Jan 01

Crockpot Chicken Tikka Masala

I think everyone knows by now that one of my favorite cuisines is Indian food. I especially love chicken tikka masala. If you’ve never tried it, this is a foolproof recipe that will convince you to love the dish as much as we do. If you already love it, this crockpot recipe makes an indian meal on a weeknight a possibility! I was a little skeptical that the crockpot could do the trick because this recipe generally takes a while to prepare. But, I was pleasantly surprised at the results of the crockpot chicken tikka masala recipe!I prefer to make my own naan bread, mostly because stores in Sidney didn’t sell it. I’ve used this recipe for a few years now and have had great luck with it.I’m so glad I found this recipe on table for two blog- now I can get my Indian fix any day of the week! Pop in the ingredients in the morning and I have dinner ready when I get home.http://www.tablefortwoblog.com/2012/10/19/chicken-tikka-masala-crockpot/

Ingredients for Crockpot Chicken Tikka Masala: (From tablefortwoblog.com)

8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.)

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


  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.

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