This chicken tikka masala recipe is pretty straight forward, and provides some options to adjust it to your own taste. And the best part? You can throw it all in the crockpot to cook during the day while you are away! Plus, you can use chicken thighs or breasts..OR chunk up some leftover turkey instead of chicken.
4 - 8 hrs
4 - 8 hrs
Cuisine Type: Indian
1 ½ lbs boneless, skinless chicken breasts (or thighs or turkey)
1 large onion (chopped)
3 cloves garlic (minced)
2 tbsp olive oil
2 tsp ginger powder
2 tbsp garam masala
1 tsp garlic powder
2 tsp hot paprika (or 2 tsp spanish paprika and cayenne to taste)
2 tsp sea salt
2 tbsp tomato paste
1 can diced tomatoes (28 oz – undrained. Use plain, roasted, or whatever your favorite flavor is)
¾ cup heavy cream
- Add olive oil to saute pan and heat over med-high heat. Add chopped onion and cook until tender and translucent. Add minced garlic and cook additional minute. Remove from heat and dump into slow cooker.
- Cut chicken into bite sized pieces and add to slow cooker. Add 1 tbsp of the garam masala followed by the ginger, garlic powder, paprika, sea salt, tomato paste, and diced tomatoes. Mix together well. Turn slow cooker to low and allow to cook for approximately 8 hours. (alternatively cook on high 4 hours).
- 15-20 minutes before the end of your cook time stir in the heavy cream. Taste and add additional garam masala to match your taste. Serve over rice and enjoy.