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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

 

249 COMMENTS

  1. Caitlyn
    04/18/2014 at 3:21 pm

    Hey there! This is in the cooker now! I’m so excited. Just curious, why did you leave the lemon juice out of your version of the recipe? (Cooking Classy originally had 2 TBSP)

    • Julie
      04/19/2014 at 11:23 am

      Hi Caitlyn, I left it out because I thought it made the sauce too tart.

  2. daddy
    05/04/2014 at 12:43 am

    OK I followed the instructions to the T I have been a cook for quite some time I have to say that the sauce came out really good but the chicken came out very dry. I can’t even eat the chicken due to how bad this came out. The best thing for this recipe is to cook the chicken separate. That way it does not come out dry.

  3. Kimberly
    05/08/2014 at 10:20 pm

    Hi, are you certain that you only meant to write 1 can of puree because I followed this recipe to the T and it’s quite light almost tan in color before the cream. I’m added another box of puree and it looks and tastes better now. Am I wrong? Just wondering?

    • Julie
      05/09/2014 at 5:49 pm

      Hi Kimberly, yes I’m certain it’s only 1 can of puree. Did you use the 29 oz. can or something smaller?

  4. Priyanna
    05/13/2014 at 10:31 am

    This turned out wonderfully! Tender and delicious. Thanks for the easy recipe!

    • Julie
      05/13/2014 at 10:04 pm

      Glad to hear, Priyanna! Thanks for the feedback!

  5. matt
    05/25/2014 at 10:22 pm

    Thanks for this! Wpund up turning out absolutely delicious. Now if only I had a decent recipe for na’an…

  6. Nana Phyllis
    06/01/2014 at 9:23 am

    Made this yesterday for my son’s 38th birthday. Everyone loved it. I did cut down on the cayenne and cornstarch, but followed the rest. I used 4 lg. chicken breasts and have a lot left over. I froze it for future meals.

  7. Katie
    06/03/2014 at 9:39 am

    I made this yesterday and it was incredibly delicious. I used four boneless chicken thighs and one large breast, subbed coconut milk for heavy cream and kind of fudged the spices (being more heavy-handed with my favorites). The end result was super flavorful, and just the right amount of spicy/sweet. The sauce was so good my boyfriend actually licked his bowl clean!

    For those of you who work crazy hours like me, the recipe is forgiving on time. I cooked it for eight hours on low, then left it for over three hours on the “warm” setting. My chicken was shredded, but the liquid/meat ratio remained good.

  8. Abraham
    06/04/2014 at 12:17 am

    If it is not too much of a hassle, can you post next to each ingredient needed in grams?

    Looks delicious! And a person said to make it REALLY good and more authentic is to use ground cashews instead of cornstarch. Have you tried this with ground cashews?

    • Julie
      06/04/2014 at 8:24 am

      Hi Abraham, I don’t measure anything in grams so it would take me a longer time to convert recipes to that, therefore, I don’t post in grams. There are online converters that you can use to help you with that if you need it! I’ve never tried it with ground cashews – sounds delicious!

  9. Jill
    06/05/2014 at 10:55 pm

    I only have a 4 qt crockpot. Should I cut the recipe in half or will a full recipe fit in the smaller size?

    • Julie
      06/06/2014 at 7:36 am

      Mine’s a 4-quart crockpot, too. It’ll fit but it’ll be a close one! Haha :)

  10. 06/09/2014 at 12:37 am

    So delicious! Easy dish with little to no hassle that packs lots of flavor. I followed the recipe to a T with the exception of using turkey breast instead of chicken. This recipe beats my favorite Indian restaurant’s chicken tikka masala. Thanks for sharing!

    • Julie
      06/09/2014 at 7:54 am

      Wow, great to hear, DeLea!

  11. christine k
    06/15/2014 at 7:23 pm

    I just made this and it was super easy and everyone liked it… but it didn’t taste like tikka masala. Tikka Masala is my favourite Indian dish and I’ve had it numerous times and different restaurants. This meal wasn’t bad, but it essentially tasted like a sourcream chicken. It didn’t taste like Indian food. I just stepped back through the entire recipe and made sure that I didn’t miss anything or add too little or too much of something. I did it perfectly (save the cilantro at the end because we just didn’t have any). I would totally make it again, but it is lacking in something and I can’t place it.

  12. Nikki
    07/02/2014 at 4:32 pm

    I agree with the above comment, I won’t say we didn’t enjoy it but I was not ready for it to taste so unlike the tikka masala we are used to. We tend to go out for Indian food at least twice a month. I followed the recipe every step of the way and it was really easy but the taste just wasn’t there for me. I seemed to get a lot of cinnamon taste even though I didn’t add anymore then I was supposed to and then chicken was a drop dry.

  13. Jill
    07/03/2014 at 7:56 pm

    I just made this recipe and I must say it is awful and nothing like what I expected. Either something is missing from the recipe that caused this epic fail or I just don’t like this recipe and I have had chicken masala many times and it never tasted this way. Very disappointed at the huge waste.

  14. Ali
    07/09/2014 at 3:51 pm

    There was something off about this dish so I did some research and realized you left out the lemon juice that basically every other chicken tikki masala recipe has. I added some and it helped a lot!

    • Julie
      07/10/2014 at 8:33 am

      Hey Ali – thanks for catching that! I actually added lemon juice to my tikka masala and I really didn’t like the way it tasted with it so I omitted it when I wrote the recipe because I didn’t want people to get angry about it, but maybe I should add it back in. Thanks!

  15. 07/16/2014 at 9:05 am

    I made this lovely dish on Monday, and it turned out amazing. The chicken was tender. The sauce was flavorful. And, it only took a few minutes to prepare. I definitely recommend making this. Thanks for sharing!

  16. Bethan
    08/10/2014 at 10:08 pm

    So I managed to forget to buy cornstarch when I made this today. Doh! Luckily I had some flour which worked as a good substitute. Pretty tasty dish over all. I think I may try and rub down the chicken before hand as that was the only part that I didn’t like so much. The sauce was amazing but it didn’t penetrate the meat like I’d hoped. Still super yummy though!

    • Julie
      08/11/2014 at 8:02 am

      Glad it turned out well for you!

  17. Matthew
    08/11/2014 at 4:18 pm

    Can I add curry powder to this recipe?

    Also, is smoked paprika better than regular paprika?

    Thank you!

    • Julie
      08/12/2014 at 8:49 am

      You can add curry powder to this recipe if you want but I haven’t tried it that way so I’m not sure how it’d taste with the other ingredients. Smoked paprika and regular paprika (which is sweet) are both different so I can’t say if one is better than the other. If you’re looking for a smokier taste, then I’d use smoked paprika (my personal favorite) but if you just want a hint of sweetness, use regular.

  18. Rima
    09/20/2014 at 11:51 am

    Hi everyone.. I made this the other day and it was really good, but it was missing something… So close, but some flavor note was missing for sure my fiancé and I agreed. I figured it out. It’s TUMERIC POWDER! Added it afterward, and then it was PERFECT. Tastes identical to Indian restaurant Chicken Tikka. Try it!

  19. sanya
    10/13/2014 at 8:12 pm

    Tonight I was desperate for a good curry recipe and luckily I came across this. By far the best I’ve made. I didn’t have heavy cream so I threw in a can of coconut milk. Thank you very much for the delicious recipe!

  20. Tracy
    10/24/2014 at 10:26 pm

    Since I do not have a crock pot, can you suggest how long I would cook this on the stove top? Thanks :)

    • Julie
      10/26/2014 at 2:54 pm

      Hi Tracy, I’m not positive but I would maybe start with 2 hours on low and longer if you want the flavors to develop more.

  21. Theresa Reddell
    10/29/2014 at 9:13 am

    Hi, I just put this in my crock pot and realized I wasn’t supposed to add the cream, cornstarch and lemon at the end. Do you think it will still turn out okay?

    • Julie
      10/30/2014 at 7:39 am

      Hi Theresa, it’ll be fine. In previous comments, numerous people did the same thing as you and I wrote back to them saying it’ll be fine. Hope you enjoyed this!

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