Slow Cooker Chicken Tikka Masala Recipe

Ingredients

• 7.5 ml (½ tablespoon)olive oil
• 1white or yellow onion, chopped
• 1jalapeño, seeds removed and finely diced
• 3 clovesgarlic, minced
• 794 g (28 ounces)crushed tomatoes or tomato purée (not tomato sauce)
• 15 ml (1 tablespoon)freshly grated ginger
• ½ lemon, about 15–30 ml (1–2 tablespoons)fresh lemon juice
• 15 ml (1 tablespoon)garam masala
• 5 ml (1 teaspoon)paprika
• 2.5 ml (½ teaspoon)cayenne pepper
• 2.5 ml (½ teaspoon)ground turmeric
• 2.5 ml (½ teaspoon)curry powder
• to tastefreshly ground black pepper
• 1.25 ml (¼ teaspoon)salt
• 680 g (1½ pounds)boneless, skinless chicken breasts
• 240 ml (1 cup)light coconut milk from a tin
• to tasteadditional salt
• to tasteplain Greek yoghurt
• to tastefresh coriander, chopped

Instructions

1. 1

   Soften the aromatics

   Heat the olive oil in a frying pan over a medium heat. Add the onion and jalapeño and cook for about 5 minutes, until the onion is soft and translucent. Add the garlic and cook for 1 minute, until fragrant, then transfer everything to the slow cooker.

2. 2

   Mix the sauce

   Add the crushed tomatoes or tomato purée, ginger, lemon juice, garam masala, paprika, cayenne, turmeric, curry powder, black pepper and 1.25 ml (¼ teaspoon) salt to the slow cooker. Stir to combine.

3. 3

   Add the chicken

   Place the chicken breasts in the slow cooker and cover them with the sauce.

4. 4

   Cook until tender

   Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and cooked through.

5. 5

   Stir in coconut

   About 15–20 minutes before serving, stir in the light coconut milk and adjust the salt to taste. Let the sauce heat through.

6. 6

   Garnish and serve

   If desired, top with plain Greek yoghurt and chopped fresh coriander. Serve hot with rice or naan bread.

What is chicken tikka masala?

Chicken tikka masala is a spiced chicken dish served in a rich, often tomato-based sauce. It is commonly associated with British-Indian cooking, where Indian flavours meet a style of creamy curry that became popular in the UK.

This slow cooker version cooks chicken breasts directly in a tomato sauce scented with garam masala, ginger and other spices. Coconut milk stirred in near the end rounds out the sauce without being exposed to the full cooking time.

Nutrition and macros by portion

The nutrition label shows one serving as written: 420 calories, 54g protein, 18g carbs, 13g fat.

Chicken supplies most of the protein, while the tomatoes and onion contribute much of the carbohydrate; coconut milk and olive oil account for much of the fat. Serve it with a moderate portion of rice or naan and add vegetables or salad alongside to round out the plate.

Build a flavourful base

Onion and jalapeño: soften them in a little oil before they go into the slow cooker. This starts the sauce with mellow sweetness and a fresh chilli note.

Spices and tomatoes: the crushed tomatoes or purée provide the sauce’s body, while garam masala, turmeric, paprika and curry powder bring depth. Use crushed tomatoes or purée rather than tomato sauce, as the recipe specifies.

Why add coconut milk late?

Coconut milk: stir it in during the final 15–20 minutes so it heats through and makes the sauce creamy. Adding it near the end also keeps it from spending the whole slow-cooking period in the pot.

Lemon and ginger: the lemon juice adds a bright counterpoint to the tomatoes and spices, while ginger brings a lively aromatic note. Taste the finished sauce before adding more salt.

Check the chicken for doneness

Timing: cook on low for 6–8 hours or high for 3–4 hours, following the range in the method. Slow cookers vary, so use tenderness and doneness as your cues rather than relying only on the clock.

Texture: the chicken should be cooked through and tender when you serve it. Keep the lid on during cooking to avoid losing heat and extending the cooking time.

Make the heat your own

Jalapeño: removing the seeds and finely dicing the chilli helps it blend into the sauce. Cayenne also adds heat, so keep both in mind if you prefer a milder curry.

Seasoning: the recipe adds a measured amount of salt at the start and leaves room to adjust after cooking. Taste the sauce once the coconut milk is heated through, then season as needed.

What to serve with it

Rice: serve the curry over rice to catch the tomato and coconut sauce. Naan is another option for scooping up the sauce.

Fresh finish: a spoonful of plain Greek yoghurt and chopped coriander add a cool, fresh contrast. Add them at the table rather than cooking them into the slow cooker.

Recipe notes & tips

• Chop the onion and jalapeño finely so they soften evenly in the pan.
• Use crushed tomatoes or tomato purée, not tomato sauce, as directed.
• Stir the spice mixture thoroughly into the tomatoes before adding the chicken.
• Keep the slow cooker covered while the chicken cooks.
• Add the coconut milk 15–20 minutes before serving, not at the beginning.
• Taste the sauce after adding the coconut milk before adjusting the salt.

Variations

• Milder curry: reduce or omit the cayenne pepper to soften the heat.
• More chilli: leave some jalapeño seeds in for a hotter sauce.
• Extra vegetables: add chopped vegetables that can tolerate a long, slow cook.
• Dairy-free garnish: skip the Greek yoghurt and finish with coriander instead.
• Thicker sauce: use tomato purée rather than crushed tomatoes for a smoother, thicker base.

Common mistakes to avoid

• Using tomato sauce: choose crushed tomatoes or tomato purée as specified so the sauce has the intended base.
• Skipping the sauté: soften the onion and jalapeño in the pan first, then cook the garlic briefly until fragrant.
• Adding coconut milk too early: stir it in only for the final 15–20 minutes.
• Lifting the lid repeatedly: keep the slow cooker covered so heat is not lost during cooking.
• Over-seasoning at the start: wait until the sauce is finished before making the final salt adjustment.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a saucepan or microwave until piping hot, stirring so the sauce warms evenly.

Frequently asked questions