Chicken Tikka Masala
This recipe was a quarantine discovery - back at the very beginning when all the restaurants were closed even for take out. Our favorite local Indian place shut down for a bit and we were craving some curry and rice, so I went on a hunt to find some version I could make at home. I discovered a few variations, ended up making some of my own alterations and this is the final product.
While this is not the most traditional method of making tikka masala, like most curries - it’s all about the spices and the slow cooker does a great job of infusing those flavors over time for a rich and delicious outcome.
As with any slow cooker meal - the best part is you can more or less set it and forget it until it’s time to eat. The other great thing about this is that it can be frozen once cooked and defrosted/reheated later on - given that this makes 8 generous portions, we usually freeze half to enjoy later.
3lbs chicken breast
1 yellow onion
1 can (29oz) tomato sauce
6 cloves garlic (minced)
2 tbsp minced ginger
2 tbsp olive oil
1 tbsp garam masala
2 tsp ground cumin
2 tsp coriander
2 tsp paprika
1 tsp turmeric
1 tsp salt
½ tsp curry powder
1 tsp honey
½ tsp cinnamon
1 tsp cayenne pepper
½ tsp black pepper
½ tsp chilli powder
1 tsp sugar
1 cup heavy cream
2 tbsp cornstarch
Serve with: basmati rice, naan, paratha
Prep Time: 30 min.
Cook Time: 6.5 hrs
Servings: 8
Instructions
Trim chicken as needed and cut into desired size (around 1.5 inch)
Dice onion
Prepare slow cooker by coating with olive oil
Mix all ingredients, except the cornstarch and cream, together in the slow cooker and stir until thoroughly combined.
Cook on low for 6 hrs, stirring occasionally (I usually mix it about once/hour).
In a small bowl whisk cornstarch into the heavy cream
Add mixture to slow cooker and stir until combined
Cook an additional 20-30 min on low
Prepare rice according to directions
Serve over rice and enjoy!
