Slow Cooker/Instant Pot Chicken Tikka Masala (Dairy-Free, Paleo, Whole30)

  • Author: Fit SlowCooker Queen
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Yield: Serves 4 1x


  • 3 lbs boneless, skinless chicken thighs
  • 28 ounces diced tomatoes
  • 15 ounces coconut cream or full-fat coconut milk
  • 1 small onion, diced
  • 4 garlic cloves, minced
  • 3 tbsp tomato paste
  • 2 tbsp garam marsala
  • 1 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp ginger
  • Dash of pepper
  • Handful of fresh cilantro for garnish


Slow Cooker

  1. Add all ingredients to the slow cooker. Stir to mix well.
  2. Cook HIGH 2-4 or LOW 4-6 hours.

Instant Pot

  1. Turn the Instant Pot to saute, LOW temperature. Once hot, add the oil, onion, and garlic. Cook a few minutes, stirring frequently. Stir in the garam masala, paprika, salt, ginger, and pepper. Saute 1 minutes.
  2. Stir in the diced tomatoes. Deglaze the bottom by of the pressure cooker by scraping and bits off with a wooden spoon. Stir in tomato paste and chicken.
  3. Close lid and seal valve. Set high pressure and cook 9 minutes. Quick release pressure.