Chicken Tikka Masala {Crockpot}

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

chicken tikka masala

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
  • 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

Directions

  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, 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.
  6. Store leftovers in an airtight container in the fridge for up to 5 days.

Recipe source: http://www.tablefortwoblog.com/2012/10/19/chicken-tikka-masala-crockpot

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