Slow Cooked Chicken Tikka Masala
Servings Prep Time
6people 20minutes
Cook Time
6 – 8hours
Servings Prep Time
6people 20minutes
Cook Time
6 – 8hours
  • 5 boneless, skinless chicken breast halvescut into 1pieces
  • 1/2 large yellow oniondiced finely
  • 2 large carrotstrimmed and sliced diagonally
  • 1 large green bell pepperseeded and cut into 1” pieces
  • 4cloves garlicsmashed and minced
  • 2tablespoons gingerfreshly grated
  • 1 jalapeno pepperhalved lengthwise, stem & seeds removed
  • 1large can tomato paste
  • 1 1/2cups plain yogurt
  • 2tablespoons olive oil
  • 2tablespoons fresh lemon juice
  • 2tablespoons garam masala
  • 1tablespoon cumin
  • 1tablespoon paprika
  • 2teaspoons sea salt
  • 3/4teaspoon cinnamon
  • 2teaspoons cayenne pepper
  • 3/4teaspoon fresh ground black pepper
  • 2 bay leaves
  • 1cup heavy cream
  • 1/2tablespoon cornstarch
  • 1/4cup fresh cilantrominced for a garnish
  1. In a large mixing bowl combine the onions, garlic, ginger, jalapeno, tomato paste, yogurt, olive oil, lemon juice, garam masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until well combined.
  2. Pour approximately half of the sauce into a large slow cooker then add the cubed chicken, carrots and green pepper, and stir well to coat thoroughly. Pour in the remaining sauce along with the bay leaves.
  3. Cover the slow cooker and cook on low for 8 hours, or high for 4 hours.
  4. Half an hour before serving, in a small bowl whisk together the heavy cream and cornstarch. Pour slowly into the cooker, stirring gently. Allow to finish cooking another 20 – 30 minutes.
  5. Remove bay leaves and jalapeno halves, then serve hot over prepared rice or another starch or vegetable base.* Sprinkle the minced cilantro over the top.
Recipe Notes

* The base can be basmati rice, lentils, quinoa, spaghetti squash, or even spiralized vegetables. Use your imagination and tailor it to your dietary requirements.

Slow Cooked Chicken Tikka Masala Recipe |