Crock Pot Chicken Tikka Masala Easy Yummy Family Supper Recipe
This easy family style slow cooker recipe for chicken tikka masala is going to become your new go-to and standby supper for busy weeknights and lazy weekends. It’s just so buttery and full of melt in your mouth Indian inspired deliciousness. The texture and flavor combinations are going to win over even your picky eaters.
The hardest part about this recipe (at least where I live) is finding somewhere that sells a spice jar of garam masala. Truschoome – it’s worth the effort to search it out and find it where you live! If they don’t sell it in the spice section of any of your local grocery stores, you can pick some garam masala up HERE. You’re going to be making this recipe over and over and over again, so grab more than one jar!
Crock Pot Chicken Tikka Masala Easy Yummy Family Supper Recipe
This easy family style slow cooker recipe for chicken tikka masala is going to become your new go-to and standby supper for busy weeknights and lazy weekends. It's just so buttery and full of melt in your mouth Indian inspired deliciousness.
Course Main Dish
Cuisine Crock Pot, Indian
Prep Time 30 minutes
Cook Time 4 hours
Servings
4
people
INGREDIENTS
1 pounds Boneless, Skinless Chicken Thighs Raw
1 Cup Plain Greek Yogurt 2% fat at least we like full fat greek yogurt for marinating
1 Tablespoon Lemon Juice Fresh (about 1/2 a lemon) or bottled
2 Tablespoons Extra Virgin Olive Oil only needed for longer version
2 Tablespoons Butter only needed for longer version
1 large Yellow or White Onion {whichever you prefer} Diced
4 to 5 cloves garlic Minced
1 inch piece Whole Fresh Ginger Root peeled and grated (can substitute 1/4 teaspoon Ground Ginger)
1 6 ounce Can Tomato Paste
4 teaspoons Garam Masala (found in the spice section of select grocery stores or specialty stores)
1/2 teaspoon Paprika (make sure you get the smoked if you like a smokey flavor, but plain is great!)
1/2 teaspoon Turmeric
2 teaspoons Kosher Salt (coarse)
1 28 oz. can Diced Tomatoes (OPTIONAL FOR A CHUNKY VERSION) or two 14 oz. cans if you can't find a big one (optional if you like tomato chunks in yours! It turns out smoother if you skip this ingredient)
1 and 1/4 Cup heavy whipping cream (can substitute a can/cup of coconut milk - it's not as rich, but still tasty!)
1 Bunch Fresh Cilantro Chopped for garnish
4 Cups Cooked Rice Basmati or Jasmine Rice are our favorites to serve with this dish
Crock Pot Chicken Tikki Masala Easy Supper Recipe via Dreaming in DIY
INSTRUCTIONS
Longer Version for More Depth of Flavor
For the BEST results - Marinate the raw chicken coated in the yogurt, 1 tablespoon of the garam masala, and lemon juice in a ziplock baggie in the refrigerator for 6 hours or overnight. If you didn't plan ahead, give it at least 20 minutes in the fridge. When marinating time is up - shake each piece over the sink to remove the excess yogurt. Dice the marinated chicken into bite sized pieces. Transfer them into the slow cooker along with the cans of OPTIONAL diced tomatoes.
Heat the butter and olive oil in a thick skillet over medium-high heat until it's lightly smoking. Add the onions and garlic and saute' until softened. Stir in the ginger, tomato paste and remaining spices and toast them until they are pretty fragrant (about 2 minutes). Add this mixture to the chicken and tomatoes (tomatoes optional) in your slow cooker and stir everything together well.
Cover the slow cooker and cook for 4 hours on high or for 8 hours on low. Fifteen minutes before the end of your cooking time, stir in the heavy cream (or coconut milk). For a thicker sauce, leave the cover off of your slow cooker for the last 15 minutes. Add more garam masala, salt and pepper to taste if you feel it needs it.
Serve over cooked rice and garnish with fresh chopped cilantro sprinkled over the top of each yummy serving! This is really yummy the next day. It can be refrigerated for 3 or 4 days and can be frozen for up to 4 months!
QUICK Version
Marinate the raw chicken coated in lemon juice, 1 Tablespoon of the garam masala, and yogurt in a ziplock baggie in the fridge for 20 minutes. When time is up - shake the excess yogurt from each piece and dice the chicken into bite sized pieces. Dump all of the ingredients except for the heavy cram, rice and cilantro into the slow cooker and stir together well. Cook on high for 4 hours or low for 8 hours.
15 minutes before cooking time is up - stir in the heavy cream. For a thicker sauce, leave the cover off of the slow cooker for the last 15 minutes of cooking time. Taste and add extra garam masala and salt and pepper to taste.
Serve over cooked rice and garnish with fresh chopped cilantro sprinkled over the top of each yummy serving! This is really yummy the next day. It can be refrigerated for 3 or 4 days and can be frozen for up to 4 months!