Ingredients

The following ingredients have 4 Servings
  • 2 pounds skinless, boneless chicken breasts (cubed into 2-inch pieces)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons curry powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground ginger root
  • 2 teaspoons paprika
  • 1 tablespoon kosher salt
  • 2 teaspoons finely grated peeled fresh ginger
  • 4 tablespoons tomato paste
  • 2 15 oz cans tomato sauce
  • 1 large tomato (diced)
  • 1 large onion (chopped)
  • 2 cups heavy cream
  • Fresh cilantro (chopped)

Instruction

  • Combine garlic powder, onion powder, ground turmeric, garam masala, curry powder, ground coriander, ground cumin, paprika, ground ginger root and salt in a small bowl, whisk to combine.
  • Add cubed chicken to the spice bowl and mix well to coat the meat.
  • Add the season chicken pieces to the slow cooker. Add the chopped onion, fresh ginger, diced tomato, tomato paste and tomato sauce. Stir well.
  • Cover the slow cooker and cook for 4 hours on high or for 8 hours on low.
  • Heat the heavy cream in the microwave for 1 minute on high, and stir into the chicken tikka masala. Taste and add more salt and paprika (for spiciness) if needed.
  • Serve over rice garnished with fresh parsley or cilantro.
  • If you want to freeze the chicken tikka masala, do so before stirring in the heavy cream. The cream can be mixed after thawing, while heating the chicken tikka masala in a sauce pan over medium heat. Chicken tikka masala can be frozen to up to 3 months.