Chicken Tikka Masala – Slow Cooker

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  • 1 yellow onion medium sized, diced
  • 5 cloves garlic minced
  • 1 tbsp coconut oil
  • 2 tbsp ginger peeled and grated
  • 2 tbsp tomato paste
  • ¼ teaspoon ground pepper
  • 2 teaspoons sea salt
  • fresh cilantro chopped, for garnish
  • 28 ounce fire roasted diced tomatoes
  • ¾ cup full-fat coconut milk
  • 2 lbs organic boneless skinless chicken thighs or breasts
  • 2 tbsp garam masala ¼
  • In a medium skillet, sauté the onions and garlic in the coconut oil until softened, then stir in the ginger, tomato paste, and garam masala until fragrant. Turn heat off.
  • Cut the chicken into 1 inch size pieces and transfer them to the slow cooker. Add the onion mixture, stir in the diced tomatoes with their juices and stir until well combined.
  • Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the coconut milk. If you prefer a thicker sauce, leave the slow cooker uncovered and turn to high for the last 15 minutes. Taste and add more salt if needed.
  • Serve over cauliflower rice or brown rice with fresh cilantro sprinkled on top.
If you don't have garam masala, try this alternate spice blend:
  • 1 tsp cumin
  • 2 tsp coriander 
  • 1 tbsp paprika 
  • 1/4 tsp cardamom
  • 1/4 tsp cinnamon
Make ahead tip: This stores great in the fridge for 3-4 days and freezes very well!