Ingredients
Scale
- 3 lbs chicken thighs, trimmed and cut into 1 1/4 inch cubes
- 1 small yellow onion, grated
- 1 Tbsp peeled and finely grated ginger
- 1 Tbsp minced garlic
- 2 cups canned tomato puree
- 1/2 cup low fat plain Greek yogurt
- 2/3 cup heavy cream
- 4 tsp tapioca starch
- 1 Tbsp dried fenugreek
- Cayenne pepper, to taste (optional)
- Cilantro, for serving
- 1 Tbsp ground cumin
- 1 Tbsp mild kashmiri chili powder
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp sugar
- 1 tsp salt
- 3/4 tsp ground black pepper
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- In a small bowl, whisk together all the spices listed under the ‘spice blend’. Set aside.
- In a 6 or 7-quart slow cooker, add the chicken thighs, onion, garlic, and ginger; sprinkle with the spice blend and toss to coat.
- Add the tomato puree and Greek yogurt, tossing to mix with the chicken.
- Cover and cook on low heat for 4 to 5 hours until the chicken is cooked through.
- In a liquid measuring cup, whisk together the heavy cream and tapioca starch, then pour this mixture into the slow cooker along with the fenugreek. Gently stir to combine.
- Season with cayenne pepper to taste, and adjust salt if necessary.
- Serve with basmati rice and garnish with cilantro.
Notes
Great for meal prep and can adjust spice levels to suit personal taste. Serve hot with basmati rice or naan.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken, tikka masala, slow cooker, Indian recipe, comfort food