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

Chicken Tikka Masala

(29 ounces) tomato puree

yogurt

onion,

olive oil

gingerroot

garlic cloves,

garam masala

salt

cumin

paprika

pepper

cayenne pepper

cinnamon

chicken

jalapeno pepper, halved and seeded

bay leaf

cornstarch

heavy whipping cream

basmati rice

cilantro,

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.

We love Indian food and especially tikka masala.  I didn't use heavy cream but used evaporated milk instead.  Still have a nice rich flavor.  Also cut the cayenne pepper to 1/4 tsp.  I make my own garam masala so used that instead of store bought.

<p>My family was pleasantly surprised by how delicious this was. Will definitely be making this again. </p>

Not our favorite, not at all. Edible, sure, but that was the only draw. Would not be making this again.

I followed all the ingredients listed (with the exception of no jalapeno and only a pinch of cayenne because I have little kids), but didn't use the slow cooker.  I cooked diced onions in the olive oil until soft, but not browned, then added all the seasonings to the onions.  I let that cook for a few minutes, then added the garlic and cooked for another 30 seconds.  Finally, I tossed in the ginger and removed from heat. Meanwhile, I had the tomato sauce and yogurt warming in a dutch oven on the stove.  I added the veggie/spice mix and then blended it all with a hand blender till smooth. I let the sauce come to a simmer before adding the chicken.  I simmered for about 2 hours, covered on low.  I served this with naan and rice.  The flavors were amazing and the chicken came out tender.  Next time, I think I might try coconut milk in place of the cream.  Thanks for a great recipe.  My husband kept telling me how good it was and that I "knocked it out of the park".  Definitely a keeper!

Just made this for dinner and the whole family loved it.  Did not change a thing and it was just scrumptious...will be making again for sure!!!

Flavors are great but you will have way too much sauce! I almost doubled the amount of chicken and there was still a ton of sauce!

Super easy and came out delicious! Did the chicken prep the night before so that I could put this together on my lunch break today. Put all the sauce ingredients (minus the bay leaf) in the blender including the garlic, onions and the jalapeno pepper. Used boneless skinless chicken thighs as it's what we had on hand. Yum!!

Great recipe!  I added a thawed and drained package of frozen chopped spinach to make this a saag masala.  Love it!

My family loves this!  I will sometimes cook the chicken, onion, garlic, and ginger in a skillet first.  Then cook for a shorter amount of time.  I have also exchanged the cream for low-fat milk, without missing anything.

My family loved it--delicious and easy too.

Substitute boneless, skinless, chicken thighs wouldn't dry out as breasts will.Also cut the simmer time to 2 1/2 hours.

Easy to follow recipe; prep time took me a bit longer than noted.  Had nice flavor; thoroughly enjoyed.  Love Indian food and was glad to find this flavorful recipe.

Good recipe but just to point out technically the tikka masala isn't a recipe from India it's certainly created by an indian  but was most likely conceived in the UK as a fusion food, an easy intro for Brits into spicy food.

chicken tikka masala

Prep Time: 25 minutes

Cook Time: 4 hours, 15 minutes

Total: 4 hours, 40 minutes

Servings: 8

Author : Taste of Home

Ingredients

Instructions

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