Slow Cooker Chicken Tikka Masala
Rich, creamy, and warmly spiced chicken tikka masala that cooks itself in the slow cooker all day—an Indian restaurant favorite made effortless.
PROTEIN 40g
CALORIES 340
P:E RATIO 11.8
TIME 375m
YIELD 6
P:E 11.8
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
900g (2 lb) boneless skinless chicken thighs, cubed 40G PROTEIN
1 can (400ml) full-fat coconut milk DAIRY
1 can (400g) crushed tomatoes PRODUCE
1 medium onion, finely diced FLAVOR
3 cloves garlic, minced FLAVOR
1 tablespoon fresh ginger, grated FLAVOR
2 tablespoons garam masala FLAVOR
1 tablespoon cumin FLAVOR
1 teaspoon turmeric FLAVOR
1 teaspoon paprika FLAVOR
1/2 teaspoon cayenne pepper FLAVOR
1 teaspoon salt FLAVOR
2 tablespoons tomato paste PRODUCE
Fresh cilantro for garnish FLAVOR
Cooked basmati rice for serving CARB BASE
MEAL PREP LOGISTICS
- Storage: Store in airtight containers in the fridge for up to 5 days. Freezes well for up to 3 months.
- Batching: Chicken thighs hold up much better than breasts in the slow cooker—they stay moist and tender.
- Reheat: Reheat on the stovetop over medium-low heat for 5-7 minutes, or microwave for 2-3 minutes.
EXECUTION STEPS
01
THE MACRO PREP
Add diced onion, garlic, and ginger to the bottom of the slow cooker.
02
VEGGIE STEAM-SAUTÉ
Add cubed chicken thighs on top.
03
VEGGIE STEAM-SAUTÉ
In a bowl, whisk together crushed tomatoes, coconut milk, tomato paste, garam masala, cumin, turmeric, paprika, cayenne, and salt. Pour over the chicken.
04
HIGH HEAT SEAR
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until chicken is tender.
05
STEP 5
Stir well, taste, and adjust seasonings.
06
STEP 6
Serve over basmati rice, garnished generously with fresh cilantro.