Chicken tikka masala is an Indian-restaurant dish that’s perfect for the slow cooker. This whole30 and paleo version is healthy but not lacking in flavor.
Notice how I said this was an Indian-restaurant dish and not an Indian dish? While creating this recipe, I learned that chicken tikka masala isn’t a traditional Indian dish. The origin of chicken tikka masala is up for debate but the most accepted answer seems to be that it first appear in the UK. Yup, chicken tikka masala is a British dish!
Chicken tikka masala – chicken marinated in spices and yogurt. Obviously I did not use yogurt since this version is whole30 and paleo compliant. For the yogurt substitute, you can use either coconut cream or full-fat coconut milk. I prefer coconut milk but that’s just personal preference.
To shred or not to shred? That’s up to you. I shredded my chicken thighs and put them back in the slow cooker but you can leave the thighs whole.
The chicken thighs should be so tender that they’re falling apart when you go to take them out the slow cooker. If they’re not, you didn’t cook the meat long enough.
- 3 lbs boneless, skinless chicken thighs
- 28 ounces diced tomatoes
- 15 ounces coconut cream or full-fat coconut milk
- 1 large onion, diced
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 2 tbsp garam marsala
- 2 tsp salt
- 1½ tsp paprika
- ½ tsp ginger
- Cilantro, to garnish
- Add chicken to the slow cooker.
- Mix together remaining ingredients and pour into the slow cooker.
- Stir to mix well.
- Cook HIGH 3-4 or LOW 6-8 hours.
I served this over brown rice. Yes I know brown rice is not paleo or whole30 compliant; this is also great over cauliflower rice.