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
This is in my slow cooker now. Followed the recipe exactly EXCEPT replacing tofu for chicken….very nervous! Will report back as to how it comes out!
I can’t have dairy at the moment (nursing a baby with milk intolerance), but LOVE tikka masala. How much would it change the taste if I skipped the yogurt at the end? Still worth making? It looks delicious!
Reporting back! Rotisserie chicken — not recommended. The slow cooker really disintegrates the chicken. It becomes more like stewed shredded chicken. Not bad in flavor, of course, but missing the tikka masala texture. Stick with the boneless/skinless chicken breasts. Because I used rotisserie chicken, which was already cooked, I didn’t need to cook the tikka masala for 4 hours. I cooked it for closer to 2, and it turned out just fine. My substitute spices — perfect! I also used a 6 oz. container of yogurt instead of 4 oz., again, because I wanted to use it up. Turned out just great! No curdling at all of you go slowly. Add a dollop of the tikka mixture to the yogurt mixture, stir, repeat.
So in short:
-You won’t die if you use a whole (14 ox.) can of crushed tomatoes.
-You won’t die if you use a whole (13.5 oz.) can of coconut milk.
-You won’t die if you use w whole (6 oz.) container of Greek yogurt.
-You WILL die if you use rotisserie chicken. Ok, you won’t die, but you won’t be as happy with the result.
-Spices laying around your kitchen, like cinnamon and nutmeg, are a quick substitute for cardamom and garam masala.
I will DEFINITELY be making this often!! Thanks for the recipe, Anetta!
Hey, Patrick! Thanks so much for posting your results. It’s so fun to change things up!
Hi Anetta! I have this in my crockpot right now with a few subs. First of all, I used the whole can of tomatoes and the whole can of coconut milk. I couldn’t bring myself to throw the remainder away. I also chose the light coconut milk. Knowing that the sauce may be runny, I have a can of tomato paste on standby. I also pulled all the meat off of a rotisserie chicken instead of using the boneless/skinless chicken breasts. The only powdered cardamom I could find in the supermarket was literally $18, so I found a substitute recipe online — one part nutmeg to one part cinnamon. I also couldn’t find garam masala in the supermarket, but I found a recipe for that spice mix online as well, and it was all things I had in my pantry already. Smells good so far… I’ll report back!
Ahhh, I’m so excited! I’ve been looking for healthy Indian Recipes for the longest time now. I never thought about adding coconut milk, but I can imagine that it definitely helps balance out the spices. I’ll be trying this recipe next weekend 🙂 Thanks so much!
I’m glad you like it, Ann-Cathrin! I popped over to see your curry pita recipe – looks yummy!
Thank you! 🙂