Slow Cooker Chicken Tikka Masala
This easy Indian rice dish is ready in about 45 minutes and makes 6 servings. The main ingredients are chicken breast, crushed tomatoes and coconut milk. The cooking is mostly simmering and appliance cooking. It is gluten-free. With 36 g of protein per serving (about 430 calories), it is a filling option.
- Total time
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 430 kcal
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It is in the Meal Prep Champions cookbook in the app. Scale the servings, cook it step by step in cook mode, and send the ingredients to your shopping list.
Ingredients
For 6 servings
- 900 gchicken breast
- 400 gcrushed tomatoes
- 200 mlcoconut milk
- 1onion
- 4 clovesgarlic
- 2 tbspgaram masala
- 1 tspturmeric
- 400 gbasmati rice
- 100 mlGreek yogurt
- 1 handfulfresh cilantro
Instructions
- Cut chicken breast into bite-sized cubes. Dice the onion and mince the garlic.
- Combine chicken, crushed tomatoes, coconut milk, diced onion, garlic, garam masala, and turmeric in a large pot or slow cooker. If using a pot, simmer covered on low heat for 30 minutes.
- Cook basmati rice according to package instructions and set aside.
- Stir Greek yogurt into the tikka masala off the heat until creamy and well combined. Adjust salt to taste.
- Portion rice and tikka masala into containers. Garnish with fresh cilantro. Keeps refrigerated for 5 days or frozen for 3 months.
Cook’s notes
If you use a slow cooker instead of the stovetop, cook on low for 4 to 5 hours and add the yogurt at the end, off the heat, so it does not split. Chicken thighs stay juicier than breast over the longer cook. The curry freezes for up to 3 months, so it is worth making a double batch.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 36 g
- Fat
- 16 g
- Carbs
- 36 g
Approximate values for one serving.
About this recipe
- Cuisine: Indian
- Dish type: Rice
- Diet: gluten-free
- In cookbook: Meal Prep Champions
