Slow Cooker Chicken Tikka Masala
Print PinServings: 8 servings
Total Time: 1 hour 10 minutes
Calories: 677kcal
Ingredients
Chicken Marinade
- 2 lbs chicken breast, cubed (1-1 ½ inches)
- 1 cup whole milk greek yogurt
- 1 ½ teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1 tablespoon garam masala
- ½ teaspoon chili powder
- 1 teaspoon ground turmeric
- ½ teaspoon ginger paste (or fresh ginger)
Tikka Masala Sauce
- 3 tablespoon butter
- 1 medium yellow onion, diced
- 2-3 serrano peppers, seeded, diced*
- 4 teaspoon garam masala
- 2 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 ¾ teaspoon ground cumin
- 1 ½ teaspoon ground coriander
- 2 teaspoon fine sea salt
- 1 ½ teaspoon ginger paste (or fresh ginger)
- 2 ½ teaspoon minced garlic
- 2 tablespoon brown sugar
- 14 oz canned crushed tomatoes
- 1-1 ½ cup heavy cream (cream preference)
Serve with:
- basmati rice
- fresh cilantro (for garnish)
- naan bread (optional)
Instructions
- Combine all marinade ingredients and allow to sit in fridge overnight, or at least for a few hours.
- Heat butter in large skillet over medium heat. Once melted, add diced yellow onion and serrano peppers. Cook until the onions start to soften, about 3-4 minutes.
- In a small bowl, mix together the garam masala, turmeric, smoked paprika, cumin, coriander, and salt.
- Add the spices from step 3, minced garlic, and fresh ginger to the skillet. Stir together, coating the onion and peppers in the spices. Once the spices are aromatic, 1-2 minutes, remove from heat. Be careful not to cook the spices for too long--you don't want to burn them!
- Add chicken marinade and onion/pepper mixture to the slow cooker. Add the brown sugar and crushed tomatoes, then mix well.
- Put lid on slow cooker and cook on low for 5-6 hours, or on high for 3 hours.
- Stir in the heavy cream, and cook for another 15 minutes. (Add the extra ½ cup of heavy cream if you feel that it needs it)
- When done, garnish with cilantro. Enjoy!
Notes
Calories include 1 cup of cooked basmati rice.
*The serrano peppers add quite a bit of spice if you don't deseed them (including the white membrane that attaches the seed to the pepper). If you're wanting some heat, try leaving some in!