For the Chicken Marinade: – 1.5 to 2 lbs boneless chicken breasts or boneless chicken thighs chopped into bite size – 1 cup plain Greek yogurt – 2 cloves garlic minced – 2 tsp fresh ginger peeled and grated – 1 ½ tsp garam masala – 1 tsp kashmiri red chili powder* – 1 tsp sea salt For the Tikka Masala Sauce: – 1 Tbsp avocado oil or olive oil – 1 Tbsp butter – 1 small yellow onion finely chopped – 4 large cloves garlic minced – 1 Tbsp fresh ginger peeled and grated – 2 tsp garam masala – 1 Tbsp curry powder** – 2 tsp paprika – 1 tsp kashmiri red chili powder* – 1 15-oz can tomato sauce – 1 ¼ cups heavy whipping cream*** – 1 tsp sea salt to taste
Mix the marinate ingredients in a lidded container and add the chopped chicken. Stir to coat chicken in marinade.
Prepare tikka masala sauce in the crock pot. Mix in marinated chicken.Cover the slow cooker and cook for 6–8 hours or 4 hours on high.
Salt and taste chicken tikka masala after cooking. Include ¼ cup of fresh cilantro if preferred. I serve Chicken Tikka Masala over jasmine rice.