Chicken Tikka Masala
 
Prep time
Cook time
Total time
 
My entire family couldn't get enough of this!
Recipe type: Entree
Ingredients
Marinade:
  • 1 cup plain yogurt
  • 1 tbsp lemon juice
  • 2 tsp cumin
  • ¼-1 tsp cayenne pepper (depending on the amount of spice you like)
  • 1 tsp cinnamon
  • 1 tsp pepper
  • 1 tsp salt
Chicken masala
  • 8-10 boneless, skinless chicken thighs
  • 12-15 oz jar tikka masala simmer sauce (found near Indian foods in the grocery store)
  • 1 cup heavy cream
Instructions
  1. Place marinade ingredients into a large plastic zip-close bag. Mix the sauce together.
  2. Cut chicken thighs into bite-sized chunks and place into bag with marinade. Zip the bag closed and place in refrigerator for 30 minutes to overnight.
  3. After the chicken has had a chance to marinate, turn your oven on to broil and line a cookie sheet with aluminum foil.
  4. Place chicken under the broiler (not too close - mine was about 6 inches away from the heating element) and heat, turning chicken over once, until the chicken looks browned on both sides. The chicken does not need to be cooked through at this point.
  5. Put the browned chicken into the crock pot and cover with the masala simmer sauce and cook on low for 4-8 hours.
  6. During the last hour, add one cup of cream to the chicken/sauce and stir.
  7. Serve over yellow basmati rice and peas (or just regular rice) with some naan bread on the side.
Recipe by Food Fun Family at https://foodfunfamily.com/chicken-tikka-masala-recipe/