This Paleo slow cooker chicken tikka masala recipe is so easy with only a few ingredients and it tastes like I was cooking in the kitchen for half the day. This recipe is a simplified version of traditional Indian cuisine.
I’m not going to lie and say it’s exactly the same as you would get in India. However, it’s easy, simple and very healthy. This recipe uses coconut milk as the main ingredient. Browning the chicken in a pan first, along with the onion and spices develops a deeper flavor and richer sauce. The Garam Masala can be found in any Indian grocery store, but I was even able to find it in my small town grocery store, so maybe it is becoming a more prominent spice.
As pictured, this recipe is not Paleo or Whole30 (because of the naan bread) but it’s easy to eat it like soup out of the bowl or put over cauliflower rice or cauliflower mash. I’ve even seen Paleo naan bread recipes on Pinterest if you would like to try that.
To make it Clean Eating, serve it over brown rice or quinoa . Traditionally this would be served over basmati rice, but all my family prefers jasmine rice. We like it because it has the most substance and is a little sticky and chewy. I never liked white rice until I tried jasmine and now I love jasmine rice.
My children all love this Paleo chicken tikka masala recipe. We all love to go to the Indian restaurant near our house and the only thing my children want is tikka masala. I love eating there because my children actually eat real food instead of an expensive, tasteless, unhealthy kid’s meal.
Getting a couple of dishes to share usually ends up costing as much as that. I like it because I get to try a wide variety of foods. I think MY favorite Indian food is either Indian saag recipe or Indian chicken korma coconut milk recipe, depending on the restaurant. Click the links above to get my recipes for both of those.
The chicken masala we get from our favorite Indian restaurant uses chicken breast, but I don’t like chicken breasts in the slow cooker because it’s very easy to get dried out and tough. However, chicken thighs get soft, tender and juicy in the slow cooker. I think the tomato-based sauce actually helps tenderize the chicken thighs. If you don’t want to use coconut milk, you can use another milk alternative, such as almond milk – or cream is good too.
Have you tried tikka masala before? Share in the comments below, we would love to hear from you! Share with all your friends you think might like this recipe!
You may also like these recipes:
Paleo slow cooker chicken tikka masala Recipe
Browning the chicken in a pan first, along with the onion and spices develops a deeper flavor and richer sauce. The Garam Masala can be found in any Indian grocery store, but I was even able to find it in my small town grocery store, so maybe it is becoming a more prominent spice.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6 1x
- Category: Main Course
- Cuisine: Indian
- 2 Tbl Extra Virgin Olive Oil
- 6 Chicken Thighs (boneless, skinless) (cut into 1″pieces)
- 1 Yellow Onion (diced)
- 2 tsp Garlic (minced)
- 2 tsp Coarse Real Salt (Kosher)
- 1 1/2 Tbl Garam Marsala
- 1/2 tsp Paprika
- 3 Tbl Tomato Paste
- 1 28 oz can Diced Tomatoes
- 1 15 oz can Coconut Milk
- Fresh Cilantro (to garnish)
- Heat the oil in a saute pan. Add the chicken and cook until it is golden brown on all sides. Add the chicken to the slow cooker and put the pan back on the heat.
- Add the onion to the pan and saute for 2-3 minutes. Add the garlic, salt, Garam Masala, and paprika and saute for another minute. Stir the tomato paste in and cook for another minute. Add the tomatoes to the pan and bring to a simmer.
- Pour the diced tomatoes over the chicken in the slow cooker along with the can of coconut milk. Cook on high for 4 hours or low for 6-8 hours. Remove the lid of the slow cooker for the last 30 minutes of cooking to allow the sauce to thicken slightly.
- Serve over brown rice and garnish with chopped cilantro.
Keywords: Slow Cooked, Spicy