Just look at this slow cooker chicken tikka masala! Low and slow or high (hi) and bye.
Fall and busy life quickly reminded me about my abandoned during summer months friend – slow cooker. There is nothing, absolutely nothing, better in the world than coming home from an ice rink to a warm cooked dinner waiting for you on a counter!!!
If you work you must own a slow cooker. It can prepare Slow Cooker Thai Chicken Thighs and Crockpot Buffalo Chicken Chili. OK, it sounds better than a husband because mine can’t do any of that. Let’s be honest – husband is another child. He can’t cook, has barely any memory and is dying when sick.
I own 3 slow cookers and ironically I also have 3 men/babies.
#1 – big and white simple Hamilton Beach slow cooker. I bought it brand new for $10 at a garage sale 8 years ago. Still works like a charm. The only thing it is missing is a timer but I plug it into one of these and it is fine. So, if you can buy one with a timer – perfect. I do not care about yny other fancy functions as I wouldn’t use them.
#2 – medium and fancy 3 in 1 Cuisinart that can brown, cook and steam. My biggest problem with it is that it is coated with Teflon non-stick coating which has many reports on leaching chemicals into food. Sigh. Such a bummer. I haven’t used it for a while now but it is truly a great machine. I honestly don’t know what to do…Could I get it recoated?!
#3 – small and great (similar to this one) for making breakfast like Breakfast Quinoa. I paid like $10 at Walmart for it and besides not having a timer (which I found easy to fix) there are no issues with it. I love it!
I like flavours mild, I do not own a tandoori oven and use spices I can find in a regular grocery store. I have had a few readers screaming at my Crockpot Butter Chicken saying they had to double the flavours but I assume they are the ones with babies eating curry. I am not. I’m like a majority of American moms with kids not handling spices well.
So, my easy slow cooker tikka masala is creamy, orange and mild. In fact, according to Wikipedia there are no limits to different ways of preparing Indian tikka masala. This is my way: with coconut milk, chicken breasts and tomato paste. It came out extremely delicious and like I said not even a foot massage can compare to not running around the kitchen like a chicken with a head cut off for an hour.
A quick tip about chicken: I like to cut it with kitchen shears to avoid clean up. I hope you know you should have a separate cutting board for meat and fish?! So, I absolutely hate cleaning it. So, I got myself a pair of sharp kitchen shears and they work like a charm.
Enjoy this fantastic and oh so easy slow cooker chicken tikka masala!
Slow Cooker Chicken Tikka Masala
Slow Cooker Chicken Tikka Masala is an easy healthy Indian comfort food recipe with chicken, tomato paste, coconut milk and spices. Set in a crock pot and forget.
- Prep Time: 5 minutes
- Cook Time: 3 hours 5 minutes
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- 2 lbs chicken breasts, skinless & boneless, cut into 2″ pieces
- 4 garlic cloves, crushed
- 2 medium onions, minced
- 2 tsp ginger, grated
- 4 tsp turmeric
- 2 tsp garam masala
- 2 tsp ground coriander
- 2 tsp cumin
- 1 tsp smoked paprika (optional)
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 6 oz can tomato paste
- 14 oz can coconut milk, light or full fat
- 2 tbsp cornstarch (for GF) or 1/4 cup whole wheat flour
- 1/4 cup cilantro/scallions, chopped (for garnish)
- Cooking spray (I use Misto)
- Preheat large non-stick skillet on medium heat and spray with cooking spray. Add garlic, onions and ginger. Cook for 30 seconds, stirring frequently.
- Add turmeric, garam masala, coriander, cumin, paprika, salt, pepper, tomato paste, coconut milk, cornstarch (flour) and whisk to combine. Bring to a boil, reduce heat to low and cook for 4 minutes or until mixture thickens a bit.
- Transfer to a large slow cooker along with chicken and stir to cover chicken in sauce. Cover and cook on High for 3 hours or on Low for 6 – 8 hours. Serve hot on a bed of brown rice or quinoa, garnished with cilantro/scallions.
Store: Refrigerate covered for up to 5 days or freeze in an airtight container for up to 6 months.
Did you make this recipe? Please give it a star rating in the comments.