Crock Pot Chicken Tikka Masala

Finished Chicken Tikka Masala

I love Indian food.  Love it!  The combination of thick comforting stews and curries with rich flavors and a little heat.  Sign me up!

I saw this recipe on one of my favorite blogs and had to try it out.  Let’s just say it was WAY more labor-intensive than most crock pot meals.  Let the record also show this was absolutely incredible, and had the depth of flavor you would expect from a fancy Indian restaurant.   Make this, now.

Crock Pot Chicken Tikka Masala from Eatliverun.com

FOR THE CHICKEN:

  • 9 whole Boneless, Skinless Chicken Thighs
  • 1 tbs Ground Coriander
  • 1 tbs Ground Cumin
  • 1 tsp Kosher Salt
  • 1 cup Yogurt
  • 4 tbs Butter
  • 1 whole Jalapeno Pepper, pierced a few times with a knife

FOR THE SAUCE:

  • 4 tbs Butter
  • 1 whole large Onion, peeled and diced
  • 6 cloves Garlic, peeled and minced
  • 1 tbs Kosher Salt
  • 3 tbs Garam Masala
  • 1 piece Fresh Ginger, about 2-3 inches, peeled and grated
  • 4 cups crushed Tomatoes
  • 1 tbs Sugar
  • 2 tsp Cornstarch
  • 1-½ cup Heavy Cream

Cut the boneless, skinless chicken thighsinto 1 and a half inch pieces. Sprinkle the coriander, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let sit for 10 mins before proceeding.

Melt 1 tbs of butter in a large saute pan over medium heat. Raise the heat to medium high and quickly brown about 1/4 of the chicken. Transfer browned chicken to the crock pot as it is finished, using 1 tbs of butter per batch, and repeat until the chicken is all in the slow-cooker. Throw the pierced jalapeno in on top of the chicken.

Prepare the sauce. Return the pan to the heat and melt the butter over medium high heat.  Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam masala and ginger and cook until fragrant (about 1 min) before raising the heat to high and adding the crushed tomatoes and sugar.  Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil.  Pour over the chicken in the crock pot.

Cover and cook on Low for 5 hrs, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch into the heavy cream until smooth. Pour into the crock pot and stir gently until the color is even. Replace the lid and let cook for 10 mins or until bubbly around the edges.

The traditional way to serve this would be over rice and with some naan.  I laugh in the face of tradition and served it of a curried carrot fettuccine I got recently from Pasta Valente.  Either way, I promise this dish will not disappoint!