Slow Cooker Chicken Tikka Masala
In the mood for Indian food – but not in the mood for takeout? This Slow Cooker Chicken Tikka Masala simmers all day in your slow cooker to create a creamy, spicy dinner that everyone in your family will love.
Recipe source: The Iron You
Recipe source: The Iron You
Recipe - MAPLE GROVE (+Wines & Spirits)
Slow Cooker Chicken Tikka Masala
00
Cook Time500 Minutes
Ingredients
2 pounds chicken breasts, cut into 1 ½-inch chunks
1 large onion, finely chopped
4 garlic cloves, minced
2 tablespoons grated fresh ginger
1 - 29 ounce can of tomato sauce
2 tablespoons olive oil
1 tablespoon garam masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon turmeric
½ teaspoon cinnamon
½ teaspoon cayenne pepper (adjust according to your heat preference)
½ teaspoon ground black pepper
2 bay leaves
1 cup coconut milk
2 tablespoons cornstarch
Juice of ½ lemon
Chopped cilantro, for garnish
Directions
- Lightly grease the inside of your slow cooker with cooking spray. Set aside.
- Combine all ingredients except for bay leaves, coconut milk, cornstarch and lemon juice in a large bowl. Stir to combine, making sure the chicken is well coated.
- Pour the mixture into the slow cooker and place the two bay leaves on top.
- Cover and cook for 8 hours on low (or 4 hours on high).
- When done, in a small bowl combine coconut milk and cornstarch and gently stir into the slow cooker chicken mixture. Let cook an additional 20 minutes to thicken up.
- Add lemon juice and gently stir to incorporate.
- Serve warm with hot rice or naan and garnish with chopped cilantro. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
0 minutes
Prep Time
500 minutes
Cook Time
0
Servings
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Makes 0 servings
Bell & Evans Boneless Skinless Chicken Breast Cubes, 16 Ounce
$9.99$0.62/oz
Vidalia Yellow Sweet Onions, 1.25 Pound
Huge Deal
$1.99 avg/ea was $2.86 avg/ea$1.59/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Ginger Root, 1 Pound
$6.99/lb$6.99/lb
Hunt's Tomato Sauce, 29 Ounce
$3.53$0.12/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
L&B Garam Masala Seasoning, 2.1 Ounce
$11.49$5.47/oz
L&B Ground Cumin, 1.7 Ounce
$6.49$3.82/oz
L&B Ground Coriander, 1.7 Ounce
$5.79$3.41/oz
L&B Sweet California Paprika, 2.1 Ounce
$6.19$2.95/oz
L&B Turmeric, 1.5 Ounce
$6.19$4.13/oz
L&B Ground Korintje Cinnamon, 2.4 Ounce
$7.49$3.12/oz
L&B Cayenne Spice Ground Chile Pepper, 2.1 Ounce
$6.19$2.95/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
L&B Bay Leaves, 0.1 Ounce
$6.49$64.90/oz
Geisha Original Coconut Milk, 14 Ounce
$2.99$0.21/oz
Clabber Girl Corn Starch, 12 Ounce
$3.59$0.30/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Fresh Cilantro Bunch, 1 Each
$1.99
Directions
- Lightly grease the inside of your slow cooker with cooking spray. Set aside.
- Combine all ingredients except for bay leaves, coconut milk, cornstarch and lemon juice in a large bowl. Stir to combine, making sure the chicken is well coated.
- Pour the mixture into the slow cooker and place the two bay leaves on top.
- Cover and cook for 8 hours on low (or 4 hours on high).
- When done, in a small bowl combine coconut milk and cornstarch and gently stir into the slow cooker chicken mixture. Let cook an additional 20 minutes to thicken up.
- Add lemon juice and gently stir to incorporate.
- Serve warm with hot rice or naan and garnish with chopped cilantro. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.