The Meal Planner


I think my all-time, stranded on a desert island and can't have anything else, favorite recipe has got to be my Slow Cooker Butter Chicken. It is rich and warm and I could eat it until my insides burst. Whenever I make Indian food, THIS is what I make. Hands down.

When I went to make my favorite recipe about a month ago, I realized I was missing a can of coconut milk. It's a pretty essential ingredient in the recipe, but I had already starting browning the chicken. What started out as a mistake, turned to an experiment when I decided to switch up my beloved recipe a bit and try tikka masala in the slow cooker. It took many trials to get it just right (we ate A LOT of Indian food the past couple weeks) but my happy accident turned to a tempting concoction. The slow cooker lends itself so well to curries since the flavors simmer and meld and develop over time. There is so much richness here with bright lemony notes from the tikka paste and the marinated chicken.

Please don't be overwhelmed when you see the list of ingredients. It's really just a ton of spices which is what makes this such a richly flavored curry. Despite the long list of ingredients, it's really easy to make.

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Serves 4


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

6-8 chicken thighs (skin on, bone-in)

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 inches fresh ginger, grated (store your ginger in the freezer and it will be super easy to grate)
2 garlic cloves, minced
1 onion, diced
1 tbsp garam masala
1 tbsp tikka paste (could use mild curry paste instead, but then also add about a tbsp of lemon juice)
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. Place under the broiler about 6-10 inches from the heating element and broil on each side about 10 minutes. You could also do this on the BBQ.  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 ginger 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, tikka 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). I have cooked and experimented with this dish quite a few times, and it by far tastes the best when the chicken is first broiled and then slow cooks in the masala sauce. It gives the sauce a real richness of flavor. 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 if it needs it. I find this just brightens up the spice flavors a bit. Then stir in the cream and fresh cilantro. Serve a chicken thigh with lots of sauce over basmati rice or Yellow Basmati Rice: 2 cups basmati, 4 cups water, salt, and 1/2 tbsp of turmeric. Stir together and prepare as you normally would. When the rice is done, stir in 1/2 cup frozen peas.

Click here for printable version of Slow Cooker Chicken Tikka Masala

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THE RESULTS?
I whole-heartedly recommend this recipe to you. It is one that I have been making over and over again in the last month to get absolutely perfect because my husband and I really love our Indian food. I love the creaminess as well as the bright lemony notes throughout the masala. It looks absolutely gorgeous served over the Yellow Basmati Rice with Peas.

The picture at the very top of the post was made with boneless, skinless chicken thighs and was then cut into chunks after it came out of the broiler. The second picture is made the way this recipe states with bone-in, skin-on chicken thighs and Yellow Basmati Rice with Peas. I loved the richness that the bone-in chicken added, but feel free to use whichever chicken you prefer.

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114 Responses

  1. The Woman Says:

    Your chicken tikka looks amazing! My husband will love this - he's a fan of all things chicken. And what a bonus to be able to make it in the slowcooker. Definitely going on my to-make list.


  2. Foodie Mom Says:

    Is this butter chicken, or chicken tikka masala?? I'm confused! LOL Either way, both recipes sound delish.


  3. Sorry Foodie Mom. I was talking about my favorite Slow Cooker Butter Chicken recipe at the beginning, but this recipe is for Chicken Tikka Masala. Both are equally delicious and worth a try!


  4. Foodie Mom Says:

    Thanks...guess I didn't read it carefully enough :( I love Indian food and both of these dishes, so I'll definitely be trying your versions!


  5. Elyse Says:

    Oh my god. This was AMAZING. I am seriously addicted to Indian food and have been searching high and low for a slow cooker chicken tikka masala recipe that actually looked promising and this was PITCH PERFECT. we tried it last night and it was incredible. i cannot rave about it enough! super easy, to boot! finally -- a way to satisfy my indian urges without constantly having to pay a lot of money! :)

    Thank you sooo much!

    Question though -- do you just buy naan from a local indian place to serve with it (what we did last night), or do you have a killer naan recipe, too? ;) As soon as I figure that one out, I'll be golden!

    Also, we are soooo trying your other indian recipes soon!

    Thanks!!


  6. Elyse - WOW thank you for your comments. About the naan: I have never made it from scratch. A friend of mine does, but he has a wood stove in his living room so that's how he cooks it, since it closely simulates a tandoor oven. I have never attempted to make it myself. I buy naan bread from my grocery store. It tastes horrible as is, straight out of the bag, but I put it in a dry pan on medium heat and heat it until it gets warm and slightly crispy on each side. When it comes out of the pan I smear butter on the smooth side and sprinkle with kosher salt. It's not my friends cooked from scratch naan, but it's definitely a delicious substitute!


  7. Danielle Kirzow Says:

    After salivating over this recipe for weeks, I finally made it today!! Let me say it was TREMENDOUSLY AWESOME!!! I am watching my calories so I substituted fat free half and half for the cream and it still came out delicious! I was always kind of intimidated by making Indian food because I always thought it would be very difficult because of the depth of flavors but now I know better! I will DEFINITELY be making this again, especially since I can make it low fat and calorie... which is one reason I had been shying away from Indian food for some time! Thanks and I can't wait to try some of your other recipes!!


  8. Danielle Says:

    I also added a little bit of nonfat plain yogurt to give it a little extra creaminess. HEAVENNN!!!


  9. Danielle - I'm glad you loved it and it turned out so well for you!


  10. You have no idea how grateful I am to come across your site and ESPECIALLY this delicious recipe. I found it on Pinterest!



  11. kazdiboo Says:

    love preparing this dish its smells amazing and looks brill everyone in the family loves it BUT i find it has a salty after taste what spice could be doing this just so i can reduce it?? :-) (i put very little salt in the dish although you list a teaspoon)


  12. Anonymous Says:

    This recipe sounds great! Unfortunately, I really REALLY hate tomatoes...is there anything I can substitute for the diced tomatoes? Having tomato chunks in the masala would just ruin it for me :(


  13. kazdiboo - I'm glad you and your family love it! I don't know specifically what could be causing the saltiness if you aren't using salt. The chili powder, garam masala and tikka paste are all mixtures of a bunch of different spices, so my guess is it would be one of them.


  14. Anonymous - a can of crushed tomatoes would substitute well for the diced.


  15. Anonymous - a can of crushed tomatoes would substitute well for the diced.


  16. BubblyBunny Says:

    Thanks for the recipe. I made this with lamb instead of chicken because we've been craving lamb. It was So Good!!!! :D I'll have to check out your butter chicken recipe; it's one of our favs!! :D


  17. Anonymous Says:

    Thanks for doing so many "experiments" to get this right! I plan on trying this next week. But let me get this clear -- you don't add the cream until it's ready to be served?


  18. Anonymous Says:

    Oh, and does it matter if it's regular plain yogurt, like Dannon "plain", or greek plain yogurt?

    Sorry for all the dumb questions ;)


  19. BubblyBunny - Ooooh sounds so good! My husband would love me if I made it with lamb...one of his favorites.

    Anonymous - Yeah, don't add the cream until near the end. You don't want it to curdle. It doesn't have to be like seconds before you serve it, you just don't want it boiling away with the cream in it. Any kind of plain yogurt works...doesn't have to be Greek :)


  20. Kate Says:

    I made this tonight with the yellow basmati rice and naan from the Indian store. Soooo delicious! Thank you so much!


  21. kris10jsu Says:

    What brand garam masala do you use? What is in the tikka paste? Is this store bought in a grocery store or do I need to go to an Indian store. Thanks


  22. Hi there,

    I have added your blog and this recipe on my foodie page...great recipes!!! Hopefully you will come visit and join the foodie community:)

    www.facebook.com/thefrenchiefoodie

    Charlotte


  23. Kate - You are so welcome!

    Kris10jsu - I've used a couple different brands of Garam Masala. For awhile (until it ran out) I was using Epicure, but for months now I've been using Suraj brand which is cheap and in a big bag in the International aisle of my grocery store. Tikka Curry Paste is a specific kind of Indian curry paste. Mine looks like this: http://www.pataks.ca/products/paste-tikka.asp . I can buy this in the Internation Aisle at my grocery store as well.


  24. Me Says:

    I just made this today and it is incredible! Just devoured two full plates. (There is a reason digestive enzymes were invented!) I had to make this dairy free due to allergies and used coconut milk and yogurt and it is still delicious. You definitely have the right mix of seasons and spices. I found a few other recipes when I searched for Crock Pot Tikka Masala last night and while yours does have the most ingredients, it is the most thorough which is definitely reflected in the taste. This will be a standard fall/winter meal around here. Thank you!!


  25. HunnerWoof Says:

    I tired this out last night. I've been looking for a great tikka masala recipe that I could do in a slow cooker, and yours looked spot on. It turned out great and almost rivals my favorite local Indian restaurant. I think next time I'm going to substitute coconut milk for the cream. First, it won't curdle if you end up cooking a bit longer. Second, I think it will cut the acidity of the tomatos just a little bit better.

    Thanks so much for your trial and error to get such a great recipe!


  26. Nicole Says:

    @Elyse...if you google "Indian Simmer naan recipe" you should find one that is AWESOME! I have made so many recipes for naan and just about gave up thinking it was impossible without the tandoori oven, but THIS recipe is EADY and tastes right! Four ingredients if I remember correctly and awesome.

    Meal Planner...can't wait to try this recipe!


  27. Kelly Says:

    I found this on Pinterest, made it shortly after and LOVED it! I plan on featuring it on my new blog and giving you all the credit of course! I can't wait to try your Butter Chicken next.

    I love Indian food and have recently made a couple of Aarti Sequeira's recipes and they have been fabulous. Especially the chicken samosas that I featured on my blog.

    If you want to try making your own flatbread, I have tried the Food Network Kitchen recipe and it worked out great! http://www.foodnetwork.com/recipes/food-network-kitchens/indian-flatbreads-recipe/index.html

    I find the store bought is also good heated in the oven after brushing with olive oil and sprinkling with garlic.

    Damselindelish.blogspot.com


  28. Anonymous Says:

    hello!

    I have a quick question :) Do you get rid of skin and bones from the meat? or cook in slow cooker with bones and skin on?

    thank so much! cannot wait to try it :)
    anna


  29. sparklysarie Says:

    omg this looks so good! I always order this from my fav Indian restaurant. I was also wondering about the chicken bone? I've only had it with boneless chicken. And which spices are the ones that make it spicy?? I don't like spicy AT ALL. So which ones should I leave out? Thanx!


  30. Anna - I leave in the bones and the skin on. You broil the skin of the chicken so it doesn't get gross and rubbery. The bones add a ton of flavor I found.

    Sparklysarie - Like I said in the post, you can use boneless skinless chicken breasts if you want, but after cooking it both ways, I thought bone-in provided a much richer flavor. Cayenne and possibly your chili powder would be the ones to make it spicy, so leave those ones out :)


  31. Anonymous Says:

    I love this recipe! Before, I would simmer chicken tikka masala on the stovetop for hours, so this is much easier. I found garam masala at stores like Safeway and Harris Teeter. If you can't find it, it is made of equal parts cinnamon, ground cardamom, cumin and black pepper. I actually added extra garam masala to the recipe because I love the sweet/spicy flavor. The tikka masala paste was worth it too! But if you can't find that, you can just double every measurement of the ground spices listed. (Tikka masala paste is pretty much just spices and roasted chilis.) I also recommend Tandoori Chef frozen naan if your grocery store has it...or yeah, try making it yourself! Definitely easier to make naan than any other type of bread.


  32. Anonymous Says:

    You can also substitute red peppers for diced tomatoes. Just slice them and stir fry them until they are soft but not limp and add it to the slow cooker.


  33. Jamsie Says:

    This was awesome! My husband loved it and said
    It was the best meal I gave ever made! We are huge
    Indian fans and have great restaurants close by but
    So nice to cook this at home and save the money!!!!
    I love the naan from trader joes! Was perfect with this meal! Thanks for posting such a great recipe!!!!


  34. amy Says:

    Am trying this for the first time (with crossed fingers!) -- it's in the crock pot RIGHT NOW! I fear though I just did something wrong. After marinating the chicken, I sort of dumped the chicken ADD additional marinade on the foil covered pan for broiling. (ok so far?) -- when I got it out of the oven, I just (again) dumped the whole thing (so covered chicken pieces and "juice" and marinade leftovers ALL into the crockpot...we'll eat it REGARDLESS, but should I have just used a fork to transfer the chicken and thus not added the additional marinade? thanks!! -amy


  35. So, I have to tell you - I made this Friday night for my husband and I and LOVED it! He had three helpings and had some more for breakfast and dinner the next night!! Since you love Indian food so much, i was wondering if I could present you with a challenge or if you have any ideas . . . . Tasty bites makes an incredible microwavable Bombay Potatoes and Chickpea in tomato sauce (https://www.facebook.com/notes/ThanksgivingDaySale/Black-Friday-Cheapest-Tasty-Bite-Bombay-Potatoes-10-Ounce/312697575408399). I have searched every where for a slow cooker recipe for something like this. Any thoughts?? Keep up the great work - love your blog!


  36. Meghan Says:

    I made this dish for a potluck last night and it was a big hit! It was fairly easy to make and incredibly delicious. I didn't add as much chilli powder - and it still had enough kick to it. I'm going to try a veggie version next!


  37. Anonymous Says:

    This is AMAZING!! Made your butter chicken last week, and this today- both are so so so good! Thanks! Ill be making it again and again! -erin


  38. ASP Says:

    made this tonight with boneless skinless chicken (chicken on the bone grosses me out) and it was DELICIOUS! Thank you! Don't forget the naan! ;)


  39. I have been looking for garam masala for a few months now and haven't been able to find it in any of the stores I go to. Any suggestions?


  40. If you google "garam masala recipe" you should be able to find a way to make your own.


  41. panache Says:

    your site has been bookmarked :) I can't wait to try some of your great looking dishes! I do have one question - didyou evr try making it with coconut milk instead of the cream - I am on a serious diet but have Indian food cravings that can not be dismissed.


  42. panache Says:

    oh heck: should have read the comments!! Sounds like coconut milk will work

    For the best garam masala, and other spices, I use Penzeys. We are lucky enough to have one of their retail stores close by, but their website has a store - they have tikka sauce and a number of other indian ingredients as well and you can tell it is fresh the minute you open the bag


  43. Cara Says:

    So excited to make this! Quick question - what does 2 inches of ginger mean? Do you mean to grate 2 inches worth of the root?

    thanks so much!


  44. I found garam masala in my local grocery store's baking isle, by all of the regular spices, instead of in the international isle. Just an FYI to anyone who can't find it in the international isle.


  45. JayKuz Says:

    One quick note on Indian crockpotting. I've found that one key step to either Indian or Thai curries is to cook the spices in oil before using them; this opens them up in a way impossible to achieve through other means. For a crockpot recipe, you could use a tablespoon of coconut oil, mix the powdered spices in, and cook on medium (stirring constantly) while the spices open up. You'll know when they're ready; they'll start to darken and you won't want to let them burn. Another approach if you have whole spices like cumin is to toast them in a dry pan until they start to pop, shaking and tossing the pan while you cook them.

    This minor extra step makes a huge difference in flavor!


  46. Anonymous Says:

    This is fantastic recipe...Thank you for posting! My slow cooker is going right now!
    I made my own tikka paste and it turned out just like the real thing since I have my spices imported from India (but i dont think that necesary). It took 10mins. Also, after sauteing the onions, garlic and ginger, I pureed them in the blender with tomatoes. To make a gravy.(This might help anyone who like me doesnt always like tomato chunks). It also makes for a thick gravy. My husband grilled the marinated chicken on the BBQ to give it that extra "tandoor" flavor to it.
    I have been looking for a nice slow-cooker recipe like this... yours by far is the closest (if not exact) to an actual Chicken tikka dish. Thanks, again. Cant wait to try out your other recipes!


  47. I am dying to try this meal! It sounds fabulous! Question - I have coriander, but I have never used it. It is the round shaped kind, am I supposed to do anything with them first, like crush them? Or do I just put them in whole. Do they stay whole in the end result? Thanks so much for your blog!!


  48. I've been eying this on Pinterest for a while and I'm finally going to try it. I hope you don't mind if I feature your recipe on my blog series: From Your Kitchen to Mine: 100 Recipes from 100 Blogs. You can learn more about it here: http://www.theforeigndomestic.com/p/from-your-kitchen-to-mine-100-recipes.html


  49. Sarah Says:

    Thanks for the recipe. I'm making it as we speak. I thought I'd post a link to make your own tikka paste just in case anyone was wondering. It's hard to find funky things here in Utah! http://www.food.com/recipe/tikka-paste-292315

    Also a wonderful recipe for garam masala:
    http://www.epicurious.com/recipes/food/views/Garam-Masala-240907


  50. Anonymous Says:

    I HAVE to make this!!!

    Since you are such a pro...any chance at getting your crock pot version of Chicken Korma? (Creamy coconut curry with nuts)...????

    Thank you!


  51. I just wanted to let you know that I featured your recipe on my blog today. It was so delicious! Thank you!

    Here's a link if you have the chance to check it out: http://www.theforeigndomestic.com/2012/01/from-your-kitchen-to-mine-recipes-11-15.html

    Kirsten


  52. Anonymous Says:

    I just made this and really liked it, but my Tikka Masala tasted a little too tomatoey, any suggestions?


  53. Anonymous Says:

    When you add all the ingredients after broiling the chicken do u throw your marinade or add it to the pot?


  54. Taylor + Jessica - my coriander is ground, so if you have the whole round spice I would crush them or try to grind them up first.

    Anonymous - there is a Korma dish that I order from a restaurant in Calgary that is simply the BEST Korma I have ever eaten. I have tried to make it for years, trying to get something similar. I think I may pick up this plight again, because I really want to be able to make a delicious Korma at home!

    Anonymous - if your sauce tasted a little too tomatoey, add more curry paste next time.

    Anonymous - The marinade is only for marinating the chicken. I chuck it when I'm done with it.


  55. Allie Says:

    I made this for Valentine's Day Dinner for my Sweetheart. Wanted to show you some love, saying how much we LOVED this crockpot dish. It was divine - and will most certainly be in our regular dinner rotation from here out. Thank you so much! I owe you a beer if you're ever in Houston! Much love! :-)


  56. Ahhhhh thanks Allie! I'm glad it was such a Valentine's Day hit!


  57. Anonymous Says:

    soooo yummy- found it on pintrest too. For the Utah peeps- if you live next to a Smiths with an organic food section they should have some bulk spices. That is where I found my Garam Masala.

    I did use the above post that @sarah linked for the tikka paste.

    I don't care for chicken thighs so I decided to use chicken breasts.
    Delicious- thanks for the recipe


  58. Made this for dinner and it was fabulous! Thank you!


  59. Patel Says:
    This comment has been removed by the author.

  60. Anonymous Says:

    Found this on pinterest & cannot wait to try. One question...if I use boneless chicken breasts do I still need to broil it?


  61. Hi Anonymous - I would still broil chicken breasts. The broiling step isn't because of the chicken, it's to add flavor. It's completely up to you if you want to skip that step or not, but I do it because I think it adds a lot to the final dish.


  62. This comment has been removed by the author.

  63. Anonymous Says:

    Just buy the frozen naan from your local indian store.it's just as good and cheaper


  64. Anonymous Says:

    Hi can I BBQ the chicken the night before and the refridgerate it and combine ingredients the next morning. I try to have everything ready for the crockpot since I work early.

    TIA


  65. Love this recipe! I've made it twice for dinner with two different couples. It was a hit both times! Thanks!


  66. Anonymous Says:

    I've made this twice in the past week and my boyfriend loves it. However, both times it came out a little watery. What could I be doing wrong that makes it turn out like that? I drained the water from the diced tomatoes.


  67. I am so excited to try this!! When you add the chicken to the crockpot do you take it off the bone first? Is that a dumb question? Probably, but I want it to be perfect. Tikka Masala is my fave Indian dish but my current recipe takes forever to make!


  68. Shane Tomson Says:

    I am in the process of making this now and it smells wonderful! I made the recipe exactly as shown but only used 1/4 tsp of cayenne. We don't like it too hot, so I hope it's not to much. We also love it with a lot of creamy sauce to dip the naan in. If I wanted it to be a little more creamy, would I add more yogurt at the end or more cream? When we go out and ask for mild I think they just add more of one of those 2 ingredients. Also, is it ok to use half and half for the cream? Thanks!!!


  69. TIA - BBQing the chicken the night before shouldn't be too much of an issue...I think it would work.

    Anonymous - Hmmmm....coming out watery you say? Could be your slow cooker. Maybe try adding less cream.

    Kelsy and Brad - Nope I don't take it off the bone, I just leave it whole.

    Shane - I've never used half and half, but I'm sure it would work. If you want more creamy sauce, adding either yogurt or cream would work but they would give you different results. More cream would dilute the spice a bit but definitely give you creaminess (although the half and half might make it too watery). The yogurt would add creaminess as well, but in a really tangy way. It's up to you what you are looking for.


  70. Ashley Says:

    When you say "cream" do you mean whipping cream?

    I plan on making this as soon as I find the Indian spices and paste!


  71. Ashley - I usually use whipping cream, but I'm sure half and half would work as well.


  72. Sean Says:

    My wife and I love this. I've done boneless breast and bone-in, but my chicken gets too tender and shreds up into the masala making it thick.

    How should I do it to keep my chicken in chunks?

    Also, any tips for jazzing up some jasmine or basmati rice in a rice cooker?


  73. Cindy Says:

    I have finally made this dish after making your slow cooker butter chicken recipe many many times. My husband, friends and I all loved it so guess it will become a part of the regular repertoire. The flavour profile is very similar to our favourite curry spot. A yummy dish. Thanks for another great recipe. :)


  74. Rachierach85 Says:

    I made this recipe tonight and my fiance absolutely loved it!! The chicken literally fell off the bone, I had to scoop the bones out of my crockpot! We will definitely be making this again!!!


  75. indian food i like it my favurit Chicken Tikka Masal .Restaurants In Canada


  76. Sleeptown Says:

    Hey there, I am definitely going to be making this for tomorrow's lunch. I was wondering though if you possibly have a mango lassi drink recipe as well ;) thanks for posting this recipe, very excited eat this up!!


  77. This comment has been removed by the author.

  78. Kelly Says:

    I'm making this tonight, and I'm really excited! Wanted to add that I found most of the spices (including the garam masala and curry paste) at Whole Foods. I went to Trader Joe's first and they didn't have a lot of them. But Trader Joe's does have pretty good fresh naan if you have one in your area!


  79. Cheree Says:

    I know this may sound silly but what size of crockpot do you use? I am making this recipe for my parents and they only have a small one. I am going out to buy a larger one but I don't know what size is best :)
    Thanks


  80. Anonymous Says:

    i second the question about the crockpot size. i have a 3 qt and a new 5 qt (new to me anyway) and i have no idea which would be better for this recipe. help? :)


  81. Cheree and Anonymous - I don't even know what size my crockpot is, it's an older one. I'd say 4, 5 or 6 quart would be best.


  82. Lois Says:

    We're AVID Indian food fans here, but have never been successful at making any we liked at home... until tonight! THis was excellent, just the right heat, SMELLED JUST LIKE our favorite Indian restaurant, and was loved by all. One question-- mine came out rather tangy/lemony... I didn't have Tikka paste, so had to use curry and some lemon instead, could that have been why it was so "bright" and lemoney and less rich and creamy? It was still so good we'll make it again, but I prefer the richer flavor....


  83. Lynne Miles Says:

    Thanks so much for this, it's AMAZING (even though I was too lazy to brown the chicken or pre-cook the onions and spices)


  84. Delicious! Thanks for this amazing recipe! Now I can't wait to try your butter chicken recipe.


  85. Anonymous Says:

    Hello, I found this recipe on Pinterest and I definitely want to make it this week! The reviews are off the hook! My only problem is that I don't have a slow cooker :-/ Any tips on how to make this if you dn't have a slow cooker? Thanks so much!!!


  86. Hi Anonymous, you could definitely cook this slowly on the stovetop for an hour to two hours with a lid on, stirring every once in a while.


  87. very nice thank you so much =)


  88. Anonymous Says:

    I made this last night and it was probably the most delicious thing I have made in a long time. I could not find tikka paste to save my life though. I went to two stores. All I could find was a jar of ready to eat tikka sauce, which I did not use.


  89. ellie Says:

    We loved it. Thanks for putting this out there. We had it with roasted chickpeas instead of naan.


  90. thenightowl Says:

    I made this yesterday... so easy and so yummy. And FYI, if you are out of yogurt, you can use sour cream. The chicken was so moist and tender. Great recipe. Thank you!


  91. Jina Says:

    I make your butter chicken recipe often...this will be on my meal plan for next week! Thank you:)


  92. Chelsea Says:
    This comment has been removed by the author.

  93. Anonymous Says:

    Made this slow cooker curry tonight. My husband was thrilled, and said it was restaurant quality. Thanks for posting your food-filled journey. I'm looking forward to trying more of your recipes!
    Side note: Although, I like chicken thighs, my hubby does not. I used boneless-skinless chicken breasts. I cut them into small cubes, and marinated them, as stated in recipe. When broiling the marinated cubes, I just placed them directly onto the tin foil, and gave them a mist of pan spray to help then brown.


  94. Olivia Says:

    I want to try to make this, is dried coriander the same as ground coriander seed though?


  95. Olivia - in this case, yes it is the same!


  96. Anonymous Says:

    This recipe is absolutely DELISH. thanks so much for sharing. Cant wait to see your others.


  97. Anonymous Says:

    I made this recipe for my hubby for Valentine's Day and it was AMAZING! We both loved it. I also used boneless chicken breast and made my own tikka paste. I am so happy to have found a great chicken tikka masala recipe, so thank you! I am making it again this week and my mouth is already watering!


  98. KayleneP Says:

    Just love chicken tikka masala, will be trying this recipe out very soon -yum!


  99. Makenzie Says:

    This was so so so so YUMMY. I added some cauliflower and carrots to the crockpot too, and they were great additions. Thanks for the recipe!


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  101. Paparazzo Says:

    Really enjoyed this. My only change next time will be not to add he chicken until the last 1-2 hrs of cooking - as I would prefer mine in chunks...vs totally falling apart off the bone... which mine was after cooking on low for 6hrs. Otherwise - perfect for us. Thank you!


  102. Erin Says:

    Mine is rocking low and slow in the ol' CP right now. I started salivating when I was sauteeing the onion, garlic, and ginger, so really looking forward to the completed meal. I went to my local Indian grocery because I'm on a budget--as we all are--and got a pretty healthy bag (7oz) of garam masala for $1.99 as compared to the $2.50 for a 1oz jar. If available in your area, I highly recommend getting Indian spices at a store like that; dollars cheaper and you get so, so much more than your regular grocery stores. Thanks for sharing the recipe!


  103. Lauren Says:

    A note on naan bread, since I'm making this for dinner tonight and wanted naan with it:

    I have pretty good success making French or Italian-style bread dough (flour, olive oil, sea salt, water, yeast) and instead of forming loaves after the first rising, dividing the dough into roll-sized balls, flattening with a rolling pin into rounds, and allowing to rise for about 20 minutes. I then cook them by heating a pizza stone in the hottest temperature my oven can manage (515 degrees for my oven) and dropping the rounds of bread on the heated stone to bake for 3 - 5 minutes. I can usually cook three at a time this way. I then brush with olive oil and garlic and parsley if we have parsley in the garden.

    I usually just use the dough setting in my bread maker and throw the ingredients in about two hours before dinner. I've done this for quite a while now and it's rare to have any leftover bread! In summer, it's fun to barbecue the dough too - you just have to have a barbecue that gets really hot.


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  112. Ice Maker Says:

    Thanks...guess I didn't read it carefully enough :( I love Indian food and both of these dishes, so I'll definitely be trying your versions!