Crockpot Tikka Masala

Crockpot Tikka Masala




I recently discovered Tikka Masala at an Indian restaurant I tried this summer after some friends recommended the dish. I’m so glad they did. I loved it so much I decided to try making it at home.

Growing up with my West Indian family roots based in Trinidad and Tobago, heavy spices, flavor and more flavor was the norm on the dinner table. If your pallet loves explosive flavor and spices, you’ll absolutely LOVE this traditional Indian Chicken dish.

The crockpot is my go to option for getting a great meal on the table; with advanced prep it will be ready to serve when you arrive home from work. If you’re a busy mom, single student, or cooking for a family you can’t go wrong with this recipe. It tastes better a few days later as the flavors blend. This recipe is enough for two or a great healthy meal prep option for the week for singles.





1 lb Organic Chicken breast
1 tablespoon olive oil
1 tablespoons of butter
½ onion chopped
2 garlic cloves, minced
1 Tablespoon ginger minced
1 15oz tomato sauce
1 Tablespoon Garam masala
2 teaspoons of ground cumin
2 teaspoons coriander
2 teaspoons of paprika
1 teaspoon of turmeric
½ teaspoon of cinnamon
1 teaspoon of cayenne pepper
1 bay leaf
½ cup of heavy cream

Oil bottom of crockpot. Melt 1 tablespoons of butter, sauté onions & add slice chicken breast (1” cubes) & brown about 5 min on medium heat. You want the chicken to have a nice crispy, golden color.

Combine all the spices in a bowl. Pour can of tomato sauce into crockpot. Combine the spices with tomato sauce. Add chicken and onions.
Turn crockpot on low for 8 hrs. or high on 4 hrs.
Once done, add cream and squeeze a teaspoon of fresh lemon juice into crockpot, mix, and let it cook on low for another 20 min. Serve over brown rice, topped with Parsley. Enjoy!

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