Slow Cooker Chicken Tikka Masala
- Yield: 8 servings
- Prep Time: 25 minutes
- Cooking Time: 4 hours
- Print
Ingredients
- 5 Boneless, skinless chicken thighs, cut into 1 1/2" chunks
- 1 Onion, diced
- 4 cloves Garlic, minced
- 2 tbsp Ginger, minced
- 29 oz Tomato puree
- 1 1/2 cups Plain yogurt
- 2 tbsp Olive oil
- 2 tbsp Garam masala
- 1 tsp Tumeric powder
- 1 tbsp Cumin
- 1/2 tbsp Sweet paprika
- 2 tsp Salt, or to taste
- 3/4 tsp Cinnamon
- 3/4 tsp Ground black pepper
- 1–3 tsp Cayenne pepper, to taste
- 2 Bay leaves
- 1 cup Heavy cream
- 3 tbsp Cornstarch
- 1/2 Lemon, juiced
- Parsley, for garnish
Instructions
- Stir together the chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, ground black pepper and cayenne pepper until chicken is evenly coated.
- Add the mixture to the slow cooker and add bay leaves.
- Cook on low for 4 hours, or on high for 2 hours.
- When it’s done, whisk together the heavy cream and corn starch and stir into the slow cooker. Cover and cook another 20 minutes to let thicken up.
- Squeeze half a lemon over the mixture and stir in.
- Serve immediately over rice.
Notes
Recipe adapted from TableForTwoBlog.com