Slow Cooker Chicken Tikka Masala is a lightened up comforting Indian dish made with tomato sauce, chicken breast, coconut milk and various flavorful, bold spices. Serve with brown rice or naan for a full meal!
INGREDIENTS
- 2 teaspoons olive oil
- 1 small onion, diced
- 1 jalapeno, seeds removed and finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 jar (24.5oz) Mutti tomato puree
- 1 tablespoon fresh lemon juice
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon curry powder
- Freshly ground black pepper
- 1/4 teaspoon salt
- 1 pound boneless skinless chicken breasts
- 3/4 cup light coconut milk
- Additional salt, to taste
- For garnish: greek yogurt & cilantro
INSTRUCTIONS
- Heat olive oil in a large skillet over medium heat. Add in onion, jalapeno, garlic, and ginger; saute for about 5 minutes or until onions are slightly golden and translucent. Transfer to a large slow cooker. Add in tomato puree, lemon juice, garam masala, paprika, cayenne pepper, turmeric, and curry powder; stirring to combine. Add chicken breasts and spoon sauce over the chicken to make sure they are covered. Cover and cook on low for 6-7 hours or on high for 2-3 hours.
- Once cooked, remove chicken with a slotted spoon and transfer to a cutting board. Shred the chicken with two forks, then transfer back to the slow cooker. Stir in coconut milk and allow to cook on high UNCOVERED for 15-20 more minutes to help thicken the sauce. Taste and adjust seasonings as necessary, including adding more salt, if desired.
- Serve with brown rice, pita bread/naan or enjoy as is. Garnish with plain greek yogurt and chopped cilantro.
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