This Slow Cooker Chicken Tikka Masala recipe boasts tender pieces of chicken in a spiced creamy tomato curry that tastes as if it came from your favorite Indian restaurant.
Course Main Dish
Cuisine Indian
Keyword chicken, crockpot, slow cooker
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
Servings 5people
Calories 715kcal
Author Jillian - a Food, Folks and Fun original!
Ingredients
28ouncecan crushed tomatoes
1cupfull-fat plain yogurt
1Tablespoongranulated sugar
3Tablespoonsunsalted butter
1mediumyellow onionsmall diced
1largeserrano chilestemmed, seeded chopped small
5largegarlic clovesminced
1Tablespoongrated fresh ginger
1 ½Tablespoonstomato paste
2Tablespoongaram masala
2teaspoonscumin
1teaspoonground coriander
1teaspoonturmeric
¾teaspoonsalt
½teaspoonground black pepper
2poundsboneless and skinless chicken breaststhawed and cut into 2-inch pieces (about 4-5 breasts)
⅓cupheavy cream
FOR SERVING:
2cupsbasmati rice
2Tablespoonschopped fresh cilantro
Instructions
Add the tomatoes, yogurt, and sugar to a slow cooker and whisk to combine.
In a large, 12-inch skillet over medium heat melt the butter. Once the foaming subsides, add in the onion and serrano chile and cook until the onion is softened and the edges begin to brown slightly about 8-9 minutes. Add the garlic and ginger and cook for 1 minute. Add the tomato paste, garam masala, cumin, coriander, turmeric, salt and pepper and until fragrant, about 1-2 minutes.
Pour the onion and spice mixture into the slow cooker and stir to combine. Stir the chicken into the mixture, and cover and cook for 3-4 hours on LOW or until the chicken is cooked through.
30 minutes before the tikka masala is done, make the basmati rice as per the package instructions.
Once the tikka masala is done cooking, stir in the cream until no white streaks remain.
Serve with basmati rice and garnish with cilantro.