09.29.15

Crockpot Chicken Tikka Masala

I have never in my life attempted to cook Indian food but, pregnancy will make you do odd things… and I am so glad it does.  Indian food might sound extremely intimidating if you’ve never attempted it yourself at home. However, it is something that EVERY level of cook can do.  The only thing that is intimidating about it?  Searching the spice section for some of the spices that aren’t normally in your pantry… other than that, it really is a breeze.

When I do go to Indian restaurants, I always go for the classic Indian dish, Tikka Masala, also known as “creamy butter chicken”.  I figured since this is a classic, it was a good place to start.  After searching tons of recipes, hitting up the grocery store and raiding my pantry–this is what I came up with and WOW!!!!  It is absolutely delicious.  So, do me a favor and give this outside the box home cooked meal a chance!  I mean, it’s in a crockpot and only takes THREE steps!  And did I mention it is whole 30 approved?  Woohoo! 

Crockpot Chicken Tikka Masala
Serves 4
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 4 boneless, skinless chicken breasts
  2. 1 large onion, diced
  3. 1 tbsp. minced ginger
  4. 4 cloves of garlic, minced
  5. 6 oz. can of Tomato Paste
  6. 2 tbsp. olive oil
  7. 3/4 cup organic, free-range chicken broth
  8. 1 tbsp. curry powder (or sub Garam Masala)
  9. 1 tsp. tumeric
  10. ½ teaspoon cayenne pepper (adjust according to your heat preference)
  11. 1 tsp. cumin
  12. 1 tsp. paprika
  13. 1/2 tsp. cinnamon
  14. 2 tsp. salt
  15. 1 tsp. black pepper
  16. 1 bay leaf
  17. 12 oz. can Unsweetened, full fat Coconut Milk (blended so that it is well combined)
  18. 2 tbsp. arrowroot powder
  19. Juice of 1/2 a lemon
  20. Cilantro, for garnish
  21. Prepared cauliflower Rice for serving
Instructions
  1. Cut chicken into 1.5 inch cubes.  Place in the crockpot with the diced onion, the minced garlic, olive oil, the minced ginger, the tomato paste, the chicken broth, and all of the spices (except bay leaf for now).  Stir well to combine.  Place bay leaf on top and cover and cook on low for 8 hours, or on high for 4.
  2. When cooking time is done, in a bowl whisk together the arrowroot and the coconut milk.  Gently pour and stir into the crockpot with the cooked chicken. Let cook an additional 20 minutes to thicken up.
  3. Immediately before serving, stir in the juice of 1/2 a lemon.  Serve with prepared cauliflower rice and top with some freshly chopped cilantro or cilantro microgreens.
The Defined Dish http://www.thedefineddish.com/

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  • MARCELA VASQUEZ
    April 28, 2017 at 12:56 am

    I just made this and have yet to try it but I know you had listed the olive oil in the ingredients but not when to use it. So I didn’t use the olive oil

    • Alex
      May 1, 2017 at 1:26 am

      Thanks, i fixed that error. Im sure it tasted the same without it 🙂

  • Marisa Skousen
    May 8, 2017 at 11:18 pm

    This was delicious – the closest we’ve come to our favorite Indian restaurant. My husband said he’d be fine if I made it once a week. Thanks!

    • Alex
      May 9, 2017 at 12:00 am

      Awesome!! So glad!

  • Melissa
    May 23, 2017 at 3:59 am

    This was amazing! Your recipes are my absolute favorite! I have not been disappointed once. Thank you thank you!

    • Alex
      May 23, 2017 at 12:37 pm

      🙂 Aw thank you Melissa!!! I am so glad to hear that!