Chicken Tikka Masala is one of those dishes that feels like a warm hug after a long day. Originating from the Indian subcontinent, this dish has become a beloved staple in many households around the world. The creamy, aromatic sauce paired with tender chicken pieces is comfort food at its finest. Adding roasted bell peppers not only enhances the flavor but also adds a delightful pop of color. This slow cooker version is perfect for busy professionals like me, who want to come home to a delicious meal without spending hours in the kitchen.

This Chicken Tikka Masala pairs beautifully with steamed basmati rice or warm naan bread to soak up all that delicious curry sauce. For a lighter option, you could serve it with a side of roasted vegetables or a fresh cucumber salad. A dollop of yogurt on the side can also add a refreshing contrast to the rich flavors of the dish.

Servings: 4

1.5 pounds boneless, skinless chicken thighs, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon cayenne pepper (optional, for heat)
1 can (14 oz) crushed tomatoes
1 cup coconut milk
1 tablespoon tomato paste
2 tablespoons vegetable oil
Salt and pepper to taste
1 red bell pepper, sliced
1 yellow bell pepper, sliced
Fresh cilantro, chopped, for garnish

Heat the vegetable oil in a skillet over medium heat. Add the onion and cook until translucent, about 5 minutes.

Stir in the garlic and ginger, cooking for another minute until fragrant.

Add the garam masala, cumin, coriander, turmeric, paprika, and cayenne pepper (if using) to the skillet. Stir well to coat the onions.

Transfer the onion and spice mixture to the slow cooker.

Add the chicken chunks, crushed tomatoes, coconut milk, and tomato paste to the slow cooker. Season with salt and pepper.

Stir everything to combine, then cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender.

About 30 minutes before serving, preheat your oven to 400°F (200°C).

Toss the sliced bell peppers with a little oil, salt, and pepper, and roast them in the oven for about 20 minutes, until they are slightly charred and tender.

Once the chicken is cooked, stir in the roasted bell peppers.

Garnish with fresh cilantro before serving.

For a dairy-free version, ensure your coconut milk is unsweetened and full-fat for the best texture. You can also use chicken breast instead of thighs if you prefer leaner meat, but be careful not to overcook it. If you like it spicier, add more cayenne pepper or a chopped fresh chili. For a vegetarian version, substitute the chicken with chickpeas or paneer, and adjust the cooking time accordingly.

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