Chicken tikka masala is a favorite at many Indian-style restaurants and adapts beautifully to a slow cooker or an electric pressure cooker. This dairy-free, Paleo and Whole30-friendly version fills your kitchen with warm, fragrant spices and delivers tender, flavorful chicken in a rich tomato-based sauce.
Updated 2019 with Instant Pot instructions
What is Chicken Tikka Masala?
Breaking the name down helps: “chicken” is self-explanatory; “tikka” refers to small pieces or chunks; “masala” means a blend of spices used in Indian cooking. Essentially, chicken tikka masala is pieces of chicken cooked in a spiced, tomato-based, creamy sauce. While the dish is closely associated with Indian restaurants, it is not strictly a traditional dish from India—its most widely accepted origin traces back to the United Kingdom, where it became a popular British–Indian creation.
Dairy-Free / Paleo / Whole30 Version of Chicken Tikka Masala
This version is adaptable and forgiving—no two tikka masalas are exactly alike. Traditionally, the chicken is marinated in spices and yogurt; for a dairy-free alternative, I use coconut cream or full-fat coconut milk. Coconut cream yields a thicker, richer texture, but shaken full-fat coconut milk works well too. The key is a well-seasoned tomato base combined with coconut richness so the finished sauce is creamy without dairy.
When cooked gently in a slow cooker, the chicken becomes fall-apart tender and easily shreds with a fork, though you can also leave the pieces whole. The spices—garam masala, paprika, a touch of ginger and salt—build a warm, aromatic profile. Garnish with fresh cilantro for brightness.
Electric Pressure Cooker Version (Instant Pot)
The Instant Pot or other electric pressure cookers let you build more concentrated flavor by using the sauté function to cook onions, garlic and spices before pressure cooking. Sautéing the spices briefly with the onion helps bloom their aromas and can darken the sauce slightly, adding depth. If you prefer a simpler method, you can skip the sauté step and add the spices directly with the tomatoes—this works well in the slow cooker too.
Other Indian-inspired recipes you might enjoy
Slow Cooker Spicy Chicken Curry (Paleo, Whole30)
Slow Cooker/Instant Pot Indian Spiced Chili (Paleo, Whole30)
Slow Cooker Indian Chicken Curry
For this recipe, a 6-quart slow cooker or an Instant Pot works well to yield tender, evenly cooked chicken and a well-developed sauce.
Slow Cooker / Instant Pot Chicken Tikka Masala (Dairy-Free, Paleo, Whole30)
- Author: Fit SlowCooker Queen
- Prep Time: 10 mins
- Cook Time: 4 hours (slow cooker) / ~20 minutes total with Instant Pot active time
- Total Time: 4 hours 10 mins (slow cooker)
- Yield: Serves 4
Ingredients
- 3 lbs boneless, skinless chicken thighs
- 28 oz diced tomatoes (canned)
- 15 oz coconut cream or full-fat coconut milk
- 1 small onion, diced
- 4 garlic cloves, minced
- 3 tbsp tomato paste
- 2 tbsp garam masala
- 1 1/2 tsp paprika
- 1 tsp salt
- 1/2 tsp ground ginger
- Dash of black pepper
- Handful fresh cilantro, for garnish
Instructions
Slow Cooker
- Add all ingredients to the slow cooker and stir to combine thoroughly.
- Cook on HIGH for 2–4 hours or on LOW for 4–6 hours, until the chicken is very tender.
- Shred the chicken if desired, stir in the coconut cream if not already added, adjust seasoning and garnish with cilantro before serving.
Instant Pot
- Set the Instant Pot to Sauté (low). Once hot, add a small amount of oil, then sauté the diced onion and minced garlic for a few minutes until softened.
- Stir in garam masala, paprika, salt, ground ginger and pepper; sauté 1 minute to bloom the spices.
- Add the diced tomatoes and tomato paste, stirring to deglaze and scrape any browned bits from the bottom of the pot. Add the chicken and nestle into the sauce.
- Close the lid, seal the valve, set to high pressure and cook for 9 minutes. Perform a quick release.
- Stir in the coconut cream or full-fat coconut milk, adjust seasoning and serve garnished with cilantro.
Nutrition (approx.)
- Calories: 309
- Fat: 9.7 g
- Saturated Fat: 5.3 g
- Carbohydrates: 19.4 g
- Fiber: 1.2 g
- Protein: 23.5 g
- Cholesterol: 105 mg
I like serving this with cauliflower rice to keep the meal Paleo and Whole30 compliant, but it’s just as satisfying with traditional rice. If you prefer grains, basmati, brown rice, or white rice all pair nicely—brown rice is my usual go-to when not keeping it grain-free.
Note: images and step-by-step photos show the simple process and how the dish looks both before and after cooking. Enjoy this adaptable, aromatic recipe that brings restaurant-style comfort to your home kitchen while staying dairy-free and compliant with Paleo and Whole30 preferences.
