One of the first things I learned about Bill was that he loves chicken tikka masala. So of course I had to make it – or at least attempt to make it – at some point.
Since we had a BBQ to get to, I set out to find a way to make it the simplest and fastest way possible. Obvious solution: slow cooker! A few chops, spoonfuls, and pieces of chicken later, and we were cookin’. The spices were just ever-so-slightly off, but nothing a little bit of practice won’t fix. I’d also like to try this with chickpeas in the future as a vegetarian option.
Slow Cooker Chicken Tikka Masala
5 boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 large yellow onion, diced
5 cloves garlic, minced
2″ ginger, grated
2 serrano peppers, minced
1 can (28 oz.) tomato puree
1 1/2 cups plain yogurt
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
3 Tbsp garam masala
1 Tbsp cumin
1/2 Tbsp paprika
3/4 tsp cinnamon
3/4 tsp ground black pepper
3 tsp cayenne pepper (less if you don’t like heat)
salt, to taste
2 bay leaves
1 cup heavy cream
1/2 Tbsp cornstarch
Prepared Basmati/long-grain white rice or naan
Combine onions, garlic, ginger, serrano pepper, tomato puree, yogurt, olive oil, lemon juice, garam masala, cumin, paprika, cinnamon, black pepper, cayenne pepper, and salt. Pour half of mixture into slow cooker. Add chicken, then pour the rest of the mixture on top of the chicken with the bay leaves.
Cook on low for 8 hours or on high for 4 hours.
About 15-20 minutes before serving, whisk together heavy cream and cornstarch and add it to the slow cooker, allowing it to cook for the remaining time.
Serve with rice or naan with cilantro as garnish (optional).