mcostanza / Chicken Tikka Masala Crockpot

Ingredients

  • 1.5 pounds boneless skinless chicken breast
  • 1.5 pounds boneless skinless chicken thighs
  • 15 oz tomato puree of some type (escalon 6 in 1)
  • 1/2 cup sour cream
  • 1 jalapeno pepper, seeded and minced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon ground cumin
  • 2 teaspoons garam masala
  • 2 teaspoons ground black pepper
  • 2 teaspoons paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1 15 oz can coconut milk (thick full fat stuff)
  • 1/4 cup fresh cilantro, chopped
  • 1 lemon, juiced
  • 1 tablespoon coconut oil

Directions

  1. Place the chicken, sour cream, and 1 teaspoon of salt in a 4-quart or larger slow cooker and stir to combine.
  2. Heat coconut oil in a large frying pan over medium heat. Add the onion and cook, stirring occasionally, until tender, about 8 minutes. Add the garlic, ginger, coriander, garam masala, and cumin and cook until fragrant, about 1 minute. Add the tomato paste and cook until darkened in color, about 1 minute. Add the drained tomatoes and remaining 1/2 teaspoon of salt and bring to a simmer, scraping up the browned bits from the bottom of the pan. Transfer to the slow cooker and stir to combine with the chicken.
  3. Cover and cook on low for 8 hours. Stir in the coconut milk. Serve garnished with cilantro and lemon juice.

Source

https://www.thekitchn.com/recipe-slow-cooker-chicken-tikka-masala-recipes-from-the-kitchn-211284

Nutrition

  • 10 servings
  • 302 calories
  • 17.4g fat (51%)
  • 8.9g carb (12%)
  • 27.5g protein (37%)

Update Message: update with better recipe

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Revision: 2