I am not a huge fan of ethnic food but I crave chicken tikka masala all the time! When I found this crockpot recipe I was more than excited to try it! This is, by far, the best crockpot recipe I have made so far considering I got a crockpot as a wedding present back in October. I haven’t used my crockpot nearly enough as I should, but this recipe makes me want to search for more great crockpot recipes!
Remember: Spices marinating for hours on end intensifies the flavor so be careful when adding the cayenne.
You may think 2 tsp of cayenne isn’t that much, but combining it with the cumin, and the masala, and the cinnamon, the flavor gets intense. As much as my husband and I love spicy food, 2 tsp of cayenne was a little overbearing (which is why I adjusted the ingredients accordingly).
Chicken Tikka Masala
- 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
- 0-2 tsp. cayenne pepper (depending on your heat preference)
- 2 bay leaves
- 1 cup heavy cream
- 3 tbsp. cornstarch
- Chopped parsley or cilantro, for topping
- 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, or as usual I put mine over couscous. I think a little thicker grain will be better with this though, like rice, to really soak up the great sauce.
- Store leftovers in an airtight container in the fridge for up to 5 days.