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Slow cooker chicken tikka masala in a bowl featuring a vibrant spiced-oil tadka bloom and fresh cilantro.

Slow Cooker Chicken Tikka Masala

Rebecca Blumer
Enjoy a restaurant-quality Slow Cooker Chicken Tikka Masala with this simple crockpot recipe. Featuring a signature spice-bloom technique and a silky, creamy tomato sauce, it is the perfect hands-off comfort meal.
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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 385 kcal

Equipment

  • Slow cooker
  • Immersion Blender
  • Small pan

Ingredients
 

  • 2 tablespoons oil
  • 2 pounds boneless skinless chicken breasts or thigh
  • 2 medium yellow onions, diced
  • 15 oz can tomato sauce
  • 1/2 cup full fat coconut milk
  • 2 1/2 teaspoons kosher salt
  • 1 tablespoon lemon juice
  • 3 tablespoons plain dairy-free yogurt
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground turmeric
  • 1 1/2 teaspoon garam masala
  • 1 tablespoon pureed ginger
  • 1 tablespoon jarred garlic minced
  • 1 tablespoon tomato paste
  • Fresh cilantro, chopped as garnish

Instructions
 

Build the flavor foundation

  • Warm the oil in a small pan over medium heat. Add the diced yellow onions and cook for 5 minutes, stirring occasionally, until softened.
  • Stir in the chili powder, turmeric, and garam masala. Cook for 60 seconds until the spices are intensely fragrant and the oil is tinted.
  • Scrape the spiced onion mixture into the slow cooker, ensuring all the flavored oil is transferred.

Load the slow cooker

  • Add the chicken to the slow cooker and pour in the tomato sauce.
  • Season with kosher salt, then add the lemon juice, dairy-free yogurt, pureed ginger, minced garlic, and tomato paste.
  • Stir in the coconut milk until the mixture is uniform and creamy.

Slow cook until the chicken falls apart

  • Cover and cook on Low for 4 to 6 hours for fresh chicken, or 6 to 8 hours if using frozen chicken. The meat should pull apart easily with a fork when ready.

Shred, blend, and finish

  • Remove the chicken to a cutting board and shred it into bite-sized pieces.
  • Use an immersion blender to puree the sauce directly in the slow cooker until completely smooth and silky.
  • Stir the shredded chicken back into the smooth gravy and garnish with fresh chopped cilantro before serving.

Notes

Restaurant Quality Tip: For an authentic aroma, crush Kasoori Methi in your palms and sprinkle it over the curry just before serving.
Texture Secret: Do not skip the immersion blender step. Pureeing the sauce transforms it from a rustic chunky stew into a professional, silky Indian gravy.
Storage & Make-Ahead: Store leftovers in an airtight container for up to 4 days. The flavors deepen overnight, making it even better the next day.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 16gProtein: 34gFat: 21gSaturated Fat: 11gCholesterol: 88mgSodium: 960mgPotassium: 680mgFiber: 3gSugar: 7gVitamin A: 22IUVitamin C: 18mgCalcium: 45mgIron: 4mg
Keyword Crockpot Curry, Dairy-Free Indian, Garam Masala, Healthy Tikka Masala, Slow Cooker Chicken Tikka Masala
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