Healthy Slow Cooker Chicken Tikka Masala

Ingredients

  • 1/2 tablespoon olive oil
  • 1 white or yellow onion, chopped
  • 1 jalapeño, seeds removed and finely diced
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes or tomato puree (do not use tomato sauce)
  • 1 tablespoon fresh grated ginger
  • 1/2 lemon, juiced (about 1-2 tablespoons fresh lemon juice)
  • 1 tablespoon garam masala
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon curry powder
  • Freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 cup light coconut milk (from the can)
  • Additional salt, to taste
  • Optional for garnish: greek yogurt & cilantro

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add in onion, jalapeno and garlic; saute for about 5 minutes or until onions are slightly golden and translucent. Transfer to a large slow cooker.
  2. Next add in tomato puree, ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, and curry powder to the slow cooker; stir to combine. 
  3. Add chicken breasts and spoon sauce over the chicken to make sure they are covered. Cover and cook on low for 6-7 hours or on high for 2-3 hours.
  4. Once cooked, remove chicken with a slotted spoon and transfer to a cutting board. Shred the chicken with two forks, then transfer back to the slow cooker.
  5. Stir in coconut milk and allow to cook on high UNCOVERED for 15-20 more minutes to help thicken the sauce. Taste and adjust seasonings as necessary, including adding more salt, if desired.
  6. Serve with brown rice, pita bread/naan or enjoy as is. Garnish with plain greek yogurt and chopped cilantro.
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