Crockpot Chicken Tikka Masala with Roasted Vegetables

Name: Crockpot Chicken Tikka Masala with Roasted Vegetables
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Asian, Indian
Ingredients: 1 tablespoon olive oil; 1 red bell pepper, diced; 1 green bell pepper, diced; 1 cup broccoli florets; 1 cup cauliflower florets; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 boneless, skinless chicken breasts, cut into bite-sized pieces; 2 tablespoons olive oil; 1 onion, chopped; 2 cloves garlic, minced; 1 tablespoon grated ginger; 1 teaspoon garam masala; 1 teaspoon turmeric powder; 1 teaspoon ground cumin; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; 15-ounce can diced tomatoes, undrained; 14-ounce can full-fat unsweetened coconut milk; 1 tablespoon lemon juice; 1/2 teaspoon salt; 1/4 teaspoon black pepper

11 steps

Prep:10minCook:8h

This Chicken Tikka Masala with Roasted Vegetables is a quick and healthy curry made with tender chicken, roasted vegetables, and a tikka masala sauce. This recipe requires minimal prep effort and the use of a crock pot.

Updated at: Mon, 15 Jan 2024 17:52:44 GMT

Ingredients

3 servings

1 tablespoonolive oil

1 cupbroccoli florets

1 cupcauliflower florets

½ teaspoonsalt

¼ teaspoonblack pepper

3boneless skinless chicken breasts

cut into bite-sized pieces

For the Chicken Tikka Masala Sauce:

2 tablespoonsolive oil

1 tablespoongrated ginger

1 teaspoongaram masala

1 teaspoonturmeric powder

1 teaspoonground cumin

½ teaspoonpaprika

¼ teaspooncayenne pepper

15 ouncecan diced tomatoes

undrained

14 ouncecan full-fat unsweetened coconut milk

1 tablespoonlemon juice

½ teaspoonsalt

¼ teaspoonblack pepper

Instructions

Step 1

In a large bowl or shallow dish, combine the chicken pieces with 1/4 cup of the tikka masala sauce. Marinate in the refrigerator for at least 30 minutes, or up to 8 hours.

Step 2

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 3

In a large bowl, toss the diced bell peppers, broccoli florets, cauliflower florets, olive oil, salt, and pepper until evenly coated. Spread the vegetables on the prepared baking sheet.

Step 4

Roast for 20-25 minutes, or until the vegetables are tender-crisp.

Step 5

While the vegetables are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Step 6

Add the minced garlic, grated ginger, garam masala, turmeric powder, ground cumin, paprika, and cayenne pepper. Stir and cook for 1 minute, until fragrant.

Step 7

Stir in the diced tomatoes, coconut milk, lemon juice, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.

Step 8

Remove the vegetables from the oven and add them to the tikka masala sauce. Stir gently to combine.

Step 9

Transfer the chicken pieces from the marinade to the slow cooker. Pour the tikka masala sauce with the roasted vegetables over the chicken.

Step 10

Cover and cook on low for 6-8 hours, or until the chicken is cooked through and the flavors have melded.

Step 11

Serve hot with your favorite side dishes, such as basmati rice or naan bread.