Probably at least 7 out of 10 people who you ask their go-to Indian dish will answer chicken tikka masala. In my opinion, it is the gateway Indian food. No matter where you get it, you know it will be yummy. There is just something about that creamy, spicy (although not too hot) tomato sauce that is perfect to lap up with naan. I had been wanting to make this at home for awhile and when I stumbled across a version for the slow cooker, I knew this would a great place to start. Since it is in the slow cooker, the chicken basically falls apart so, as you can see below, it resembles a pulled chicken more than the typical chopped chicken. But don't let that scare you away. It is exactly what you were dreaming of... or at least what I was dreaming of.
I served it with some cooked rice and naan bread. My only regret- I didn't have time to make my homemade naan. Ah well, next time, for sure.
Chicken Tikka Masala (adapted from Table for Two)
1 lb boneless skinless chicken (combination of breast and thigh or whichever you prefer)
1 medium onion, diced
3 cloves garlic, minced
2 inch piece fresh ginger, peeled and minced
29 oz can crushed tomatoes
1 1/2 cups fat free plain yogurt
1 tbsp extra virgin olive oil
2 tbsp garam masala
1 tbsp cumin
1/2 tbsp paprika
pinch of kosher salt
freshly ground pepper
2 tsp crushed red pepper
2 bay leaves
1 cup half and half
3 tbsp cornstarch
Combine the onion, garlic, ginger, tomatoes, yogurt, oil, garam masala, cumin, paprika, salt, pepper and CRP in the crock of a slow cooker. Nestle the chicken into the sauce and make sure it is completely covered. Place the bay leaves on top of the sauce.
Cook on low for 8-9 hours, turning to warm after that time if you aren't ready to eat. 30 minutes before the meal, whisk the cornstarch into the half and half and mix into the crockpot. As you mix, gently shred the chicken with the spoon. Cook on high for about 20 minutes.
Serve hot with cooked rice and/or accompanied by naan (homemade if you have time!).