Menu Search
Cook. Eat. Love. Repeat.

Chicken Tikka Masala {Crockpot}


I feel like I’m 95 years old this week. I’ve been so tired every night. I’m struggling writing this blog post as we speak. It looks like I’m crying because I’m yawning so much. On top of all that, I have noticed that I’m getting really bad lower back pain. I sit all day long and sometimes I don’t even get up to take a walk. Does that happen to you? If it’s raining out, I typically don’t go out for a walk so that really isn’t good, but some days I get so busy or involved at work, I forget to leave my chair, only to the bathroom. I think that’s really affecting my lower back. Why do we have to get old?! I’d be perfectly fine if I were 25 forever :)


Being tired after work doesn’t help the whole dinner part of the evening. When I’m tired, I’m usually too lazy to cook or make anything decent. That was this entire week. We ate horribly this week because I was so tired so we would go out to eat. I hate doing that but what can ya do? You can’t force yourself to cook when you can barely keep your eyes open.

That’s where slow cooker meals come into play :) a few weeks ago, I prepped everything the night before (mostly all the chopping) and threw everything in the crock pot right before we left for work in the morning and we came home to the most amazing and comforting dinner. It’s so nice to walk into your house after work and smell dinner already prepared. It’s as if you have an in-house chef.

I have seen crockpot tikka masala all over the place but a lot of them had you cooking some parts of it as a prep step. This is just my opinion but what’s the point of a set it & forget it meal if you still have to cook it before you set it? I hate those. I just like chopping things up and throwing it in a crockpot. So when I finally found this recipe on Jaclyn‘s site, I was thrilled. Definitely a keeper. Tastes just like the real thing and it makes a ton! Leftovers in this household = less days I have to cook during the week, haha


Chicken Tikka Masala {Crockpot}
Author: 
Recipe type: Main Entree, Slow Cooker
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients:
  • 8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.) - cut into 1.5" cubes
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 2 tbsp. fresh ginger, minced
  • 1 (29 oz.) can of tomato puree
  • 1½ cups plain yogurt
  • 2 tbsp. olive oil
  • 2 tbsp. Garam masala
  • 1 tsp. tumeric powder
  • 1 tbsp. cumin
  • ½ tbsp. paprika
  • 2 tsp. salt, or to taste
  • ¾ tsp. cinnamon
  • ¾ tsp. fresh ground black pepper
  • 1-3 tsp. cayenne pepper (depending on your heat preference)
  • 2 bay leaves
  • 1 cup heavy cream
  • 3 tbsp. cornstarch
  • Lemon juice from half a small lemon
  • Chopped parsley or cilantro, for topping
Instructions:
  1. Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
  2. Gently place the mixture in the insert of the crockpot and add the two bay leaves.
  3. Cover and cook for 8 hours on low (or 4 hours on high).
  4. When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze half a lemon over the mixture then stir to incorporate.
  5. Serve hot over a bed of white (or brown) rice.
  6. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes:
Source: adapted from Cooking Classy

 

317 COMMENTS

  1. Ruby
    06/03/2015 at 6:43 pm

    To make this less caloric, what could I sub for heavy cream? Use more yougurt?

    • Julie
      06/04/2015 at 7:37 am

      I wouldn’t use more yogurt – it would make this way tangy. Maybe try just using milk

  2. Monique
    06/07/2015 at 7:20 am

    Would this work with bone-in skin-on chick3n thighs or drumsticks? My husband is very fussy.

    • Julie
      06/08/2015 at 7:43 am

      I can’t see it not working! Definitely give it a try.

  3. Andy
    06/16/2015 at 11:50 am

    The only problem with all these tikka masala recipes are, they are not “tikka”.

    True Tikka masala is precooked chicken added to the gravy, preferably grilled, or baked in an oven.

    Does not mean, I am not going to try your recipe, it sounds delicious, just not going to call it tikka masala :)

  4. Amy
    07/23/2015 at 12:52 am

    Made this last night and it was delicious but mine turn out a little spicy and tangy. Is there any way that I can make my leftover batch less spicy? Do you recommend adding more cream or yogurt?

    • Julie
      07/23/2015 at 7:12 am

      I’d add more cream.

  5. 08/15/2015 at 11:44 am

    Thanks for this yummy recipe.I tried it last night it came really so yummy and delicious.I must say the way you explain and the images are really help me lot to prepare.

  6. Tiffany
    08/21/2015 at 3:41 pm

    I just have to say that this has quickly become a staple dish at my house. It’s amazing! I will say that when I first made it, I, like other commenters, found the chicken to be a bit dry. I now marinate the chicken in olive oil and lemon juice with some of the spices beforehand and have never had that problem again.
    I have to admit, I hadn’t tried authentic tikka masala until recently. I was so disappointed that it didn’t taste more like yours!

1 3 4 5

LEAVE A COMMENT

Thank you for taking the time to leave a comment! Please be patient when asking questions to a recipe as it may take up to 48 hours for me to respond. In the meantime, you may want to read previous comments to see if your question has already been answered. Please take a moment to read my comment policy as a gentle reminder of feedback etiquette. Have a great day!

As a general note: I do not have the time, unfortunately, to convert measurements for each individual recipe. You can simply convert any of my recipes into your desired measurement system by using Google to search for conversion calculators.

Your email address will not be published. Required fields are marked *

DISCLAIMER

Table for Two is a licensed LLC. All business and copyright laws are applicable on this blog and its contents. Please refer to my site policies before using this site. Citing me, when appropriate, is appreciated. The photography is original, as well as the contents of this blog unless otherwise noted. Photographs may not be downloaded, manipulated, or reproduced without prior written consent from Julie Wampler. Commercial or private use without explicit written consent is prohibited and punishable through U.S. and worldwide copyright laws. If you have any questions, please use the contact form above to get in touch with me. All opinions on Table for Two are 100% my own. You do not have to agree with my opinions, but ask you to please respect them.

Scroll To Top