Slow Cooker Chicken Tikka Masala

Indian food is one of the most underrated cuisines, in my opinion. The warm spices that are integrated throughout most Indian dishes are unlike any others. Bursting with flavors and spices, Indian is one of my favorites.

When Aric was deployed to South Korea and the boys and I went to visit, I had some of the best Indian food of my life. The boys surprisingly loved it as much as we did, so we have been adding these dishes to our menus more often.

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Slow Cooker Chicken Tikka Masala

Cut up some boneless skinless chicken breasts into cubes and place in a large bowl.

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Pour in a large can of crushed tomatoes with a bunch of plain Greek yogurt.

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And then a bunch of seasonings!

Add in lots of minced garlic, minced fresh ginger, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, and black pepper.

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With a spatula, stir to combine and make sure the chicken is coated well.

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Gently place the mixture in the insert of the slow cooker, trust me, IT WILL SPLASH!

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Add the two bay leaves to the slow cooker.

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Cover and cook for 8 hours on low or 4 hours on high.

Whisk some heavy cream and cornstarch into the slow cooker and cook for an additional 20 minutes to thicken up the sauce.

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Serve hot over a bed of rice and some warm naan bread.

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So delicious and full of flavor!

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Ingredients

  • 2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
  • 1-28 ounce can crushed tomatoes
  • 1-1/2 cups plain Greek yogurt
  • 2 tablespoons olive oil
  • 4-6 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 2 tablespoons Garam masala
  • 1 teaspoon tumeric powder
  • 1 tablespoon cumin
  • 1/2 tablespoon paprika
  • 2 teaspoons salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon black pepper
  • 2 bay leaves
  • 1 cup heavy cream
  • 3 tablespoons cornstarch
  • chopped parsley, for serving

Instructions

  1. In a large bowl, add the cubed chicken, tomato puree, and yogurt. To the mixture, add olive oil, garlic, ginger, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, and black pepper. 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 slow cooker and add the two bay leaves.
  3. Cover and cook for 8 hours on low or 4 hours on high.
  4. After cook time has passed, in a medium bowl, whisk together heavy cream and cornstarch, then pour the mixture into the slow cooker and gently stir. Let cook an additional 20 minutes to thicken up.
  5. Serve hot over a bed of rice and some warm naan bread.
  6. Store leftovers in an airtight container in the refrigerator for up to 5 days.

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