Crockpot Chicken Tikka Masala

 A creamy, slightly sweet curry made in your crockpot.

As I have mentioned before, I love curry.  My family is crazy for it too.  The best curries need time to simmer and develop their rich flavors - so cooking in the crockpot is perfect.  You can assemble the ingredients early in the day, and by dinnertime, your house will be filled with the yummy smells of Indian spices.  Serve over Basmati rice and top with plain yogurt, fresh cilantro, chopped almonds, coconut and Major Grey's Chutney. Make a double batch and freeze the extra.  The flavors get even better, and you will have knocked out two meals with the effort of just one!

If you are a fellow curry lover, check out my Crockpot Chicken Korma recipe too.

1 Tbsp Butter

1 Tbsp Olive Oil

2 Onions, chopped

2-3 Tbsp fresh Ginger, grated

5 oz Curry Paste

(1/2 jar of Patak's Concentrated Curry Paste)

1 lb Boneless Chicken Thighs, cut into 1" pieces

1 (8 oz) can diced Tomatoes

1 (14 oz) can Coconut Milk

Toppings:

Plain Yogurt

Fresh Cilantro

Almonds

Coconut

Major Grey's Chutney

If your crockpot has a stovetop safe insert like mine, 

you can sauté the onions and ginger with the butter and olive oil right in the insert 

over med/low heat.

If your insert is not stovetop safe, you will need to do this in a separate skillet.

When the onions are tender, add the curry paste and cook for 2-3 minutes.

If you are sautéing in a separate skillet, 

you can transfer everything to your crockpot after this step.

Add the chicken...

... the tomatoes and the coconut milk.

Stir well, and transfer your insert from the stovetop to the crockpot.

Set your crockpot either to high for 4 hours, or to low for 6-8 hours.

Serve with hot Basmati Rice and toppings.

Serves 6-8.