Slow Cooker Chicken Tikka Masala
10 months ago

Slow Cooker Chicken Tikka Masala

In the mood for Indian food – but not in the mood for takeout? This Slow Cooker Chicken Tikka Masala simmers all day in your slow cooker to create a creamy, spicy dinner that everyone in your family will love.


2 pounds chicken breasts, cut into 1½-inch chunks
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons grated fresh ginger
1 (29 ounce) can of tomato sauce
2 tablespoons olive oil
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust according to your heat preference)
½ teaspoon ground black pepper
2 bay leaves
1 cup coconut milk
2 tablespoons cornstarch
Juice of ½ lemon


  1. Lightly grease the inside of your slow cooker with cooking spray. Set aside.
  2. Combine all ingredients except for bay leaves, coconut milk, cornstarch and lemon juice in a large bowl. Stir to combine, making sure the chicken is well coated.
  3. Pour the mixture into the slow cooker and place the two bay leaves on top.
  4. Cover and cook for 8 hours on low (or 4 hours on high).
  5. When done, in a small bowl combine coconut milk and cornstarch and gently stir into the slow cooker chicken mixture. Let cook an additional 20 minutes to thicken up.
  6. Add lemon juice and gently stir to incorporate.
  7. Serve warm. Delicious with hot rice or naan. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Recipe source: The Iron You

Slow Cooker Chicken Tikka Masala