A rich, creamy chicken tikka masala recipe that’s made right in the slow cooker and topped over a baked potato.
Do you ever make a recipe that you are so shocked with how delicious it turns out considering how little work it took to make on your end? That’s what this chicken tikka masala baked potato recipe is. In just 10 minutes of prep you’ll have everything loaded into the slow cooker and simmering for the next 6 hours while you go to work, run errands, play with the kids or simply kick back on the deck with a good book and a glass of wine. Run back in to pop the potatoes in the oven an hour before serving and then it’s like magic, the chicken tikka masala is done and dinner is served. It’s these kind of recipes that everyone can enjoy!
If you’re like me and are relatively new to the world of Indian cuisine, then the chicken tikka masala is the place to start. It’s chunks of cooked chicken enveloped in a creamy, spiced tomato sauce. The traditional seasoning is an Indian spice mix called garam masala which means “warm spice." The recipe changes from region to region but it’s usually comprised of cinnamon, cardamon, cloves, cumin, coriander, nutmeg and peppercorns. It’s a not a spicy mix in terms of heat, but rather for flavor.
Instead of a typical serving over a bed of rice, we decided to serve it up more comfort food style over a baked potato. The result is hearty and delicious!
Chicken Tikka Masala Baked Potatoes
- 1/2 cup coconut cream
- 2 lbs boneless, skinless chicken breast or thighs, cut into 1 inch cubes
- 2 cups tomato paste
- 1 medium yellow onion, chopped
- 2 1/2 tbsp garam masala seasoning
- 3 cloves garlic, minced
- 3 tsp sea salt + extra when serving
- 1 tsp ground ginger
- 1/2 tsp paprika
- 1/2 tsp ground cayenne pepper
- fresh cilantro, chopped for garnish
- 4-6 russet potatoes, washed
- Place the chicken, tomato paste, onion, garam masala, garlic, sea salt, ginger, paprika and cayenne pepper into a slow cooker. Toss gently to coat the chicken.
- Cover and cook on low for 6 hours.
- With one hour remaining on the chicken, preheat oven to 350°. Poke holes in the potatoes and wrap in tin-foil. Bake for 45-50 minutes until slightly soft to the touch.
- Remove potatoes from oven, unwrap and toss tin foil. Slice potatoes in half.
- Once the chicken is done cooking, stir in the coconut cream.
- Spoon chicken tikka masala onto potatoes and lightly season with salt, if necessary, and garnish with chopped cilantro.
This is one of those recipes that can easily feed 4-6 people and is effortless for the cook. In my opinion, the chicken tikka masala tastes just as delicious the next day for leftovers at lunch or dinner. All the flavors have marinated some more and if you make a few extra potatoes, you’re set for a few days! Since this recipe has a hint of heat with the cayenne pepper and then overall warm spice flavor, we enjoyed it while sipping on a glass of Cambria Wines Benchbreak Pinot Noir. The earthy character is a nice compliment to the dish and is just easy to drink with the meal.
As an introductory recipe to cooking Indian fare at home, this is definitely the way to go. The slow cooker does all the work and once the chicken tikka is topped over the baked potato, it’s comfort food at its finest. Enjoy!
Written By : Kristin Mansky