Slow Cooker Chicken Tikka Masala Weight Watchers Recipes

SLOW COOKER CHICKEN TIKKA MASALA RECIPE BY TASTY

Steps:

• Place the chicken pieces in the slow cooker and coat well with the flour and salt.
• Throw in the garam masala, turmeric, paprika, onions, garlic, chillies, chopped tomatoes and tomato puree and mix together.
• Slow cook on high for 3 hours.
• After 3 hours, stir in the plain yogurt. Serve with rice and top with chopped coriander.
• Enjoy!

SLOW COOKER CHICKEN TIKKA MASALA

Steps:

• Heat the slow cooker. Season the chicken, then put the oil in a wide frying pan and, once hot, add the chicken. Don't overcrowd the pan - you may want to do this in batches. Cook over a high heat until the chicken is browned, then transfer it to the slow cooker. Add the onion, garlic and ginger to the pan and cook for a few mins until softened. Add a splash of water and scrape any bits from the bottom of the pan, then tip everything into the slow cooker.
• Add the remaining ingredients, except the cream and coriander, then season well and cover with a lid. Cook on low for 5-7 hrs or on high for 4-5 hrs.
• Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like.

SLOW COOKER CHICKEN TIKKA MASALA

Steps:

• Stir tomatoes, onion, garam masala, garlic, ginger, salt, brown sugar, cumin, and coriander together in a slow cooker until well-mixed. Place chicken thighs in tomato mixture.
• Cook on High for 3 to 4 hours (or on Low for 6 to 8 hours). Stir yogurt and cilantro into chicken mixture.

EASY SLOW COOKER CHICKEN TIKKA MASALA

Steps:

• Stir chicken, tomato sauce, yogurt, jalapeno pepper, ginger, cumin, garam masala, black pepper, paprika, garlic, cinnamon, coriander, and salt together in a slow cooker.
• Cook on Low for 6 to 8 hours. Stir cream, cilantro, and lemon juice into chicken mixture during the last 30 minutes of cooking.

SLOW COOKER CHICKEN TIKKA MASALA - WEIGHT WATCHERS

Steps:

• Combine all ingredients, except yogurt and cilantro, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir in yogurt and cilantro.
• Yields about 1 cup chicken with sauce per serving.

SLOW-COOKER CHICKEN TIKKA MASALA

Steps:

• Combine first 12 ingredients in a 3- or 4-quart slow cooker. Add chicken thighs and stir gently to coat. Cook, covered, on low 3-4 hours or until chicken is tender., Preheat broiler. Using a slotted spoon, transfer chicken to a broiler-safe baking pan lined with foil. Broil 4-6 inches from heat for 3-4 minutes on each side or until lightly charred. , Meanwhile, transfer cooking juices from slow cooker to saucepan. Cook, uncovered, over medium-high heat until slightly thickened, 6-8 minutes. Remove from heat and gently stir in yogurt and butter. Serve chicken with sauce. If desired, garnish with chopped cilantro, lemon zest and additional yogurt. Serve with hot cooked rice.

CHICKEN TIKKA MASALA

Steps:

• In a small bowl, mix all of the marinade ingredients together.
• Place the chicken breasts on a board, cover with cling film and bash with a rolling pin to thin out slightly. Place the chicken breasts in a bowl and pour over the marinade, turning them so they are completely covered. Cover the bowl with cling film and place in the fridge for at least 4 hours.
• Once the chicken has marinated, preheat the oven to 120 oC / 250 oF. Place the marinated chicken breasts on to a roasting tin & spoon over any remaining marinade. Cook on the middle shelf of the oven for 2 hours. Note, that at this temperature the chicken will not be thoroughly cooked at this stage (so no picking!).
• Heat the oil in a large pan and add the chopped onions. Cook for 10 minutes, stirring occasionally to make sure that they do not stick to the pan. If they look like they might, add a splash of water.
• Add the grated ginger and garlic and a splash of water,stir, then add the paprika, turmeric and ground coriander. Stir, then cook for 1 minute.
• Add the tomato puree and stir for 1 minute before adding the tinned tomatoes and the water. Bring this mixture to the boil, then reduce the heat and simmer for 5 - 10 minutes.
• Add the chopped peppers and cook for 5 minutes. Remove the pan from the heat and set aside.
• Once the chicken is ready to be removed from the oven, take it out and if you have one, use a cooks blow torch to blacken bits of the marinaded chicken. If you do not have a blow torch, don't worry, you can skip this part. Set aside for 10 minutes before cutting up into bite sized chunks.
• Place the curry sauce back on a medium heat and heat through. Add the chicken pieces and simmer for 5 - 10 minutes until the chicken is cooked through.
• Stir in the yogurt, season to taste and sprinkle with chopped coriander.
• Serve with rice and/or garlic naan