Slow Cooker Chicken Tikka Masala
This Slow Cooker Chicken Tikka Masala is super flavourful! It’s a great hands-off dinner idea that cooks all day in the crockpot on low.
Servings: 6 servings
Calories: 403kcal
Ingredients
- 2 tbsp butter
- 1 yellow onion, diced
- 1 lb chicken, diced
- 2 cloves garlic minced
- 1 tbsp gingerroot, grated
- 1 tbsp brown sugar
- 1 tbsp garam masala
- 2 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp salt
- 1 (796mL) can crushed tomatoes
- 1/2 cup sour cream
- Fresh cilantro, for garnish
- Naan bread (optional)
Basmati rice
- 1 1/4 cup water
- 1 cup basmati rice
- 1 tsp butter
- 1 pinch salt
Instructions
- Add all ingredients except for sour cream, rice, cilantro and naan to slow cooker in the order they are listed above and cook on high for 3 hours, or on low for 6 hours.
- Remove lid and stir in sour cream. Add rice to large bowls and top with chicken mixture, then garnish with cilantro and serve with naan (if desired). Serve and enjoy!
Basmati rice
- Add all ingredients to a rice cooker or on the stove top and cook according to package directions.
Video
Notes
To make this dish dairy-free, swap out the sour cream for a 400 mL can of coconut milk.
Serve your chicken tikka masala with brown rice or quinoa for a healthier option.
Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal, or microwave for 7-8 minutes from frozen, stirring halfway through.
Nutrition
Calories: 403kcal | Carbohydrates: 19g | Protein: 30g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 105mg | Sodium: 478mg | Potassium: 315mg | Fiber: 1g | Sugar: 1g | Vitamin A: 450IU | Vitamin C: 2.5mg | Calcium: 50mg | Iron: 1.8mg