Sunday Slow Cooker: Chicken and Cauliflower Tikka Masala
Sunday Slow Cooker: Chicken and Cauliflower Tikka Masala could be just the gluten free recipe you've been looking for. For $5.14 per serving, you get a beverage that serves 3. One serving contains 803 calories, 71g of protein, and 39g of fat. 99 people found this recipe to be delicious and satisfying. A mixture of garam masala, chicken thighs, cornstarch, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Slender Kitchen. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an outstanding spoonacular score of 96%. Similar recipes include Slow Cooker Chicken Tikka Masala, Slow Cooker Chicken Tikka Masala, and Chicken Tikka Masala Slow Cooker.
Servings: 3
Ingredients:
2 tbsp butter
1 16 oz. bag cauliflower florets
1 lb. chicken breast, cut into chunks
1 lb. chicken thighs, cut into chunks
1 tbsp. coriander
1 tbsp. cornstarch
1 tbsp. cumin
3 tbsp Garam Masala
6 cloves garlic, minced
2-3 inch ginger, grated
1-2 whole jalapeno peppers
1 tsp. Kosher Salt
1 cup nonfat evaporated milk
1 onion, diced
1 cup nonfat plain yogurt
1 tbsp sugar
4 cups crushed tomatoes
Equipment:
slow cooker
sauce pan
blender
Cooking instruction summary:
Toss the chicken with the coriander, cumin, 1 tsp. salt, and yogurt. Add to the bottom of the slow cooker. Place whole jalapenos in with the chicken.Melt the butter in a medium sauce pan over medium heat. Add the onions, garlic, and 1/2 tbsp. salt. Cook for about 6 minutes or until they begin to brown. Stir in the Garam masala and ginger and cook 1 minute. Add the crushed tomatoes and sugar. Either pour directly over the chicken for a chunkier sauce or use a blender to create a smoother sauce and then pour over chicken.Cook on low for 6 hours or until chicken is tender. Add the cauliflower in one hour before you finish cooking the chicken/ Stir the cornstarch into the evaporated milk. Stir into the chicken and then cover again and cook for 10 more minutes to thicken up the sauce.
Step by step:
1. Toss the chicken with the coriander, cumin, 1 tsp. salt, and yogurt.
2. Add to the bottom of the slow cooker.
3. Place whole jalapenos in with the chicken.Melt the butter in a medium sauce pan over medium heat.
4. Add the onions, garlic, and 1/2 tbsp. salt. Cook for about 6 minutes or until they begin to brown. Stir in the Garam masala and ginger and cook 1 minute.
5. Add the crushed tomatoes and sugar. Either pour directly over the chicken for a chunkier sauce or use a blender to create a smoother sauce and then pour over chicken.Cook on low for 6 hours or until chicken is tender.
6. Add the cauliflower in one hour before you finish cooking the chicken/ Stir the cornstarch into the evaporated milk. Stir into the chicken and then cover again and cook for 10 more minutes to thicken up the sauce.
Nutrition Information:
covered percent of daily need
