Slow Cooker Chicken Tikka Masala
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Slow Cooker Chicken Tikka Masala is rich and creamy, made with chicken breast slow cooked in a savory tomato base with spices, yogurt, onion, and bell pepper, topped with fresh cilantro and served over rice.
Slow cooker chicken tikka masala is one of my all-time favorite slow cooker chicken recipes. Everything is added to the slow cooker (except for the cream and cilantro), and it simmers for hours for a full savory and creamy flavor and texture. This dish is served over basmati rice, or with gluten free bread (or gluten free naan if you have it). This is the perfect way to enjoy takeout food without having to worry if it’s gluten free, too!
I highly recommend serving this with basmati rice, cilantro and a big scoop of plain yogurt on top. That’s just how I like it, I’m sure you’ll find your own way of enjoying your slow cooker chicken tikka masala. Basmati rice is amazingly aromatic and has a nutty flavor, and it might become your favorite rice, too!
You can sub coconut milk for the heavy cream, and it will come out just as delicious. Maybe even a little sweeter than the recipe below. Keep in mind that the addition of cayenne pepper can add a big kick to this dish, so use sparingly. Unless you like your food with plenty of heat (in which case, I love you). You, my spicy pioneer, can add an additional tsp of cayenne. I made mine with 2 tsp, but we love spicy in this household.
I don’t know about you, but that’s pretty much all I need in my life right now.
Slow Cooker Chicken Tikka Masala isn’t exactly traditional Indian cuisine. I believe it really gained its popularity in the UK. In fact, there are some rumors that this dish was actually developed by a Pakistani chef living in the UK, and can even be considered a British national dish. Others claim it came from the British-Bangladeshi community.
More Gluten Free Indian Dishes
- Paneer Stuffed Croquettes from Ruchi’s Kitchen. I would probably eat a whole plate of these myself.
- Coconut Rice from Divya’s Tasty Recipes. You definitely need rice to soak up all the sauce from these dishes!
- Slow Cooker Spicy Madras Vegetable Curry with Coconut Milk from Boulder Locavore.
Slow Cooker Chicken Tikka Masala
- 1 1/2 cup plain yogurt
- 1 29 oz can tomato puree
- 3 tbsp tomato paste
- 1/2 medium lemon, juice only
- 2 tbsp extra virgin olive oil
- 2 tbsp garam masala
- 1 tbsp ground ginger
- 1 tbsp cumin
- 1 tbsp paprika
- 3 tsp garlic powder
- 1 tsp ground cinnamon
- 1 tsp white sugar
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp cayenne pepper, (optional)
- 1 small yellow onion, chopped
- 1 medium green bell pepper, finely chopped
- 3 bay leaves
- 3 lbs chicken breast, boneless, skinless, cut into 1-inch pieces
- 1 tbsp unsalted butter
- 1 tbsp corn starch
- 1 cup heavy cream
- 1 bunch fresh cilantro, roughly chopped (for garnish)
- Slow Cooker
- In a large mixing bowl stir together yogurt, tomato puree, lemon juice, tomato paste, olive oil, garam masala, ground ginger, cumin, paprika, garlic powder, cinnamon, sugar, salt, black pepper, and cayenne pepper (optional).
- Add onions, bell pepper and bay leaves and mix in until well combined. Pour into slow cooker, then add chicken, stirring until chicken is well-coated with sauce. Add butter on top of chicken mixture (it will melt and mix in as it cooks).
- Cover slow cooker and cook on Low for 8 hours OR on High for 4 hours, stirring occasionally.
- About 20 minutes before the slow cooker is done, whisk together cornstarch and heavy cream. Add this to the slow cooker while stirring. Cover slow cooker again and allow to finish cooking. You may want to begin cooking rice at this time.
- When dish is done cooking, remove bay leaves and garnish with cilantro. Serve over rice.
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