One of my favorite Indian dishes turned crock pot meal. This dish is different, has so much flavor and couldn’t be easier (no pre-marinating or searing). I’ve made it 3 or 4 times since I first found the recipe and it’s a winner every time. The hardest part is gathering your ingredients. You may not have the long list of Indian spices needed for tikka masala, but it is worth the purchase! If you buy them once, that’s countless Indian dishes you are now able to create in your kitchen.
Why is this healthy?
- anti-inflammatory due to many anti-inflammatory ingredients and spices (ginger, turmeric, coriander, garlic)
- paleo – if eaten without rice or quinoa & need to sub the corn starch with either arrowroot or tapioca starch
- dairy free – if you sub coconut yogurt with greek yogurt
- no added sugars or refined oils that you would normally find in a restaurant’s Chicken Tikka Masala
Crock Pot Chicken Tikka Masala
2015-01-20 14:33:29
Serves 6
a healthy, crock pot version of one of my favorite Indian dishes
Prep Time
15 min
Cook Time
8 hr 30 min
Total Time
8 hr 30 min
Ingredients
- 1 lb boneless, skinless chicken breasts (cut into bite size pieces)
- 1 tbsp fresh ginger, minced or grated
- 3 cloves garlic, minced
- 1 14 oz can crushed tomatoes
- 1 14 oz can unsweetened coconut milk (full-fat)
- 1 tbsp cumin
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp coriander
- 1/2 tsp cardamom
- 1/2 tbsp chili powder
- 4 oz plain Greek Yogurt
- 1 tbsp corn starch (organic if possible)
- 2 tsp salt
- 4 tbsp chopped fresh cilantro leaves (to garnish)
Instructions
- Combine ginger, garlic, tomatoes, coconut milk, spices and chicken in your slow cooker
- Cook on high for 4 hours or on low for 8 hours
- Uncover and let cool for 10 minutes
- Stir together yogurt and corn starch in a small bowl and let sit 5 minutes to activate thickeners
- Stir a few spoonfuls of the warm Tikka Masala sauce into the yogurt to bring it to temperature (prevents curdling)
- Pour yogurt mixture into the slow cooker, stir, then let thicken for 10-15 minutes
- Taste and add salt if needed
- Serve over basmati rice, brown rice, or quinoa
- Sprinkle with cilantro leaves
Notes
- For a dairy free option - replace greek yogurt with coconut yogurt
- For a paleo version - omit the quinoa and/or rice and substitute the corn starch for either arrowroot or tapioca starch
Adapted from Wanderlust Kitchen
Adapted from Wanderlust Kitchen
healing whole nutrition https://www.healingwholenutrition.com/
can’t wait to try it, it looks delicious!!