Crockpot Chicken Tikka Masala
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 40 mins
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Servings
4
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Calories
395 kcal
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Course
Main Course
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Cuisine
Indian
Crockpot Chicken Tikka Masala
Description
This recipe begins by coating chopped chicken breast with a blend of cumin, cinnamon, cayenne pepper, black pepper, and salt, along with butter chunks. The spiced chicken cooks in a slow cooker for several hours until tender and infused with the spices. The tomato sauce is prepared with tomato sauce, heavy cream, garlic, jalapeno, and spices that are sautéed together to develop flavor.
After the chicken has cooked, the sauce and cream are added to the crockpot, combining with yogurt for creaminess and balanced tang. The result is a velvety, mildly spiced curry with tender chicken pieces enveloped in a rich sauce. Fresh cilantro scattered on top adds an herbal note.
This method yields a hands-off approach to a complex-flavored curry, making it suitable for home cooking with slow cooker convenience. Adjust the yogurt amount for preferred creaminess and spice level, and serve with rice or bread as desired.
Ingredients
For the chicken:
- 1 pound chicken breast about 3, cut into bite-size pieces
- 2 teaspoons cumin ground
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper freshly ground
- 1 teaspoon kosher salt
- 1 & 1/2 tablespoons butter cut into chunks
For the sauce:
- 1 (8-oz) can tomato sauce
- 1 cup heavy cream
- 1/2 tablespoon butter
- 1 clove garlic minced
- 1 jalapeno pepper seeded and finely chopped
- 2 teaspoons cumin ground
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 tablespoon ginger minced fresh
- 1/2 to 1 cup yogurt as desired, plain, Greek
- 1/4 cup cilantro fresh, chopped
Instructions
- Chop the chicken into bite size chunks. Add the chicken to the slow cooker.
- In a small bowl combine 2 teaspoons cumin, 1 teaspoon cinnamon, 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon kosher salt.
- Sprinkle the spices over the chicken and use your hands to coat the chicken well. Sprinkle 1 and 1/2 tablespoons butter chunks over the chicken.
- Put the lid on and cook on high for 2-3 hours, or on low for about 5 hours.
- When the chicken is cooked, remove the lid and add the tomato sauce and cream (turn the crock pot up to high at this point if it's not already.)
- Add 1/2 tablespoon butter to a small frying pan. Add the garlic and jalapeno and sauté for 1 minute, or until fragrant.
- In a small bowl combine 2 teaspoons ground cumin, 2 teaspoons paprika, and 1 teaspoon kosher salt.
- Add the spices to the frying pan and continue sautéing for one minute.
- Add 1 tablespoon lemon juice to the pan, stir it in and then remove from heat. Add this mixture to the crock pot. Add the minced ginger as well.
- Replace the lid and let cook on high for another 20-30 minutes or until thickened and bubbly on the edges.
- Taste it and stir in some plain yogurt. The amount is up to you. This makes it a little more creamy and also tempers the heat. Sometimes I don't add any, if I'm feeding kids I add more.
- Stir in the fresh cilantro.
- Serve with hot rice and naan.
Notes
- This recipe is adapted from a stovetop version originally published on Allrecipes.com.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 395 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 395kcal | 20% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 146mg | 49% |
| Potassium | 617mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 2170IU | 43% |
| Vitamin C | 12mg | 13% |
| Calcium | 117mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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