Friday, September 26, 2014

Slow Cooker Chicken Tikka Masala

Hands down the BEST slow cooker meal I have made in I don't even know how long honestly!!  I am going to mess with the recipe to put together a vegan version!!



What You Need:

  • 5 boneless, skinless chicken breasts, cut into 1-inch chunks (about 3 pounds)**
  • 1 small onion, finely chopped
  • 4 cloves garlic, minced
  • 2 Tbsp. fresh ginger, grated
  • 1 (28 ounce) can tomato puree
  • 1 1/2 cups plain Greek yogurt
  • 2 Tbsp. olive oil
  • 2 Tbsp. Garam Masala
  • 1 Tbsp. cumin
  • 1/2 Tbsp. paprika 
  • 2 tsp. salt
  • 3/4 tsp cinnamon
  • 3/4 tsp fresh ground black pepper
  • 1 tsp cayenne pepper (more if you like to spice things up a bit)
  • 2 bay leaves
  • 1 cup half & half (or heavy cream)
  • 1/2 Tbsp. cornstarch
  • Serve over brown rice
  • Garnish with chopped cilantro

What You Need To Do:

  1. In slow cooker add onion, garlic, ginger, tomato puree, yogurt olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne.  Stir or whisk together until sauce is thoroughly combined.
  2. Add chicken, and stir will to coated with sauce.
  3. Add bay leaves.
  4. Cover and cook for 6 hours on low or 3 hours on high.
  5. During last 20 minutes of cooking, whisk together half & half with cornstarch, and add into crock pot, combining thoroughly.  Cover and finish cooking for 20 minutes.
  6. Serve over brown rice, with garnishes of cilantro, if desired.

Additional Notes

Chicken thighs could be used as well.
* *Vegan substitutions can be made with tofu - I still want to experiment with lentils added in!








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 Recipe adapted from dinnersdishesanddesserts.com


2 comments:

  1. What are the container equivalents for the 21 day fix program? Thanks!

    ReplyDelete