This slow cooker chicken tikka masala utilizes lean chicken breasts that are slowly cooked in a flavorful sauce. A lightened up version of the Indian dish.
Why is Indian food so delicious? They say it is because of the lack of overlapping flavors. It has a mix of spices that is loved all over the globe.
I’ve found a way to boost up the flavor with low calorie, high impact ingredients such as fresh ginger, garam masala (an Indian spice blend) and light coconut milk.
While chicken tikka masala is often made with chicken thighs, I find that slow cooking the lean chicken breasts makes them completely juicy and tender.
Plain yogurt is added for added tenderization and tanginess (plus a hefty boost of protein and calcium!)
Frequently Asked Questions:
Can this be made dairy free?
What type of coconut milk should be used?
Can this be made on the stovetop instead?
Is this dish more of a tomato-based masala or creamy based dish?
To serve, be sure to whip up a quick batch of Cucumber Yogurt Raita, a cool and delicious cucumber yogurt sauce that helps balance the richness of the dish.
Fun Fact: if you used the full amount of cayenne to make the dish a bit spicy, the yogurt sauce in the cucumber raita will help combat the heat, unlike water which only exacerbates the burn.
Of course, if cilantro isn’t your thing, simply leave it out at the end but I am 100% team cilantro so there is never enough garnish on my dish.
Your fork is waiting.
Have you tried my
Slow Cooker Chicken Tikka Masala?
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Slow Cooker Chicken Tikka Masala
Equipment
Ingredients
- 1 pound boneless (skinless chicken breasts – cubed)
- 1 medium onion (diced)
- 15 ounces coconut milk (Thai Style – light)
- 1 cup low fat plain yogurt
- ¼ cup tomato paste
- 2 tablespoons grated ginger root
- 2 cloves garlic (grated)
- 2 tablespoons garam masala
- 1 tablespoon cornstarch
- 1 teaspoon salt
- ½ teaspoon cayenne (optional)
- ¼ cup minced cilantro (optional garnish)
- cucumber raita and brown rice (to serve yogurt sauce)
Instructions
- Place cubed chicken breasts and diced onion in the bottom of a slow cooker.
- In a medium bowl, whisk together coconut milk, yogurt, tomato paste, ginger, garlic, garam masala, cornstarch, salt and cayenne. Pour mixture over the chicken and onion and stir well.
- Cook on Low for 8 hours or High for 4 hours. Serve with brown rice and cucumber raita on the side.
Last Step:
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Liz’s Notes
Nutrition
Find more healthy slow cooker recipes on my Pinterest board!
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