Slow Cooker Chicken Tikka Masala


There is an Indian restaurant here in Park City, Good Karma, they have the best food.  Ever since I had their Chicken Tikka Masala, I have been thinking about how I could make this yummy, smoky, slightly spicy dish at home.

The first step was this gem from Trader Joe’s:


It was remarkably good for a fancy version of a Lean Cuisine.

I knew I could do better so I started scouring Pinterest, of course.  I am in love with any recipe that can be made in the slow cooker, its like magic – you put all the ingredients in and then you come home from work and it’s done!  I came across this recipe from the Kitchn blog.  I made a few changes so without further ado, here’s my version.


Slow Cooker Chicken Tikka Masala

4 boneless skinless chicken breasts

1 Large onion

3 cloves garlic – minced

1 inch piece of ginger, peeled and minced

2 tablespoons of tomato paste

1 tablespoon of garam masala

2 teaspoons paprika

1 teaspoon kosher salt

1 28oz can of diced tomatoes

3/4 cup heavy cream or coconut milk

*Saute the onion and garlic in a little olive oil until soft.  Stir in ginger, tomato paste, and other spices – cook until fragrant

*While sauting cut the chicken into bite-sized chunks – place in the slow cooker

*Pour the tomatoes over the chicken

*Take the onion mixture off the heat and into the slow cooker – stir everything around


*Cook on low for 8 hours or high for 4 hours


In the last 15 minutes add the heavy cream or coconut milk, stir to combine.  If you want the sauce heavier, leave the lid of the slow cooker off for the last 15 minutes.


Nutrition information for 1.5 cups – Calories: 339; Fat: 18.2g; Carbs 14.7g; Protein 28.8g

A few notes on the recipe –

I buy the garlic and ginger already minced in the little tube at the store.  It’s more expensive but I have yet to use  a whole piece of fresh ginger without it going bad – so being able to use the whole tube makes it more economical and less wasteful.

The garam masala spice was hard to find – I found it at Whole Foods in a little container – which I think could make this recipe once more.

I used chicken breasts instead of chicken thighs, the original recipe says that the chicken breast might shred, it didn’t happen for me.

I cooked for 4 hours on high.

Do you have a favorite Indian recipe?  Share it in the comments!


3 thoughts on “Slow Cooker Chicken Tikka Masala

  1. Jennie says:

    if you want to start using fresh ginger, buy a piece and keep it in a ziplock bag in the freezer. I just use a grater and cut off the skin with a sharp knife when needed. It is super easy to grate when frozen. Lasts forever!


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