Name: Easy Slow Cooker Chicken Tikka Masala
Brand: mysugarfreekitchen.com
SKU: mysugarfreekitchen-com-5
Availability: OnlineOnly

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Easy Slow Cooker Chicken Tikka Masala

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×Who doesn't love a great Slow Cooker Chicken Masala. There's tender, fall apart chicken in thick, rich, creamy indian curry sauce. The chicken is marinated for 3 hrs and its just 10 minutes prep to pull the recipe together and get it into the slow cooker for 8 hours. Jump to RecipeChicken: Skinless chicken thigh is the best cut to use. Avoid skin on chicken as there is no pre cooking/browning of the chicken to render the fat. Using skin on chicken will result in soft chicken skin that's not very pleasant to eat. Yoghurt:&nbsp;Any plain, full fat yoghurt will work. Alternatively if you’re looking to keep it low fat, use a fat free plain yoghurt.Cream:&nbsp; Thickened cream is the best as it will easily thicken the curry sauce and make it rich and velvety.&nbsp; You can substitute for cooking cream or pouring cream.Curry Paste:&nbsp;I used Pataks Tika Masala Paste - Medium Heat.&nbsp; Its available from Woolworths and Coles in the International Food Aisle.&nbsp; * Make sure to not buy the masala simmer sauce as this won't be strong enough.Chilli:&nbsp;Use the long green chillis for this recipe – the ones that are not too hot.Combine the chicken, yoghurt and half the masala paste into a bowl. Season with salt and pepper and stir to combine together. Cover with plastic wrap and let marinate in fridge for 2 to 3 hoursHeat oil in pan on medium heat. Add onion, garlic, chilli and ginger. Cook for a couple minutes until onion becomes translucent. Add remaining curry paste, cooking for a minute until fragrant and aromatic.Add marinated chicken to slow cooker, along with onion garlic, chilli, ginger and curry paste mixture. Stir through.Add the chicken stock/broth, tomato paste and canned tomatoes to slow cooker pot and stir through. Put lid on and slow cook on low for 8 hours. Just before serving, stir though the thickened cream, and lemon juice.from votesPrint RecipeChicken: Skinless chicken thigh is the best cut to use. Avoid skin on chicken as there is no pre cooking/browning of the chicken to render the fat. Using skin on chicken will result in soft chicken skin that's not very pleasant to eat.Yoghurt: Any plain, full fat yoghurt will work. Alternatively if you’re looking to keep it low fat, use a fat free plain yoghurt.Cream:&nbsp; Thickened cream is the best as it will easily thicken the curry sauce and make it rich and velvety.&nbsp; You can substitute for cooking cream or pouring cream.Curry Paste: I used Pataks Tika Masala Paste - Medium Heat.&nbsp; Its available from Woolworths and Coles in the International Food Aisle.&nbsp; * Make sure to not buy the masala simmer sauce as this won't be strong enough.Chilli: Use the long green chillis for this recipe – the ones that are not too hot.Heat: This is a mild to medium Indian curry. For extra heat, add additional green chillis, or feel free to add a variety of chillis to taste.To Serve:&nbsp; Steamed Basmati rice, or for a low carb option, cauliflower rice.Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners.Hi there! I’m Kim and I'm passionate about living a life infused with mindfulness, simplicity and self-care. Here I share my recipes, tips, insights and wisdom for eating well, slowing down and reconnecting with the things that matter.can you use coconut cream instead of thickened cream?ReplyMy name is Kim and I'm passionate about ditching the sugar and reimagining my favorite recipes into healthier more wholesome alternatives using natural sweeteners. My specialty is creating sugar free desserts, sugar free baking, and healthy Asian Dinner recipes perfect for meal prepping.Read More...

×Who doesn't love a great Slow Cooker Chicken Masala. There's tender, fall apart chicken in thick, rich, creamy indian curry sauce. The chicken is marinated for 3 hrs and its just 10 minutes prep to pull the recipe together and get it into the slow cooker for 8 hours. Jump to RecipeChicken: Skinless chicken thigh is the best cut to use. Avoid skin on chicken as there is no pre cooking/browning of the chicken to render the fat. Using skin on chicken will result in soft chicken skin that's not very pleasant to eat. Yoghurt:&nbsp;Any plain, full fat yoghurt will work. Alternatively if you’re...

Easy Slow Cooker Chicken Tikka Masala

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