This post may contain affiliate links. Please read our disclosure policy.
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!! 🙂
Looking for another crockpot recipe? Try my Slow Cooker Thai Red Curry Chicken and Veggies!
Crockpot Chicken Tikka Masala
Ingredients
- 2 pounds boneless skinless chicken breasts
- 3/4 cup low-sodium chicken broth
- 1 large onion diced
- 1 tbsp. minced ginger
- 4 cloves of garlic minced
- 6 oz. can of tomato paste
- 2 tbsp. olive oil
- 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
Crockpot Method:
- Cut chicken into 1.5 inch cubes. Place in the crockpot with the broth, onion, ginger, garlic, tomato paste, olive oil, and all of the spices (except bay leaf for now). NOTE: that you do not add the coconut milk or arrowroot yet during the cooking time!! A lot of folks accidentally dump that in, too. Stir well to combine. Â 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.
Instant Pot Method:
- Cut chicken into 1.5 inch cubes. Place in the crockpot with the broth, onion, ginger, garlic, tomato paste, olive oil, and all of the spices (except bay leaf for now). Stir well to combine.  Place 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Eat Love Eats.
Comfort food at it’s finest! I LOVED this healthier version of tikka masala. Just warmed up the leftovers for lunch. Considered having it for breakfast. 🙂 I made in the crockpot without the cinnamon, lemon juice or cilantro. I only did one tbsp. of arrowroot at the end. Next time, I’m going to double the amount of chicken since there was plenty of sauce to go around. Can’t wait to make this again and freeze some in individual servings. Thanks for this easy and delicious recipe!