Tuesday, May 15, 2012

Chicken Tikka Masala with Cauliflower Rice and Peas

As I have OVERLY mentioned recently, I am loving Indian Food right now (wait till you read tomorrow's blog). During Josh and my period of not eating out, I was craving it on a daily basis. So I had to take matters into my own hands. I got online and did some recipe searching and found the following Chicken Tikka Masala Recipe on Tasty Kitchen. TK is one of my favorite websites for recipes!

 I changed some things up a bit to make the recipe more diet friendly...aka used all white chicken and eliminated the cream! I also eliminated the coriander because I didn't feel like buying any. Give me a break! Girl is on a budget. Despite the elimination of these things there is SO much flavor you could not tell at all.

This recipe was incredibly easy to make, and if you can get past your kitchen slightly smelling like an armpit for a few hours, I know you will enjoy it. OK...ignore the previous description, this recipe is AMAZING....so tasty...the chicken is super tender...and I could not get enough. Soooo...sooo...YUMMY!  This is one of my favorite new recipes. 

Slow Cooker Chicken Tikka Masala
**Adapted from Tasty Kitchen***

4 Large Chicken Breasts
1 T Cumin
1 tsp Salt
1 Cup Greek Yogurt
1 Large Onion
6 Cloves Garlic Minced
3 T Garam Masala
4 Cups Crushed Tomatos 
1 T Raw Sugar
1 Cup Milk
2 tsp Flour
Cilantro for serving
*I also eliminated all butter from the recipe. Original calls for butter.*


1. Cut up chicken into 1 inch chunks. Combine with yogurt, cumin, and salt in a large bowl and let sit for about 10 minutes.

2. The normal recipe calls for the chicken to be cooked on the stove in small portions. I wanted to do things a bit quicker. So I placed all of the chicken in a pie pan and baked for about 25 minutes at 375 degrees. I drained all the accumulated liquid once cooked through and placed the chicken inside the crock-pot. Slice jalapeno in half and place on top of chicken.

3. Meanwhile, saute onions with cooking spray in a large sauce pan on medium. Add garlic and a dash of salt. Saute until brown. Add Garam Masala and cook for about 1 minute. Increase heat and add tomatos and sugar. Stir well for about 3 minutes and then transfer to crock-pot. Pour over chicken.

3. Cook on low for about 5 hours. I let mine cook overnight, so well over 5 hours, and it was excellent. 10 minutes prior to serving, whisk flour and milk together and add to crock-pot. Serve over cauliflower rice and peas.

Cauliflower, Rice, and Peas

I love anything that seems like something it isn't....aka Rice that is really Cauliflower. Basmati Rice is typically served with Indian Food, and Cauliflower imitates it well. I still like to serve it with normal rice but this bulks up the smaller serving I use.

1 Head of Cauliflower
1 Package 90 Second Rice
1 Package Frozen Peas


1. Bring a pot of water to a boil. Add cauliflower. Once fork tender (which takes only about 4 minutes), drain water and place cauliflower back in pot. 

2. Using a potato masher, mash cauliflower until it has the consistency of rice.

3. Heat up a bag of 90 second rice.

4. Add rice to cauliflower "rice" and mix together.

5. Cook frozen peas according to package and add to rice mixture.

6. Serve with Chicken Tikka Masala and enjoy.

This is seriously my new favorite go to meal. I crave it all the time! 

I hope you enjoy!

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