Slow Cooker Tikka Masala
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Cook time: 
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Serves: 8
Great authentic flavors. I've tried 2 crock pot tikka masala recipes and HANDS DOWN, this one is the better. The only thing I would do differently is cook the onions on the stove top before transferring to the crock pot. Even after a low and slow, long cook time, they were firm. I prefer them softer and to add just a bit of texture, but mostly just flavor. I will definitely be making this again, however!
  • 3 lbs boneless, skinless chicken breasts cut into 1 inch pieces
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 2 Tbsp fresh ginger, grated
  • 1 (29 oz) can tomato puree
  • 1½ cups 2% plain Greek yogurt
  • 2 Tbsp olive oil
  • 2 Tbsp garam masala
  • 1 Tbsp cumin
  • ½ Tbsp paprika
  • 2 tsp salt
  • ¾ tsp cinnamon
  • ¾ tsp black pepper
  • 1 tsp cayenne pepper (more if you like things spicy)
  • 2 bay leaves
  • 1 cup half and half
  • ½ Tbsp cornstarch*
  • cilantro, chopped for garnish
  1. Combine onion, garlic, ginger, tomato puree, yogurt, olive oil, and spices (garam masala through cayenne) in slow cooker; stir to mix. Add chicken and mix to coat. Add bay leaves.
  2. Cover and cook for 6-8 hours on low (or 3 hours on high).
  3. Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half; mix well. Cover and continue to cook for 20 minutes or until heated through and thickened.
  4. Serve over rice, if desired, and garnish with cilantro.
Recipe from Cooking Classy, as seen on Dinners Dishes and Desserts

*potato starch, arrowroot, or tapioca starch to make gluten-free
Nutrition Information
Serving size: ~ 6 oz meat with sauce Calories: 345 Fat: 9.6 Carbohydrates: 15.5 Sugar: 7.4 Sodium: 765 Fiber: 2.5 Protein: 44.9 Cholesterol: 101
Recipe by Prevention RD at