Chicken Tikka Masala

  • Women‍‍`s Corner
  • October 17, 2022

This Indian-style chicken tikka masala recipe has flavors that keep me coming back for more—a simple dish spiced with garam masala, cumin and gingerroot that’s simply amazing. —Jaclyn Bell, Logan, Utah


- 1 can (29 ounces) tomato puree

- 1-1/2 cups plain yogurt

- 1/2 large onion, finely chopped

- 2 tablespoons olive oil

- 4-1/2 teaspoons minced fresh gingerroot

- 4 garlic cloves, minced

- 1 tablespoon garam masala

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- 2-1/2 teaspoons salt

- 1-1/2 teaspoons ground cumin

- 1 teaspoon paprika

- 3/4 teaspoon pepper

- 1/2 teaspoon cayenne pepper

- 1/4 teaspoon ground cinnamon

- 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes

- 1 jalapeno pepper, halved and seeded

- 1 bay leaf

- 1 tablespoon cornstarch

- 1 cup heavy whipping cream

- Hot cooked basmati rice

- Chopped fresh cilantro, optional

Method: In a 5-qt. slow cooker, combine the first 13 ingredients. Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf. In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.

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Nutrition Facts: 1-1/4 cups chicken mixture (calculated without rice): 381 calories, 19g fat (9g saturated fat), 118mg cholesterol, 864mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 33g protein.

This recipe is taken from

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