In a large bowl, mix together all the marinade ingredients.
Add the chicken, toss to coat, cover and refrigerate for at least 6 hours (overnight is best).
Place the tomatoes, onion, chilli powder and ginger in the slow cooker and mix together.
Stir in the chicken and marinade.
Cook on low for 8 hours.
Serve with rice
Recipe Hints and Tips:
Slow Cooker Chicken Tikka Masala is suitable to freeze with out the cream.
When ready to serve, stir through the cream.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less