Get ready to fall in love with this slow cooker Healthy Chicken Tikka Masala! Bursting with flavor and low on calories, it’s the perfect combination of health and taste.
Chicken Tikka Masala is one of those amazing dishes that tastes different at every restaurant you order it. I’ve yet to meet a version I didn’t like, although some I’ve enjoyed more than others. I have an awesome tendency to stuff myself whenever we go out for Indian food because I have to try a bite of absolutely everything I can get my hands on, especially the Mulligatawny Soup!
Table of Contents
Reasons to Love This Chicken Tikka Masala
- I love that the unique blend of spices in this slow cooker Chicken Tikka Masala recipe gives a complex, satisfying taste.
- This is one of the popular Indian dishes that is versatile and it pairs well with various sides like rice, Naan bread, or vegetables.
- Chicken Tikka Masala introduces eaters to Indian cuisine, offering an accessible and enjoyable way to explore new flavors similar to those found in Indian restaurants.
Recipe Ingredients
- Unsweetened Coconut Milk: Adds creaminess and a subtle sweetness to the sauce.
- Garam Masala: Garam Masala is a key spice blend that gives this curry dish its characteristic Indian flavor.
- Fat-Free Plain Greek Yogurt: Used to marinate the chicken and to thicken the sauce, adding a creamy texture.
- Ground Coriander: A key spice that contributes to the dish’s distinct flavor profile.
See the recipe card for full information on ingredients and quantities.
Variations
- Creamy Chicken Tikka Masala: For a richer and creamier Chicken Tikka Masala, substitute the yogurt or coconut milk with heavy cream. This adds a luxurious texture and a subtle, smooth flavor to the dish.
How to Make Healthy Chicken Tikka Masala
Step #1: Combine the ginger, garlic, tomatoes, coconut milk, spices, and chicken in your slow cooker. Cook on high for 4 hours, or on low for 8 hours. Uncover and let cool for ten minutes.
Step #2: Stir together the yogurt and cornstarch in a small bowl. Let it sit for 5 minutes to activate the thickeners. Stir a few spoonfuls of the warm Tikka Masala sauce into the yogurt to bring the temperature up and prevent curdling. Pour the yogurt mixture into the slow cooker, stir, then let thicken for 15 minutes. Taste and add salt as needed.
Step #3: Serve over basmati rice with a sprinkling of cilantro leaves.
Expert Tips
- Yogurt Handling Tips: Carefully add yogurt by first allowing the slow cooker contents to cool, reducing the risk of curdling. Temper the yogurt by mixing in some warm sauce to ensure smoothness. Use non-fat yogurt for health benefits, but remember that low-fat varieties are more prone to curdling at high temperatures, so tempering is crucial.
- Choose the Right Slow Cooker Size: Ensure your slow cooker is at least 3 quarts in size. Smaller ones might not be sufficient for the recipe.
Frequently Asked Questions
Yes, you can prepare Chicken Tikka Masala in an Instant Pot. Use the sauté function for the initial cooking of spices, then add the main ingredients and cook on high pressure for 10 minutes. Finish by stirring in the yogurt and cornstarch mixture to thicken the sauce.
Yes, chicken thighs are an excellent substitute for breasts in Chicken Tikka Masala. They offer a richer, more tender texture and are more forgiving during cooking.
Absolutely! Bay leaves add a subtle depth, cayenne pepper introduces extra heat, and paprika contributes a smoky undertone. Just remember to remove the bay leaves before serving.
Storage Info
You can store Chicken Tikka Masala in the refrigerator for up to 3-4 days in an airtight container. To freeze, store it in sealed containers for up to 3 months.
To reheat, thaw it in the refrigerator if frozen, then warm it on the stove over medium heat or in a microwave, stirring occasionally.
More Indian Recipes That You Will Love
Healthy Chicken Tikka Masala in Slow Cooker Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 Tbsp. fresh ginger - grated
- 3 cloves garlic - crushed
- 1 cup crushed tomatoes
- 1 cup canned unsweetened coconut milk
- 1 Tbsp. cumin
- 1 Tbsp. garam masala
- 1 teaspoon turmeric
- 1 tsp. ground coriander
- 1/2 tsp. cardamom
- 1/2 tablespoon chili powder
- 1 lb. boneless skinless chicken breasts - cut into bite sized pieces
- 4 oz. fat free plain Greek yogurt
- 1 Tbsp. Cornstarch
- Salt to taste
- 4 Tbsp chopped fresh cilantro leaves
Instructions
- Combine the ginger, garlic, tomatoes, coconut milk, spices, and chicken in your slow cooker. Cook on high for 4 hours, or on low for 8 hours. Uncover and let cool for ten minutes.
- Stir together the yogurt and cornstarch in a small bowl. Let it sit for 5 minutes to activate the thickeners. Stir a few spoonfuls of the warm Tikka Masala sauce into the yogurt to bring the temperature up and prevent curdling. Pour the yogurt mixture into the slow cooker, stir, then let thicken for 15 minutes. Taste and add salt as needed.
- Serve over basmati rice with a sprinkling of cilantro leaves.
NOTES
Nutrition
The original recipe calls for full fat greek style yogurt. This one calls for fat free yogurt. In then end we’re talking about 4oz of full fat yogurt (5%) spread across 4 servings (1 0z of yogurt per serving). The amount of fat from the original recipe would make absolutely no difference in ones dietary intake for the day. Shrug.
Yep! But non-fat has a tangier taste to it. Use what you like!
Followed the recipe – two problems I had were that the sauce curdled the second I put the yogurt in (even though I warmed it first) and it tasted kind of rough – too much turmeric.
Hi, Peter! I’m so sorry to hear that this recipe didn’t turn out for you. I’ve never had trouble with the sauce curdling, but there are so many different brands of ingredients and yogurts out there it is hard to predict how they will react every time. The lower the fat content is, the more likely it is to curdle. You might try using a full fat yogurt instead of non-fat and seeing how that goes!
This is in the crock pot now and smells delicious! I used coconut milk sold in the dairy section instead of the canned coconut milk. Do you think one is better than the other? Can’t wait to try this and see what other recipes you have 🙂
Hi, Brenda!
I use the canned kind – I’ve never tried it with the kind sold in the dairy section. I know that the canned stuff is much thicker, so you may want to up your cornstarch slurry in the end to thicken it up a bit 🙂
Can not WAIT to try this….it’s on the menu plan for the month! Have you tried with with light coconut milk? Just curious….. I KNOW that there is NOTHING better than regular coconut milk, but I’m just wondering if you ever experimented with it.
Thanks for posting!! LOVE all Asian food! :slurp: 🙂
Hi, Michelle! I haven’t tried making this with light coconut milk yet – if you do, let me know how it turns out!
Came across this yesterday and thought it was fix to home to after a day watching the cricket… It was!!! 🙂
I did use a can of light coconut cream and a can of tomatoes, and to be honest, it was delicious!!!
Thank you
Made this last night. For a slow cooker recipe, it was very good. My complaint with slow cookers is that they cook all the taste out of everything. However, the spices in this recipe held up rather well – but I only cooked it for 3 hrs on high. Chicken was very tender, so mine didn’t need 4 hrs. All 4 children enjoyed this recipe.
I’m so glad you and your family enjoyed this, Karen!!