Crockpot Chicken Tikka Masala


I’ve been trying to come up with new food ideas for lunch to take to work each week. I always like to switch it up and have something different. This time (and since we are mid-winter), I decided to pull out my old friend, the crockpot, to make this delicious and tender chicken tikka masala.

Now, I’m not Indian, but supposedly the origins of this dish has been debated. Most people say it was born in the UK, where they call it their national dish. I won’t argue, so I’ll believe it, unless otherwise told! Masala is basically a word for their spice blend. No two masalas are the same. This dish is delicious! The tomato based curry, with the rich cream and melt in your mouth chicken mixed with all the warm spices – perfect for lunches during the winter.

I’m all about no fuss cooking, so asides from the prepping that needed to be done, this is a little more time consuming (because of the overnight marinade), but it is well worth it! Plus, you just put everything in the crockpot and let it do the work for the day.



  • 2 chicken breasts
  • 1/2 cup yogurt
  • 1/2 tbsp paprika
  • 1/4 tsp ground cumin
  • 1/4 tsp cayenne pepper


  • 3 tbsp oil
  • 1/2 an onion, sliced
  • 3 cloves of garlic, minced
  • 1 inch ginger, grated
  • 1/2 tbsp cumin seeds
  • 2 tbsp garam masala
  • 1 tsp coriander
  • 1/4 tsp cloves
  • 1/2 tbsp paprika
  • 1/2 tbsp turmeric
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 1 can of tomatoes (28 oz)
  • 1 cup spinach
  • 1/2 cup cream or coconut milk
  • salt and pepper, to taste.


The night before, dice up the chicken breasts into chunks. Mix the marinade together and pour over the chicken breasts, overnight. Keep in fridge.


Heat a saucepan on medium with the oil. Add all the spices first. Once it becomes fragrant, add the onion, garlic, ginger, tomato paste, and a bit of salt (~1/4 tsp) and mix until sautéed.


Take the chicken out, remove excess marinade and place into crockpot. Add the sauteed spices and add the can of tomatoes and spinach. Give it a mix and put on high for 3.5 hours.


At the last 15 minutes, add the cream or coconut milk, and cook uncovered. Adjust seasonings as required. Serve over a bed of rice or quinoa!

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