food · recipes · what's for dinner?

tastes like chicken ~ crockpot tikka masala

My Love recently had some meetings in the ‘big city’ so ya know what that means?  Costco run!  I do miss me my Costco.  It’s so wonderful to be stocked up on some of the Costco essentials…coffee, cocoa, olive oil, and veggie straws among a myriad of other goodies.

My Love is a man.  He loves meat.  Does that sound chauvinistic?  Perhaps.  But true, nonetheless.  Needless to say, he came home with the items from my list, as well as a few extras, namely meat.  He was disappointed that they had no lamb, but he made up for it with ribs, and roasts, and to my cl boy’s delight–skinless, boneless chicken.

We usually make a meal for Sunday after church that we can share with others.  With the giant (Costco, remember) package of chicken I decided to make a tikka masala in my crockpot.

I don’t have a lot of pictures of the process…it was Sunday morning and I was baking a cake for one of the single men’s birthday and getting myself ready, tidying the house and preparing the dough for the naan bread.  Before you start shaking your head, wondering where My Love and my children were in all of this prep, let me explain.  Usually we all go early to set up the rental space for our gathering, but My Love and my df girl (my cl boy was at a sleepover) went ahead to set up and practice their music, while I went a little later so I could finish things up.

Crockpot Tikka Masala 

Mix together sauce ingredients.

  • 1 large onion, diced
  • 4-6 cloves garlic, minced
  • 1 teaspoon ground ginger (or 2 tablespoons fresh)
  • 1 14 ounce can of tomato sauce
  • 1 cup Greek yogurt (or regular plain)
  • 2 tablespoons olive oil
  • 2 tablespoons Garam masala (I used our friend’s homemade kind, we also used it here and here)
  • 1 teaspoon turmeric
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cayenne (or less if you don’t like it too spicy)
  • salt and pepper to taste

Add chicken, gently mixing.

  • 4-5 boneless, skinless chicken breasts, cut into bite-sized pieces



  • 2 bay leaves

Cook on high for 4 hours or low for 8 hours.

I forgot this step and perhaps that’s why it was pretty hot:

  • 1 cup of heavy cream
  • 3 tablespoons of cornstarch

Whisk together until smooth, pour into crockpot and gently stir.  Cook for 20 minutes.

Serve over rice.  Any kind will do, but we like basmati or jasmine.  Top with a squeeze of lemon juice, chopped cilantro, or yogurt if you wish.

I also made naan to serve alongside.  Sop up all that extra goodness.

Please forgive me.  This picture is actually from the next day…cold from the fridge.  We do not have a microwave and the sauce was much ‘saucier’ when it was hot 😉


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