This recipe is roughly based off the recipe on the spice packet. It is usually a slightly spicy dish but I chose to leave out the crushed red pepper. I decided to go ahead and do it in the slow cooker to allow the sauce to develop and for the chicken to be fall apart tender since I chose to use boneless skinless chicken breasts. This turned out very delicious! It was simple to make, the flavors weren’t over powering on the tastebuds and the sauce perfectly creamy. I served mine over brown rice and grilled asparagus on the side… yea, not so sure if asparagus is used much in Indian cuisine but I liked it.
Slow Cooker Chicken Tikka Masala
3 large chicken breasts, large dice
2 tsp paprika
1 tsp dried minced garlic
1 tsp garam masala
1/2 tsp cumin
1 cup canned diced tomatoes in juice
1 small onion, small dice
2 tsp cornstarch
1/4 cup light cream
salt & pepper
Mix the spices from the packet in a small bowl. Toss with the diced chicken in the slow cooker.
Add in the tomatoes, onion and cornstarch. Stir to combine the ingredients and coat everything with the cornstarch. Set to low for 5 hours. Stir a couple times during the cooking time if you are home.
When there is 30 minutes remaining, stir in the light cream and allow to finish cooking.