I love Indian food. Seriously it’s my favorite.
My favorite dishes are chicken tikka masala and saag paneer. Yum! But never in my life have I ever attempted to make Indian food at home. Because that would be a disaster. Until now.
Making this dish in the crock pot could not have been easier. I simply dumped all of the ingredients into the crock pot, stirred, set the heat and the timer, and then walked away. Honestly, the rice was more difficult to prepare than the meal itself. Heck, heating up the naan in the toaster oven was more difficult than making this dish!
Delicious and easy to make? Sign me up!
- 1 1/2 pounds of boneless, skinless chicken breasts, cubed
- 1 yellow onion, sliced
- 5 cloves of garlic, peeled and minced
- 2 cans (15 ounces each) of tomato puree (or tomato sauce)
- 2 tablespoons of fresh ginger, peeled and minced
- 2 teaspoons of tumeric powder
- 1 1/2 tablespoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of paprika
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cayenne pepper
- 1/2 teaspoon of ground black pepper
- 1 teaspoon of salt
- 1 1/2 cups of plain yogurt
- 3/4 cup of heavy cream
- 3 tablespoons of cornstarch (or 6 tablespoons of all-purpose flour)
Combine all of the ingredients in the crock pot together and mix well. Set the heat to the lowest setting for 4 to 6 hours, or set to high heat for 2 to 3 hours. The longer the mixture sits, the thicker it will become.
Stir, add additional spices as needed, and serve. I recommend serving the chicken tikka masala atop a bed of rice with a side of naan.