One of Eammon’s favorite dishes is Chicken Tikka Masala so when I saw this slow cooker version at Julie’s Table for Two, I just had to give it a try. The smell of it cooking all day drove us crazy as the aroma was gorgeous and when we tasted it, well pure perfection. I actually got all the ingredients mixed together in the crock insert of my slow cooker the night before I planned to make it, left it in the fridge over night and in the morning, popped the ready-to-go crock in the crockpot, turned it on and a few hours later we were enjoying a delicious meal…and only the crock to clean up! Make this dish, you won’t be disappointed.
- 3 lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 medium onions, diced
- 6 garlic cloves, minced
- 3 TBS. fresh grated ginger
- 1 - 29 oz. can tomato puree
- 1 1/2 cups Greek yogurt
- 2 TBS. olive oil
- 2 TBS. Garam masala
- 1 TBS. cumin
- 1/2 TBS. paprika
- 1 tsp. sea salt, or to taste
- 2 – 3-inch pieces whole cinnamon sticks
- 1 tsp. fresh ground black pepper
- 1 TBS. cayenne pepper, more or less depending on your heat preference
- 2 bay leaves
- 1 cup heavy cream
- 1 TBS. cornstarch
- cilantro, for topping
Place everything up to and including the bay leaves into the removable crock of a slow cooker. With a spatula, stir to combine everything and make sure the chicken is coated well. Refrigerate overnight or use immediately. When ready to cook, place the crock into the slow cooker, cover and cook for 8 hours on low or 4 hours on high.
When done, in a medium bowl, whisk together the heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.
Serve hot over a bed of rice and garnish with cilantro.
Store leftovers in an airtight container in the fridge for up to 5 days, this recipe also freezes and reheats beautifully.