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
Hi, we have been feeling a little deprived as we moved from England to the USA 12mths ago and have struggled to find a quality Tikka. We have tried local Indian restaurants but have found the curries inconsistent and salty.
We have just tried your recipe and it worked like a dream – still confused by cups so went for a 28oz tin of toms and 18oz tin of coconut milk, this created plenty of sauce!
One question I would like to ask – the chicken used in Balti Chicken Tikka’s we have eaten in the UK looks like it is marinated, have you tried marinating the chicken before cooking? I am intending to prepare the curry the day before and then seeing what happens to the chicken.
Hi David – I bet marinating the chicken ahead of time would be delicious!!
Hi I was wondering if it is necessary to use low fat yogurt instead of regular? Also was wondering if you turn the slow cooker back on when you leave the masala to thicken for 15 minutes?
Hi, Jasmine! You could use regular yogurt if you want to. I’d keep the slow cooker on low or warm while it thickens 🙂
Looked nice, smelt nice, tasted like water!
My 6 year old son and I just inhaled your delicious dish which I made with several adaptations. No crockpot, so I baked it in my cast iron dutch oven for 2 hours at 310 F. I used lite coconut milk, tomato sauce (what I had on hand) and 1 t. arrowroot instead of corn starch. Halfway through I tasted and thought the sauce was a bit intense so I added cut up red potatoes and cauliflower for the last 45 minutes. Everything blended beautifully. Thank you for posting.
I want to try this… But have one question. I bought a bottle of already made tikka masala sauce. Can I just use that instead of mixing up all the ingredients separately?
Hi, Amit! I haven’t tried this, and I don’t know what the ingredients in the jar would be. You could try it, but I don’t know how it would turn out!