So I have been frequently the Whole Foods hot bar about once a week to grab lunch or dinner and one of my favorite finds has been their Chicken Tikka Masala. I wanted to make my own right away and lighten it up a bit. Most recipes call for chicken thighs & lots of oil and some half & half, but I used chicken breasts, a tad bit of oil and no cream. I pretty much adapted several recipes I found and created my own. Also, this recipe is done in the crock pot, so it’s fix it and forget it! Here’s how to make it:
Crockpot Chicken Tikka Masala
– 4 lbs of chicken breast ( I always buy the unfrozen chicken breasts in long sheets from Wal-Mart that are $1.99 per lb)
– 1 (28 oz) can crushed tomatos
– 1 tbsp coconut oil (or olive oil)
– 2 tbsp minced onion
– 1 tbsp garlic powder
– 1 tsp powdered ginger
– 1 tsp sea salt
– 1 packet of Garam Masala spice (bought from Sprout’s)
– 1 (6 oz) tub of 0% Plain Greek Yogurt
Add all ingredients in the crockpot EXCEPT the yogurt, putting the chicken in last. Cover and cook on high for about 10 hours. This may seem like a long time, but I always cook my chicken in the crockpot for this amount of time because there is SO much chicken to be cooked and I like my chicken to be shredded/falling apart. Sitr in the yogurt right before it’s done cooking. Obviously this is not as “creamy” as most Tikka Masalas are, but it’s a healthier version and I’m really liking it!
Happy early Thanksgiving!