Slow Cooker Chicken Tikka Masala
A flavorful dish of tender chicken smothered in a creamy, spiced tomato sauce, perfect for busy days and special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless skinless chicken breasts, cut into 1 inch pieces
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 Tablespoons fresh ginger, grated
- 29 oz can tomato puree
- 1.5 cups plain Greek yogurt
- 2 Tablespoons olive oil
- 2 Tablespoons Garam Masala
- 1 Tablespoon cumin
- 0.5 Tablespoon paprika
- 2 teaspoons salt
- 0.75 teaspoon cinnamon
- 0.75 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 pieces bay leaves
- 1 cup heavy cream
- 0.5 Tablespoon cornstarch
- Cilantro, chopped for garnish
Instructions
Preparation
- In your slow cooker, combine the onion, garlic, ginger, tomato puree, Greek yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.
- Add the chicken pieces and toss to coat them in the sauce.
- Add in the bay leaves.
Cooking
- Cook on low for 6 hours or on high for 4 hours.
- During the last 20 minutes of cooking, whisk together the cornstarch and heavy cream.
- Add this mixture to the sauce and continue to cook for another 20 minutes.
Serving
- Serve over rice, garnished with chopped cilantro.
Notes
Store leftovers in an airtight container in the refrigerator for about 3 to 4 days or freeze for up to 3 months. Use fresh spices for the best flavor, and adjust the cayenne pepper for desired spiciness. A vegetarian version can be made using chickpeas or lentils.