Description
This Healthy Slow Cooker Chicken Tikka Masala is a flavorful, comforting Indian-inspired dish made easy with a slow cooker. Tender chicken breasts simmer in a delicious blend of spices, tomato puree, and creamy light coconut milk for a rich, satisfying meal that’s perfect for busy weeknights or meal prep.
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 cilantro
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion, diced jalapeño, and minced garlic, sautéing for about 5 minutes until the onions are slightly golden and translucent. Transfer this mixture to a large slow cooker.
- Add Spices and Tomato Base: To the slow cooker, add the crushed tomatoes or tomato puree, fresh grated ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, and curry powder. Stir well to combine all the ingredients evenly.
- Add Chicken and Cook: Place the chicken breasts into the slow cooker and spoon the sauce over them to ensure they are fully covered. Cover the slow cooker and cook on low for 6-7 hours or on high for 2-3 hours until the chicken is cooked through and tender.
- Shred Chicken: Once cooked, remove the chicken breasts with a slotted spoon and transfer them to a cutting board. Shred the chicken thoroughly with two forks, then return the shredded chicken back into the slow cooker.
- Finish Cooking and Thicken Sauce: Stir in the light coconut milk and cook on high, uncovered, for an additional 15-20 minutes. This step helps thicken the sauce and meld flavors. Taste the sauce and adjust seasoning by adding more salt or pepper if desired.
- Serve and Garnish: Serve the chicken tikka masala hot alongside brown rice, pita bread, or naan. Garnish with plain Greek yogurt and chopped cilantro for extra flavor and creaminess. Store leftovers in the refrigerator for up to 4 days.
Notes
- Vegetarian Option: Substitute the chicken with 2 (15 ounce) cans of chickpeas, rinsed and drained.
- Add 1 cup frozen peas along with the coconut milk in step 5 for added texture and nutrition.
- Freezing Instructions:
- Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 8 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg
