Slow Cooker Chicken Tikka Masala
Slow cooker chicken tikka masala has tender pieces of chicken in a rich, flavorful tomato sauce that’s seriously scrumptious!
Yield: 4 -6 servings
Ingredients
- 2 lbs. boneless, skinless chicken breasts, cut in 2-inch pieces
- 3 tablespoons plain yogurt (I use Greek yogurt)
- 2 tablespoons fresh grated ginger (or sub 2 teaspoons ground ginger)
- 2 tablespoons fresh lemon juice
- 2 tablespoons Garam Masala (or sub curry powder)
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 ½ teaspoons turmeric
- 1 ½ teaspoons paprika
- 1 ½ teaspoons kosher salt
- ¾ teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 (8 oz.) can tomato sauce
- ¼ cup unsalted butter, sliced
For serving:
- 3 tablespoons chopped, fresh parsley or cilantro (optional)
Instructions
- Combine the yogurt, ginger, lemon juice, garam masala, cumin, coriander, turmeric, paprika, salt and pepper in a bowl and mix until well combined. Add the chicken pieces and stir well to coat evenly. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring regularly, until tender, about 5-6 minutes. Add the garlic and cook for another 30 seconds.
- Place the chicken and all of the yogurt marinade in the insert of a slow cooker. Top with the sautéed onions and then pour the tomato sauce over everything. Add the slices of butter on top.
- Cover and cook on low for 5-6 hours, until the chicken is cooked through.
- Serve with fresh parsley or cilantro.
Notes
Serving: Serve this chicken over brown or white rice, basmati rice. Or you could pair it with mashed potatoes or polenta. Naan bread is a great accompaniment as well.
Leftovers: Leftover tikka masala chicken, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat over medium low heat in a skillet on the stove or in single servings in the microwave until warmed through. Or you can freeze any extras.Once cooled, place in a freezer-safe ziptop bag or container, label and date it, and freeze for up to 5 months. Defrost overnight in the refrigerator and then reheat in the microwave or in a skillet.
Nutrition
Serving: 1serving | Calories: 375kcal | Carbohydrates: 7g | Protein: 49g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Cholesterol: 149mg | Sodium: 537mg | Fiber: 2g | Sugar: 2g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
