Creamy Slow Cooker Chicken Tikka Masala | Slimming World Friendly Recipe
This Creamy Slow Cooker Chicken Tikka Masala is not only delicious and easy to make, but it’s also packed with plenty of speedy veggies like mushrooms, bell peppers, and onion. Perfect for busy weeknights, this recipe lets your slow cooker do all the hard work, delivering a meal that’s both nutritious and full of authentic Indian flavours. Get ready to delight your taste buds with this lighter, yet creamy and satisfying, version of a classic favourite!
In this recipe, we’ve swapped out the heavy cream for reduced-fat coconut milk and Greek yogurt, making it a lighter yet still indulgently creamy dish. Whether you’re new to slow cooking or a seasoned pro, this Chicken Tikka Masala is a fuss-free way to enjoy a healthier take on a beloved dish. Perfect for meal prep or feeding a crowd, it’s sure to become a staple in your weekly schedule. Let’s dive into this effortless, flavour-packed recipe!
Why you’ll love this recipe….
- Healthy and Nutritious: This recipe uses low-fat Greek yogurt and reduced-fat coconut milk to create a creamy texture without the added calories and fat from heavy cream. Plus, the addition of mushrooms and bell peppers boosts the dish’s nutritional value.
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Easy to Make: With the convenience of a slow cooker, you can set it and forget it. Simply prep the ingredients, toss them into the slow cooker, and let it do the work while you go about your day.
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Rich and Authentic Flavours: Despite being a healthier version, this Chicken Tikka Masala doesn’t compromise on taste. The blend of aromatic spices like garam masala, cumin, coriander, and turmeric provides a deep, authentic Indian flavour that will satisfy your taste buds.
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Versatile and Customisable: This recipe is easily adaptable to your preferences. You can adjust the spice levels, add extra vegetables, or even swap out the chicken for a plant-based protein for a vegetarian version.
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Great for Meal Prep: This dish is perfect for meal prepping. Make a big batch, and you’ll have delicious, healthy meals ready to go for the week. It also freezes well, making it a convenient option for those busy days.
Can I Swap the Chicken For Something Else?
Absolutely! This Creamy Slow Cooker Chicken Tikka Masala is highly versatile and can be adapted to suit various dietary preferences and needs. Here are some delicious alternatives to chicken:
- Tofu: Firm or extra-firm tofu works great as a vegetarian alternative. Press and cube the tofu, then marinate it in the same spices as the chicken for a flavourful and protein-packed substitute.
- Chickpeas: For a plant-based option that’s also rich in protein and fiber, use canned or cooked chickpeas. They absorb the flavours of the sauce wonderfully and add a nice texture to the dish.
- Paneer: This Indian cheese is a popular alternative in vegetarian tikka masala. Cut paneer into cubes and marinate it just like the chicken. It holds its shape well and adds a delicious creaminess to the dish.
- Cauliflower: For a lower-carb, veggie-rich version, cauliflower florets can be used. They soak up the spices and become tender and flavourful when slow-cooked in the sauce.
- Lentils: Cooked lentils can be a hearty and nutritious alternative. They blend seamlessly into the sauce, making the dish both filling and satisfying.
- Quorn or Textured Vegetable Protein (TVP): For a meat substitute, try Quorn pieces or textured vegetable protein (TVP). These options are plant-based and can mimic the texture of meat in the soup.
- Alternative Meat: Turkey, prawns or duck could also be used.
Each of these alternatives brings its own unique texture and flavour to the dish, allowing you to enjoy the deliciousness of tikka masala regardless of your dietary preferences.
Can I Swap Out or Add Any Other Vegetables?
Absolutely! This recipe is very flexible, and you can easily swap out or add a variety of vegetables to suit your taste or make use of what’s in your fridge. Here are some great options to consider:
- Carrots: Add sliced or diced carrots for a touch of sweetness and extra crunch.
- Spinach: Stir in fresh spinach leaves during the last 30 minutes of cooking. They will wilt down and add a boost of nutrients.
- Peas: Frozen or fresh peas can be added towards the end of the cooking time for a pop of colour and sweetness.
- Sweet Potatoes: Diced sweet potatoes add a natural sweetness and heartiness to the dish.
- Cauliflower: Add cauliflower florets for a low-carb option that soaks up the sauce beautifully.
- Green Beans: Fresh or frozen green beans add a nice texture and vibrant colour.
- Broccoli: Add broccoli florets for extra crunch and nutrition.
By adding or swapping vegetables, you can customize this dish to your liking and make it even more nutritious and flavourful.
Batch Cook – Storage Information
Batch cooking this Creamy Slow Cooker Chicken Tikka Masala is a great way to save time and ensure you have delicious, healthy meals ready to go throughout the week. Here are some tips for successful batch cooking:
- Fridge: Allow the dish to cool to room temperature before storing. This prevents condensation, which can lead to spoilage. Divide the cooled Chicken Tikka Masala into airtight containers. Glass containers with tight-fitting lids are ideal. Store in the refrigerator for up to 3-4 days.
- Reheat: When you’re ready to enjoy the curry again, reheat it on the hob over low to medium heat, stirring frequently until it’s heated through. Alternatively, you can use the microwave in short intervals, stirring in between, until it’s hot.
- Freezer: Use freezer-safe containers or heavy-duty freezer bags. Portioning into single servings can make reheating easier. Label each container or bag with the date and contents. Store in the freezer for up to 3 months.
Using a Slow Cooker….
At the moment I am loving the Tower Cavaletto 6.5 litre Slow Cooker. The colour is stunning and I am loving the fact you can use the pan of the slow cooker to sear your meat. Less mess and washing up!
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Creamy Slow Cooker Chicken Tikka Masala
Equipment
- Slow Cooker
Ingredients
- 500g Skinless chicken breast [Sliced into large chunks]
- 1 Large Onion [Roughly Chopped]
- 2 Bell peppers (any colour) [Roughly Chopped]
- 200g Mushrooms [Sliced]
- 2 Cloves Garlic [Crushed]
- 400g Chopped Tomatoes
- 200ml Low-fat plain Greek yogurt [Room Temperature]
- 200ml Reduced-fat coconut milk
- 2 tbsp Tomato Puree
- 2 tbsp Garam Masala
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Turmeric
- 1 tsp Smoked Paprika
- t tsp Chilli Powder
- Salt and Pepper to taste
- Low Calorie Cooking Spray
Instructions
- Marinading the chicken: In a large bowl, combine the chicken pieces with the garam masala, cumin, ground coriander, turmeric, and a pinch of salt. Mix well to coat the chicken evenly. Cover and let it marinate for at least 30 minutes (or overnight in the fridge for better flavour)
- Making the curry:Spritz the pan with some cooking spray. Add the chopped onions and cook until they are soft and translucent, about 5-7 minutes.Add the crushed garlic and cook for another 1-2 minutes until fragrant.
- Add the marinated chicken, chopped bell peppers, and sliced mushrooms.
- Pour in the chopped tomatoes, tomato puree, smoked paprika, and chilli powder. Stir everything together until well combined.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- About 30 minutes before serving, stir in the low-fat Greek yogurt and reduced-fat coconut milk. Mix well and let it cook without the lid for the remaining time. Taste and adjust seasoning with salt and pepper if needed.
- If you find the curry a little too watery try simmering on the hob for a few minutes to remove some of the moisture.
Have you created this recipe?
Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.
Can I just add more yoghurt instead of the coconut milk?
You could but it wont taste the same 🙂