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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.
Hi, does this recipe require 1.5 cups of chicken stock? It’s listed twice? 3/4 cups of chicken broth? I’m in the middle of making this so hopefully there will be a quick response 🙂
It is 3/4 cup!!
Hi! How much chicken broth should I use? I’m assuming 32oz but I wanted to be sure- I don’t see it in the ingredient listing. Thanks!
So sorry about that, it is 3/4 cup of low-sodium chicken broth!
I’ve been a DefinedDish fan for years and this recipe knocks it out of the park like they all do! I’ve tried multiple tikka masala recipes, but they don’t compare to this one. So easy to put together and the flavors are wonderful. I always make extra for freezer meals 😋
Suggestions on what to use instead of coconut milk? I am dairy free and my husband is allergic to tree nuts
You can use Heavy Creamer or stir in a cup of greek yogurt.
I used creamy oat milk! (Also dairy free and allergic to coconut)
Best Chicken Tikka Masala recipe I have ever had! It tastes just like an Indian restaurant’s Tikka Masala. The chicken is so tender and the flavors are perfect. I am amazed that it is healthy too! I have made this numerous times now for guests and they all love it! Thanks Alex!
We love tikka masala, and I have tried lots of recipes – this one has to be my favorite!! The flavors are spot on, and the creaminess makes it seem decadent. Thank you for such a delicious recipe – especially one for the crockpot. I froze the leftovers and can’t wait to have it again!!
Thank you, Leigh!!
Uh ohh! I added the lemon juice at the beginning instead of the end! Do I need to start over?
Could I assemble the ingredients uncooked and freeze to make an easy dump in the crockpot recipe?
yes!!! for sure.
I can’t find arrowroot powder anywhere! Would xantham gum work or baking paleo flour?
Could I sub almond milk for the coconut milk? Thanks!!
I personally don’t think almond milk has enough fat in it to really work here– I’d opt for Heavy creamer or stir in a cup or so of greek yogurt at the end.
Any 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!
do you have canned tomato sauce? maybe a 1/4 cup of that would work!
Can I use a dutch oven if I don’t have a crockpot?
definitely!!!! I’d do low heat for 3-4 hours
What is considered a low heat if using a Dutch oven?
Low heat is usually around 200 if you are cooking for a long period of time (like you would in the crockpot)
Can I make this in a regular pot? If so, how long do I cook it for?
Can 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!!
yes for sure!!