Slow Cooker Chicken Tikka Masala is a budget friendly meal full of warming spices. This saucy, filling dish is easy to make in the Crock Pot or Instant Pot
Ever made a recipe then think about it at least once a month because it was so good and you can’t wait to make it again?
That’s what this recipe is for me (also Lentils with Sausage and Kale)! I’ve made it so many times and subsequently tried many different versions because I’ll forget an ingredient or use too much of something, etc. I like to pretend my mistakes are because I’m testing options for y’all though 😉
About Crockpot Chicken Tikka Masala
One of the reasons I keep going back to this chicken tikka masala in the slow cooker is that it is so satisfying. It’s high in fiber, protein and veggies. Plus, it’s budget friendly. And I just really love the slow cooker!
Most recipes for chicken tikka masala use two pounds of chicken, but chicken can get expensive. One alternative is to use chicken thighs, which I think are a great choice. But I decided to try another alternative to adding a ton of chicken… chickpeas.
It’s the best of both worlds. You have chicken, and you have plant based protein with some extra fiber.
Ok so when you look at this recipe you might think “holy moly that’s a lot of ingredients!” But there are just a few main ingredients — chicken, onion, tomato sauce, and chickpeas — plus lots and lots of spices.
All the spices make this dish so amazing, and slow cooking it makes this dish even better. Also, you can use a garam masala spice blend to replace a fair amount of the spices.
I’ve tried doing it on the stove, and while it was delicious, the slow cooked and Instant Pot versions are infinitely better because all the spices have time to become besties and make your meal delicious!
What is in Chicken Tikka Masala
Chicken Tikka Masala is a creamy, spiced curry sauce made with chicken, tomato sauce, onions, garlic, ginger, and spices. Garam masala is usually a spice blend used in tikka masala sauce, but you can use a mixture of spices typically found in the spice blend like cumin, coriander, cardamom, pepper, cloves, cinnamon and nutmeg.
Ingredients
Veggies: Onions, garlic and ginger are the fresh veggies used in the tikka masala sauce. You can use fresh or frozen diced onions. Garlic and ginger can be fresh or substitute with dried/powder form.
Chicken: Use boneless, skinless chicken breast or chicken thighs. Cut the chicken into bite sized pieces. When using chicken thighs, you do not need to add the oil.
Chickpeas: Canned, rinsed and drained chickpeas make this dish easy, but you can also use 1.75 cups of cooked chickpeas. Any type of white beans like Cannellini beans, Great Northern beans will work in this recipe.
Oil: Avocado, olive and coconut oil can all be used. Omit the oil if using chicken thighs.
Tomato sauce & paste: The canned tomato sauce and paste give the sauce its red color. Tomato paste isn’t mandatory but gives a richer flavor to the sauce. For the tomato sauce, you can buy 1 (15 ounce) can or 2 (8 ounce) cans. Less tomato sauce can be used in a pinch (for example: if you only have an 8 ounce can tomato sauce, you can use it and add an extra 8 ounces of water to the sauce). Try to buy no salt added to control the saltiness and sodium levels in the sauce.
Spices: There are a ton of spices in here. A garam masala spice mixture can be used; then you will only need an addition cumin, paprika, turmeric, and cayenne & black pepper.
Coconut milk: I recommend using full-fat coconut milk or coconut milk from the carton. Reduced-fat will make the sauce a lot thinner.
Lemon: the lemon juice adds an extra layer of flavor but is optional.
Cost of Recipe
- oil 1 tablespoon: $0.24
- onion 1 larger: $0.78
- chicken breast 1 pound: $4.59
- garlic 3 cloves: $0.18
- ginger 1 tablespoon: $0.36
- tomato sauce 15 ounces: $1.38
- tomato paste 1 tablespoon: $0.08
- water 1/4 cup: $0
- cumin 1 tablespoon: $0.39
- coriander 2 teaspoons: $0.30
- paprika 2 teaspoons: $0.30
- turmeric 1 teaspoon: $0.15
- black pepper 1 teaspoon: $0.18
- cinnamon 3/4 teaspoon: $0.06
- cayenne pepper 1/2 teaspoon: $0.09
- salt 1/2 teaspoon: $0.01
- cardamom 1/2 teaspoon: $0.08
- cloves 1/8 teaspoon: $0.02
- nutmeg 1/8 teaspoon: $0.03
- bay leaves 2: $0.20
- coconut milk 1 cup: $0.50
- lemon juice 1/4 cup: $0.50
TOTAL COST: $10.42 (Based on San Diego Sprouts 2019) or $1.74/serving
How to Make Slow Cooker Chicken Tikka Masala
Time needed: 4 hours and 35 minutes.
How to make chicken tikka masala in a slow cooker in only a few steps.
- Add chicken, chickpeas, spices, tomato sauce and paste, and water to a slow cooker.
- Stir together.
Cover and cook on Low for 8 hours or High for 4 hours.
- Pour in coconut milk.
Let sit for 10-15 minutes and add lemon juice if desired.
- Stir and serve. Enjoy!
How to Make Instant Pot Chicken Tikka Masala
- Turn the Instant Pot to Sauté, and add the oil, onion, chicken. Cook on 5 minutes.
- Add the chickpeas, tomato paste, tomato sauce, water and spices.
- Cover and cook on High pressure for 10 minutes.
- Do a natural release for 10 minutes, then release remaining pressure.
- Add coconut milk and lemon juice, and let sit for 10-15 minutes.
- Serve and enjoy!
Recipe Tips
Variations
Ingredient Options
Spices: To replace a lot of the spices, you can use a garam masala spice blend. Garam masala spice mix can be used. Use 2 tablespoons garam masala + 1 teaspoon cumin, 1 teaspoon turmeric, 1/2 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper and 1/2 teaspoon salt. Omit the remaining spices listed and the amounts in the recipe.
How to Make Allergy Friendly
This Chicken Tikka Masala in the slow cooker is already gluten free, dairy free, soy free, and egg free. To make it vegan/vegetarian, add two extra cans of chickpeas in place of the pound of chicken.
Alternative Prep & Cooking
As mentioned, this Crockpot Chicken Tikka Masala can also be cooked in the Instant Pot as well as on the stove.
To cook on the stove, follow the directions but add to a large soup pot. Cook for at least 4 hours on low, stirring occasionally. About 15 minutes before serving, remove from heat and add the coconut milk and lemon juice (if using).
To cook in the Instant Pot or other electric pressure cooker, add the oil, onion, chicken. Cook on Sauté for 5 minutes. Then add the chickpeas, tomato paste, tomato sauce, water and spices. Cover and cook on High pressure for 10 minutes. Do a natural release for 10 minutes, then release remaining pressure. Add coconut milk and lemon juice, and let sit for 10-15 minutes. Serve and enjoy!
How to Fix a Mistake
This is a very forgiving recipe. Some of the things I’ve forgotten in making this is fresh ginger, fresh garlic, tomato paste, and lemon juice. It still turned out great.
Ginger & garlic: For the ginger and garlic, simply add the powder versions of them. Use 3/8 teaspoon in place of the 3 cloves garlic and 1/4 teaspoon ground ginger powder in place of the tablespoon of fresh ginger.
Tomato sauce & paste: Tomato paste can be skipped if needed. If you have no tomato sauce, use a can of tomato paste plus water to make about 2 cups. Also, one (8 ounce) can tomato sauce will work. Simply add an extra 8 ounces water or broth.
Spices: The main spices you need are cumin, turmeric, paprika and pepper. If you forget a few of the other spices, you will be ok — it won’t be as flavorful but it’ll still taste good.
Make Ahead Ideas
The is easy to make ahead of time and keep in the fridge; then reheat and serve when ready. Or you can measure the spices and chop the onion, garlic and ginger so they are ready to use when you want to start cooking.
Storage Suggestions
Keep the sauce in an airtight container in the fridge for up to 4 days. Keep in the freezer for up to 6 weeks.
I recommend using glass storage containers as the sauce will likely stain and/or leave a strong smell on plastic containers.
Frequently Asked Questions
Yes! You absolutely can, and it’s delicious. See the instructions above for how to make in the Instant Pot or electric pressure cooker.
Yes, this recipe is gluten free. It’s also dairy free, soy free and egg free.
Nutrition Benefits of Recipe
This recipe is a good source of protein and fiber, plus it is full of antioxidants thanks to all the spices, garlic, ginger and canned tomato products.
What to Serve with Chicken Tikka Masala
Chicken Tikka Masala is great served over rice or with a piece of naan to you can soak up all of the sauce.
Final Thoughts
This is so very good! Now pull out your slow cooker to make this saucy, spicy, scrumptious dish. Your taste buds and budget will thank you!
MORE SLOW COOKER RECIPES YOU’LL LOVE:
- Crockpot Pork Tenderloin
- Slow Cooker French Toast Casserole
- Buffalo Chicken Chowder
- Slow Cooker Pot Roast
- Crockpot Vegetarian Lasagna
- Slow Cooker Salsa Verde Pork
Slow Cooker Chicken Tikka Masala
Ingredients
- 1 TBSP oil avocado, olive or coconut
- 1 large onion diced
- 1 pound chicken boneless, skinless breast or thighs
- 1 (15 ounce) chickpeas rinsed & drained
- 1 TBSP minced garlic about 3-4 cloves
- 1 TBSP grated ginger about 1 inch piece
- 15 ounces tomato sauce no salt added
- 1 TBSP tomato paste
- 1/4 cup water or vegetable broth
- 1 TBSP cumin
- 2 tsp coriander
- 2 tsp paprika
- 1 tsp turmeric
- 1 tsp black pepper
- 3/4 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 tsp cardamom
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
- 2 bay leaves
- 1 cup coconut milk
- 1/4 cup lemon juice
- parsley or cilantro for serving
- naan and/or basmati rice
Instructions
- Add the onion, chicken, chickpeas, garlic, ginger, tomato sauce, tomato paste, water, olive oil, cumin, coriander, paprika, turmeric, black pepper, cinnamon, cayenne pepper, salt, cardamom, ground cloves, and nutmeg to a slow cooker.
- Stir everything together. Add bay leaves and cover. Cook on Low for 8 hours or High for 4 hours.
- Add in coconut milk and fresh lemon juice. Stir well. Let sit for about 10 minutes.
- Serve with naan and/or cooked rice. Enjoy!
Notes
To make in the Instant Pot:
- Turn the Instant Pot to Sauté, and add the oil, onion, chicken. Cook on 5 minutes.
- Add the chickpeas, tomato paste, tomato sauce, water and spices.
- Cover and cook on High pressure for 10 minutes.
- Do a natural release for 10 minutes, then release remaining pressure.
- Add coconut milk and lemon juice, and let sit for 10-15 minutes.
- Serve and enjoy!
What to Use in This Recipe
Based off this recipe from Budget Bytes.
Meme
This post was originally published January 22, 2017. Text, recipe, and photos have been updated.
Doesn’t this recipe look good?! You should probably share it:
4
This sounds AMAZING! I have never tried Indian food but really need to!
Looks super delicious and convenient! I’m going to try it!
Hi Meme! In this recipe, do you put the chicken into the crock pot whole and then shred it after cooking? Or are you slicing it up before cooking?
I put the chicken thighs in whole, but you could slice it before if you wanted. I just served each bowl with a few chicken pieces and used my fork when eating to slice it.
Another winner of a recipe. I also do the chicken whole because after slow-cooking it falls apart anyway! it’s super delicious, all the flavors just dance on your tongue, and when I get home from work the house smells AMAZING!!!
Hooray!! That makes me so happy! Such a good idea to use a whole chicken — even more budget friendly 🙂