Chicken Tikka Masala Slow Cooker Recipe

[Sarah Johnson]

After the last Chicken Curry post, I had to do a little digging. My British husband is a curry fiend, especially for Tikka Masala.


And, lo and behold, I found this...

http://www.tablefortwoblog.com/easyrecipe-print/4188-0/
Chicken Tikka Masala {Crockpot}
Recipe type: Main Entree, Slow Cooker
Cuisine: Indian
Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
Serves: 6-8

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
• 1½ cups plain yogurt
• 2 tbsp. olive oil
• 2 tbsp. Garam masala
• 1 tbsp. cumin
• ½ tbsp. paprika
• 2 tsp. salt, or to taste
• ¾ tsp. cinnamon
• ¾ 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
• Chopped parsley or cilantro, for topping

Instructions:

1. Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
2. Gently place the mixture in the insert of the crockpot and add the two bay leaves.
3. Cover and cook for 8 hours on low (or 4 hours on high).
4. 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.
5. Serve hot over a bed of white (or brown) rice.
6. Store leftovers in an airtight container in the fridge for up to 5 days.

 

[Barbara G.]

Mmm...sounds good! Thanks for sharing this slow cooker recipe!