Crockpot Chicken Tikka Masala Recipe
Craving rich, creamy tikka masala but hate standing over the stove? Let your crockpot do the magic, girlfriend.
This vegan twist swaps chicken for tender plant-based protein, soaking up spicy tomato sauce like a flavor sponge.
Slow cooking means effortless comfort food with minimal effort—because you deserve a break, not a kitchen marathon.
Serve over fluffy rice and pretend you’re on a luxury vacation, even if your Wi-Fi sucks.
Ready for bold Indian spices without the drama? This recipe’s your new best friend.
Crockpot Chicken Tikka Masala Recipe
Vegan tikka masala with tender soy or tofu, slow-cooked in a creamy tomato sauce full of bold spices.
Ingredients
- 14 oz firm tofu or 2 cups cooked soy curls
- 1 can 14 oz diced tomatoes
- 1/2 cup coconut milk
- 1 small onion chopped
- 3 cloves garlic minced
- 1 tbsp grated ginger
- 2 tbsp tikka masala spice mix
- 1 tbsp olive oil
- Salt to taste
- Fresh cilantro for garnish optional
Instructions
- Press tofu to remove excess water, then cut into cubes (if using tofu).
- Heat olive oil, sauté onion, garlic, and ginger until fragrant, about 3 minutes.
- Add diced tomatoes, coconut milk, and tikka masala spices to crockpot.
- Stir in tofu or soy curls, salt, and mix well.
- Cook on low for 6 hours or high for 3 hours until flavors meld perfectly.
- Garnish with cilantro and serve over steamed rice or naan.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 18g
Vitamins and Minerals (Per Serving)
- Iron: 25%
- Calcium: 15%
- Vitamin A: 10%
- Vitamin C: 12%
- Magnesium: 10%
Additional Notes/Tips to Enhance Flavor
- Use smoked paprika or garam masala for extra depth.
- Add a splash of lemon juice before serving to brighten flavors.
- Double the sauce for leftovers or meal prep convenience.
- Swap coconut milk for cashew cream if you prefer a richer texture.
- Garnish with fresh herbs or vegan yogurt for creaminess.
