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4.94 from 61 votes

Slow Cooker Chicken Tikka Masala

Prep Time10 minutes
Total Time8 hours
Course: Main Course
Cuisine: Indian
Diet: Gluten Free
Servings: 6
Author: Alex Snodgrass

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

Calories: 417kcal | Carbohydrates: 18g | Protein: 36g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1058mg | Potassium: 1149mg | Fiber: 5g | Sugar: 6g | Vitamin A: 993IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 4mg