With cooler weather approaching, many of us are anticipating even more reasons to utilize our beloved slow cookers!
That’s why I was beyond THRILLED to find this life-changing Crockpot Chicken Tikka Masala recipe.
Whether you love Chicken Tikka Masala or you’ve never even heard of it, you’re in for a treat.
Chicken Tikka Masala is a staple menu item at every Indian restaurant, and it’s easy to see why. This divine dish is made of succulent chicken smothered in a creamy, spiced tomato sauce.
However, it tastes SO much better when it’s homemade — especially at the convenience of a crockpot.
This effortless dish is guaranteed to become your new favorite comfort food. The slow cooker recipe we found allows the flavors to develop on a level you never even knew existed — until now.
If you’re looking for a delicious way to warm up on a chilly night, then you must try this CREAMY Crockpot Chicken Tikka Masala! It’s so flavorful and hassle-free that you’ll want to eat it every day, making it every home cook’s dream come true.
Here’s how to make Easy Creamy Crockpot Chicken Tikka Masala:
- 2 lbs / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons grated fresh ginger
- 1 (29 oz.) can of tomato sauce
- 2 tablespoons olive oil
- 1 tablespoon Garam masala
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper (adjust according to your heat preference)
- ½ teaspoon ground black pepper
- 2 bay leaves
- 1 cup / 250 ml heavy cream (or full-fat BPA-free coconut milk)
- 2 tablespoons arrowroot powder or cornstarch
- Juice of ½ lemon
- Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
- Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
- Pour the mixture into the slow cooker and place the two bay leaves on top.
- Cover and cook for 8 hours on low (or 4 hours on high).
- When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
- Finally add lemon juice and gently stir to incorporate.
- Serve warm.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
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