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4.92 from 48 votes

Crockpot Chicken Tikka Masala

Servings: 4 People
Author: Alex Snodgrass

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.  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.