Tikka Masala- slow cooker

(this is the only recipe I have that contains dairy.  If sensitive switch cream and yogurt to coconut cream)


  • 5 organic boneless skinless chicken breast halves, cut into 1 inch pieces ( about 3 lbs)
  • 1/2 large organic yellow onion, finely diced
  • 4 garlic cloves, minced
  • 2 tablespoons freshly grated ginger
  • 1 jalapeno, stemmed, sliced in half and seeds removed (careful- don’t touch the seeds!)
  • 1 (29 ounce) bottle organic tomato puree
  • 1 1/2 cups organic plain yogurt
  • 2 tablespoons extra virgin olive oil, avocado oil, or walnut oil
  • 2 tablespoons lemon juice
  • 2 tablespoons garam masala
  • 1 tablespoon cumin
  • 1/2 tablespoon paprika
  • 2 teaspoons salt (to taste)
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon fresh ground black pepper
  • 1 -3 teaspoon cayenne pepper
  • 2 bay leaves
  • 1 cup organic heavy cream (drizzled overtop)
  • chopped cilantro, for garnish
  • Serve with gluten free naan, or over a grain like brown rice or quinoa

naan-bread 63_chicken_tikka_masala

  1. In a crock pot combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine.
  2. Add in diced chicken followed and cover chicken with sauce. Add in 2 bay leaves.
  3. Cover slow cooker with lid and cook on low heat for 8 hours (or on high for 4 hours).
  4. Remove bay leaves and sliced jalapeno and serve warm. Drizzle with heavy cream and garnish with chopped cilantro.


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