Recipes

Don’t let this recipe fool you – the ingredient list is long, the name might be unfamiliar, cooking Indian food might be way out of your comfort zone, and other members of your household might make more than one questionable face when you tell them what’s for dinner – but it is totally worth it. I was introduced to Chicken Tikka Masala a few years back and was it was love from first bite. However I never even thought to attempt to make it on my own until I ran across this recipe for a slow cooker version. It has a few more steps than I normally like for a slow cooker recipe (dump in and turn on) but makes up for the extra time in flavor. At the end you have a delicious chicken dish that is packed with flavor and will quickly become a favorite.

Weight Watchers Crockpot Chicken and Cauliflower Tikka Masala
Points: 6 weight watchers pointsplus
Servings: 10 servings
Serving Size: about 3/4 cup
Nutritional Info: 191.7 calories, 5.8g of fat, 12.3g of carbohydrates, 1.7g of fiber, 22.8g of protein

Ingredients

• 1 lb. chicken breast, cut into chunks
• 1 lb. chicken thighs, cut into chunks
• 1 tbsp. coriander
• 1 tbsp. cumin
• 1 tsp. Kosher Salt
• 1 cup nonfat plain yogurt
• 1-2 whole jalapeno peppers
• 2 tbsp butter
• 1 onion, diced
• 6 cloves garlic, minced
• 1/2-1 tbsp. kosher salt
• 3 tbsp Garam Masala
• 2-3 inch ginger, grated
• 4 cups crushed tomatoes
• 1 tbsp sugar
• 1 16 oz. bag cauliflower florets
• 1 tbsp. cornstarch
• 1 cup nonfat evaporated milk

Instructions

1. Toss the chicken with the coriander, cumin, 1 tsp. salt, and yogurt. Add to the bottom of the slow cooker. Place whole jalapenos in with the chicken.
2. Melt the butter in a medium sauce pan over medium heat. Add the onions, garlic, and 1/2 tbsp. salt. Cook for about 6 minutes or until they begin to brown. Stir in the Garam masala and ginger and cook 1 minute. Add the crushed tomatoes and sugar. Either pour directly over the chicken for a chunkier sauce or use a blender to create a smoother sauce and then pour over chicken.
3. Cook on low for 6 hours or until chicken is tender. Add the cauliflower in one hour before you finish cooking the chicken/
4. Stir the cornstarch into the evaporated milk. Stir into the chicken and then cover again and cook for 10 more minutes to thicken up the sauce.

Adapted from Tasty Kitchen.