Crockpot Chicken Tikka Masala


Because we are housesitting and have a good kitchen to work in where I can experiment with recipes, M and I have been scouring our Pinterest boards for recipes we always wanted to try and never did. Crockpot Chicken Tikka Masala was high on that list. We gathered the ingredients from our big grocery shopping trip this week. Well, most of them. We needed garam masala so we headed to a local world market and then decided we'd try the chapati dough as well. When I shared these photos, many people asked for the recipe, so I thought I'd write my slightly adjusted version of the recipe so that everyone can partake in this amazing dish. (I found the original on Pinterest and you can also find it here. It smells so good while cooking that if you happen to be home while it's cooking, you will be hungry the entire day. It tastes amazing. It may be one of my favorite things I've ever made. Ingredients:

4 cloves of garlic (minced)

29 oz tomato puree

1 1/2 C plain yogurt

2 T olive oil

2 T garam masala spice mix

1 T (slightly heaped) cumin

1.5 t paprika

2 t salt

1/2 t cinnamon

1 t black pepper

1 t cayenne pepper

3-5 boneless, skinless chicken breasts, depending on weight and how many people you’re feeding. I used 3 and it made a ton.

2 medium potatoes (depending on size, you could probably get away with using 1 potato)

1 can of chickpeas (optional)

1 cup heavy cream

2 T cornstarch

Instructions: I basically mixed the spices and puree in the crock pot instead of using mixing bowls and then pouring it in.

Mince garlic cloves and put in crock pot. Mix in tomato puree and yogurt Mix in all of the spices.

Cut chicken into large (more than bite size pieces).

Place raw chicken pieces into crockpot and stir until mixed

Peel and cut potatoes into chunks, smaller than the chicken pieces. Stir in potatoes until well coated and mixed.

Cover and cook for 8 hours on low, 4 hours on high. (I did it for 4 hours on high). About an hour before you want to eat, whisk together heavy whipping cream and corn starch (I did use a separate bowl for this). Pour into the crockpot. Add chickpeas, stir, and cook for 30-45 minutes on low. (I used this time to make jasmine rice. You could use basmati or whatever you like.) It will feed about 8-10 people, easily.


photo (12)I calculated the calories using Calorie Count and it came to around 315 a serving without the rice, which is pretty good for chicken tikka, I think.