Crock Pot Chicken Tikka Masala

(from aloogobi’s recipe box)

Categories: dinner, indian

Ingredients

  • 8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.) - cut into 1.5" cubes
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 2 tbsp. fresh ginger, minced
  • 1 (29 oz.) can of tomato puree
  • 11/2 cups plain yogurt
  • 2 tbsp. olive oil
  • 2 tbsp. Garam masala
  • 1 tsp. tumeric powder
  • 1 tbsp. cumin
  • 1/2 tbsp. paprika
  • 2 tsp. salt, or to taste
  • 3/4 tsp. cinnamon
  • 3/4 tsp. fresh ground black pepper
  • 1-3 tsp. cayenne pepper (depending on your heat preference)
  • 2 bay leaves
  • 1 cup heavy cream
  • 3 tbsp. cornstarch
  • Lemon juice from half a small lemon
  • Chopped parsley or cilantro, for topping

Directions

  1. Place everything up to the bay leaves in crockpot. With a spatula, stir to combine everything and make sure the chicken is coated well. Add the two bay leaves.

  2. Cover and cook for 8 hours on low (or 4 hours on high).

  3. When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze half a lemon over the mixture then stir to incorporate.

  4. Serve hot over a bed of white (or brown) rice.

  5. Store leftovers in an airtight container in the fridge for up to 5 days.

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