High-Protein Slow Cooker Chicken Tikka Masala
Effortless & Flavorful Main Course.
A rich, creamy, and high-protein Chicken Tikka Masala made effortlessly in your slow cooker. It's the perfect cozy meal for any night of the week.
I remember the first time I tried making Indian food at home. It felt… intimidating. So many spices, so many steps. But then I realized the slow cooker could be my quiet helper. I started playing with the spices for a tikka masala, letting them all meld together for hours. The result was this incredibly tender chicken in a sauce so rich and layered. It’s become a staple. It’s proof that sometimes the best meals are the ones that give you your afternoon back.
Why This Recipe Feels Like a Hug
- •It’s a true 'set it and forget it' meal.
- •The house smells absolutely incredible all day long.
- •It’s packed with protein to keep you full and satisfied.
- •The chicken becomes impossibly tender.
- •It’s so much healthier and cozier than takeout.
- •The sauce is just perfect for sopping up with warm naan.
Wow. I honestly didn't think I could make Tikka Masala this good at home, especially not in a crockpot. The chicken was fall-apart tender and the sauce was perfect. My whole family loved it. This is going into our regular rotation for sure.
Essential Ingredient Guide
- Greek Yogurt: This is key for tenderizing the chicken. The acidity breaks down the protein just enough to make it melt-in-your-mouth soft. Full-fat yogurt works best for flavor and texture.
- Garam Masala: This is the heart of the dish. It’s a beautiful blend of warming spices. Don’t skip it! Every brand is slightly different, so find one you love.
- Full-Fat Coconut Milk: I love using this for the final creamy touch. It adds a subtle sweetness and richness without being too heavy. Of course, heavy cream works beautifully too for a more traditional taste.
Complete Cooking Process
- First, cut your chicken into bite-sized pieces. I find about 1-inch cubes are perfect.
- Then, in a simple glass bowl, mix together the Greek yogurt and all those lovely spices. The smell is already so good.
- Add the chicken and stir gently to coat everything. Let it sit in the fridge for a bit. This little pause makes all the difference in tender, flavorful chicken.
- Place your onions in the bottom of the slow cooker. They create a fragrant bed for the chicken.
- Add the marinated chicken right on top.
- Whisk the crushed tomatoes and remaining spices together and pour it all over. Don't worry about it looking perfect.
- Put the lid on and let the slow cooker work its quiet magic. That’s it. Time to go read a book.
- Just before you’re ready to eat, stir in the coconut milk or cream. Watch how it turns the sauce into a beautiful, velvety orange.
- Let it warm through for a few minutes.
- Serve in warm bowls with fluffy rice and a sprinkle of fresh cilantro for a bit of green. So simple.
A Few Questions You Might Have
→Can I use chicken thighs instead of breasts?
Yes, absolutely! Chicken thighs are wonderful in the slow cooker as they become incredibly tender and juicy. The cooking time remains the same.
→How spicy is this recipe?
It has a gentle warmth. I use about 1/2 teaspoon of cayenne, which is mild. You can easily leave it out for zero heat or add more if you like things spicier.
→Can I make this dairy-free?
For sure. Just use a dairy-free plain yogurt for the marinade and stick with the full-fat coconut milk at the end instead of heavy cream. It's just as delicious.
→Can I add vegetables to this?
Of course. You could add a cup of chickpeas or some cubed sweet potato in the beginning. Or, stir in a few handfuls of fresh spinach at the very end until it wilts.
High-Protein Slow Cooker Chicken Tikka Masala
Discover high-protein crockpot recipes for easy, healthy meals. This Slow Cooker Chicken Tikka Masala is a flavorful, protein-packed dish that practically makes itself.
Timing
Prep Time
20 minutes
Cook Time
4-6 hours
Total Time
4 hours 20 minutes
Recipe Details
Ingredients
For the Chicken
- 012 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 021 cup plain Greek yogurt
- 031 tablespoon lemon juice
- 041 tablespoon grated fresh ginger
- 053 cloves garlic, minced
- 061 teaspoon garam masala
- 071 teaspoon turmeric
- 081 teaspoon cumin
- 091 teaspoon salt
For the Sauce
- 011 tablespoon olive oil
- 021 large yellow onion, finely diced
- 0328 oz can crushed tomatoes
- 041 tablespoon tomato paste
- 052 teaspoons paprika
- 061 teaspoon ground coriander
- 071/2 teaspoon cayenne pepper (or to taste)
- 081 cup full-fat coconut milk or heavy cream
- 09Fresh cilantro, chopped, for garnish
Instructions
In a medium bowl, combine the chicken pieces with all the marinade ingredients: Greek yogurt, lemon juice, ginger, garlic, garam masala, turmeric, cumin, and salt. Stir until the chicken is fully coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
While the chicken marinates, you can prepare the base. In a skillet over medium heat, warm the olive oil. Add the diced onion and cook until soft and translucent, about 5-7 minutes. This step is optional but adds a lovely depth of flavor.
Transfer the cooked onions (or raw, if skipping step 2) to the bottom of your slow cooker. Add the marinated chicken on top.
In a separate bowl, whisk together the crushed tomatoes, tomato paste, paprika, ground coriander, and cayenne pepper. Pour this sauce mixture over the chicken in the slow cooker. Give it a gentle stir.
Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
About 15 minutes before serving, uncover and stir in the coconut milk or heavy cream until well combined. Let it warm through.
Taste and adjust seasonings if needed. You might want a little more salt or a pinch of sugar to balance the tomatoes.
Serve warm over basmati rice or with naan bread, garnished with fresh cilantro.
Notes & Tips
- 1If you don't have fresh ginger or garlic, you can use ginger-garlic paste, which is a great shortcut.
- 2Feel free to add a cinnamon stick to the slow cooker for an extra layer of warmth.
- 3This recipe also freezes well. Let it cool completely and store it in a freezer-safe container for up to 3 months.
Tools You'll Need
- •Don't skip the marinating step, even if it's just for 30 minutes. It's essential for tender chicken.
- •Use full-fat yogurt and coconut milk. The lower-fat versions can sometimes curdle or result in a thinner sauce.
- •Every slow cooker is a little different. Check your chicken around the 4-hour mark on low to avoid overcooking.
- •Taste the sauce right before serving. A little extra salt or a tiny pinch of sugar can really make the flavors pop.