Crock Pot Chicken Tikka Masala

Tikka Masala is something both my husband and I often order at Indian restaurants, though he gets the chicken and I get the paneer (soft cheese cubes). I’ve tried several copy-cat recipes at home and this is one that we’ve enjoyed multiple times. I love that you can cook it in the crock pot because I just don’t always have time to fix something right before dinner, especially on those days when I’m running kids to piano, soccer, scouts, etc.

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I also love that this sauce is made from scratch so you don’t need to go to the store and buy jars of sauces. I always have these ingredients on hand, though if you’ve never before cooked Indian or Thai foods, you will probably need to get a few spices like Garam Masala, Turmeric and ground Coriander, which will last awhile.

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You can substitute sweet potatoes for chicken, or you can also use both, which I did here because I was too lazy to make my own non-vegetarian dish, just for me, so instead I cook it all together and then I pick out chicken and hand it to my husband or Charles who always love to have extra :).

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Once your chicken and veggies are diced, put everything into a greased crock pot. You’ll cook this on low for about  4 hours or high for 2.

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We love this dish over Indian rice and with a side of Naan bread.

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THE RECIPE:

Crock pot Chicken Tikka Masala
*serves 6-8

2 Tbsp olive or coconut oil
.5 lb boneless, skinless chicken breast, cut into 1 1/2 inch chunks (can substitute w/1 cup sweet potato chunks)
1 large onion, chopped
4 garlic cloves, minced or 2 tsp minced garlic
2 Tbsp fresh ginger or 1/2 tsp ground ginger
15 oz tomato sauce
1 can full fat coconut milk (I like the thai kitchen brand)
1 Tbsp Garam Masala
2 tsp ground Cumin
2 tsp ground Coriander
1 tsp paprika
1 tsp turmeric
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1/2 c raw cashews or peanuts
1/4 c raisins (optional)

Grease the inside of your crock pot with olive oil. Add all ingredients to crock pot and stir to combine. Cover and cook for 4 hours on low or 2 hours on high.  Serve warm over Indian rice. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

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1 Comment

Filed under crock pot, Dinner, gluten-free, vegan, vegetarian

One response to “Crock Pot Chicken Tikka Masala

  1. Looks delicious, will be trying this recipe! Thank you!

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