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Crock Pot Chicken Tikka Masala

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Inside: Crock Pot Chicken Tikka Masala

Many Indian recipes are either gluten-free or easily converted to gluten-free. My Crock Pot Chicken Tikka Masala also happens to also be semi-Paleo. So, it works for more than one restricted diet. I also think it would be great for guests, too.

Crock Pot Indian Food

If you’ve never had Indian food, then this is the dish to try. It’s almost guaranteed to be on every Indian restaurant’s menu. The ingredients are easy to gather and {my favorite part} it has this rich, creamy tomato sauce blended among the spicy flavors. Deeee-lish-ussss!

This recipe is semi-Paleo because I soaked my chicken in yogurt prior to putting it in the Crock Pot. If you want it to be true Paleo, use coconut yogurt.

While this recipe is designed for a slow cooker, you can certainly make it on the stove top, too. I would recommend a cast iron dutch oven like a Le Creuset. Perfect for browning the onions, spices, and meat before adding the sauce ingredients.


Ingredients

  • 4 Boneless Chicken Breast – cut into bite size cubes
  • 1 C. Yogurt
  • 1 Onion, small
  • 1 Bay Leaf
  • 1 tsp Coriander
  • 2 tbsp Garlic
  • 1 tbsp Ground Ginger
  • 1/2 tsp Cayenne
  • 1 tsp Cayenne
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 tbsp Garam Masala
  • 1 (28 oz) Can Tomatoes
  • 1 tbsp Arrowroot or Cornstarch
  • salt & pepper

Instructions

  1. Place chicken, onion, garlic ginger, paprika, cumin, garam masala, yogurt, salt, pepper, and cayenne in a large bowl. Stir to combine everything and make sure the chicken is coated well.
  2. Place the mixture in the Cropot and add the bay leaf.
  3. Cover and cook for 4 hours on high.
  4. When done, in a medium bowl, whisk together arrowroot or cornstarch with water until a paste is formed. Pour the mixture into the crockpot and gently stir. Cook for an additional 20 minutes to thicken.
  5. Serve hot over rice.

Crock Pot Chicken Tikka Masala

Crock Pot Indian Food

Ingredients

  • 4 Boneless Chicken Breast - cut into bite size cubes
  • 1 C. Yogurt
  • 1 Onion, small
  • 1 Bay Leaf
  • 1 tsp Coriander
  • 2 tbsp Garlic
  • 1 tbsp Ground Ginger
  • 1/2 tsp Cayenne
  • 1 tsp Cayenne
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 tbsp Garam Masala
  • 1 (28 oz) Can Tomatoes
  • 1 tbsp Arrowroot or Cornstarch
  • salt & pepper

Instructions

  1. Place chicken, onion, garlic ginger, paprika, cumin, garam masala, yogurt, salt, pepper, and cayenne in a large bowl. Stir to combine everything and make sure the chicken is coated well.
  2. Place the mixture in the Cropot and add the bay leaf.
  3. Cover and cook for 4 hours on high.
  4. When done, in a medium bowl, whisk together arrowroot or cornstarch with water until a paste is formed. Pour the mixture into the crockpot and gently stir. Cook for an additional 20 minutes to thicken.
  5. Serve hot over rice.

And, what is Indian food without naan. Try this gluten-free version.

Ingredients

  • 1/2 cup Super Fine Almond Flour
  • 1/2 cup Tapioca Flour
  • 1 cup Milk (substitute and dairy-free milk)
  • salt (optional)

Instructions

  1. Add the flours to a bowl and blend together with a fork.
  2. Make a small well in the middle and add the milk.
  3. Stir until it forms a nice batter.
  4. Pre-heat pan (non-stick works best). If you aren’t using a non-stick pan, be sure to add oil.
  5. Pour 1/4 cup batter into heated pan and watch the naan puff up.
  6. When it begins to brown and has a firm shape, flip over to other side.
  7. When fully cooked remove from pan.

Gluten-Free Naan

Gluten-Free Naan
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 10 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup Super Fine Almond Flour
  • 1/2 cup Tapioca Flour
  • 1 cup Milk (substitute and dairy-free milk)
  • salt (optional)

Instructions

  1. Add the flours to a bowl and blend together with a fork.
  2. Make a small well in the middle and add the milk.
  3. Stir until it forms a nice batter.
  4. Pre-heat pan (non-stick works best). If you aren't using a non-stick pan, be sure to add oil.
  5. Pour 1/4 cup batter into heated pan and watch the naan puff up.
  6. When it begins to brown and has a firm shape, flip over to other side.
  7. When fully cooked remove from pan.

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