Healthy Slow Cooker Chicken Tikka Masala Food

SLOW COOKER CHICKEN TIKKA MASALA RECIPE BY TASTY

Steps:

• Place the chicken pieces in the slow cooker and coat well with the flour and salt.
• Throw in the garam masala, turmeric, paprika, onions, garlic, chillies, chopped tomatoes and tomato puree and mix together.
• Slow cook on high for 3 hours.
• After 3 hours, stir in the plain yogurt. Serve with rice and top with chopped coriander.
• Enjoy!

HEALTHY SLOW COOKER CHICKEN TIKKA MASALA

Steps:

• Heat olive oil in a large skillet over medium heat. Add in onion, jalapeno and garlic; saute for about 5 minutes or until onions are slightly golden and translucent. Transfer to a large slow cooker.
• Next add in tomato puree, ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, and curry powder to the slow cooker; stir to combine.
• Add chicken breasts and spoon sauce over the chicken to make sure they are covered. Cover and cook on low for 6-7 hours or on high for 2-3 hours.
• Once cooked, remove chicken with a slotted spoon and transfer to a cutting board. Shred the chicken with two forks, then transfer back to the slow cooker.
• Stir in coconut milk and allow to cook on high UNCOVERED for 15-20 more minutes to help thicken the sauce. Taste and adjust seasonings as necessary, including adding more salt, if desired.
• Serve with brown rice, pita bread/naan or enjoy as is. Garnish with plain greek yogurt and chopped cilantro. Store any leftovers in the fridge for up to 4 days.

SLOW COOKER CHICKEN TIKKA MASALA

Steps:

• In a 4- to 6-quart slow cooker, combine the chicken, tomatoes, onion, garam masala, sugar, garlic, salt, ginger, coriander, and cumin. Cover and cook for 3 to 4 hours on High or for 6 to 8 hours on Low. Stir in the yogurt. Garnish with the cilantro (if using).
• Yields about 1 cup chicken with sauce per serving.

EASY SLOW COOKER CHICKEN TIKKA MASALA

Steps:

• Stir chicken, tomato sauce, yogurt, jalapeno pepper, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt together in a slow cooker.
• Cook on Low for 6 to 8 hours. Stir cream, cilantro, and lemon juice into chicken mixture during the last 30 minutes of cooking.

SLOW COOKER CHICKEN TIKKA MASALA

Steps:

• Stir tomatoes, onion, garam masala, garlic, ginger, salt, brown sugar, cumin, and coriander together in a slow cooker until well-mixed. Place chicken thighs in tomato mixture.
• Cook on High for 3 to 4 hours (or on Low for 6 to 8 hours). Stir yogurt and cilantro into chicken mixture.

SLOW COOKER CHICKEN TIKKA MASALA

Steps:

• Heat the slow cooker. Season the chicken, then put the oil in a wide frying pan and, once hot, add the chicken. Don't overcrowd the pan - you may want to do this in batches. Cook over a high heat until the chicken is browned, then transfer it to the slow cooker. Add the onion, garlic and ginger to the pan and cook for a few mins until softened. Add a splash of water and scrape any bits from the bottom of the pan, then tip everything into the slow cooker.
• Add the remaining ingredients, except the cream and coriander, then season well and cover with a lid. Cook on low for 5-7 hrs or on high for 4-5 hrs.
• Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like.

SLOW COOKER CHICKEN TIKKA MASALA - WEIGHT WATCHERS

Steps:

• Combine all ingredients, except yogurt and cilantro, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir in yogurt and cilantro.
• Yields about 1 cup chicken with sauce per serving.

SLOW COOKER CHICKEN TIKKA MASALA

Steps:

• In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine.
• Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves.
• Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).
• In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice.
• Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.