Crock Pot Chicken Tikka Masala
  • 4 Boneless, skinless Chicken Breasts cut into bite-size cubes
  • 1 small Chopped Onion
  • 2-3 T. Chopped Garlic (about 3 cloves)
  • 1 T. Ground Ginger*
  • 1 T. Garam Marsala*
  • 1 t. Paprika*
  • 1 t. Coriander*
  • 1 t. Cumin*
  • ½ t. Cayenne
  • 1 28 oz. Can Crushed Tomatoes
  • 1 Bay Leaf
  • Salt and Pepper
  • 1 C. Yogurt**
  • 2 T. Arrowroot Powder or Corn Starch
  • *These spices can be increased by ½ t. after cooking for a bit. That way you get the flavors exact and one flavor doesn't overpower the entire dish.
  • **You can soak the chicken in ½ C. yogurt and save the other
  • ½ C. when thickening the mixture. Yogurt can be substituted with coconut milk for people on the Paleo diet.
  1. Combine all of the ingredients EXCEPT the bay leaf, yogurt and arrowroot powder in the slow cooker.
  2. Stir until the chicken is coated. Add the bay leaf to the top of the mixture.
  3. Cover and turn on low for 8 hours or high for 4 hours.
  4. When the dish is almost finished, remove the bay leaf.
  5. Mix the yogurt and arrowroot powder together and add to the slow cooker.
  6. Allow to cook for about 15-20 minutes. Do not overcook or the yogurt will separate.
  7. Serve with rice and gluten-free Naan.
Recipe by The Seasoned Homemaker at