Slow cooker chicken tikka masala
480 cals, 54p, 26c, 14f (per meal)
1 tbsp (6g)
1/2 tbsp (4g)
1 cup (mL)
1 tsp (2g)
2 tsp (12g)
1/2 tbsp (3g)
1 tbsp (6g)
2 tbsp (36g)
1 1/2 cup (420g)
1 large can (822g)
2 tbsp (12g)
3 clove(s) (9g)
1 medium (2-1/2" dia) (110g)
1 1/2 lbs (672g)
1
(Note: Short on time? You can adapt this recipe for the stovetop by simmering the sauce ingredients until thickened while cooking the chicken separately. Then, combine and finish with the cornstarch and half & half mixture.)
2
In the slow cooker, mix the tomato puree, onion, garlic, ginger, Greek yogurt, salt, and spices until well combined. Stir in the chicken pieces.
3
Cook on low for 6+ hours or on high for 4 hours.
4
In the last 20 minutes, whisk together the cornstarch and half & half. Stir it into the sauce and cook on high for another 20 minutes.
5
Serve warm.