This is a recipe I found on Pinterest which led me here: http://www.theironyou.com/2015/01/easy-creamy-crock-pot-chicken-tikka.html?m=1. As you can see by our pictures, mine did not turn out the same color. I’m not sure exactly why, but it did taste pretty good. No comparison to Al Noor, but it works…
Start by cutting up about 2 lbs of boneless skinless chicken breasts into 1″ cubes. In the crock pot, lined if you have one, mix together 1 large white onion finely chopped, 2 garlic cloves minced, 2 tbsp. fresh ginger grated, 1 29 oz can of tomato sauce, 2 tbsp. olive oil, 1 tbsp. Garam masala (seasoning), 2 tsp ground cumin (I would cut out a little of this because it was really strong), 2 tsp ground coriander (I would cut out a little of this too because it was really strong), 2 tsp paprika, 1 tsp turmeric, 1/2 tsp cinnamon, 1/2 tsp cayenne pepper, and 1/2 tsp black pepper. Mix that all together till it is well combined, then add the chicken and stir to coat well. Turn the crock pot to low and cook about 8 hours (ours went about 9 hours based on work ours, but that’s life and it still worked).
Once you get home, the house will smell amazing! Rinse some rice (we did 4 cups and it worked great for us). Make sure it is well rinsed (that’s what makes it sticky like in the restaurant). Add it to the rice cooker with the appropriate amount of water based on the package, and set it to white rice (or whatever works for your cooker).
While that is cooking, slice some green onions for garnish and just wait. Once the rice is done, serve it up with the rice making a beautiful bed for the Chicken Tikka Masala, and then garnish with the green onions. Enjoy!