Slow-Cooker Chicken Tikka Masala

Recipe excerpted from Fed & Fit: A 28 Day Food & Fitness Plan to Jump-Start Your Life with Over 175 Squeaky-Clean Paleo Recipes
Recipe excerpted from cookbook Fed & Fit: A 28 Day Food & Fitness Plan to Jump-Start Your Life with Over 175 Squeaky-Clean Paleo Recipes

"This dish is at the tippy top of my favorite foods list. In an effort to both tip my hat to tradition and find the easiest way to make Tikka Masala, I’ve blended methods here. You’ll be using high heat to bring out the roasted flavor of the spices, creating layers and a lot of depth. Then you’ll turn to the beloved slow cooker to take care of the rest. Serve it over a big bowl of either Basic Cauliflower Rice and top with jalapeños to your heart’s desire." -Casey Joy Garcia

Recipe excerpted from cookbook Fed & Fit: A 28 Day Food & Fitness Plan to Jump-Start Your Life with Over 175 Squeaky-Clean Paleo Recipes by Casey Joy Garcia

6
Servings
248
Calories Per Serving
Deliver Ingredients

Ingredients

For the Spice Blend

  • 4 cloves garlic, grated
  • 1 tablespoon grated fresh ginger (about ½-inch piece)
  • 1 tablespoon turmeric powder
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon fine sea salt
  • ½ teaspoon red pepper flakes
  • 3 tablespoons salted butter, divided
  • 3 pounds boneless, skinless chicken breasts, rinsed, patted dry, and cut into 1-inch cubes
  • ½ medium-sized yellow onion, finely chopped (about ½ cup)
  • 1 (6-ounce) can tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 1 (13½-ounce) can full-fat coconut milk
  • cream scooped from the top of 1 chilled (13½-ounce) can full-fat coconut milk (about ½ cup)
  • ¼ cup fresh lime juice (about 2 limes)
  • fresh jalapeño slices, for garnish
  • ¼ cup coarsely chopped fresh cilantro, for garnish

Directions

For the Spice Blend

In a small bowl, mix together the ingredients for the spice blend. Set aside.

Melt 2 tablespoons of the butter in a large frying pan over high heat. While the butter is melting, thoroughly coat the chicken on all sides with half of the spice blend. Working in batches so that no two pieces of chicken touch each other in the pan, add a portion of the seasoned chicken to the hot pan and sear for 2 to 3 minutes on each side, just until the chicken develops a light brown crust. Transfer the browned chicken to the slow cooker and repeat the process with the remaining chicken.

Once the chicken is finished, add the remaining tablespoon of butter to the hot pan. Once melted, add the rest of the spice blend and the chopped onion. Stir for 8 to 10 minutes, until browned but not burned. Add the tomato paste, whisk to incorporate, and cook for an additional 4 to 5 minutes, until the tomato paste develops a deep red color. Add the crushed tomatoes, coconut milk, coconut cream, and lime juice. Stir to incorporate and bring to a simmer. Let simmer for 10 minutes, or until it has thickened slightly and coats the back of a spoon. Pour the sauce over the chicken in the slow cooker. Stir so that the chicken is coated on all sides.

Cook in the slow cooker on high for 4 hours or on low for 8 hours.

Serve garnished with the jalapeño slices and fresh cilantro.

Nutritional Facts

Total Fat
7g
10%
Sugar
41g
46%
Saturated Fat
4g
17%
Cholesterol
18mg
6%
Carbohydrate, by difference
48g
37%
Protein
2g
4%
Vitamin A, RAE
108µg
15%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
27mg
3%
Choline, total
11mg
3%
Fiber, total dietary
3g
12%
Folate, total
11µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
18mg
6%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
39mg
6%
Selenium, Se
2µg
4%
Sodium, Na
98mg
7%
Water
186g
7%

Slow Cooker Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Slow Cooker Chicken Cooking Tip

Legs take longer than breasts to cook. For more consistent results, mark the chicken on the grill and then finish cooking them in an oven.