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, thanks for the recipe. One question… if you are the only person in the world who does not have a slow cooker – erhm – do you know how long it would take to cook? And, should anything be done differently? Sorry for the bother.
On a separate note, I made your chicken korma the other day and CANNOT stop eating it. Wow, it is fantastic. This comes from someone who does not particularly like Indian food despite having spent three months in the country. You have awakened a new taste for me, hence now the desire to try the tikka masala.
Thanks for your time.
I haven’t tried to make this on the stovetop, but I imagine it would be done within an hour. 🙂
Hello! I know it’s been a while since you posted this recipe, but hopefully I can still get some advice. I am planning on making this for my weekly food prep, but I would love to add veggies to the mix so I don’t have to cook them separately! Would that throw this off? I’m trying to figure out which vegetables might work- any suggestions? Maybe cauliflower, peas, carrots, spinach? (I’m thinking of typical vegetables in other Indian dishes)…would they hold up in the cooking process? Thank you!
Hi, Laura! I think cauliflower and carrots would be fine… I’d wait to add the spinach and peas until about 30 minutes before serving 🙂
Made this tonight and absolutely loved how it came out. I have never eaten tikka masala so have nothing to compare it to on that level but in terms of taste I really liked it. I made a few changes; as I’m a vegetarian I substituted Quorn chicken style pieces, I also omitted the yogurt and cornflour all together. Slow cooked on high for 4 hours, by the end my sauce had thickened itself, maybe even a little too much, I can see by the images that there should probably have been a lot more sauce (could be that Quorn absorbs more liquid than real meat would have) so either a shorter cooking time or more liquid the next time but it didn’t spoil my enjoyment. Best part was how quick it was to prepare! Thanks for sharing.
Hello,
I am dairy free… would it work to replace the yogurt with the solid part of a can of coconut milk at the end? I have been searching for a recipe just like this and hope to try it!!
Hmmm I haven’t tried that before, so I’m not sure how well it would work. Maybe try it with a bit a lime juice so you still get a little tang 🙂
I made this last night and it was excellent; husband was thrilled. My slow cooker has a timer on it, and it turned out perfectly. I also did NOT use the lowfat coconut milk, and I used the fat free Greek yogurt; it turned out great. Will definitely be making this one again; thank you so much for sharing it.
Awesome, Debbie! I’m so glad you liked it. It’s always fun to take a recipe and make it your own 🙂