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This Slow Cooker Chicken Tikka Masala could not be easier to make but it is packed with flavor!
Inspired by the classic Indian dish tikka masala (aka “creamy butter chicken”), I’ve created a flavorful, Whole30-friendly slow cooker dinner that only takes three steps! It starts with boneless, skinless chicken breasts, which cook for hours with so many aromatics and ground spices. The end result is an absolutely delightful dish that your whole family will enjoy. In fact, it’s become one of my most popular blog recipes of all time!
Want to make it in an Instant Pot? I’ve got you covered there too! The recipe at the bottom of this post has instructions for both methods, so you can choose the one that’s right for your family.
ingredients:
- Boneless, Skinless Chicken Breasts
- Low-Sodium Chicken Broth
- Onion
- Fresh Ginger
- Garlic Cloves
- Tomato Paste
- Extra Virgin Olive Oil
- Curry Powder
- Ground Turmeric
- Cayenne Pepper
- Ground Cumin
- Ground Paprika
- Ground Cinnamon
- Kosher Salt
- Freshly Ground Black Pepper
- Bay Leaf
- Unsweetened, Full Fat Coconut Milk
- Arrowroot Powder
- Lemon Juice
- Fresh Cilantro
- Cauliflower Rice, For Serving
step-by-step (slow cooker method):
step one: add the chicken and spices to the slow cooker
Add the chicken, chicken broth, onion, ginger, garlic, tomato paste, olive oil, curry powder, turmeric, cayenne pepper, cumin, paprika, salt, and pepper in the base of a slow-cooker. Stir well to combine. Place the bay leaf on top, cover, and cook on low for 8 hours or on high for 4 hours.
step two: make the arrowroot slurry
Meanwhile, whisk together the arrowroot and the coconut milk in a small bowl. During the last 20 minutes, gently pour the mixture into the slow cooker. Stir, then cover and cook until the mixture is thickened.
step three: garnish and serve
Immediately before serving, stir in the lemon juice. Serve over prepared cauliflower rice and top with some freshly chopped cilantro.
recipe faqs:
Cornstarch or tapioca flour would work well as a substitute!
Yes! You can use plain Greek yogurt instead if you want to cook with dairy.
The next time you’re craving Indian food, I hope you’ll give this Slow Cooker Chicken Tikka Masala a try. Comment below and let me know what you think of the recipe!
looking for more slow cooker recipes? try these!
Slow Cooker Tagine-Inspired Chicken
Slow Cooker Thai-Inspired Beef Bowls
Slow Cooker Chicken Tikka Masala
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into 1½-inch pieces
- 3/4 cup low-sodium chicken broth
- 1 large onion, finely diced
- 1 tablespoon minced fresh ginger
- 4 garlic cloves, minced
- 6 ounces tomato paste
- 2 tablespoons olive oil
- 1 tablespoon curry powder or Garam Masala
- 1 teaspoon ground tumeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 bay leaf
- 1 (12-ounce) can unsweetened full fat coconut milk
- 2 tablespoons arrowroot powder
- juice of 1/2 lemon
- chopped fresh cilantro, for garnish
- prepared cauliflower rice, for serving
Instructions
Slow Cooker Method:
- Add the chicken, chicken broth, onion, ginger, garlic, tomato paste, olive oil, curry powder, turmeric, cayenne pepper, cumin, paprika, salt, and pepper in the base of a slow-cooker. Stir well to combine. Place the bay leaf on top, cover, and cook on low for 8 hours or on high for 4 hours.
- Meanwhile, whisk together the arrowroot and the coconut milk in a small bowl. During the last 20 minutes, gently pour the mixture into the slow cooker. Stir, then cover and cook until the mixture is thickened.
- Immediately before serving, stir in the lemon juice. Serve with prepared cauliflower rice and top with some freshly chopped cilantro.
Instant Pot Method:
- Add the chicken, chicken broth, onion, ginger, garlic, tomato paste, olive oil, curry powder, turmeric, cayenne pepper, cumin, paprika, salt, and pepper in the Instant Pot. Stir well to combine. Place bay leaf on top, cover and seal. Press the ‘poultry’ button and set the timer 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 Instant Pot. Turn on the ‘saute’ function.
- In a medium bowl, whisk together the coconut milk and arrowroot starch. Add the mixture to the Instant Pot and simmer until sauce has thickened, about 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
I always know I can count on a recipe from Alex! We make this all the time on repeat and it’s a family favorite. Tonight I tried making it with 2 cans of chickpeas instead of chicken. I included the liquid in the cans and left out the chicken stock-everything else was the same and it was just as good! Definitely good for a meatless option and makes it a little easier to prep.
Delicious! Tastes similar to my local restaurant dish. Great leftover too!