![- 1.5 lbs boneless, skinless chicken thighs - 1 medium onion, finely chopped - 4 cloves garlic, minced - 1-inch piece ginger, grated - 1 can (14 oz) crushed tomatoes - 1 cup coconut milk - 2 tablespoons tomato paste - 2 tablespoons garam masala - 2 teaspoons ground cumin - 1 teaspoon ground coriander - 1 teaspoon paprika - 1 teaspoon turmeric - 1 teaspoon cayenne pepper (adjust for spice level) - Salt and pepper to taste - 1 tablespoon olive oil - Fresh cilantro, for garnish The chicken thighs are the star of this dish. They stay juicy and tender after long cooking. I love using boneless, skinless thighs for their rich flavor. Onions, garlic, and ginger bring depth to the sauce. They create a beautiful base when sautéed together. Spices like garam masala, cumin, and coriander create the signature taste of tikka masala. The crushed tomatoes and coconut milk add creaminess and tang. Tomato paste boosts the tomato flavor, making it richer. - Different spices for heat - Vegetables to add nutrition - Alternative proteins If you want more heat, try adding chili powder or fresh chilis. You can also mix in veggies, like bell peppers or spinach, for added nutrition. If you prefer, swap the chicken with chickpeas or tofu for a vegetarian twist. Each change can give your dish a new vibe! For the [Full Recipe], check the main article. First, marinate your chicken. I use boneless, skinless chicken thighs for this dish. They stay moist and tender during cooking. In a bowl, mix the chicken with salt, pepper, and spices like garam masala, cumin, coriander, paprika, turmeric, and cayenne pepper. Toss the chicken well to coat it with all the flavors. This step makes your dish tasty and aromatic. Next, sauté the onions, garlic, and ginger. Heating olive oil in a skillet brings out their flavors. Cook the onions until they are soft and translucent, which takes about 5-7 minutes. Then, add minced garlic and grated ginger. Cook them for just one more minute. This step is key to getting a rich, flavorful base for your chicken tikka masala. Now, it’s time to combine everything in the slow cooker. First, transfer the cooked onions, garlic, and ginger into the slow cooker. Add the marinated chicken, crushed tomatoes, coconut milk, and tomato paste. Stir gently to combine all the ingredients. Cover the slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours. The chicken will be tender and easy to shred when done. After cooking, remove the chicken from the slow cooker. Use two forks to shred the chicken easily. Once shredded, return it to the sauce. Stir well to mix everything together. This step blends the flavors fully and makes every bite delicious. For the full recipe, check out the recipe section above. To make your chicken tikka masala just right, adjust the spices. If you like it mild, cut back on the cayenne pepper. If you crave heat, add more. Tasting as you cook helps find your ideal balance. If the sauce turns out too watery, don’t worry. You can thicken it easily. Cook it uncovered for about 30 minutes on high. This allows steam to escape and the sauce to reduce. You can also make this dish in an Instant Pot. Use the sauté function for the onions, garlic, and ginger. Then, add the chicken and other ingredients. Set the pot to pressure cook for about 10 minutes. This method saves time and still gives great flavor. For a traditional stovetop version, cook everything in a large pot. Simmer for about 30-40 minutes until the chicken is tender. Stir often to prevent sticking. Serve your chicken tikka masala with fluffy basmati rice or warm naan. These pair well and soak up the sauce. For a touch of color, garnish with fresh cilantro. You can also drizzle a bit of coconut milk on top for a nice look. This dish not only tastes good but also looks beautiful on the plate. Enjoy each bite! For the full recipe, check out the detailed instructions above. {{image_2}} You can easily make this dish vegetarian or vegan. Simply swap the chicken for chickpeas or tofu. Chickpeas add protein and a nice texture. Tofu absorbs the rich sauce and becomes flavorful. If you use tofu, choose firm or extra-firm for the best results. Adjust cooking times to about 4-5 hours on low for chickpeas and 3-4 hours for tofu. Always check for tenderness. Flavors from India vary by region. North Indian recipes often use cream and butter, while South Indian dishes may include coconut milk and curry leaves. You can add local vegetables like bell peppers or spinach to boost flavor. Consider spices from the region, like mustard seeds for South Indian flair. This adds depth and character to your dish. If you need gluten-free options, this recipe is already safe. All the ingredients are naturally gluten-free. For those on a low-carb diet, skip the rice and naan. Instead, serve with cauliflower rice or a fresh salad. This keeps it light and still delicious. Always check labels on canned products to avoid hidden gluten. To keep your Slow Cooker Chicken Tikka Masala fresh, store it properly. First, let it cool to room temperature. Then, place it in a sturdy, airtight container. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a great option. Freeze it in a freezer-safe container. It can last up to three months in the freezer. When you’re ready to enjoy your leftovers, reheat them safely. You can use the microwave or the stovetop. If using the microwave, heat on medium power for a few minutes, stirring halfway through. On the stovetop, use low heat and stir often to prevent sticking. Be careful! The sauce can separate if it gets too hot. To avoid this, add a splash of coconut milk while reheating. Meal prep can save you time on busy days. You can prepare Chicken Tikka Masala in advance. Cook a big batch and store it in portions. This way, you can grab a container when you need a quick meal. Pair each portion with rice or naan for easy reheating. This makes weeknight dinners quick and delicious! For the full recipe, check out the details above. You can keep Slow Cooker Chicken Tikka Masala in the fridge for about 3-4 days. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. If you want to keep it longer, consider freezing it. Yes, you can make Chicken Tikka Masala without coconut milk. Use heavy cream or yogurt instead for creaminess. If you want a dairy-free option, try using almond milk or cashew cream. These alternatives still give a nice texture and flavor. Serve Slow Cooker Chicken Tikka Masala with fluffy basmati rice or warm naan bread. You can also add a side of roasted vegetables or a fresh salad. This makes the meal balanced and colorful. For extra flavor, sprinkle some fresh cilantro on top. In this blog post, we explored how to make delicious Slow Cooker Chicken Tikka Masala. We covered essential ingredients like chicken thighs and spices, as well as handy steps for cooking. Whether you prefer a vegetarian take or want tips for meal prep, this dish is flexible and rewarding. Remember, adjusting spices and experimenting with flavors can enhance your dish. Enjoy your cooking and savor the rich flavors of this beloved recipe. Try it out, and let your taste buds do the talking!](https://recipesinsight.com/wp-content/uploads/2025/04/75eaae91-c2de-489e-80cc-185d245ad602-250x250.webp)
Slow Cooker Chicken Tikka Masala
Savor the rich flavors of this Savory Slow Cooker Chicken Tikka Masala Recipe that makes dinner a breeze! With tender chicken bathed in aromatic spices and creamy coconut milk, you'll create a comforting meal effortlessly. Discover simple steps and ingredients to turn your kitchen into an Indian paradise. Ready to impress your taste buds? Click through to explore the full recipe and make this delicious dish tonight!