Slow Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

3.8 of 5 (16)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 192.2
  • Total Fat: 2.8 g
  • Cholesterol: 68.2 mg
  • Sodium: 428.7 mg
  • Total Carbs: 11.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 30.0 g

View full nutritional breakdown of Slow Cooker Chicken Tikka Masala calories by ingredient
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Number of Servings: 6

Ingredients

    1 1/2 pound skinless, boneless chicken breast diced into large cubes
    1 tablespoon dijon mustard (my substitution for mustard seed oil)
    2 ounces milk
    5 ounces natural yogurt
    2 tablespoons lemon juice
    1 small can of tomato sauce
    5 cloves (large size) garlic, finely chopped
    1/2 can chopped green chilies
    2 tablespoons paprika
    2 tablespoons garam masala (I have a recipe to make from scratch)
    1 teaspoon cumin powder
    1/2 teaspoon turmeric

Directions

1. Whisk together all of the ingredients minus chicken in your crockpot.

2. If you want to marinate at this point, place mixture into the fridge to marinate for 24 hours.

3. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results.

4. If you do not wish to leave the chicken to marinate, simply continue to the next step.

5. Turn the crockpot on low until the chicken is cooked throughout (6-8 hours).

6. Most people serve over Basmati rice.

Number of Servings: 6

Recipe submitted by SparkPeople user JACE520.

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Member Ratings For This Recipe


  • O.K.
    Too strong of spice flavors. I may try to make this again with less garam masala and less paprika. - 1/11/18

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  • Incredible!
    tasty - 4/9/16

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  • Good
    Not that great for reheating. The sauce turned into a solid. Smells amazing thou. The taste is pretty good but weird. - 1/3/12

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  • Very Good
    Made this today in the crock pot, so excited to go home and try it. - 12/30/11

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  • Very Good
    I made it using frozen chicken tenders and pre-made garam masala and cooked it on high for 4 hours, and it was still pretty good, I didn't feel it was too spicy. - 5/24/11

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