Crock Pot Chicken Tikka Masala
  • 8 boneless, skinless chicken tenderloins, or 5 boneless, skinless breasts (approximately 3 lbs)
  • 4 cloves of minced garlic
  • 2 Tbsp fresh ginger, minced
  • 1 (29 oz) can of tomato sauce
  • 1½ cps plain yogurt
  • 2 Tbsp Olive oil
  • 2 Tbsp Garam masala (psst! it's in the spice aisle. It is totally worth it.)
  • 1 Tbsp cumin
  • ½ Tbsp paprika
  • 2 tsp salt, or to taste
  • ¾ tsp cinnamon
  • ¾ tsp fresh ground black pepper
  • 1-3 tsp cayenne pepper ( I did one)
  • 2 bay leaves
  • 1 cup heavy cream
  • 3 tbsp cornstarch
  1. Place everything up to the bay leaves in a large mixing bowl and stir together. Mix to coat chicken.
  2. Place in the insert of the crock pot and add the two bay leaves.
  3. Cover and cook for 8 hours on low or 4 hours on high. (I always like low and slow better)
  4. Before serving, whisk together heavy cream and corn starch, then pour the mixture into the crock pot and gently stir. Let cook an additional 20 minutes to thicken.
  5. Serve over bed of rice. (I suggest basmati rice. And some Naan is a great addition to the meal.)
Recipe by TGIF - This Grandma is Fun at