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Creamy Crock-Pot Tikka Masala Recipe

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This recipe for Creamy Crock-Pot Tikka Masala is from Peterson Girls' Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs chicken breasts, cut into 1½-inch chunks
1 lg onion, finely chopped
4 garlic cloves, minced
2 tbsp grated fresh ginger
1 (29 oz.) can of tomato sauce
2 tbsp olive oil
1 tbsp Garam masala
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1 tsp turmeric
½ tsp cinnamon
½ tsp cayenne pepper (adjust according to your heat preference)
½ tsp ground black pepper
2 bay leaves

1 cup heavy cream (or full-fat coconut milk)
2 tbsp arrowroot powder*
Juice of ½ lemon

*arrowroot powder acts like cornstarch (you can use cornstarch if that’s what you have in your pantry.)
Directions:
Directions:
Grease the inside of your crockpot bowl with a bit of olive oil. Set aside.
Combine all ingredients (except for bay leaves, heavy cream, arrowroot powder, and lemon juice) in a large bowl. With a large large spatula, stir to combine everything, making sure that the chicken is well coated.
Pour the mixture into the slow cooker and place the two bay leaves on top.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a small bowl combine heavy cream and arrowroot powder (or cornstarch), and gently stir into the mixture. Let cook an additional 20 minutes to thicken up.
Finally add lemon juice and gently stir to incorporate.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
4-8 hrs
Personal Notes:
Personal Notes:
Serve with Garlic Naan Bread!

 

 

 

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