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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 have time in the kitchen now thanks to COVID. How would one make this on the stove top?
Made 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 !
This 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.
Delicious !!!! family loved. 5 stars always
Probably 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!
yay!
I 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!
I 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.
Hi 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!
yes that would work fine here! 🙂
Hi! Would this freeze well? After cooking?
I would try to freeze it before you add the coconut milk, if possible. But yes, it still freezes pretty well!!
This was amazing! Your recipes are my absolute favorite! I have not been disappointed once. Thank you thank you!
🙂 Aw thank you Melissa!!! I am so glad to hear that!
Can you add veggies into the crockpotwith everything? Was going to do at the end. Thanks!
I think it depends on what veggies you’re using– but I would opt to add them at the last hour or 30 minutes of the cook time to prevent them from getting soggy.
This 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!
Awesome!! So glad!
I’m dying to make this but no crockpot. Is it also possible in a Dutch oven?
I 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
Thanks, i fixed that error. Im sure it tasted the same without it 🙂