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Adapted from Dinner Then Dessert

Slow Cooker Tikka Masala

A delicious tikka masala, made easy in the slow-cooker!
Print Recipe
Prep Time 8 hours
Cook Time 4 hours 20 minutes
Course: Dinner, Main Course, Slow Cooker
Cuisine: Indian
Ingredients Equipment Method

Ingredients
  

Chicken & Marinade
  • 1 cup plain yogurt
  • 1 tbs lemon juice
  • 1 tsp salt
  • 3/4 tsp black pepper
  • 4 boneless skinless chicken breasts
  • 1 tbsp red curry paste
The Sauce
  • 1 tbsp butter
  • 1 garlic clove, minced
  • 1/2 yellow onion, diced
  • 1/2 tsp salt
  • 1 tbsp red curry paste
  • 1 8 oz can tomato sauce
  • 1 cup heavy cream
  • 1 tbsp brown sugar
  • 2 tbsp cornstarch
  • 1 tbsp water
  • 1/4 cup chopped cilantro
The sides: Rice & Cooked Spinach
  • White or Basmati Rice
  • 10 ounces baby spinach
  • 1 inch ginger, minced
  • 3 tbsp butter
  • 1 shallot, cut in thin rings

Equipment

  • Slow Cooker

Method
 

Prep the Marinade the Night Before
  1. In a large ziplock bag, add the yogurt, 1 tbsp red curry paste, lemon juice, salt, black pepper and whole chicken breasts.
  2. Close the bag and mix chicken in with the yogurt mixture until all is combined and worked into the chicken breasts. Place in the fridge and let marinate over night.
Morning of: Prep + Place in Crockpot
  1. Get out your slow cooker and add the butter, minced garlic and chopped 1/2 onion to the bottom of the slow cooker.
  2. In a bowl stir together: red curry paste, salt, tomato sauce, heavy cream and brown sugar. Set aside.
  3. Take your chicken out of the ziplock bag and scrape off the majority of the marinade on the chicken and discard it. Cut the chicken into two inch pieces.
  4. Put the chicken chunks into the slowcooker over the onion/garlic mixture, and then cover with the sauce.
  5. Put the lid on your slow cooker and cook on low for 4 hours.
  6. Once 4 hours is up, stir the cornstarch into the tbsp of water and add to the slow cooker. Stir together and let cook an additional 20 minutes on high.
  7. Top with chopped cilantro and serve over rice.
For the Sides: Rice & Spinach
  1. Cook the rice according to package instructions. If you have one, a rice-cooker makes this process even more hands-off!
  2. For the spinach: Heat remaining 3 tbs butter in a large pot over medium heat and when butter is foamy add shallot and minced ginger and cook until softened, about 3 minutes. Add spinach to pot and cook, stirring until dark green and just about wilted, about 3 minutes more. Remove from heat and season with salt and pepper.