Inside: Crock Pot Chicken Tikka Masala
Many Indian recipes are either gluten-free or easily converted to gluten-free. My Crock Pot Chicken Tikka Masala also happens to also be semi-Paleo. So, it works for more than one restricted diet. I also think it would be great for guests, too.
If you’ve never had Indian food, then this is the dish to try. It’s almost guaranteed to be on every Indian restaurant’s menu. The ingredients are easy to gather and {my favorite part} it has this rich, creamy tomato sauce blended among the spicy flavors. Deeee-lish-ussss!
This recipe is semi-Paleo because I soaked my chicken in yogurt prior to putting it in the Crock Pot. If you want it to be true Paleo, use coconut yogurt.
While this recipe is designed for a slow cooker, you can certainly make it on the stove top, too. I would recommend a cast iron dutch oven like a Le Creuset. Perfect for browning the onions, spices, and meat before adding the sauce ingredients.
Crock Pot Chicken Tikka Masala
Perfect for fast meals.
Ingredients
- 4 Chicken breasts cut into bite-size cubes, Boneless skinless
- 1 cup Yogurt
- 1 Onion, small
- 1 Bay leaf
- 1 tsp Coriander
- 2 tbsp Garlic
- 1 tbsp Ginger, Ground
- 1/2 tsp Cayenne
- 1 tsp Paprika
- 1 tsp Cumin
- 1 tbsp Garam marsala
- salt & pepper
- 1 28 oz. Can Tomatoes
- 2 tbsp Arrowroot powder or corn starch
Instructions
- Place chicken, onion, garlic, ginger, paprika, cumin, garam masala, yogurt, salt, pepper, and cayenne pepper in a large bowl. Stir to combine everything and make sure the chicken is coated well.
- Place the mixture in the insert of the crockpot and add the bay leaf.
- Cover and cook for 4 hours on high.
- When done, in a medium bowl, whisk together arrowroot or corn starch with water until a paste is formed. Pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.
- Serve hot over rice.
Gluten-Free Naan
Gluten-Free Naan
Ingredients
- 1/2 C. Super Fine Almond Flour
- 1/2 C. Tapioca Flour
- 1 C. Milk (substitute coconut milk for dairy-free)
- Salt (optional)
Instructions
- Add the flours to a bowl and blend together with a fork.
- Make a small well in the middle and add the milk.
- Stir until it forms a nice batter.
- Pre-heat pan (non-stick works best). If you aren't using a non-stick pan, be sure to add oil to pan.
- Pour 1/4 C. batter into heated pan and watch the naan puff up.
- When it begins to brown and has a firm shape, flip over to the other side.
- When fully cooked remove from pan.
Notes
Slightly adapted from MyHeartBeets.com
That looks divine!
I love Indian food with its warm aromatic spices, so great that you did this in the slow cooker.
I love Chicken Tikka Masala! I need to try out your version, it looks great, and it’s awesome that it’s so healthy! Dropping by from SITS.
I made this last night. It was really wonderful! Thank you!
Oh my word, this needs to be in my crock pot right now! Or maybe tomorrow, lol. Thank you for a delicious looking recipe to add to my meal plan. I can’t wait to try it!
I guarantee, you will love this recipe. It is so warm and spicy ~ who could resist.
This looks fabulous and I’m excited to try it because my current recipe for Tikka masala is loaded with butter and cream. The family loves it but I feel a bit guilty serving it-can’t wait to try your version. Also, yum to coconut milk!
Oh, I’m here from DIY Show Off.
This looks fantastic. I’m planning on trying it this weekend or next week, before the Turkey rush. And, a side note, can I just say how fantastic it is to see some gray hairs on a blog? Love it, I’ll be following you. We need more women with a bit of life experience on the web.
Hi there, this recipe looks delicious and I would like to make it. However, in the ingredient list it says: 1 28 oz. can
1 can of what? Crushed tomatoes I assume, but can you please confirm?
Correct. I had to change the recipe template recently; it must have dropped this info in the transfer. Should be fixed now.