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–+ servings

Slow Cooker Chicken Tikka Masala

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
Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 35 minutes
Servings 6
Author Meme

Ingredients

  • 1 tablespoon oil avocado, olive or coconut
  • 1 large onion diced
  • 1 pound chicken boneless, skinless breast or thighs
  • 1 (15 ounce) chickpeas rinsed & drained
  • 1 tablespoon minced garlic about 3-4 cloves
  • 1 tablespoon grated ginger about 1 inch piece
  • 15 ounces tomato sauce no salt added
  • 1 tablespoon tomato paste
  • 1/4 cup water or vegetable broth
  • 1 tablespoon cumin
  • 2 teaspoon coriander
  • 2 teaspoon paprika
  • 1 teaspoon turmeric
  • 1 teaspoon black pepper
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon 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

*This is pretty spicy, so use less or omit cayenne pepper.
*I used full-fat canned coconut milk and full-fat coconut milk from a carton for testing purposes.
*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.
*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.

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!