I tend to shy away from making Indian food at home even though it is one of my favorite things to get as takeaway. I tend to be a little intimidated when it comes to the spices and have always felt it is best to leave it up the experts. However lately I have been experimenting more with the Indian food I love so much, mostly because the restaurant versions are calorie bombs, and sometimes I really crave it but don't want indulge.

After looking at lots of recipes, I decided to start with a slow cooker version of chicken tikka masala since it is one of my favorites and because isn't quite as complicated as many of the other dishes. The garam masala spice blend does most of the heavy lifting for you. Just taste it before using it since versions can vary quite a bit in terms of strength and even what they include. Some of heavier in cardamom, some in curry, some in cinnamon, so just be prepared to make some adjustments if needed.

Prep Time

Slow Cooker Chicken Tikka Masala with Cauliflower

Prep Time:

15 min

Cook Time:

4 hours

Total Time:

4 HOURS 15 MINUTES

Ingredients

1 lb. boneless skinless chicken thighs, chopped
1 lb. boneless skinless chicken breast, chopped
2 tsp. olive oil
1 U onion, diced
4 U cloves garlic, minced
1 tbsp. ginger, minced
2 tbsp tomato paste
2 tbsp. garam masala (to taste, blends vary in flavor/intensity)
2 tsp. paprika
2 tsp. kosher salt
1/8 tsp. cayenne pepper (optional, to taste)
28 oz. canned fire roasted diced tomatoes
3 cups cauliflower florets
1 cup canned light coconut milk (using a full fat Whole30/Paleo compliant brand)

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Nutritional Facts

Serving Size:

3/4 cup

Amount Per Serving

Calories 289

Calories from Fat 49

% Daily Value *

Total Fat 9g

Saturated Fat 3g

11%

Monounsaturated Fat 1g

Polyunsaturated Fat 1g

Cholesterol 103mg

12%

Sodium 1 378mg

60%

Total Carbohydrate 15g

Dietary Fiber 4g

16%

Sugars 6g

Protein 34g

Directions

Heat the olive oil over medium high heat. Add the onion and cook for 6-8 minutes until beginning to brown. Add the garlic and ginger. Cook for 1 minute. Add the tomato paste, garam masala, paprika, salt, and cayenne pepper. Stir and cook 1-2 minutes until very fragrant.
Add to the slow cooker along with the chicken and diced tomatoes. Cook on high for 4 hours or low for 8 hours. Thirty minutes before it's done, add the cauliflower and coconut milk. Let finish cooking with the lid open to reduce the sauce.

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Comments

By Kimberly Davis

on April 29, 2016 - 05:50

Rate this Recipe:

My family enjoyed this recipe, the "slaw rice" was a first for us - and we were all pleasantly surprised! For those who couldn't handle the heat, a dollop of plain yogurt was added. Buying the chicken already diced, saved me time.