Slow Cooker Chicken Tikka Masala

02.23.2012

Chicken Tikka Masala doesn’t get any easier than this!  I created this recipe because so often people skip Chicken Tikka Masala in their dinner rotation recipes because it takes so much time and effort to prepare.  In my opinion this cooking method tastes just as good, if not better, than any of those tediously time consuming recipes.  The better comes because of the unbelievably tender chicken this recipe yields from long hours of slow, low cooking and also how much time it gives the spices to meld and develop in this incredible dish.  I’m quite certain this will now be my only method/recipe for Chicken Tikka Masala.  How could I go back to the long, laborious method now?
Never tried Indian food before?  Then now is definitely time!  I was thinking, how do you describe Indian food and it’s enticing, delectable flavors in two words?  Bold and exciting!  If you have never tried Indian food before, it’s likely you have tried the spices it contains in several alternate dishes but Indian food combines all those rich spices into one amazing dish.  So go on and excite your taste buds with this flavorful, spice packed Indian dish.

Slow Cooker Chicken Tikka Masala

Yield: 6 servings

Slow Cooker Chicken Tikka Masala

Ingredients

  • Ingredients:
  • 5 boneless, skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
  • 1/2 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 Tbsp freshly, finely grated ginger
  • 1 (29 oz) can tomato puree (I recommend Contadina Brand)
  • 1 1/2 cups plain yogurt
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp Garam Masala
  • 1 Tbsp cumin
  • 1/2 Tbsp paprika
  • 2 tsp salt, or to taste
  • 3/4 tsp cinnamon
  • 3/4 tsp freshly ground black pepper
  • 1-3 tsp cayenne pepper*
  • 2 bay leaves
  • 1 cup heavy cream
  • 1/2 tbsp cornstarch
  • Prepared Long Grain White Rice or Basmati Rice
  • Chopped cilantro, for serving

Directions

  • In a large mixing bowl combine chopped onions, minced garlic, grated ginger, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).
  • In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and serve warm over rice and sprinkle with chopped cilantro.
  • Recipe Source: Cooking Classy

Notes

*I put 1 -3 tsp because it is all depending on your heat preference. If you don't like spicy foods you could even omit this ingredient. I go for 3 tsp but I like my food really spicy.

http://www.cookingclassy.com/2012/02/slow-cooker-chicken-tikka-masala/

127 comments

  • Anonymous: When do you add the yogurt? February 24, 2012 at 7:27pm Reply

  • Jaclyn: You add it along with the other ingredients in the sauce, I listed it as “plain yogurt” in the directions. February 24, 2012 at 7:49pm Reply

  • Lannie: interesting making this dish in the slow cooker! i’ll have to try that! February 24, 2012 at 8:33pm Reply

  • Betty Anne Davidson: This looks delicious! Is it spicy-hot? I’m not too familiar with this dish, but am interested in trying it out… February 25, 2012 at 7:52am Reply

  • Jaclyn: Betty, it is definitely spicy if you add in the cayenne pepper, it might even be a little spicy with the amount of black pepper in it. So, if you hate spicy I would recommend omitting the cayenne, jalapeno and a bit of the black pepper. If like spicy then just add the cayenne pepper to your taste and add in the pepper and jalapeno. I hope you enjoy! February 25, 2012 at 8:24am Reply

  • Kelly: Is the chicken raw or cooked when added to the slow cooker? February 25, 2012 at 8:35am Reply

    • Christy Pruitt: The chicken is raw when added to the slow cooker. :) January 31, 2014 at 12:46pm Reply

  • Caitlin: I just made this today and it was both easy and delicious. Unfortunately, our local shop was out of plain yogurt, so I had to substitute creme fraiche diluted with a bit of milk. Not exactly optimal, but it worked out okay regardless. Great recipe! February 25, 2012 at 10:00am Reply

  • Emily: Thanks for this recipe! I have several tikka masala recipes that I’ve been wanting to try, but like you said, they seemed like so much work! I just got a slow cooker a few weeks ago, so I can’t wait to try this. February 25, 2012 at 12:45pm Reply

  • Jaclyn: Kelly, the chicken is raw when you add it to the slow cooker. That’s one of the beauties of this recipe =) I know some slow cooker tikka masala recipes you cook the chicken first but that’s too much hassle and to me defeats the purpose of a slow cooker meal. To me slow cooker = simple =). February 25, 2012 at 1:47pm Reply

  • Jaclyn: Caitlin, thanks so much for your comment! I’m so glad you enjoyed and great improvising! February 25, 2012 at 1:49pm Reply

  • Mountain Thyme: Found you and this post this morning and it is in my slow cooker as we speak! Smells great. Couple more hours and we will know. Thanks! February 25, 2012 at 3:40pm Reply

  • 9jaFOODie: This looks amazing and healthy! thanks for sharing. February 25, 2012 at 6:51pm Reply

  • Ian: In the slow cooker right now, I can’t wait for it to be done. February 26, 2012 at 12:52pm Reply

  • Jenni @ DashofLove: Woman! This recipe is just amazing. I immediately had to try it and wow…sooooo delicious and bursting with flavor! I re-posted this recipe and photo to my blog (with lots of credit of course)! Thanks for creating this and I am so happy to have landed on your site – great recipes and photos! xoxo February 26, 2012 at 1:25pm Reply

  • Jessica: I made this today for dinner. Everyone loved it! Thank you! Love your blog! February 26, 2012 at 8:56pm Reply

  • Chung-Ah | Damn Delicious: I get so excited when I find slow-cooker recipes because I finally invested in one but I still haven’t opened the box yet. I’m just looking for really good recipes before I start using it and I think this recipe might do me the honor as the first slow-cooker recipe I will ever make.

    Thanks for the fantastic recipe! February 27, 2012 at 2:18pm Reply

  • Sarah P: I just got back from collecting all my ingredients at the grocery store for this delicious meal tomorrow! I ran into one problem……they didn’t have tomato purée (small store, limited selections) so I had to make a decision and went with tomato sauce. Will that work?? February 27, 2012 at 7:58pm Reply

  • Jaclyn: Sarah – that should be fine, that’s probably what I would substitute if I didn’t have tomato puree. They are nearly the same thing, tomato puree is slightly thicker than sauce though so I might recommend cutting back a few ounces when subbing tomato sauce just so your sauce isn’t thinned. Also tomato sauce has a few added seasonings but not much so it shouldn’t make much of a difference at all in that aspect. Enjoy! February 27, 2012 at 8:17pm Reply

    • Christy Pruitt: I just made this (again) and brought it into work today (they love it). Instead of tomato puree I oftn just use diced or crushed tomatoes. When combining the ingredients, I’ve added a step of pouring it all (minus the chicken, cream, and corn starch) into my food processor. It makes everything a nice creamy consistancy, and blends it all together fantasticly. Works great! January 31, 2014 at 12:50pm Reply

      • Jaclyn: Thanks for the tip Christy! I’m glad you made this again. I was actually just thinking I needed to earlier today :). January 31, 2014 at 6:45pm Reply

  • Hannah Marrero: Making this amazing recipe right now! T minus an hour until we indulge … this is great and easy especially since I CRAVE tikka masala every night (I’m pregnant) !! February 28, 2012 at 4:35pm Reply

  • Anonymous: Had this for dinner, it was absolutely fantastic! I’m giving the recipe to my mom February 28, 2012 at 9:10pm Reply

  • Chandra Walton: So excited to try this! Will it still come out as well on high for 4 hours? I wanted to make it tonight, but I don’t have 8 hours left before dinner time. February 29, 2012 at 9:24am Reply

  • Jaclyn: Chandra – it should be nearly as good, just not as tender. What I usually do when I’m in a crunch for time with a slow cooker meal is turn it on high for 1 – 2 hours then low for like 4 – 5. February 29, 2012 at 9:56am Reply

  • Anonymous: I’m on weight watchers — can I use fat free yogurt and milk instead of regular yogurt and heavy cream? February 29, 2012 at 10:57am Reply

  • Jaclyn: Anonymous – The fat free yogurt should be fine, I researched online and what I would recommend as far as the milk would be to substitute light coconut milk. A lot of the skinny versions of tikka masala used light coconut milk rather than cream. I hope you enjoy! February 29, 2012 at 11:32am Reply

  • fastronomique: This looks like a great one! I make Tikka Masala in the slow cooker rather often, but I use the Tikka Masala spice blend from my local spice place, World Spice Merchants. (http://www.worldspice.com/blends/masala-tikka) They’re fantastic- local and family owned, and they source everything themselves, all the blends are their own recipes, and they keep the spices whole and grind them to order! Their TM rivals the best I had in London… meaning mine does, too! You can order from them online, too… I’ve turned my family on to them across the nation. And ‘Anonymous,’ I always use coconut milk! It’s delicious. ;) February 29, 2012 at 4:25pm Reply

  • Anonymous: My house smells so good right now…. I messed up by dicing the jalapeño and stirring it in dangit!! Too late now. We’ll see how this goes. Now starting to make the garlic Nash. Thanks for the recipe!

    Emily March 3, 2012 at 3:18pm Reply

  • Anonymous: I made this, but couldnt find tomato puree, so I bought diced tomatoes and put them in the food processor. The taste was great, but the colour wasn’t very appealing. It wasn’t quite ‘red’ enough, looked more grey-ish pink. Could be the tomato issue. March 10, 2012 at 9:47am Reply

  • Jaclyn: Anonymous – next time you make this I would recommend making your own tomato puree by combining tomato paste and water, I’m not sure the exact measurement but it can be found online. I hope that helps! March 10, 2012 at 11:13am Reply

  • Anonymous: I made this tonight…it is fabulous! I’ll be sure to have this one again! Thanks for sharing it! March 11, 2012 at 5:26pm Reply

  • Anonymous: This is so good. I added a vegetable to this recipe for some extra nutrition. I also used Greek yogurt since it’s a little thicker than regular yogurt. Can’t wait to have left overs tonight. March 19, 2012 at 9:19am Reply

  • Anonymous: Wonderful! I made this for my friends at work (because my family won’t eat it) and it was a hit. I lightened it up by using non-fat yogurt and coconut milk as someone suggested. Not sure I liked the coconut milk. I actually think it didn’t even need the cream/coconut milk in the end, it tasted great at that point. March 26, 2012 at 2:42pm Reply

  • Lisa: In the crock pot now and it smells uh-mazing!!! Loving the slow-cooker concept…really gets all those wonderful flavors working. Thanks for the great recipe! :D April 11, 2012 at 3:25pm Reply

  • Jaclyn: Lisa – thanks for your comment =). I just made this again myself yesterday. I love the taste and how easy it is. April 11, 2012 at 8:10pm Reply

  • Lauren: Wow this looks delicious and super easy to make! I love making indian food at home. I am going to try to make this as soon as possible! April 12, 2012 at 8:43am Reply

  • Anonymous: I’ve made this twice now, and both times it was amazing. Both times I cooked it on high for 4 hours and the chicken still had an incredible texture.

    The first time I made it exactly as written. The second time I tweaked it a bit. I doubled the garlic, added 2 tablespoons of honey, and added an extra half a cup of cream. I liked it more the second time, but my boyfriend liked it more the first time, so ultimately it’s just a matter of personal taste :). Either way this is an EXCELLENT recipe. April 22, 2012 at 1:52pm Reply

  • Anonymous: Can’t wait to try this recipe. How much does 5 chicken breast halves weigh? I want to replace them with boneless chicken thighs. Thanks again. April 23, 2012 at 9:51pm Reply

  • Jaclyn: Anonymous – it’s about 3 lbs chicken breast halves. I finally weighed it the last time I made it so I should add that to the recipe. Thanks for asking! April 23, 2012 at 10:16pm Reply

  • The Captain’s Wife: Making it for my 2nd time today. The only change I have made is I substituted the jalapeño with red chili’s. Indian food does not traditionally use jalapeño and that was the one flavor that through it off for me the first time. We eat a ton of Indian in our house so I will continue to tweak it until it tastes perfect! The recipe is a great starter though!!! Thanks for sharing! May 5, 2012 at 2:56pm Reply

  • Richard S: Good recipe… I swapped lemon for lime juice, added a tbsp of curry powder and more onions. In some ways the jalapeno is redundant with curry powder and cayenne pepper. May 11, 2012 at 4:44pm Reply

  • Jaclyn: Richard and Captain’s Wife – great additions, thanks for the comments! I know the jalapeno is pretty random in this recipe, it’s my addiction to Mexican food I think. I think I need some sort of it in everything =). I love taking the jalapeno out at the end and eating it, I’m strange I now. May 11, 2012 at 5:09pm Reply

  • Anonymous: Do you think fat free half and half and non fat Greek yogurt would be an acceptable healthy change or better to go with light coconut milk? June 17, 2012 at 12:04pm Reply

  • Jaclyn: Anonymous – I think the fat free half and half and non fat greek yogurt would be good healthier alternatives. It obviously won’t be as creamy but it will be healthier =). I hope you enjoy! June 17, 2012 at 9:23pm Reply

    • Christy Pruitt: That’s the combination I use and it works great. :) January 31, 2014 at 12:56pm Reply

  • ray: I was very excited when i saw this posting as my friend made some with another receipe and I didn’t get any :( so i decided to make some myself. it smelled great while it was cooking but i have a small slow cooker and it was filled to high and that gave me problems. Did everything like it was listed but it came out lighter pink then the picture and a bit watery so i’m thinking as the other poster put it might have been the tamatoes. i’m gonna try to find Contadina Brand) next time. But the chicken was cooked very tender and i added a bit more salt to my liking and it tasted pretty good. i am gonna have to try some of the other stuff listed. June 19, 2012 at 7:53pm Reply

  • Anonymous: Made this tonight and it was a big hit at our house. Used nonfat plain Greek yogurt. I substituted 1 cup of skim milk for the cream and added 1 TBS melted butter and 1 TBS flour. Came out creamy and delicious! I have little ones, so I omitted the jalapeno and only used a 1/4 tsp cayenne. Hubby added more cayenne at the table to make it his preferred spicy. Thank you for a most excellent recipe! June 26, 2012 at 3:44pm Reply

  • Amber: I have a 3.5 quart slow cooker. Will that be big enough for this recipe, or should I reduce it? July 3, 2012 at 11:22am Reply

  • Jaclyn: Amber – I would recommend reducing the recipe my slow cooker is a 6 quart and it fills it maybe 2/3 – 3/4 if I’m remembering correctly. Hope that helps, enjoy! July 3, 2012 at 10:56pm Reply

  • Anonymous: Just made this today and tasted lovely but the sauce was very thick and because the chicken was put in the middle when I stirred it it broke up. Any advice? Thanks Sarah July 8, 2012 at 11:56am Reply

  • Jaclyn: Anonymous – that’s when you know you have tender chicken =), I would recommend maybe using a slotted spoon to scoop the chicken out before adding in the cornstarch mixture, then add the cornstarch mixture and cook 20 minutes then return the chicken to slow cooker and gently give it one toss to coat. I hope one of that suggestion helps! July 10, 2012 at 3:54pm Reply

  • Anonymous: This was fantastic! At the end, I felt like something was missing (perhaps because I substituted evaporated milk for the cream). I was looking for a touch of sweetness. I added in some brown sugar to taste and it wrapped up nicely with the spices. Day 2 leftovers taste better than day one from the crock pot :-) Thanks for sharing this. I will definitely do this recipe again. -Jen July 12, 2012 at 9:38am Reply

  • Anonymous: Wonderful recipe ..I want to make this for a party and double chicken quantity.Any suggestions regarding adjustment to tomato purree ,youghurt,and cream quantities ? July 21, 2012 at 10:36am Reply

  • Jaclyn: Anonymous – thanks =), I would just recommend doubling the entire recipe if you are going to double the chicken. This recipe does have quite a bit of sauce but I’d say it’s a must. I love all that sauce over the rice, yum! I think you will want to use 2 slow cooker though as well. Enjoy! July 21, 2012 at 10:55am Reply

  • Isis: Do you put the heavy cream and cornstarch mixture at the end of cooking it for 8 hours or can you put it in at the beginning? Or anywhere in between? July 25, 2012 at 7:47am Reply

  • Jaclyn: Isis – I would recommend adding the cream and cornstarch in at the end to prevent curdling or separation. I hope you enjoy! I just had some Tikka Masala at a local restaurant that was “award winning” not to be braggish =) but I couldn’t believe how similar it tasted to this recipe. I’m sure this method was way easier than their version though =). July 25, 2012 at 10:05pm Reply

  • Isis: Thanks! I can’t wait to make it, I love Indian food so much :) July 27, 2012 at 9:44am Reply

  • Unknown: I made ths tonight and had rave reviews! It was really good. Had great flavor and just the right amount of spice. My husband said I would make some Indian cooks jelous! I couldn’t find Garam Masala at the grocery store :( so I Googled homemade Garam Masala and thankfully I had all the spices on hand that I needed! This is definietly a meal I will be making on a regular basis. I love, love, love that it can be made in the crock pot. Thanks for sharing! September 1, 2012 at 7:01pm Reply

    • Christy Pruitt: I’m fortunate enough to have an awesome Indian Grill in my city. The owner enjoys helping me out with hard to find spices, and hooks me up with fresh ground garam masala. It might be a good idea to ask your local Indian restaurant if there are spices you can’t find. :) January 31, 2014 at 1:15pm Reply

  • Margaret: I am a huge lover and fan of Indian food and this was the BEST recipe! My family enjoyed this so incredibly much! We love extremely spicy food, so we added 2 fresh jalapenos (including seeds) and it was the perfect amount of heat we crave in Indian food! Thank you so much! I am even more excited to try many more of your recipes! September 19, 2012 at 8:22am Reply

  • Jaclyn: Unknown and Margaret – those are such nice comments =). Thanks so much for taking the time to let me know you enjoyed!! I love getting comments! It keeps me cooking and creating. Thanks! September 19, 2012 at 6:39pm Reply

  • Katie: Made it tonight, delicious. I added a bit more cream and less tomato sauce and used chicken thighs. Thanks for the recipe! September 19, 2012 at 8:31pm Reply

  • What a Dish!: This was delicious and made a ton! I used less chicken and coconut milk instead of cream. It was full-fat coconut milk, and so thick that I didn’t bother with the cornstarch. I also used a bit less yogurt, probably just over 1 cup. October 1, 2012 at 6:10am Reply

  • Tanya: This is my favorite Indian dish and tastes just like my mom’s (who is undoubtedly the best cook I know)! I love that it’s in the slow cooker, no matter how many times I tried, I couldn’t make it as good as hers. Thanks to this recipe this came out great!!! I used frozen chicken thigh fillets and cooked it for 8 hours, so tender. I omitted the heavy cream at the end because I thought it tasted perfect without it and my waistline doesn’t need heavy cream. I also omitted the jalapeño and cayenne jut because my kids and company coming tomorrow are spice averse. Hubby and I will add a little cayenne to ours tonight, hope I can wait for him to get home, this is sooo good! Thanks, look forward to trying more on your blog! October 16, 2012 at 3:36pm Reply

  • Jaclyn: Katie, What a Dish and Tanya – I’m glad you all enjoyed this, thanks so much for the comments! October 18, 2012 at 3:22pm Reply

  • jamiechristine: This turned out very tasty but it didn’t really taste like Chicken Tikka Masala to me. Still an excellent dish though. November 28, 2012 at 8:04pm Reply

  • Qwendykay: Just tried it and LOVED it! November 29, 2012 at 10:28am Reply

  • Anonymous: Hi! I’m going to try this recipe in the next couple days. So, I don’t just throw in the chicken breasts? I cut them into bite sized pieces, right? December 2, 2012 at 1:51pm Reply

  • Jaclyn: Yeah that’s correct, you dice first then add to slow cooker along with other ingredients listed and cook. I hope you enjoy! December 2, 2012 at 11:58pm Reply

  • Raj: Do you add water to this dish? December 9, 2012 at 3:46am Reply

    • Jaclyn: No you don’t add any water, I don’t think it’s needed at all and it would dilute it’s delicious flavors. I hope you try this! December 10, 2012 at 9:44pm Reply

  • Anonymous: Flavors are great but my sauce was very runny. What can I add to make it thicker? December 10, 2012 at 12:31pm Reply

    • Jaclyn: I would recommend if you want it thicker to use a little more cream and a little less crushed tomatoes, which would also make it a little bit creamier. You could also make it thicker by adding in another 1/2 tbsp of the cornstarch. Hope that helps! December 10, 2012 at 9:42pm Reply

    • Anonymous: Thanks! Okay so reading the comment above I think I made a mistake. I looked up tomato puree and it was 1tbsp tomato paste with 8oz of water which I added 3 times that total amount. Yikes! Should I remake the same way and buy the canned tomato puree? Is that just a fancies term for sauce?

      Thanks!! December 11, 2012 at 3:46pm Reply

    • Jaclyn: I could be wrong but that sounds like a far to watery reconstitution to equal the consistency of tomato puree, what I would recommend is either replacing the tomato puree with tomato sauce if you can’t find puree, because yes puree and sauce are nearly the same thing. They just add more salt and a few light spices to tomato sauce (like garlic and onion) vs whats in puree. Hope that helps =) December 11, 2012 at 11:43pm Reply

  • Anonymous: I’m curious about the jalapeño, as this is the only recipe for chicken tikka masala I’ve seen with it. Is it something you added? December 13, 2012 at 6:16pm Reply

  • Jaclyn: I’ve seen it in a few other recipes before not just mine, if you google it you’ll see a few others. You can leave it out if you don’t like them. I hope you try this though =). December 15, 2012 at 1:53pm Reply

  • Rachel: Made this today and it was absolutely delicious. Added a tablespoon of (non garam) masala and substituted some dried turkish chiles for the jalepeno. Seriously as good as most restaurant versions! January 6, 2013 at 5:21pm Reply

    • Jaclyn: Rachel – the turkish chiles additions sounds delish! I’m so glad you enjoyed this, thanks for your comment! January 7, 2013 at 10:15pm Reply

  • Carol: This was amazingly delicious and easy! Served it with a mango, orange, avocado and mint fruit salad to temper the heat a bit, and some store bought samosas. Yummy! January 30, 2013 at 10:48am Reply

    • Jaclyn: So glad you enjoyed this Carol! Thanks so much for your comment! The fresh fruit salad sounds delicious, mmm wish I had it now for lunch. January 30, 2013 at 1:04pm Reply

  • Linet: I’m very new to cooking and am dating an Indian guy – this was MY FIRST INDIAN DISH EVER and it turned out AMAZING :D. I’m so excited. delicious! February 9, 2013 at 8:44pm Reply

    • Jaclyn: Linet – that’s awesome to hear! I’m so glad you enjoyed it! February 12, 2013 at 11:44pm Reply

  • Lately … « Campers Magness: [...] Slow Cooker Chicken Tikka Masala [...] February 20, 2013 at 5:51pm Reply

  • Jon: Made this tonight and the spices were spot on. I think next time I will follow the suggestions to make it creamier by reducing the amount of tomato puree and adding a bit more of the heavy cream. Of all the tikka masalas I’ve tried I don’t remember the sour tang from the lemon juice, so I think I’ll cut that in half or omit it. This was really easy thanks to the crockpot. I’ve always held off trying to make tikka masala because all the other reciples looked extremely tedious. Thanks again for this great recipe. Can’t wait to try it again with the adjustments for my personal taste. February 20, 2013 at 9:31pm Reply

    • Jaclyn: You’re welcome Jon! Glad you enjoyed and thanks for your comment! February 21, 2013 at 10:26am Reply

  • Slow Cooker Chicken Tikka Masala | thesassylife: [...] can only imagine my excitement when I found this Slow Cooker Chicken Tikka Masala recipe over at Cooking Classy. I never even considered making this dish in a slow cooker! It sounded [...] February 24, 2013 at 12:36pm Reply

  • thesassylife: This recipe is awesome! Thanks so much for sharing!

    I wrote about my experiences with it on my blog. I hope you come check it out! http://www.thesassylife.com/slow-cooker-chicken-tikka-masala/ February 24, 2013 at 12:43pm Reply

    • Jaclyn: I’m so glad you enjoyed this, your post is great! Thanks so much for your comment and blogging about it! February 24, 2013 at 7:09pm Reply

  • Susan: Cannot wait to make this. This is one of my favorite dishes. Had it once at an Indian buffet and they had added tiny green peas to it. So when I make it (with my old time consuming recipe) I always add a small bag of frozen small peas at the very end. They warm through and add a nice bit of sweetness and texture. February 28, 2013 at 7:51am Reply

  • Nicole (FoodBlogLife): This is one of my favorite dishes and you made a lovely version here. :) February 28, 2013 at 9:19pm Reply

  • Dustin Blackburn: I am not one to post comments on websites, but I must say that this dish turned out awesome. I used Maharaja spice from Penzies spices and it was great. I made some Jeera rice which I asked about at an indian cafe here in Milwaukee and it was just great. This is probably one of the best things that I have ever made in my slow cooker and I will most certainly be making it again. March 13, 2013 at 9:14pm Reply

    • Jaclyn: Dustin – I’m so glad you did post a comment =)! I never used to post comments anywhere until I started blogging =). I’m so glad you enjoyed this and the Maharaja spice and Jeera rice sound fabulous! Thanks for your comment!! March 14, 2013 at 4:11pm Reply

  • Slow Cooker Chicken Tikka Masala | The Culinary Chronicles: [...] Want the recipe? Head on over to Cooking Classy. [...] March 26, 2013 at 7:05am Reply

  • Grace: This is not chicken tikka masala. I followed the recipe and got a very bland light pink sauce that was very coagulated from the yogurt. It still needs something extra but I don’t know what. I feel terrible that I used all these ingredients to end up with a huge portion of food that is barely edible. May 20, 2013 at 8:09am Reply

  • Shauna: I mde this tonight. Was excited to find a slow cooker version cause my normal recipe takes forever too. This was really good thanks. Only thing I changed was adding a little cardamom and coriander. Will def make again cause such a time saver and it’s tasty too. May 28, 2013 at 9:22pm Reply

  • Faith: Made this tonight and it was tasty! I used light cream cheese in place of the heavy cream to make it a little healthier. The cream cheese didn’t affect the flavor, in my opinion, but it didn’t look as good after I added it. Still delicious! Thanks for the great recipe! June 24, 2013 at 6:09pm Reply

  • Sherry: I make this at least once a season since I discovered recipe last year. Thank you for teaching me how to make such an easy 2 dinner for a family of 4 meal! Best- sherry June 30, 2013 at 10:23am Reply

    • Jaclyn: I’m so glad you’ve enjoyed this Tikka Masala :), thanks for your comment Sherry! June 30, 2013 at 9:36pm Reply

  • Kitchen Sink Cooking: Tex-Mex Chipotle Sloppy Joes | Life after the Baby Bump: [...] Adapoted from: Cooking Classy [...] July 28, 2013 at 7:43pm Reply

  • Chicken Tikka Masala (Crockpot) | Love to be in the Kitchen: […] Tikka Masala {Crock Pot} Adapted from Cooking Classy Ingredients: 4-5 boneless, skinless chicken breasts, cut into 1 inch pieces 1/2 large yellow onion, […] September 5, 2013 at 3:45pm Reply

  • Christy Pruitt: I LOVE this recipe! This is a fairly easy way to make chicken tikka masala. It’s super flavorful, very authentic tasting, and it’s a HUGE hit with my family and coworkers! I get a lot of compliments whenever I bring this to a potluck. :)

    The only addition I made to this was to add dried fenugreek the last 10 minutes of cooking. The owner of the my local Indian grill told me “It’s not Indian if it doesn’t have fenugreek,” and it added that extra special sparkle to the dish.

    Thanks for posting this recipe! =D September 6, 2013 at 9:49am Reply

    • Jaclyn: You’re welcome Christy, I’m so glad you and your family and coworkers have liked it! I’ve actually never cooked with fenugreek (I don’t cook a lot of Indian food :), I’ll have to try it! September 6, 2013 at 12:43pm Reply

  • Glen: Made this today. I matched all the ingredients save for the jalapeño (used a chili pepper instead). There was so much sauce, even with additional corn starch, it was a bit too runny. Spice wise it was missing something too. I am comparing this to the frozen dinners I buy at Trader Joes which has a thicker sauce and a bit more flavorful. I will try less purée and more chicken (perhaps less yogurt too) next time around. October 13, 2013 at 5:55pm Reply

  • Cafe Spice: If you’ve never tried Indian cuisine then you might be missing something great. Good post. October 15, 2013 at 7:16am Reply

  • Slow Cooker Chicken Tikka Marsala | Woodinville Glitter House: […] This is an adaptation of a recipe originally found at  Cooking Classy . […] October 25, 2013 at 9:52pm Reply

  • Tina: I just put this in the crockpot and am very excited but I’m confused by the comments about coconut milk and jalapeños… I don’t see those listed in the recipe above? What am I missing? November 17, 2013 at 9:25am Reply

    • Jaclyn: I omitted the jalapeño as I’ve agreed with some of the comments and decided it’s not needed. I never did add coconut milk though, others have to replace the cream for a lighter alternative. November 17, 2013 at 1:44pm Reply

  • Slow Cooker Tikka Masala | Dinners, Dishes, and Desserts – Part 1: […] Notes Slightly Adjusted from Cooking Classy […] January 8, 2014 at 6:00am Reply

  • Lauren: Yummy! I accidentally opened a 6 oz can of tomato paste right before I realized the recipe was calling for something totally different. Reading through a few comments, it seemed like I could make it work, so I added the whole 6 oz can of paste and added enough water (22 oz) to make it total 28 oz, like the canned tomato puree would have been. The consistency was exactly what I would have expected of tikka masala! I used a whole roasting chicken- (butchered it and reserved the back for stock) and after 8 hours on low, the bones just pull right out. Next time I think I’ll add some frozen peas when I pour in the cream/ cornstarch mixture. It’s a keeper! January 14, 2014 at 12:16am Reply

    • Jaclyn: Thanks for your feedback Lauren. I’m glad you liked it and were able to improvise :)! January 22, 2014 at 9:19pm Reply

  • Lia: Hi Jaclyn, I tried this recipe today and Wow!! It tastes just like the Tikka Masala I always order at my favourite Indian restaurant! It is sooooo good! I highly recommend this recipe!! Thank you so much for sharing!
    Lia January 14, 2014 at 12:39pm Reply

    • Jaclyn: I’m so happy to hear that Lia! Glad you liked it! January 15, 2014 at 11:41pm Reply

  • Amy: I made this last night and it was amazing. I did leave out the heavy cream. I spooned out some sauce to mix the cornstarch into instead. Thanks! January 15, 2014 at 8:54am Reply

    • Jaclyn: Thanks for your feedback Amy! I’m so glad you liked this! January 15, 2014 at 11:39pm Reply

  • Slow Cooker Tikka Masala + Weekly Menu: […] Recipe from Cooking Classy, as seen on Dinners Dishes and Desserts*potato starch, arrowroot, or tapioca starch to make […] February 2, 2014 at 8:11am Reply

  • Chicken Tikka Masala {Crockpot} – Table for Two: […] Source: adapted from Cooking Classy […] February 23, 2014 at 2:47pm Reply

  • Chicken Tikka Ma-Crock Pot | My Blog: […] Recipe: Cooking Classy with a Sprinkle of Fancy – Slow Cooker Chicken Tikka Masala […] February 25, 2014 at 7:54am Reply

  • James: Whoops, i added the cream and corn starch in the beginning “mix all”…….how do you think it will affect the process……?
    We shall see later today, really, how bad could it be??? Smelling good, mmmmmm
    Thanks J March 18, 2014 at 9:54am Reply

    • Jaclyn: I hope it turned out okay, it probably should have had much happen other than lightly burning to the sides and you could mix more in at the end. March 23, 2014 at 5:26pm Reply

  • anita: I made this for dinner last night and brought it in for lunch today. The flavor is so much more intense today! I love it! Thank you for another great recipe :) March 19, 2014 at 1:08pm Reply

    • Jaclyn: You’re welcome Anita! I’m so glad you liked it! Thanks for your comment! March 23, 2014 at 6:16pm Reply

  • Kelly L: Is it ok to put yogurt in at the beginning? I thought that cooking with it so long would cause it to ‘curdle’?

    Thanks! The recipe looks great & I plan on trying it this week. April 8, 2014 at 5:24am Reply

    • Jaclyn: It actually works out okay in this recipe to add it at the beginning. I hope you love it. April 21, 2014 at 10:30pm Reply

  • Chicken Tikka Masala; Riesling | Veni Vidi Venturini: […] Recipe Source: Cooking Classy […] May 5, 2014 at 2:39pm Reply

  • Chicken Tikka aus dem Slow Cooker | Foodfreak: […] meine Fassung habe ich mich grob an diesem Rezept bei Cooking Classy orientiert, allerdings mit etwas adaptierter Würzung und deutlich weniger Flüssigkeit als dort. […] June 22, 2014 at 1:39am Reply

Add your comment:

Copyright 2014 Cooking Classy
Design by cre8d