Crockpot Chicken Tikka Masala

Photo by Andrei F.
Adapted from tablefortwoblog.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from tablefortwoblog.com

Ingredients

  • Yield: 6-8 servings | Prep Time: 15 minutes | Cook Time: 8 hours

  • 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

  • 1 1/2

    cups plain yogurt

  • 2

    tbsp. olive oil

  • 2

    tbsp. Garam masala

  • 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

  • Chopped parsley or cilantro, for topping

Directions

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. Gently place the mixture in the insert of the crockpot and add the two bay leaves. Cover and cook for 8 hours on low (or 4 hours on high). 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. Serve hot over a bed of white (or brown) rice. Store leftovers in an airtight container in the fridge for up to 5 days.

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