Comments on: Slow-Cooker Chicken Tikka Masala

By: Jorin

Jorin — Sun, 29 Jan 2012 01:58:48 +0000

What a great treat. Missing this dish from a fun restaurant in Gent, Belgium where I first tasted this awesome meal and enjoying it now (better than ever) in Colorado. Thanks for the inspiration!!!

Cheers!

By: Ali

Ali — Tue, 24 Jan 2012 21:41:04 +0000

I also have had this in my bookmarks online for ‘recipes to try’. good thing Im a stay at home mom and can cook all day! seems like all the prep needed sorta diminishes the ease of a crockpot, so Im hoping for fantastic flavor in the finished product makes it worth the while!
My prep time took about an hour. I spent the 4 bucks on the garam marsala because i didnt know what it was til I got home and looked on the bottle. bummer! good to know for next time.
I think if I try this again, Ill be following in tiffanys( ^ ) footsteps and throwing it all in the crock.

By: Tiffany AF

Tiffany AF — Mon, 09 Jan 2012 03:08:12 +0000

This recipe has been on my “to cook” list for awhile now. Made it on a rainy Sunday. I admit that the 15 minute prep needs to be increased to at least 45 minutes. And it is super easy to make garam masla yourself (not worth spending $4.00+ dollars at the store when the ingredients are really everyday use). Smelling this made me super nervous, but wow the taste is pretty good. This particular recipe was not spicy at all, so I’ll certainly kick-it-up next time and…. next time I make it, I’m skipping all the pre-cooking, and throwing everything in to the pot. Thanks!

By: Eva

Eva — Thu, 15 Dec 2011 21:05:38 +0000

This was moderately tasty and the chicken was very tender, but I agree with those who said it was so much work ahead of time that it hardly counts as a slow-cooker recipe. Definitely 30-45 minutes of prep, and I’m not sure it was necessary. I suspect the results would be identical if you just tossed it all in the pot. But most importantly–this doesn’t taste or look anything like Chicken Tikka Masala.

By: Kristie

Kristie — Mon, 21 Nov 2011 14:13:12 +0000

I made this last night, which a whole chicken cut up, and it was amazing It did make a ton, so we have lunch for the next two days and two dinner portions in the freezer. Hope it tastes good out of the freezer, too!

By: Kristie

Kristie — Thu, 10 Nov 2011 21:08:33 +0000

I only buy whole chickens- do you think this would work okay with 1 whole chicken cut up into pieces? I might try it! Also, does it freeze well? It’s just me and my husband and that seems like it’d be a LOT of food for us!

By: Lala

Lala — Thu, 10 Nov 2011 02:30:51 +0000

This is one of the best recipes I’ve made in a while. It’s super spicy, creamy & delicious. I strongly suggest going to an Indian grocery store to pick up the garam masala- it really makes a difference in flavor when you’re making curries. This is a SPICY dish and kids probably wouldn’t like it but it would be perfect for entertaining since it makes a large batch. I can’t wait to make it again! Thanks for sharing.

By: Mary

Mary — Wed, 09 Nov 2011 04:17:08 +0000

Just made this recipe tonight; it was absolutely amazing! Very flavorful but not too spicy. Thanks!

By: Terry Lynn

Terry Lynn — Tue, 08 Nov 2011 16:35:26 +0000

While this dish was a success, it was most certainly not a 15 minute prep! If you decide to make it, please give yourself 30 to 45 minutes for preparation. I love crock pot meals, but could have easily made a nice meal in the same time it took to prepare this for the crock pot. My husband enjoyed it, but I did not so much… if you do not like dark meat, no amount of simmering in crock pot will change that, so you may wish to use white meat.

By: Amy

Amy — Sun, 06 Nov 2011 11:46:30 +0000

Jenna, THANK YOU for this! I made a vow to use my crock pot once a week this fall/winter and this came out perfectly. I used chicken breast and it came out great.