Indian Chicken Tikka Masala | TATW

One of my fav indian dishes is Chicken Tikka Masala with naan. It's sooo good! The chicken tikka is actually a recipe I got from Meal Planning 101. Hope you enjoy it as much as I do!

Slow Cook Chicken Tikka Masala via meal planning 101 edited.


Chicken Tikka: 1 cup plain yogurt 1 tbsp lemon juice 2 tsp cumin 1/4-1 tsp cayenne (depending on how spicy you like it) 1 tsp cinnamon 1 tsp pepper 1 tsp salt 3-5 chicken breast

Stir all ingredients except chicken into the bottom of a large plastic container. Add the chicken and coat the chicken completely with the marinade, cover and place in the fridge for at least an hour or overnight.

Masala: 1 can 28 oz. diced tomatoes 1 can 5.5 oz tomato paste 2 garlic cloves, minced 1 onion, diced 1 tbsp garam masala 1 tbsp red curry paste 1 tsp cumin 1 tsp chili powder 1 tsp dried coriander

1/2 tsp cumin 1/2 tsp chili powder 1/2 tsp garam masala Salt 1 cup cream 2 tbsp fresh cilantro, chopped

Turn your oven to broil. Cover a baking sheet with aluminum foil and place a rack over top. Take the chicken out of the marinade (discard the marinade) and place on the baking rack. Broil on each side about 10 minutes. You could also do this on the grill. You don’t have to worry about cooking the meat all the way through, you are just looking for a nice browned color.

While the chicken is broiling, in a pan over medium high heat, add about a tsp or two of oil. Add the onion and saute for a few minutes to soften. Add the garlic and saute for a few more minutes until the mixture is nice and fragrant. Place the mixture into your crockpot. To that, add the diced tomatoes, tomato paste, garam masala, curry paste, cumin, chili powder and coriander. Stir together. When the chicken is done broiling, add them straight to the slow cooker and stir into the masala (sauce). Slow cook on high for 4-6 hours or on low 6-8 hours. Before serving stir in 1/2 tsp cumin, 1/2 tsp chili powder, 1/2 tsp garam masala and salt for taste. Then stir in the cream and fresh cilantro. Serve a chicken breast with lots of sauce over basmati rice.


  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1/4 cup white sugar
  • 3 tablespoons milk
  • 1 egg, beaten
  • 2 teaspoons salt
  • 4 1/2 cups bread flour
  • 2 teaspoons garlic powder (optional)
  • 1/4 cup butter, melted
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Add garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Place dough on grill, and cook for 2 to 3 minutes on each side, or until puffy and lightly browned.
Watch the preparation vid here: