Easy Slow Cooker Chicken Tikka Masala
I have made this recipe using curry powder in place of the garam masala, and it is also delicious. If you have not tasted garam masala, however, I recommend that you try. You may further adapt this recipe by adding a cup or so of canned, rinsed garbanzo beans.


  • 1 15-ounce can tomato sauce (or about two cups homemade)
  • 1/2 cup light or regular coconut milk (see notes)
  • 1 large onion, chopped or sliced
  • 3-4 garlic cloves, chopped
  • 2 tablespoons tomato paste (see notes)
  • 2 teaspoons garam masala (Indian spice blend)
  • 1/4 teaspoon sugar
  • Kosher salt and freshly ground pepper
  • 2 1/2 pounds boneless, skinless chicken thighs (about 8-12, depending on size; could substitute chicken breasts)
  • Cooked rice for serving
  • Optional garnishes: chopped or sliced cucumber, fresh mint, and/or cilantro


  1. In a slow cooker, combine the tomato sauce, coconut milk, onion, garlic, tomato paste, garam masala, sugar, salt (I use about 3/4 teaspoon) and several turns of the pepper mill.
  2. Place the chicken on top, flipping to moisten with the sauce. I put a few of the onion slices on top of the chicken as well.
  3. Cover and cook until chicken is tender, 3-4 hours on high or 6-7 hours on low.
  4. Shred chicken thighs, if desired, or leave whole. Serve chicken and sauce atop the cooked rice and garnish with cucumbers and fresh herbs, as desired.


  • You may substitute cream for the coconut milk. In that case, stir in at the end of the cooking time.
  • The tubes of tomato paste are handy when using small amounts. If using a can, consider freezing the leftover in one-tablespoon “globs” for future use.

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