Calling all Tikka Masala fans!!
This is a foolproof recipe that requires no fancy prep, marinating, or skills whatsoever. It’s the simplest of the simple… the version that anyone, yes anyone, can make!
Now of course if you’d like to get proper with it and marinate your chicken in yogurt ahead of time and sauté up your onions and garlic beforehand, you go right ahead, but if you’re like me and sometimes just need a super simple, easy, do-nothing-to-prep meal, this is your guy. It has so much flavor, despite having minimal steps. I think you’re gonna like it. ❤
The key to tikka masala is garam masala– a blend of spices that gives it that classic flavor we all know and love. It’s usually a mix of cinnamon, cardamom, coriander, fennel, cumin, black pepper, and cloves… good combo, right? You can find it at most grocery stores, or on Amazon here.
Aside from that, all of the ingredients in this bad boy are pretty simple and straight-forward household staples. Diced tomatoes, chicken, onion, garlic, ginger, and coconut milk. Speaking of coconut milk, if you prefer cream, you could absolutely use that instead… whichever floats your boat.
What to serve with your meal? I’m personally a huge fan of rice with this, and as a self-proclaimed Condiment Queen, love a good array of chutneys too. I happened to have this chutney already on hand, and then threw together a quick raita with whole milk grass-fed yogurt, finely chopped cucumber, chives, coriander, and cumin.
If you’re Whole-30 ing, this recipe is 100% legit! Just stick to the coconut milk and ghee, use cauli rice, and use coconut yogurt for your raita instead!!
I also happened to have some tasty pre-made papadums on-hand, which you just throw in a pan to fry up quickly for a couple of seconds and they’re done… fun and yum, but not necessary at all. (I use this avocado oil, which you can find online or get at a super snazzy deal at Costco too- $9.99 for a giganto one.)
makes 4 servings
1.5 – 2 lbs chicken breast, boneless
1 large yellow onion, approx 2 cups
1.5 tbsp pressed or finely minced garlic, approx 5-6 large cloves
1 tbsp grated fresh ginger
1 tbsp garam masala
2 tsp paprika
1 tsp salt
2 tbsp tomato paste
1 15-oz jar or can diced tomatoes
1/3 cup coconut milk (or coconut cream, regular cream, half and half, etc)
*optional: 1-2 tbsp ghee or butter and fresh cilantro to garnish
**this dish is 100% Whole30 if you stick with the coconut milk/cream and ghee!
Chop chicken into medium-large strips or cubes
Press garlic, grate ginger, chop onion, and measure out spices
(I press garlic because it makes a more packed tablespoon than a mince, meaning more tasty garlic flavor!)
Add all ingredients to Crock Pot, except chicken and coconut milk
Stir it all up, then add chopped chicken breast
Mix well, cover, and cook on high for 3.5 to 4 hours, or low for approx 7
Once done, gently stir… otherwise that chicken will fall apart and shred right there on the spot!
Time to add some creamy fatty goodness…
I scoop the cream right off the top of the coconut milk- that’s the best stuff!
Add coconut milk/cream and if wanted, a couple of tbsp of ghee or butter for good measure…
All Indian food- forget that- all food– is better with a little butta 😉
That’s it! Adjust seasonings if wanted…
Serve, top with fresh cilantro, and get ready to devour
Serve up with your fave rice, chutneys, salad, papadums, naan, or whatever else your heart and belly desire ♥
- 1.5 - 2 lbs chicken breast, boneless
- 1 large yellow onion, approx 2 cups
- 1.5 tbsp pressed or finely minced garlic, approx 5-6 large cloves
- 1 tbsp grated fresh ginger
- 1 tbsp garam masala
- 2 tsp paprika
- 1 tsp salt
- 2 tbsp tomato paste
- 1 15-oz jar or can diced tomatoes
- ⅓ cup coconut milk (or coconut cream, regular cream, half and half, etc)
- *optional: 1-2 tbsp ghee or butter and fresh cilantro to garnish
- **this dish is 100% Whole30 if you stick with the coconut milk/cream and ghee!
- - Chop chicken into medium-large pieces, press garlic, grate ginger, and chop onion.
- - Add all ingredients into Crock Pot, except chicken and coconut milk.
- - Stir, add chicken, mix, then cook on high for 3.5 to 4 hours or low for 7.
- - Once done, add coconut milk/cream and if wanted, ghee or butter.
- - Serve, top with fresh cilantro, and enjoy!