Slow Cooker Tikka Masala
I’m lucky in that I don’t really have picky eaters at my house. The only downside is I rarely get dinner requests. They pretty much are just happy to eat what I make but sometimes I can’t think of anything and would love a suggestion. Well, for Shawn’s birthday back in October he finally put in a request. He loves to go out for Indian food when he is traveling and he picked out a couple of his favorite dishes and asked me to try and create them at home. It was a tall order and a fun experiment and thankfully we were all pleased with the results. We’ve ended up making both of the dishes a couple of times since then including this delicious Tikka Masala. But of course I decided it needed to be converted to the slow cooker to make it easy!
This will take a few spices that you may not usually keep in your cabinet but if you love the flavors of Indian food then they will be a worthwhile buy. You will be able to use them to create all kinds of meals!
This is the kind of meal that converts perfectly to the slow cooker, just like they were made for each other. The flavors just get better the longer they simmer together.
You can adjust the size of the recipe if you are only feeding a couple of people. I used two pounds of chicken because I have a couple of big eaters plus we like to have this for leftovers. In fact I’m pretty sure the leftovers are even better!
I’m so glad he requested this meal and that we got a chance to try it! It is now a regular in our dinner rotation!
Slow Cooker Tikka Masala
Ingredients
Instructions
- Using sharp knife cut chicken breasts into bite sized chunks
- Add to crock along with remaining ingredients (except cream)
- Stir to combine
- Cover and cook on low for 5-7 hours or high for 2.5 - 3.5 hours (until chicken is fully cooked)
- Add cream and stir, return crock to high and let simmer for an additional 30 minutes until heated through
- Serve with rice and naan or as desired
Notes
Nutrition
No salt?
feel free to add salt to taste 🙂
Hey, I just wanted to know what if we don’t want to add heavy cream or anything will it turn out like BBQ dry chicken?
It will still be wet because of the tomatoes, but may be a little acidic tasting. You could probably sub coconut milk (even the lighter version) if you don’t want to add the dairy.
My slow cooker tends to dry out chicken breasts if it is cooked for anywhere over 3.5 (on low). Would cooking it longer in this sauce change that? Or should I just go with the regular time of cooking for 3.5 hours?
Hi Amanda! It sounds like you slow cooker may cook a little hot! The sauce should certainly help to keep it from drying out but I would use the temperature you need in order to fully cook without overcooking the chicken. If I were you I would do a test on my slow cooker. Fill it 2/3 of the way with water and turn it on low. Monitor the temperature of the water with a cooking thermometer and see how long it takes for the water to reach about 210 degrees (F). On low it should take 7-8 hours.
This dish was unbelievable!! My whole family loved it and it was effortless to make!! Thank you so much for sharing !
That’s great!! So glad you loved it and than you so much for letting me know 🙂
Just saw this on pinterest and made it! Super easy, very tasty, and very filling!
Tried this tonight and it was really tasty! I used half & half instead of heavy cream and it worked out great! Thanks!
That’s great!!