A lightened up version of an Indian food classic that includes potatoes. This Lightened Up Crockpot Potato and Chicken Tikka Masala is as easy as dumping the ingredients in your slow cooker … it practically cooks itself!
Can you believe that in my 23 years of life, I had never tried Indian food until last month?! I had no idea what I was missing. It’s possibly some of the most flavorful, comforting food I’ve had … and it’s so easy to make a lighter version at home.
This Crockpot Potato and Chicken Tikka Masala is like your classic recipe, but with potatoes mixed in with the chicken. I had some extra potatoes to use up and only two chicken breasts thawed, so I decided to cook the two in this delicious Tikka Masala sauce. Hello, budget-friendliness! Since the potatoes are included in the dish, I ate this plain without any rice.
Plus, this makes a LOT of food and it doesn’t take very much to fill you up since it’s so rich and spicy. I’d even recommend freezing half for later if you’re only feeding a couple people. Since I cook for one, I ate this leftover for lunches all week – still good!
The loads of spices in this recipe add such great flavor … I swear this tastes similar to the restaurant!
Although this does make your entire kitchen smell like Indian food, who said that’s a bad thing? (Besides my roommate).
With Greek yogurt instead of regular and coconut milk instead of cream, you get that delicious and filling creamy sauce without having to feel guilty about it. Serve with some delicious naan bread (I buy mine from Trader Joe’s) and you’ve got yourself an amazing homemade Indian food recipe that’s as easy as can be.
This might look like a long ingredients list, but most of it is spices you probably already have on hand!
Save RecipeIngredients
- 3 boneless, skinless chicken breasts, cut into 1 inch pieces
- 1 pound potatoes, cut into 1 inch pieces (I used fingerling)
- 1/2 large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons freshly, finely grated ginger
- 1 (29 oz) can tomato puree
- 1 1/2 cups plain Greek yogurt
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons Garam Masala (found in the spices section of most grocery stores)
- 1 tablespoon cumin
- 1/2 tablespoon paprika
- 2 teaspoon salt, or to taste
- 3/4 teaspoon cinnamon
- 3/4 teaspoon freshly ground black pepper
- 1-3 teaspoon cayenne pepper (I used 2 and it was pretty hot for me)
- 2 bay leaves
- 1 cup coconut milk
- 1/2 tablespoon cornstarch
- Chopped cilantro, for serving
Instructions
- In a mixing bowl, combine onion, garlic, ginger, tomato puree, yogurt, oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne.
- Place the chicken and potatoes in the slow cooker then pour the sauce over. Gently stir to coat.
- Cook on LOW for 6-8 hours or until potatoes are tender and chicken is cooked.
- In the last 20 minutes of cooking, mix together coconut milk and cornstarch in a small bowl. Stir the mixture into the slow cooker and let thicken. Garnish with fresh cilantro.
Adapted from: Cooking Classy
