Slow Cooker Tikka Masala

Would you guys believe me if I said this was the first time trying this dish?!

I love Slow Cooker Chicken dishes because of how versatile they can be and how much I can re-use as left overs throughout the week! I mean in all honesty, you could use this chicken in tacos, lettuce wraps, over rice, pasta etc. or on it’s own with two sides – and have plenty of options throughout the week.

Garam Masala usually turns me off, and that’s usually why I don’t go for particular dishes. I saw 3 different recipes of this dish that I wanted to try, so I took inspiration from all of them and created my own. I opted to use the Garam Masala (very small amount), and the dish was amazing! It was so warming and unique without that overwhelming Christmas Tree Shop Scent/Taste – if you guys know what I’m talking about!

Ingredients:

  • 2 teaspoons olive oilIMG_5865
  • 1 small onion, diced
  • 1 jalapeno, seeds removed and finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 1 jar (about 24.5oz) tomato puree
  • 1 lime
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon curry powder
  • Freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 pound boneless skinless chicken breasts
  • 3/4 cup light coconut milk
  • Additional salt, to taste
  • For garnish: greek yogurt, lime & cilantro (or mint, if you hate cilantro)

Directions:

  1. Heat olive oil in the insert of your slow cooker, or in a skillet – over medium heat. Add in onion, jalapeno and garlic; saute for about 5 minutes or until onions are slightly golden and translucent. Transfer to a large slow cooker. Add in tomato puree, lemon juice, garam masala, paprika, cayenne pepper, turmeric, and curry powder; stirring to combine. Add chicken breasts and spoon sauce over the chicken to make sure they are covered. Cover and cook on low for 6-7 hours or on high for 2-3 hours.
  2. Once cooked, shred the chicken. Stir in coconut milk and allow to cook on high UNCOVERED for 15-20 more minutes to help thicken the sauce. Taste and adjust seasonings as necessary, including adding more salt, if desired.
  3. Serve with brown rice, cous cous, pita bread/naan or enjoy as is.
  4. For Garnish – I combined greek yogurt with some lime juice and mint! If you like spice, add some sliced jalapeños

Let me know what you guys think!

  1. mistimaan says:

    Loved your recipe

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Meghan Mosakowski

lifestyle + wellness coach