I was first introduced to Chicken Tikka Masala many years ago (I’d like to refrain on how many years as time has just flown by!) by a good friend who happens to be British and LOVES Tikka Masala. He was just floored that I had never tried Indian cuisine, so he made it his goal to get me and my now hubby to try the best Chicken Tikka Masala he had found stateside. We ended up going to this little hole in the wall restaurant, you know the ones where you are seriously thinking should I even be eating here and questioning your decision to go in the first place. But I have to tell you it was amazing!
When we traveled to Australia for his wedding a few years back, he again took us to the best restaurant in Brisbane for Chicken Tikka Masala. Again this dish did not disappoint!
Ever since then I have been trying to recreate the dish mainly using jarred sauces and I thought, there has to be a better healthier way!
Then I happened across this recipe, so super easy! I mean I thought homemade Tikka Masala had a gazillion steps to it! Alas, no it’s simple and I mean super simple not to mention delicious!
If you have never had the pleasure of delving into the delicious world of Indian cuisine, there is not better dish to start with than this one.
Paired with Lemongrass Rice and fresh Naan bread this dish is simply divine!
Chicken Tikka Masala Ingredients:
- 1 pound boneless skinless chicken breast, cut into bite size chunks
- 1/2 Yellow onion diced
- 2 Tablespoons Butter
- 3 Cloves garlic, minced
- 1 Tablespoon ginger
- 2 teaspoons Curry powder
- 2 Tablespoons Garam Masala
- 1 teaspoon Turmeric 1 teaspoon cayenne pepper (use less if you are not a spicy person)
- 1/4 teaspoon Salt
- 1 (6 ounce) can tomato paste
- 1 (14 ounce) can light coconut milk
- 1/2 Cup plain/traditional Greek yogurt
- 1/4 Cup half and half
- Naan Bread
Lemongrass Rice Ingredients:
- 1 Cup Basmati Rice
- 2 Cups Light coconut milk
- ¼ Cup Cilantro chopped finely
- 3-4 Drops of Lemongrass Essential Oil To purchase Lemongrass Essential Oil
In a large bowl whisk together the coconut milk, Greek yogurt and cream.
Stir in the tomato paste, garlic, ginger and all the spices.
Spray the inside of your crockpot with cooking spray. Sprinkle the onion over the bottom of the crock pot. Add the chicken and then pour the spice and milk mixture over the chicken so the chicken is completely covered.
Add the butter and place the lid on the crockpot. Cook on low for 6 to 8 hours. When ready to serve taste and season with salt and pepper if desired.
When Chicken is close to being fully cooked start cooking the rice per package instructions. Using the coconut milk instead of water. Once Rice is completely cooked stir in the Cilantro and Lemongrass Essential Oil.
Serve Chicken over Lemongrass rice with a big piece of fresh Naan
Adapted from Half Baked Harvest