5 from 24 votes
Crockpot Chicken Tikka Masala
Crockpot Chicken Tikka Masala features bite-sized chicken pieces seasoned with warm spices like cumin, cinnamon, and cayenne, slow-cooked until tender. The chicken is finished in a creamy tomato sauce enriched with heavy cream, garlic, jalapeno, and yogurt, creating a rich and mildly spicy dish. Fresh cilantro adds brightness to the classic Indian-inspired meal.
Prep Time
10 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 40 mins
Servings:
4
Calories:
395 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
Notes
- This recipe is adapted from a stovetop version originally published on Allrecipes.com.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 395
% 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.