Healthy Slow Cooker Chicken Tikka Masala

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Slow Cooker Chicken Tikka Masala
Serves 4
I didn't think chicken tikka masala could really get much better, but then I remembered my fall-time best friend: the slow cooker. This is a curry dish that benefits from a nice, long simmer anyway, so why not let that happen while I'm off doing other things? That's what I call smart cooking.Spooned over some steamed rice, this easy slow cooker tikka masala is about to make your busy fall days very happy indeed.
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Prep Time
15 min
Cook Time
8 hr
Prep Time
15 min
Cook Time
8 hr
575 calories
39 g
252 g
29 g
39 g
14 g
462 g
1503 g
6 g
0 g
13 g
Nutrition Facts
Serving Size
462g
Servings
4
Amount Per Serving
Calories 575
Calories from Fat 256
% Daily Value *
Total Fat 29g
44%
Saturated Fat 14g
68%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 252mg
84%
Sodium 1503mg
63%
Total Carbohydrates 39g
13%
Dietary Fiber 3g
11%
Sugars 6g
Protein 39g
Vitamin A
32%
Vitamin C
29%
Calcium
10%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 to 1 1/2 pounds boneless, skinless chicken thighs
  2. 1 large onion, diced
  3. 3 cloves garlic, minced
  4. 1-inch piece whole ginger, peeled and grated
  5. 2 tablespoons tomato paste
  6. 1 to 2 tablespoons garam masala
  7. 2 teaspoons paprika
  8. 2 teaspoons kosher salt
  9. 1 (28-ounce) can diced tomatoes
  10. 3/4 cup heavy cream or coconut milk
  11. Fresh cilantro, chopped
  12. 2 cups cooked rice, to serve
Instructions
  1. Cut the chicken thighs into bite-sized pieces and transfer them to a 3-quart or larger slow cooker. Stir in the onion, garlic, ginger, tomato paste, 1 tablespoon of garam masala, paprika, and kosher salt until the chicken is evenly covered with spices. Stir in the diced tomatoes with their juices.
  2. → If you have the time: Marinate the chicken in 1/2 cup yogurt for up to 6 hours. Shake to remove excess yogurt before transferring to the slow cooker.
  3. → If you have the time: Sauté the onions and garlic in a little olive oil over medium-high heat in a skillet until softened, then stir in the ginger, tomato paste, and spices until fragrant. Transfer to the slow cooker with the chicken and diced tomatoes. This will give your tikka masala more depth of flavor.
  4. Cover the slow cooker and cook for 4 hours on high or 8 hours on low. Fifteen minutes before the end of cooking, stir in the heavy cream. If you prefer a thicker sauce, leave the slow cooker uncovered for the last 15 minutes. Taste and add more garam masala or salt to taste.
  5. Serve over rice with fresh cilantro sprinkled over the top of each serving. The tikka masala can be refrigerated for 3 to 4 days or frozen for 3 to 4 months.
Notes
  1. Chicken breasts can be substituted for the thighs, though I find thighs hold up better over the long cooking and breasts tend to fall into shreds. Still delicious, though!
  2. For a little of that smoky, tandoori flavor, try using smoked paprika and roasted tomatoes.
Adapted from The Kitchn
beta
calories
575
fat
29g
protein
39g
carbs
39g
more
Adapted from The Kitchn
Outlaw Fitness http://www.outlawfitnesshq.com/
2014-10-06-Tikka-Masala-3

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