Description
This easy Crockpot Chicken Tikka Masala features tender chicken simmered in a creamy, spiced coconut sauce. Perfectly paired with rice or naan for a satisfying meal.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 4 cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1⁄2 teaspoon cayenne pepper (optional, adjust to taste)
- 1 can (14 ounces) crushed tomatoes
- 1 can (14 ounces) full-fat coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil or ghee
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
Instructions
1. Heat the vegetable oil or ghee in a large pan over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent, approximately 5 minutes.
2. Add the garam masala, cumin, coriander, turmeric, smoked paprika, salt, and cayenne pepper to the pan. Stir continuously for about 2 minutes until the spices release their aroma.
3. Add the chicken pieces to the pan and coat them in the spice mixture. Cook until the chicken is slightly browned but not fully cooked through, about 5 minutes.
4. Transfer the chicken and the spice-onion mixture to the slow cooker.
5. Stir in the crushed tomatoes, coconut milk, and tomato paste. Mix well to combine all ingredients.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
7. Just before serving, stir in the lemon juice, adjusting seasoning if needed.
8. Serve hot, garnished with chopped cilantro, alongside basmati rice or naan for a complete meal.
Notes
This dish can be made a day ahead; the flavors may deepen overnight.
For a richer sauce, you can add more coconut milk or a touch of heavy cream.
To make it spicier, increase the cayenne pepper or add fresh green chilies.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Try adding peas, sweet potatoes, or bell peppers for additional texture and nutrition.
This recipe is naturally gluten-free and can be adapted for dairy-free diets.
Nutrition
- Serving Size: 1.5 cups
- Calories: 400