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Slow Cooker Chicken Tikka Masala
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Slow Cooker Chicken Tikka Masala

Author: Kyle

Ingredients

  • 2 pounds chicken thighs,, skinless and boneless
  • 2 Tablespoons olive oil
  • 1 cup chopped yellow onion
  • 2 jalapeños,, seeded and minced
  • 3 cloves garlic,, minced
  • 1 Tablespoon grated ginger root
  • 3 Tablespoons tomato paste
  • 1 ½ Tablespoons garam masala
  • 1 teaspoon paprika
  • 2 teaspoons kosher salt
  • 1 Tablespoon cumin
  • ¾ teaspoon freshly ground pepper
  • 1 teaspoon turmeric
  • ½ teaspoon cayenne pepper
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can tomato puree
  • ¾ cup heavy cream
  • 2 to 3 cups cooked rice
  • ¼ cup chopped fresh cilantro

Instructions

  • Remove any extra fat from the chicken and cut the chicken into bite sized pieces. Add the pieces to the crock pot.
  • Add the oil to a medium sized skillet and sauté the onion and jalapeño until they soften, about 3 - 4 minutes.
  • Add the garlic and continue to sauté for another minute.
  • To the pan add the ginger and tomato paste and stir.
  • Next add all the spices ~ garam masala, paprika, salt, cumin, pepper, turmeric, and cayenne to the pan and sauté for another minute while stirring.
    Chicken Tikka Masala spices in the pan
  • Scrape the mixture from the pan onto the chicken in the crock pot.
  • Add the can of diced tomatoes and can of tomato puree.
  • Stir to combine all ingredients. Cover and cook on high for 3 ½ hours.
  • Add the cream and stir. Cover and continue to cook for 30 minutes.
  • Serve with rice and sprinkle with cilantro.

Notes

Gr8 Make-Ahead Tip:

  • This recipe can be made up to three days before serving. Warm in microwave or on the stovetop.  
  • Can be kept in the freezer for up to 3 months.
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