This Crockpot Chicken Tikka Masala could not be easier but is packed with flavor!!!
Inspired by the classic Indian dish, Tikka Masala, also known as “creamy butter chicken”, I’ve created a flavorful, Whole30 crockpot dinner that only takes THREE steps! The end result is absolutely delightful and a dish that your whole family can enjoy!
*this recipe is also included in my cookbook! Get your copy now!! 🙂
Crockpot Chicken Tikka Masala
2017-10-27 14:33:51
Serves 4
Prep Time
15 min
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 large onion, diced
- 1 tbsp. minced ginger
- 4 cloves of garlic, minced
- 6 oz. can of Tomato Paste
- 2 tbsp. olive oil
- 3/4 cup organic, free-range chicken broth
- 1 tbsp. curry powder (or sub Garam Masala)
- 1 tsp. tumeric
- ½ teaspoon cayenne pepper (adjust according to your heat preference)
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. cinnamon
- 2 tsp. salt
- 1 tsp. black pepper
- 1 bay leaf
- 12 oz. can Unsweetened, full fat Coconut Milk (blended so that it is well combined)
- 2 tbsp. arrowroot powder
- Juice of 1/2 a lemon
- Cilantro, for garnish
- Prepared cauliflower Rice for serving
Instructions
- Cut chicken into 1.5 inch cubes. Place in the crockpot with the diced onion, the minced garlic, olive oil, the minced ginger, the tomato paste, the chicken broth, and all of the spices (except bay leaf for now). Stir well to combine. Place bay leaf on top and cover and cook on low for 8 hours, or on high for 4.
- When cooking time is done, in a bowl whisk together the arrowroot and the coconut milk. Gently pour and stir into the crockpot with the cooked chicken. Let cook an additional 20 minutes to thicken up.
- Immediately before serving, stir in the juice of 1/2 a lemon. Serve with prepared cauliflower rice and top with some freshly chopped cilantro or cilantro microgreens.
Notes
- *Note, Instant Pot Method: combine the chicken, broth, onion, tomato paste, olive oil, garlic, ginger, curry powder, salt, black pepper, turmeric, cumin, paprika, cayenne pepper, and cinnamon. Stir well. Place the bay leaf on top, cover and seal. Press the ‘poultry’ button and increase time to 20 minutes.
- When cook time is complete, release pressure manually by turning the valve to "venting". When the pressure is finished releasing, carefully open the InstantPot. Turn on the ‘saute’ function. In a medium bowl, whisk together the coconut milk and arrowroot starch. Add the mixture to the InstantPot with the cooked chicken and let simmer until sauce has thickened, about 10 more minutes.
The Defined Dish https://thedefineddish.com/
44 Comments
Julie
March 27, 2021 at 6:59 pmUh ohh! I added the lemon juice at the beginning instead of the end! Do I need to start over?
Hillary
February 21, 2021 at 4:03 pmCould I assemble the ingredients uncooked and freeze to make an easy dump in the crockpot recipe?
Alex
February 22, 2021 at 4:58 pmyes!!! for sure.
Tiffany
April 6, 2021 at 8:55 pmI can’t find arrowroot powder anywhere! Would xantham gum work or baking paleo flour?
Rachel
February 13, 2021 at 8:14 pmAny chance there’s a substitution for the tomato paste? I’ve made this recipe before and LOVE it but unfortunately don’t have any tomato paste right now!
Alex
February 19, 2021 at 6:17 pmdo you have canned tomato sauce? maybe a 1/4 cup of that would work!
Margaret
February 12, 2021 at 11:11 pmCan I use a dutch oven if I don’t have a crockpot?
Alex
February 19, 2021 at 6:29 pmdefinitely!!!! I’d do low heat for 3-4 hours
Rob
February 7, 2021 at 3:16 amCan this be made with two pounds of chicken thigh instead? I always make it with chicken breast but I accidentally bought thigh. Such a great dish,by the way!!
Alex
February 8, 2021 at 12:18 pmyes for sure!!
Sydney
February 2, 2021 at 10:47 pmBest crockpot recipe of all time! Always have to make a double batch
Carol
February 2, 2021 at 1:25 pmHi! Love this recipe with chicken but want to use frozen/thawed shrimp tonight. Any tips on how to modify the IP cooking time, and whether I should put the shrimp in frozen or thawed? Thank you!!
Alex
February 2, 2021 at 1:38 pmI’ve honestly never cooked shrimp in the IP before and worry it would overcook easily– i’d feel more comfortable doing this stovetop and it shouldn’t take but 5-10 mins from frozen.
Brittany K
January 31, 2021 at 5:32 pmFirst time making tikka masala and this was soooo good – and easy! Even my kids said it “smelled good” and they don’t usually compliment any food I cook 🙂 the spice list seemed long, but I was surprised that I already had most of it. Served it with broccoli and cauliflower to keep it whole30. Definitely will make again!
Laura
January 26, 2021 at 8:36 pmCan I double this in a crock pot?
Alex
January 31, 2021 at 8:55 pmabsolutely!! you probably won’t need double the sauce (it makes a lot).. i’d double the chicken and just 1.5 the sauce.
Maggie Crum
January 22, 2021 at 6:28 pmI accidentally dumped the coconut milk in with everything in the beginning 🤦♀️ But not the arrowroot! Can it be saved?!
Janet Hall
January 22, 2021 at 1:55 amI would like to double the recipe in the instant pot. How would the cook time differ with 4 lbs of chicken instead of 2? Thx!
Alex
January 24, 2021 at 3:42 pmThe cook time should be close to the same! maybe just add 10 minutes in the IP.
Aubrey
January 11, 2021 at 12:05 amI tried making this in the IP and I got a burn notice from the IP. Have you had the same thing happen, how can I adjust to fix it? Thank you!
Alex
January 11, 2021 at 1:43 amWith so many different models and varieties of Instant Pots, this, unfortunately, happens from time to time. Try this recipe with an additional 1/4 cup of broth and that should do the trick!
Krista
February 21, 2021 at 8:01 pmI have made this recipe twice and got the burn notice each time. I will try adding extra broth this time but also – I don’t have a “poultry” button so have been doing the pressure cook on “high”. Maybe I should try low or medium pressure cook?
It’s my fave crock pot recipe but looking to master it in the IP since it’s much faster!
Anaïs
January 10, 2021 at 11:49 pmI have been looking for whole30 Indian recipes and they have all been disappointing – until this one!!! It tastes totally authentic and honestly you’d have no idea it’s whole30. I’m so happy I finally have a whole30 recipe I can make now when Im craving Indian food!
Moly Z
January 8, 2021 at 10:16 pmThis dish is truly THE GOLDEN TICKET. I have made this 10+ times and cannot ever over how delicious it is. Its a favorite meal in our household, whether I am on whole 30 or not. Amazing flavor, makes the house smell delicious, and folks are always shocked when I tell them it is whole 30 compliant!! 10/10. THANK YOU!
Jaclyn Force
January 7, 2021 at 4:31 amJust made this for the one hundredth time and it is SO good! Our kids even eat it now 🥳 We definitely prefer the slow cooker method to the instant pot version, but instant pot works in a pinch!
Antoonette Villaroman
January 6, 2021 at 3:56 amI have time in the kitchen now thanks to COVID. How would one make this on the stove top?
Jessica
January 6, 2021 at 2:54 amMade this tonight in the instant pot and it was so easy and so good !! Thank you for all your amazing recipes! Doing first whole 30 and your recipes get me excited to cook. Served with cauliflower rice and green beans. Rave reviews all around !
Claire Obryan
January 4, 2021 at 8:37 pmThis is one of my all time FAVORITE recipes, and as it’s pulled up on my computer to make for the 87th time I figured I’d review it and let the world know how incredible it is. We even double (tonight will try tripling) the amount of veggies because there is plenty of sauce. The flavor is AMAZING.
Carly
January 3, 2021 at 11:48 pmDelicious !!!! family loved. 5 stars always
Hannah
January 3, 2021 at 12:59 amProbably the best butter chicken recipe I’ve ever made. Followed the recipe exactly and it turned out perfectly! I’ll continue making this even after the Whole30!
Alex
January 3, 2021 at 2:12 pmyay!
Glennys Rodriguez
January 1, 2021 at 2:27 pmI just realized I don’t have arrowroot powder – any recommendations for a substitution? I was thinking maybe coconut flour? Thanks in advance, I absolutely love all your recipes!
Alex
January 2, 2021 at 2:32 pmI don’t recommend Coconut Flour in this recipe; as it doesn’t act like a thickener. For reference: think of coconut flour as a baking flour. Think of arrowroot as like a cornstarch for thickening. Tapioca would work, also– but coconut flour and almond flour would not act as a thickener and it would make the sauce grainy.
Robin
January 4, 2021 at 8:14 pmHi Alex. If I am not doing whole 30 or paleo could i use corn starch in place of the arrowroot powder? I know that is what I have done in other recipes of yours that call for that and they turned out delicious but was just curious. Thanks!
Alex
January 4, 2021 at 8:44 pmyes that would work fine here! 🙂
Jenny B
December 7, 2020 at 12:33 amHi! Would this freeze well? After cooking?
Alex
December 7, 2020 at 12:55 pmI would try to freeze it before you add the coconut milk, if possible. But yes, it still freezes pretty well!!
Melissa
May 23, 2017 at 3:59 amThis was amazing! Your recipes are my absolute favorite! I have not been disappointed once. Thank you thank you!
Alex
May 23, 2017 at 12:37 pm🙂 Aw thank you Melissa!!! I am so glad to hear that!
Marisa Skousen
May 8, 2017 at 11:18 pmThis was delicious – the closest we’ve come to our favorite Indian restaurant. My husband said he’d be fine if I made it once a week. Thanks!
Alex
May 9, 2017 at 12:00 amAwesome!! So glad!
Renee
January 25, 2021 at 6:18 pmI’m dying to make this but no crockpot. Is it also possible in a Dutch oven?
MARCELA VASQUEZ
April 28, 2017 at 12:56 amI just made this and have yet to try it but I know you had listed the olive oil in the ingredients but not when to use it. So I didn’t use the olive oil
Alex
May 1, 2017 at 1:26 amThanks, i fixed that error. Im sure it tasted the same without it 🙂