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Slow Cooker Kosher Chicken Tikka Masala: Rich Indian Comfort Food Made Easy

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✓ Pesach-friendly. Look for a Pesach hechsher on: paprika. Pesach recipes and menu planner

Meat (Fleishig)

Slow cooker chicken tikka masala brings big flavor with little effort. Chicken thighs are coated in a spice paste of garam masala, cumin, smoked paprika, coriander, turmeric, ginger and garlic, then slow-cooked in crushed tomatoes and coconut milk until tender.

A Spice Paste That Does Double Duty

Cook the onion, garlic, ginger, tomato paste and spices into a paste first; it seasons the chicken and forms the base of the sauce. Browning the chicken briefly adds flavor but is optional. Coconut milk replaces the usual cream. For a thicker sauce, cook uncovered for the last 30 minutes.

Kosher Notes

This is a meat (fleishig) recipe. Traditional tikka masala uses a yogurt marinade and cream, which can’t be combined with chicken; this version has no dairy. Check that the coconut milk carries a pareve hechsher.

Make-Ahead

It tastes better the next day and keeps for 4 days or 3 months frozen.

Slow Cooker Kosher Chicken Tikka Masala: Rich Indian Comfort Food Made Easy
This kosher slow cooker chicken tikka masala uses coconut milk instead of cream and delivers all the rich, warming flavors you crave with minimal hands-on time.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian, Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 3 lbs boneless skinless chicken thighs cut into 2-inch pieces
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
For the Spice Paste
  • 1 large yellow onion diced
  • 4 cloves garlic minced
  • 2 tablespoons fresh ginger grated
  • 2 tablespoons tomato paste
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper adjust to taste
  • 2 tablespoons vegetable oil
For the Sauce
  • 1 14-oz can crushed tomatoes
  • 1 14-oz can full-fat coconut milk
  • 1 tablespoon brown sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons fresh cilantro chopped, for garnish

What I use for this recipe

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Method
 

Prepare the Chicken
  1. Season the chicken pieces with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat.
  2. Brown the chicken pieces in batches, about 3-4 minutes per side. Don't overcrowd the pan. Transfer browned chicken to the slow cooker.
Make the Spice Paste
  1. In the same skillet, add 2 tablespoons oil and the diced onion. Cook for 5 minutes until softened.
  2. Add garlic, ginger, and tomato paste. Cook for 1 minute until fragrant.
  3. Add all the spices (garam masala through cayenne) and cook for 30 seconds, stirring constantly to prevent burning.
Slow Cook
  1. Pour the crushed tomatoes and coconut milk into the slow cooker with the chicken.
  2. Add the spice mixture from the skillet, brown sugar, and salt. Stir to combine everything well.
  3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken is tender and sauce has thickened.
  4. Taste and adjust seasoning with salt, pepper, or cayenne as needed.
  5. Serve over basmati rice and garnish with fresh cilantro.

Notes

The sauce will thicken as it cooks, but if you prefer it thicker, remove the lid during the last 30 minutes of cooking. This dish tastes even better the next day, so it's perfect for meal prep. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. For a milder version, reduce the cayenne pepper or omit it entirely.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 22g 28%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 890mg 39%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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