Saucy Slow Cooked Tikka Masala

Made this, remember liking it. Will do this again some Saturday morning.

From Chef dougb
Added Mar 24, 2026
Updated Mar 24, 2026

Ingredients

  • 1 ½ Tsp
    EVOO
  • 1
    Onion, large, diced
  • 4
    Garlic cloves, minced
  • 1 inch
    Ginger, fresh, minced
  • 3
    Chicken breast, boneless, skinless, cubed
  • 2 Tbsp
    Paprika
  • 1 tsp
    Garam masala
  • 1 tsp
    Coriander
  • 1 tsp
    Cumin
  • 1 tsp
    Tumeric
  • ½ tsp
    Black pepper
  • ½ tsp
    Sea salt
  • 3 Tbsp
    Nutritional Yeast
  • 4 Tbsp
    Tomato paste
  • 1 can
    Diced tomatoes, with juices (15.5oz/411g)
  • 1 can
    Chickpeas, drained and rinsed
  • 1 cup
    Coconut milk
  • 2 Tbsp
    Maple syrup
  • 1
    Lemon (juiced)
  • 1
    Cilantro bunch, chopped (optional)
  • Cooked rice, for serving
Prep
Cook
Servings
6
Effort
—
Tags
slow-cooker

Directions

  1. Warm oil in large pot over medium heat.
  2. Add onion, garlic, and ginger. Cook until softened, stirring occasionally, until fragrant, 2 to 3 minutes.
  3. Add chicken: brown on all sides, about 3 minutes, stirring occasionally to prevent sticking.
  4. Add paprika, garam masala, coriander, cumin, turmeric, pepper, and salt.
  5. Cook the spices for 1 to 2 minutes, until fragrant.
  6. Mix in the nutritional yeast, tomato paste, and diced tomatoes (with juices), stirring well to combine.
  7. Add the chickpeas, coconut milk, and maple syrup and stir.
  8. If using a slow cooker, transfer everything and cook on low for 4-6 hours or on high for 2-3 hours. If cooking on stovetop, cover and simmer over low heat for about 30 minutes, stirring occasionally, until the chicken is tender.
  9. Just before serving, add lemon juice. Garnish with cilantro. Serve over rice.

Chef's Thoughts

Store leftovers in airtight container in the fridge for 4-5 days.
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to adjust the consistency.

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