Creamy Slow Cooker Chicken Tikka Masala
Indulge in the rich, aromatic flavors of this Creamy Slow Cooker Chicken Tikka Masala. Tender pieces of chicken breast are marinated and cooked in a velvety sauce made from a blend of spices, creamy yogurt, and tomato puree. This dish is perfect for a weeknight meal or to impress guests, served over fluffy basmati rice and garnished with fresh cilantro. With the convenience of a slow cooker, you can set it and forget it while enjoying the delightful aroma wafting through your kitchen. Note: For best results, use tomato puree for a deep, rich sauce; tomato paste mixed with water can be used as a substitute in a pinch.
N/A
Servings
600
Calories
21
Ingredients
Ingredients
Chicken Breasts
5 (boneless, skinless, cut into 1-inch pieces (about 3 lbs))
Yellow Onion
1/2 large (finely diced)
Garlic Cloves
4 (minced)
Fresh Ginger
2 tablespoons (freshly grated)
Jalapeno
1 (stemmed, halved, seeds removed)
Tomato Puree
1 (29 ounce) can (Contadina Brand recommended)
Plain Yogurt
1 1/2 cups (regular or Greek)
Extra Virgin Olive Oil
2 tablespoons
Lemon Juice
2 tablespoons
Garam Masala
2 tablespoons
Cumin
1 tablespoon
Paprika
1/2 tablespoon
Salt
2 teaspoons (to taste)
Cinnamon
3/4 teaspoon
Black Pepper
3/4 teaspoon (freshly ground)
Cayenne Pepper
1-3 teaspoons (to taste)
Bay Leaves
2
Heavy Cream
1 cup
Cornstarch
1/2 tablespoon
Long Grain White Rice or Basmati Rice
as needed (cooked)
Cilantro
as needed (chopped, for serving)
Instructions
1
In a large mixing bowl, combine finely diced onion, minced garlic, freshly grated ginger, halved jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper. Stir until the mixture is well combined.
2
Pour half of the sauce mixture into a large slow cooker. Add the diced chicken pieces, ensuring they are well-coated, and then pour the remaining sauce over the chicken. Toss in the bay leaves.
3
Cover the slow cooker with a lid and cook on low heat for 8 hours, or on high heat for about 4 hours, until the chicken is tender and fully cooked.
4
In a separate mixing bowl, whisk together the heavy cream and cornstarch until smooth. After the cooking time is complete, gently stir this mixture into the slow cooker and allow it to cook for an additional 20 minutes to thicken and incorporate the flavors.
5
Before serving, carefully remove the bay leaves and sliced jalapeno. Serve the creamy chicken tikka masala warm over a generous portion of cooked long grain white rice or basmati rice. Finish with a sprinkle of freshly chopped cilantro for added flavor and freshness.
Nutrition Information
35
Fat
35
Carbs
35
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this dish?
The dish is Creamy Slow Cooker Chicken Tikka Masala.
How many calories are in one serving?
There are 600 calories per serving.
What is the fat content for this recipe?
This recipe contains 35 grams of fat.
How much protein is in each serving?
Each serving contains 35 grams of protein.
What is the carbohydrate count for this dish?
There are 35 grams of carbohydrates per serving.
How much chicken is required for this recipe?
You need 5 boneless, skinless chicken breasts, which is approximately 3 lbs.
How should the chicken be prepared?
The chicken should be cut into 1-inch pieces.
How long does the chicken cook on low heat?
It should cook on low heat for 8 hours.
How long does the chicken cook on high heat?
It should cook on high heat for approximately 4 hours.
What type of tomato product is recommended?
Tomato puree is recommended, specifically Contadina brand.
Can I substitute tomato paste for tomato puree?
Yes, you can use tomato paste mixed with water in a pinch.
What type of yogurt can be used?
You can use either regular plain yogurt or Greek yogurt.
How do I thicken the tikka masala sauce?
Whisk 1 cup of heavy cream with 1/2 tablespoon of cornstarch and stir it in for the last 20 minutes of cooking.
What are the primary spices used in the marinade?
The primary spices include garam masala, cumin, paprika, cinnamon, black pepper, and cayenne pepper.
Is there a recommended brand for the ingredients?
The recipe suggests Contadina brand for the tomato puree.
What type of rice should I serve with this?
It is best served over cooked long grain white rice or basmati rice.
How many garlic cloves are needed?
The recipe calls for 4 minced garlic cloves.
Should I use fresh or ground ginger?
The recipe specifies 2 tablespoons of freshly grated ginger.
How do I prepare the jalapeno?
The jalapeno should be stemmed, halved, and seeds removed.
When should I remove the bay leaves and jalapeno?
They should be carefully removed just before serving.
What is the garnish for this dish?
The dish is garnished with freshly chopped cilantro.
How much garam masala is used?
The recipe requires 2 tablespoons of garam masala.
What kind of onion is best for this recipe?
A yellow onion is used, specifically 1/2 of a large one, finely diced.
How much cayenne pepper should I add?
Add between 1 to 3 teaspoons of cayenne pepper depending on your taste preference.
What type of oil is included in the sauce?
The recipe uses 2 tablespoons of extra virgin olive oil.
Is lemon juice used in this recipe?
Yes, 2 tablespoons of lemon juice are included in the sauce mixture.
How much tomato puree is in one can for this recipe?
A 29-ounce can of tomato puree is required.
How many bay leaves are added to the slow cooker?
Two bay leaves are added during the slow cooking process.
How much heavy cream is added at the end?
One cup of heavy cream is used to make the sauce creamy.
What is the prep time implied by the tags?
The tags suggest a 30-minute preparation time.