Chicken Tikka Masala is tender pieces of chicken swimming in a creamy, robustly seasoned sauce that’s usually served over rice. Thanks to TableForTwoBlog.com you can make this traditional Indian meal at home with the help of your slow cooker.
Container count per serving: 1 red, ½ green, 1 tsp
- 3 lbs boneless skinless chicken breasts (about 5 breasts), cut into 1½” cubes
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 tbsp fresh ginger, minced
- 1 (29 oz) can of tomato puree
- 1½ cups plain nonfat Greek yogurt
- 2 tbsp olive oil
- 2 tbsp garam masala
- 1 tsp tumeric powder
- 1 tbsp cumin
- ½ tbsp paprika
- 2 tsp salt, or to taste
- ¾ tsp cinnamon
- ¾ tsp fresh ground pepper
- 1-3 tsp cayenne pepper (depending on your heat preference)
- 2 bay leaves
- 1 cup almond milk
- 3 tbsp corn starch
- lemon juice from half of a small lemon
- chopped parsley or cilantro for garnish
- Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
- Gently place the mixture in the insert of the crock pot and add the 2 bay leaves.
- Cover and cook 8 hours on low or 4 hours on high.
- When done, in a medium bowl whisk together almond milk and cornstarch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze half a lemon over the mixture and stir to incorporate.
- Serve hot over a bed of white or brown rice, and garnish with parsley or cilantro if desired.
- Store leftovers in an airtight container for up to 5 days.
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