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Creamy Crock Pot Tikka Masla

Easy and Warm and Satisfying Indian Flavor

Servings

6

Ready In:

4.5 Hrs

CUISINE:

Indian

Good For:

Dinner

About this Recipe

Slow cookers in my book (yes a crockpot is a slow cooker) are just awesome, they make your life wicked easy because clean up is nothing! It is literally one dish. This Creamy Crock Pot Tikka Masala is a perect recipe for slow cookers. I find that slow cooker recipes are perfect for two types of seasons: Hot & Cold. When it is hot, no one want’s to be in the kitchen slaving over a hot stove and in the winter, we are all just trying to stave off hypothermia by staying warm. What is best, you simply just prep the ingredients in the morning before you go to work, place them in the pressure cooker and eat when you come home. So Easy right? This is where this Easy Crock Pot Tikka Masala recipe comes in.

This recipe is literally 5 minutes of prep time. So when I say, this recipe is easy, it’s simple and even quick. Yes, quick can be done when cooking in a slow cooker. You can take back your life!

I know that you all love India food. I do too, however wanting to re-create the traditional restaurant version can be time-consuming. Not until now, as this recipe is a simple ‘dump and go’ recipe. I find that the slow cooking method draws out a deep flavor and produces a very tender and succulent dish. Pure Indian comfort food, that I find it a bit lighter.

  • 2 pounds chicken breasts, that have been cut into 1 1/2-inch chunk
  • 1 large yellow onion, chopped fine
  • 6 garlic cloves, minced
  • 2 tablespoons grated ginger, fresh
  • 1 can of tomato sauce (29-ounce can)
  • 2 tablespoons olive oil
  • 1 tablespoon garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon Tumeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper (you can adjust this to your tolerance up to a full teaspoon
  • 1/2 teaspoon fresh ground black pepper
  • 2 bay leaves
  • 1 cup heavy cream (you can use full-fat coconut milk)
  • 2 tablespoons of arrowroot powder or ultra-set
  • juice of 1/2 of a lemon

Step 1

Using your olive oil, grease the inside of the crockpot cooking vessel, and set aside.

Step 2

Combine all of the ingredients (reserving the bay leaves, cream, arrowroot or ultra-set, and lemon juice) in a large bowl. Using a spatula, stir to combine everything so the chicken is well coated.

Step 3

Pour this mixture inside of the slow cooker vessel and place the two bay leaves on top.

Step 4

Cover and cook for 8 hours on low or 4 hours on high.

Step 5

When the cooking time has completed, in a small bowl gently stir the heavy cream and arrowroot or ultra-set and then add to the mixture. Allow cooking an additional 30 minutes to thicken up properly.

Step 6

Finally, add the lemon juice and stir gently to incorporate for a nice brightness.

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