Crockpot Chicken Tikka Masala
This Crockpot Chicken Tikka Masala is born as an attempt to create an easy recipe that is full of bold flavors. If you know me, I am always looking for ways to create meals that will optimize my time and of course, make my taste buds very happy. That’s when my best gadget friend comes to the rescue: the crokpot.
About this Chicken Tikka Masala
This Tikka Masala its made with simple ingredients and requires no cooking skills at all, so even if you consider yourself a beginner cook, there’s no way you can mess this one up. Trust me.
This delicious buttery recipe can be served over cauliflower rice to make it Whole 30 compliant or over steamed basmati rice. Complete the meal with chopped cilantro or microgreens for garnish.
Do me a favor and give this “out of the box” Chicken Tikka Masala a try, you won’t regret it.
Crockpot Chicken Tikka Masala
Equipment
- Crockpot
Ingredients
- 2 lb chicken breasts (skinless, boneless)
- 1 yellow onion diced
- 3 cloves of garlic, minced
- 1 tbsp ginger, minced
- 3/4 cup chicken broth
- 2 tbsp arrowroot powder
- 1 tbsp curry powder
- 1 tsp tumeric
- 1 tsp paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 1/2 lemon juiced
- 6 oz. can of tomato paste
- 12 oz. can unsweetened coconut milk, full fat
- cilantro for garnish (optional)
Instructions
- Dice chicken breasts into bite-sized cubes. Place diced chicken, diced onions, garlic, ginger, chicken broth, olive oil, tomato paste, and all remaining spices in the crockpot. Stir well to combine. Cook on low for 8 hours, or on high for 4.
- After chicken is fully cooked, in a bowl mix the arrowroot powder and coconut milk. Pour mixture into the crockpot and stir to combine. Cover and let cook another 15 minutes until sauce has thicken up.
- Squeeze the juice of 1/2 lemon and combine.
- Serve chicken on top of cauliflower rice or basmati rice and garnish with chopped cilantro if desired.