Chicken Tikka Masala

  • Level: Easy
  • Total: 4 hr 15 min
  • Prep: 15 min
  • Cook: 4 hr
  • Yield: 4 servings
  • Nutrition Info
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1 15-ounce can crushed tomatoes

1/2 cup heavy cream

1 cup frozen peas

Basmati rice, for serving

Chopped fresh cilantro, for topping

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

Kosher salt and freshly ground pepper

4 cloves garlic, finely grated

1 2-inch piece ginger, peeled and finely grated

1 jalapeno pepper, seeded and finely diced

1 tablespoon paprika

2 teaspoons ground coriander


  1. Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Whisk the garlic, ginger, chile pepper, paprika, coriander, tomatoes and 1/2 teaspoon salt in a 4-to-6-quart slow cooker. Add the chicken and stir to coat.
  2. Cover and cook on high, 4 hours, adding the heavy cream and frozen peas during the last 15 minutes of cooking. Serve over rice; top with cilantro.
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