow cooker, add coconut milk.
- Thicken Sauce: Cook uncovered for 15-20 minutes, adjust seasoning.
- Serve: Serve hot with rice or naan, top with yogurt and cilantro.
Notes
- To make it vegetarian, use chickpeas instead of chicken.
- Add frozen peas for extra vegetables.
- Leftovers can be frozen for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 kcal
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg