Start by cutting your boneless, skinless chicken breasts into large cubes. This helps the chicken cook evenly and soak up all the flavorful spices.
Dice the yellow onion, mince the garlic cloves, and ginger, and chop the jalapeno pepper. If you prefer a milder dish, feel free to remove the seeds from the jalapeno.
In your slow cooker, combine the chicken cubes, diced tomatoes, onion, garlic, ginger, jalapeno, turmeric, coriander, cumin, paprika, chili powder, garam masala, and chicken broth or water. Stir until everything is evenly coated.
Pour in the coconut milk and add the tomato paste. Stir again until everything is well combined. The coconut milk will add a creamy texture and balance the spices beautifully.
Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours, depending on your schedule. The longer it cooks, the more tender the chicken will be.
Once the cooking time is up, taste the Chicken Tikka Masala and adjust the seasonings if needed. If you like it spicier, feel free to add more chili powder or hot sauce. Serve it in bowls and garnish with freshly chopped cilantro.
