Serve up this incredible keto Chicken Tikka Masala recipe for dinner this week. Succulent pieces of tender chicken smothered in a creamy sauce filled with bold spices. This Indian dish is a lighter version that doesn’t lack flavor just calories. Skip takeout from your favorite Indian restaurant and make this Chicken Tikka Masala slow cooker recipe today.
If you’ve never tried Indian food before I dare you to try this, it is flavorful without being spicy and the perfect stick to your ribs type of meal for cold winter nights.
I first had Indian when my husband and I were dating. I was a vegetarian then, and I wanted to try Indian food after a friend from my photography classes kept raving about the cuisine of his culture. It was perfect. I was surprised at how tasty a plate of vegetables and rice could be.
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After dinner, we went to visit a little shrine nearby and (in the cold February weather) my husband proposed! I’ve been a fan of Indian food ever since. However, my kids are not huge fans so often my husband, and I will make this for date night and eat alone in the kitchen.
For another delicious keto chicken recipe try my Keto Mustard Chicken.
Ingredients
Butter or coconut oil – Salted or unsalted butter works fine as does any type of coconut oil.
Onion – I normally use a yellow onion since I always have those at home.
Boneless skinless chicken thighs – This is the best cut of chicken to use so that it’s ready to cook without any type of prep work.
Whole Peeled Tomatoes – You will use the tomatoes and the juice so don’t drain this. Tomato sauce or tomato paste can also work to add the same flavor.
Lemon juice – Lime juice would also work, but fresh lemon juice is best.
Paprika – Smoked paprika is another great ingredient to add.
Minced garlic – If you don’t have garlic cloves, you can use garlic powder.
Garam masala – This is the must have ingredient for curry flavoring. Garam masala is normally a blend of various spices, including cardamom, coriander, cinnamon, cloves, cumin, and pepper. The spices are roasted and ground together to create a powder that can be used to flavor various dishes.
Ground cumin – Even though this is most garam masala I like to add more for taste.
Coconut cream – Helps add richness and thickness to the keto butter chicken curry.
Crushed red pepper – This is optional but perfect for adding a little spice. Cayenne pepper would also work.
Salt – To taste.
How to Make Chicken Tikka Masala in a Slow Cooker
I share instant pot chicken tikka masala, stovetop tikka masala, and slow cooker options. I have found both options taste amazing, and sometimes the slow cooker is a better fit for me and my schedule. This Chicken Tikka Masala slow cooker recipe is outstanding and easy to make.
Step One: Add the butter (or oil) and onion to the crock pot.
Step Two: Top with the chicken thighs.
Step Three: Add the remaining ingredients. Cook 2-3 hours on high or 4-6 hours on low. Cut or shred the chicken into small pieces.
Variations & Substitutions
- Heavy Cream – Swap in heavy whipping cream for the coconut milk or coconut cream.
- Oil – Sub in olive oil or avocado oil, if desired.
- Chicken Breast – Chicken breast can work but make sure not to overcook it. Boneless chicken thighs are much more forgiving. You want to cook it until it has just hit 160 on a meat thermometer. Cooking to a higher temperature will dry it out.
- Thickener – You can use glucomannan or xanthan gum to thicken the tikka masala sauce. Just add sparingly. You can always add more.
Common Questions
In my recipe I use Garam Masala, this is an Indian spice that adds so much depth to your chicken tikka masala crockpot recipe. It has amazing flavor with spices like saffron, fennel seeds, ginger, garlic, and more. Depending on the brand you buy will vary in the spices used.
BUT, if you don’t want to buy this spice individually for this keto chicken tikka masala recipe, you can make your own. You might find you have all these spices on hand already, and won’t have to buy this specific spice. Either way, the Garam Masala spice is pretty affordable!
The most significant difference between butter chicken and chicken tikka masala is how the dishes are prepared. Butter chicken uses a lot of butter and offers a vibrant and creamy sauce that is mellow. Chicken Tikka Masala uses a lot more spices, and depending on the recipe you can come across some recipes that are incredibly spicy.
Yes, this is a classic and very popular Indian dish that you will be able to order in most Indian restaurants. They tend to call the sauce gravy, and it is bold in flavor and highly addictive.
I share a lighter low carb version that will cut out a lot of empty carbs. My recipe is keto diet friendly as well as grain free, dairy free, and gluten-free.
In this version, I use coconut milk as the creamy base. This also gives your sauce a really rich and creamy texture you would not get from using milk.
We serve over cauliflower rice or even steamed cauliflower. This keeps it a lower carb version, but if you want you can do regular rice as well. Shirataki rice I hear is another fabulous option. Or skip the bed of rice and eat it as is, and slather up the sauce with some naan bread.
If you have leftovers, you can toss in the fridge for up to 3 days. Then after that, any leftovers will need to be thrown out.
Yes! We do it often, and it reheats beautifully. Just freeze in airtight container for up to 3 months. Thaw in the fridge the night before then reheat on the stove or even slow cooker. If the sauce separates a bit, use a whisk to help get it blended. Then heat some cauli-rice and serve!
As you can see we are a massive fan of this Chicken Tikka Masala crock pot or stovetop recipe! We have been making this recipe for years, and each time it is such a treat. Let me know how you like this recipe!
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Keto Chicken Tikka Masala
Serve up this incredible Chicken Tikka Masala recipe for dinner this week. Succulent pieces of tender chicken smothered in a creamy sauce filled with bold spices.
- 2 tbsp butter or coconut oil
- 1 onion halved and sliced
- 2.5-3 lb boneless skinless chicken thighs
- 28 oz can whole peeled tomatoes with juices
- 3 tbsp lemon juice
- 1 tbsp paprika
- 1 tbsp dried minced garlic
- 2 tsp garam masala
- 2 tsp ground cumin
- 1/2-1 tsp crushed red pepper optional
- 2/3 cup coconut cream or full fat coconut milk
- 1/2 tsp gluccomannan optional, but helps the sauce to thicken
- 1 tsp salt
Slow Cooker Instructions:
Stovetop Instructions:
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Melt butter or coconut oil in large nonstick skillet on medium heat. Add onion and cook until softened. Add chicken and lemon juice. Cover and cook until the chicken is no longer pink. Stir in the paprika, minced garlic, garam masala, and cumin; cook and stir 1 minute. Add tomatoes; mix well.
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Mix coconut cream in. Sprinkle gluccomannan over the top (if using) and mix in well. Add salt and red pepper to taste, if desired. Bring to a simmer. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened. At this point, you can turn it to low and ignore it until dinner time. Shred or cut the chicken into small pieces. Serve over steamed cauliflower or cauli-rice.
Instant Pot Instructions:
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Melt butter or coconut oil on the saute setting. Add onion and cook until softened. Add chicken and lemon juice.
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Add the lid and cook on high pressure for 15 minutes. Do a quick pressure release.
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Turn back to the saute setting. Stir in the paprika, minced garlic, garam masala, and cumin; cook and stir 1 minute. Add tomatoes; mix well.
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Mix coconut cream in. Sprinkle gluccomannan over the top (if using) and mix in well. Add salt and red pepper to taste, if desired. Bring to a simmer. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened. Shred or cut the chicken into small pieces. Serve over steamed cauliflower or cauli-rice.
Calories: 265Carbohydrates: 7gProtein: 29gFat: 13gSaturated Fat: 6gCholesterol: 142mgSodium: 591mgPotassium: 643mgFiber: 1gSugar: 3gVitamin A: 700IUVitamin C: 12.6mgCalcium: 57mgIron: 3.3mg
Looking for more flavorful low carb eats?
Try my Peanut Thai Shrimp, Beef and Broccoli Recipe, and Mexican Chicken Casserole.
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Originally Published on January 14, 2016. Revised and Republished on January 9, 2025.