Chicken Tikka Masala
I normally plan all of the meals I will make on Sundays, but this was an impromptu dinner in the middle of the week. I have a “lighter” chicken tikka masala recipe on my page already, but this is a heavier version. I like this as we approach the cold winter months. It also is a crock pot meal, which is perfect for a busy day. My apartment smelled amazing while this was simmering.
I tend to serve Chicken Tikka Masala with rice and naan. Something I make naan from scratch, but most of the time I just buy some from a store. You can also serve with cauliflower rice or sandwich bread.
Enjoy!
RECIPE CARD
TIME TO COOK: 3-7 hours
SERVES: 6-8
INGREDIENTS
1 lb chicken breasts (cut in 1 inch pieces)
28 oz diced tomatoes
2 tbsp tomato paste
1.5 cups milk
2 tbsp butter
1.5 cups yogurt
1 yellow onion (diced)
4 cloves garlic (diced)
1 tbsp olive oil
1 tbsp lemon juice
2 tbsp garam masala
1 tbsp coriander
1 tsp tumeric
1 tsp ginger
1 tsp salt
1/4 tsp cayenne
2 bay leaves
INSTRUCTIONS
In a medium sauté pan on medium heat, add ½ tbsp olive oil and the diced onions. Stir regularly until transparent.
In a crock pot, combine all ingredients. Once all ingredients are added, stir to thoroughly combine.
Cook on low for 6 hours or cook on high for 3 hours.
Once chicken is thoroughly cooked, serve!
TIP
Stir every 30 minutes if on high and every hour if on low. This will help make clean up easier!
If you like more heat, add more cayenne or chili flakes. I have a very low spice tolerance, so make modifications as desired.
