Slow Cooker Chicken Tikka Masala
Ingredients
1 large onion, diced
4 cloves garlic, minced
2 tablespoons ginger, minced
1 jalapeno, seeded and minced
1 (28 ounce) can tomato puree
1 1⁄2 cups plain yogurt (I used Greek.)
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons garam masala
1 tablespoon ground cumin
1⁄2 tablespoon paprika
2 teaspoons salt, or to taste
3⁄4 teaspoon cinnamon
3⁄4 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper
2 bay leaves
6-8 boneless, skinless chicken breasts, cut into small pieces
1 cup heavy cream
1⁄2 tablespoon cornstarch
1⁄4 cup fresh cilantro, chopped
Instructions
1. Combine onion, garlic, ginger, jalapeno, tomato puree, yogurt, olive oil, lemon juice, garam masala, cumin, paprika, salt, cinnamon, black pepper, cayenne pepper, and bay leaves in slow cooker . Stir well to combine. Add chicken and stir again.
2. Cover slow cooker and cook on LOW for 8 hours or HIGH for 4 hours.
3. When slow cooker finishes, whisk cream and cornstarch together in a small bowl. Pour cream mixture into slow cooker and gently stir. Cover and cook 30 more minutes on LOW.
4. Garnish with cilantro before serving.
Comments
This recipe is from Cooking Classy and I had a bit of trepidation when I picked it! Slow cooker recipes are really hit or miss for us. Some are great and some are just really, really awful. Maybe it’s because I can’t do anything to the food once it’s cooking so I can’t make adjustments? I don’t know.
This turned out to be a very pleasant surprise! The chicken was tender, super flavorful, and the sauce was great. I think we all had seconds and the leftovers have been disappearing at a steady pace. This recipe is definitely going to be a keeper since it bucks the trend of crock pot mediocrity. Super delicious.