Chicken Tikka Masala

Pairs Well With

Serves 6-8


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) Note: I used no sodium tomatoes.

1 tablespoon fresh grated ginger

1/2 lemon, juiced (about 1-2 tablespoons fresh lemon juice)

1 tablespoon garam masala

1 teaspoon paprika

1/4 teaspoon cayenne pepper (optional-can be very hot!)

1/2 teaspoon ground turmeric

1/2 teaspoon curry powder

Freshly ground black pepper

1/4 teaspoon salt

pounds boneless skinless chicken breasts or thighs

1 cup light coconut milk (from the can)

Additional salt, to taste

Optional for garnish: greek yogurt & cilantro


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. Next add in tomato puree, ginger, lemon juice, garam masala, paprika, cayenne pepper, turmeric, and curry powder to the slow cooker; stir to combine.

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. 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.

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.

Serve with brown rice, pita bread/naan or enjoy as is. Garnish with plain greek yogurt and chopped cilantro. Store any leftovers in the fridge for up to 4 days.

Editor's Note: you may also make this on the stovetop and then put in a 350 degree oven for 2 hours.