If you’re craving a comforting, richly spiced vegetarian meal that’s effortlessly delicious, this Slow Cooker Chickpea Tikka Masala Recipe is your new best friend in the kitchen. Filled with warm garam masala, tangy tomatoes, creamy yogurt, and hearty chickpeas, it’s like a hug in a bowl that simmers gently while you go about your day. Every bite bursts with layers of flavor and just the right hint of spice, making it the perfect dish to warm your soul and impress anyone lucky enough to share your table.
Ingredients You’ll Need
These ingredients are straightforward yet essential for creating the authentic, comforting taste and inviting texture of the dish. Each plays its part, from the fragrant garam masala to the creamy yogurt that finishes the sauce beautifully.
- 3 tablespoons oil: A neutral oil helps sauté the onions and spices, building the base flavor.
- 1 yellow onion, diced: Adds natural sweetness and depth when cooked down.
- 1 tablespoon garam masala: The heart of the spice blend, giving that classic warm, aromatic flavor.
- 1 tablespoon tomato paste: Intensifies tomato flavor and adds richness to the sauce.
- 2 teaspoons garlic, minced: Fresh garlic brings a sharp, fragrant dimension.
- 2 teaspoons fresh ginger, grated/minced: Adds a zesty, slightly spicy freshness balancing the dish.
- 1 28-ounce can kitchen ready tomatoes: Provides the vibrant, saucy base for the masala.
- 1 teaspoon kosher salt: Enhances and balances all the other flavors.
- ½ cup plain yogurt, full fat works best: Adds creaminess and a touch of tanginess that mellows the spices.
- ¼ cup chopped cilantro: Fresh herbs add brightness and color for the perfect finish.
- 2 29-ounce cans chickpeas: The star protein, hearty and satisfying, soaking up every bit of the masala sauce.
How to Make Slow Cooker Chickpea Tikka Masala Recipe
Step 1: Sauté the Aromatics
Start by heating your skillet over medium heat and adding the oil. Once the oil is hot, toss in the diced yellow onion. Let it cook gently for 3 to 5 minutes until it becomes soft and translucent. This slow softening releases the natural sweetness of the onions, building the foundational flavor.
Step 2: Infuse with Spices and Aromatics
Next, to the softened onions, add your garam masala, tomato paste, minced garlic, and grated ginger. Stir continuously and cook for 1 to 2 minutes until everything smells intoxicating. This step is crucial because it blooms the spices, allowing them to reach full aromatic potential before hitting the slow cooker.
Step 3: Combine Tomatoes and Chickpeas
Pour in the kitchen ready tomatoes and sprinkle in the kosher salt, mixing everything thoroughly. Then, remove the skillet from heat and transfer this vibrant mixture into your slow cooker. Add the drained chickpeas right on top and stir so all the chickpeas get coated in that luscious tomato and spice blend. This assembly ensures every bean drinks up the flavors during the slow cooking.
Step 4: Let It Slow Cook
Cover your crockpot and cook the mixture on high for 2 to 3 hours or on low for 5 hours. This patient cooking transforms the sauce into a thick, rich melody of spices and textures. Before serving, stir in the creamy plain yogurt and freshly chopped cilantro, which round out the flavors perfectly.
How to Serve Slow Cooker Chickpea Tikka Masala Recipe
Garnishes
Adding a sprinkle of fresh cilantro and a dollop of yogurt just before serving gives this dish a fresh, cooling contrast to the warm spices. For an extra touch, try a few thin slices of fresh green chili or a squeeze of lime to brighten the flavors further.
Side Dishes
This recipe pairs beautifully with fluffy basmati rice or warm naan bread, making it easy to scoop up all that delicious sauce. Roasted vegetables or a simple cucumber raita can also bring a refreshing counterbalance to the richness of the masala.
Creative Ways to Present
For a fun twist, serve this Slow Cooker Chickpea Tikka Masala Recipe in warm pita pockets, topped with chopped fresh salad and yogurt drizzle. It also shines when spooned over roasted sweet potatoes or served as a hearty curry bowl with grains and pickled onions on the side.
Make Ahead and Storage
Storing Leftovers
You can keep leftovers in an airtight container refrigerated for up to 4 days. The flavors deepen over time, making it even more delicious the next day.
Freezing
This dish freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. When ready, thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stove or in the microwave, stirring occasionally. If the sauce is too thick, add a splash of water or broth to loosen it back up to that creamy, saucy consistency you love.
FAQs
Can I use dried chickpeas instead of canned?
Absolutely! Just remember to soak them overnight and cook them until tender before adding to the slow cooker. This will help achieve that perfect softness in the final dish.
Is this recipe spicy?
The Slow Cooker Chickpea Tikka Masala Recipe has a gentle warmth from the garam masala and ginger but isn’t overwhelmingly spicy. Feel free to add chili powder or fresh chilies if you like it hotter!
Can I substitute the yogurt with a non-dairy option?
Yes! Coconut yogurt or another plant-based plain yogurt works well and keeps the creamy tang that balances the spices.
What can I serve if I don’t want rice or naan?
Quinoa, cauliflower rice, or even roasted root vegetables all make delicious bases that soak up the masala sauce beautifully.
How do I make this recipe faster?
If you’re short on time, you can skip the slow cooker step and simmer everything gently on the stovetop for about 30-40 minutes until flavors meld and sauce thickens.
Final Thoughts
Once you try this Slow Cooker Chickpea Tikka Masala Recipe, it’s destined to become a regular in your meal rotation. It’s the perfect combination of comfort and excitement, filling your kitchen with incredible aromas and your plate with vibrant, nourishing goodness. Give it a go, and trust me, you’ll wonder how you ever lived without this easy, flavorful favorite.
Print
Slow Cooker Chickpea Tikka Masala Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 15 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
- Diet: Vegetarian
Description
A hearty and flavorful Slow Cooker Chickpea Tikka Masala that combines aromatic spices, tender chickpeas, and a creamy tomato-based sauce. Perfect for a comforting vegetarian meal with minimal prep and easy slow cooking.
Ingredients
Base Ingredients
- 3 tablespoons oil
- 1 yellow onion, diced
- 1 tablespoon garam masala
- 1 tablespoon tomato paste
- 2 teaspoons garlic, minced
- 2 teaspoons fresh ginger, grated/minced
Tomato and Chickpeas
- 1 28-ounce can kitchen ready tomatoes
- 1 teaspoon kosher salt
- 2 29-ounce cans chickpeas, drained
Finishing Touches
- ½ cup plain yogurt, full fat works best
- ¼ cup chopped cilantro
Instructions
- Prepare the Aromatics: Heat a skillet over medium heat and add the oil. Once hot, add the diced onion and cook for 3 to 5 minutes until soft and translucent.
- Add Spices and Flavorings: Stir in the garam masala, tomato paste, minced garlic, and grated ginger. Cook the mixture for 1 to 2 minutes to toast the spices and deepen the flavor.
- Combine Ingredients: Add the kitchen ready tomatoes and kosher salt to the skillet and mix thoroughly. Remove from heat and transfer this mixture into the slow cooker. Add the drained chickpeas and stir well to combine all ingredients evenly.
- Slow Cook the Masala: Cover the slow cooker and cook on high for 2 to 3 hours or on low for 5 hours. This slow cooking allows the flavors to meld perfectly and the chickpeas to become tender.
- Finish and Serve: Before serving, stir in the plain yogurt and chopped cilantro to add creaminess and freshness. Serve hot with your choice of rice or naan bread.
Notes
- Using full-fat plain yogurt enhances the creaminess of the sauce, but low-fat yogurt can be used if preferred.
- If you prefer a spicier tikka masala, add red chili powder or fresh chopped chilies during the sauté step.
- For a vegan version, substitute the yogurt with a dairy-free alternative or coconut cream.
- Drain and rinse canned chickpeas thoroughly to reduce sodium content.
- Garam masala can be adjusted to taste or substituted with an equivalent spice blend if unavailable.
