Classic Chicken Tikka Masala made so quick and easy in the slow cooker. This dinner is packed with flavor!
I’ve always really appreciated that my parents tried to teach us as much culture as possible. We traveled all over the US and to many countries outside the US. My dad is a history buff so he loved to be our tour guide and teach us U.S. History and European history as we traveled to historical sites.
My mom cooks food from all sorts of different places like Hungarian goulash, Spanish paella, and lots of different Thai food, like my favorite fresh spring rolls. My favorite food since I was a small girl was sushi. And I mean good, authentic Japanese sushi–not “California rolls”.
Now that I’m a mom I want my kids to have the same culture-rich experiences through travel and food.
Chicken Tikka Masala is probably at the top of most people’s Indian dish favorites. It’s impossible not to love with it’s rich, creamy, spicy tomato and flavor. I serve it over basmati rice with homemade naan.
This slow cooker recipe makes it even easier to make — only 5 minutes to prepare, and the result is amazing!
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Classic Chicken Tikka Masala made so quick and easy in the slow cooker. This dinner is packed with flavor!
- 5-7 skinless chicken thighs
- 1 cup canned unsweetened coconut milk
- 1/4 cup fresh cilantro , chopped (optional)
- almonds , crushed (optional)
- 4 cups jasmine rice , cooked (or basmati rice)
- 2 Tablespoons olive oil
- 1 clove garlic , minced
- 1/3 cup onion , chopped
- 3 teaspoons garam masala or substitute 2 tsp paprika and 2 tsp cumin
- 1/2 teaspoon salt
- 24 ounces tomato sauce (3- 8 oz cans)
- 1/4 fresh jalapeño pepper optional, seeds removed, finely chopped (*see note below)
Mix sauce ingredients together in a bowl.
Place chicken thighs in slow cooker and season with salt and pepper.
Pour sauce over chicken.
Cook on LOW for 6-7 hours.
Shred chicken (discard any bones). Stir in coconut milk. Add cilantro.
Serve over basmati rice.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
Amy says
I’m not a fan of Indian food but my husband loves it immensely!!! So I’m going to surprise him with this dish for his birthday on Monday :)) I have a question tho! After you pour in the coconut milk, how long do I let it keep cooking? It says to serve immediately but won’t it be cool-ish tasting? 🙂
Beth says
My family loved this recipe so much that today when i make it I am making double so I can freeze some. Even though it is quick to assemble, this will make it even easier.
Lauren Allen says
What a great idea! I’m so happy your family liked it 🙂 Thanks for sharing!