Easy Crockpot Chicken Tikka Masala
A simple, hands-off crockpot chicken tikka masala that yields tender, flavorful chicken in a creamy tomato sauce.
Servings: 6 servings
Ingredients
- 1/3 cup plain Greek yogurt
- 2 teaspoons salt
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/2 teaspoon ground turmeric
- 4 cloves garlic minced
- 2 pounds chicken breasts cut into 1-inch cubes
- 1 onion finely diced
- 14 ounce can tomato sauce
- 1/2 cup heavy cream
- cilantro chopped, for garnish (optional)
Instructions
- In a bowl or directly in the slow cooker, combine the Greek yogurt, salt, garam masala, cumin, ground ginger, turmeric, and minced garlic to make the marinade.
- Add the cubed chicken and diced onion to the marinade and stir well to coat all pieces evenly.
- Spread the coated chicken and onion mixture evenly across the bottom of the slow cooker.
- Pour the tomato sauce over the chicken, cover with the lid, and cook on high for 3 to 3½ hours, until the chicken is cooked through and tender.
- Stir the contents of the slow cooker, then pour in the heavy cream and stir until combined and warmed through.
- Serve the tikka masala over rice or with naan and garnish with chopped cilantro if desired.
Equipment
- Slow cooker (crockpot)
- Measuring Spoons
- Measuring Cups
- Knife
- Cutting Board
- spoon or spatula for stirring
Notes
- Substitute coconut yogurt and coconut cream to make it dairy-free.
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Freeze cooked dish in a freezer-safe container for up to 6 months.
- Reheat gently on the stove or in the microwave, stirring occasionally.
- You can double or halve the recipe; adjust cooking time slightly if needed.