I have never in my life attempted to cook Indian food but, pregnancy will make you do odd things… and I am so glad it does. Indian food might sound extremely intimidating if you’ve never attempted it yourself at home. However, it is something that EVERY level of cook can do. The only thing that is intimidating about it? Searching the spice section for some of the spices that aren’t normally in your pantry… other than that, it really is a breeze. And this Crockpot Chicken Tikka Masala could not be easier but is packed with flavor.
When I do go to Indian restaurants, I always go for the classic Indian dish, Tikka Masala, also known as “creamy butter chicken”. I figured since this is a classic, it was a good place to start. After searching tons of recipes, hitting up the grocery store and raiding my pantry–this is what I came up with and WOW!!!! It is absolutely delicious. So, do me a favor and give this outside the box home-cooked Crockpot Chicken Tikka Masala meal a chance! I mean, it’s in a crockpot and only takes THREE steps! And did I mention it is whole 30 approved? Woohoo!
*this recipe is also included in my cookbook! Get your copy now!! 🙂
- 2 pounds boneless, skinless chicken breasts
- 1 large onion, diced
- 1 tbsp. minced ginger
- 4 cloves of garlic, minced
- 6 oz. can of Tomato Paste
- 2 tbsp. olive oil
- 3/4 cup organic, free-range chicken broth
- 1 tbsp. curry powder (or sub Garam Masala)
- 1 tsp. tumeric
- ½ teaspoon cayenne pepper (adjust according to your heat preference)
- 1 tsp. cumin
- 1 tsp. paprika
- 1/2 tsp. cinnamon
- 2 tsp. salt
- 1 tsp. black pepper
- 1 bay leaf
- 12 oz. can Unsweetened, full fat Coconut Milk (blended so that it is well combined)
- 2 tbsp. arrowroot powder
- Juice of 1/2 a lemon
- Cilantro, for garnish
- Prepared cauliflower Rice for serving
- Cut chicken into 1.5 inch cubes. Place in the crockpot with the diced onion, the minced garlic, olive oil, the minced ginger, the tomato paste, the chicken broth, and all of the spices (except bay leaf for now). Stir well to combine. Place bay leaf on top and cover and cook on low for 8 hours, or on high for 4.
- When cooking time is done, in a bowl whisk together the arrowroot and the coconut milk. Gently pour and stir into the crockpot with the cooked chicken. Let cook an additional 20 minutes to thicken up.
- Immediately before serving, stir in the juice of 1/2 a lemon. Serve with prepared cauliflower rice and top with some freshly chopped cilantro or cilantro microgreens.
- *Note, Instant Pot Method: combine the chicken, broth, onion, tomato paste, olive oil, garlic, ginger, curry powder, salt, black pepper, turmeric, cumin, paprika, cayenne pepper, and cinnamon. Stir well. Place the bay leaf on top, cover and seal. Press the ‘poultry’ button and increase time to 20 minutes.
- When cook time is complete, release pressure manually by turning the valve to "venting". When the pressure is finished releasing, carefully open the InstantPot. Turn on the ‘saute’ function. In a medium bowl, whisk together the coconut milk and arrowroot starch. Add the mixture to the InstantPot with the cooked chicken and let simmer until sauce has thickened, about 10 more minutes.