I love Indian food. In college the town’s best Indian restaurant became a favorite of mine and I enjoyed sampling many dishes. Indian cuisine is memorable for its bold flavors and distinctive spice blends.
This Crockpot Chicken Tikka is simple to prepare and full of flavor. The balance of tender chicken and silky sauce is just right, and I love the subtle cinnamon note alongside smoky cumin and a touch of cayenne heat. It’s an easy weeknight dinner that’s satisfying and comforting.
Crockpot Chicken Tikka
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Ingredients
- ¾ cup plain yogurt
- 2 Tbsp lemon juice
- 4 tsp ground cumin
- 1 tsp ground cinnamon
- ½-1 tsp cayenne pepper (depending on your preferred heat)
- ½ tsp ground black pepper
- 1 Tbsp minced fresh ginger
- 2 cloves garlic, minced
- 1 tsp salt
- 2 tsp paprika
- 8 oz can tomato sauce
- 1 cup heavy cream
- 3 chicken breasts, cut into strips
- Cilantro, chopped
Instructions
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Place all ingredients except the chopped cilantro into the crockpot. Stir to combine, then cook on low for 4–6 hours until the chicken is cooked through and tender. Serve over rice and garnish with cilantro. Enjoy.
Notes
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