Chicken Tikka Masala (Crockpot)
Ingredients
- *4-5 boneless (skinless chicken breasts, cut into 1 inch pieces)
- 1/2 large yellow onion (finely diced)
- 4 cloves garlic (minced)
- 2 Tbsp. freshly (finely grated ginger)
- 1 29 oz. can tomato puree
- 1 1/2 cups plain yogurt
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. lemon juice
- 2 Tbsp. Garam Masala
- 1 Tbsp. cumin
- 1/2 Tbsp. paprika
- 2 tsp salt (or to taste)
- 3/4 tsp. cinnamon
- 3/4 tsp. freshly ground black pepper
- 1-3 tsp. ground cayenne pepper (depending on how spicy you want it)
- 2 bay leaves
- 1 cup heavy cream
- 1/2 Tbsp. cornstarch
- chopped cilantro
Instructions
- In a large mixing bowl, combine chopped onions, minced garlic, grated ginger, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Mix together. Pour half of sauce mixture into a large crock pot then add in diced chicken, then cover chicken with the remaining sauce. Add in the 2 bay leaves. Cover with lid and cook on low heat for 8 hours (or high heat for 4 hours.)
- In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into crock pot and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and serve warm over rice and sprinkle with chopped cilantro.
Notes
Serve with Basmati or white rice and naan bread.
*Instead of cutting the chicken into pieces you can just add it whole and then before adding the cream/cornstarch shred or cut the chicken. (I actually prefer it this way now because it's quicker and the chicken absorbs more of the sauce when shredded.)
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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