Crockpot Chicken Tikka Masala
Crockpot Chicken Tikka Masala is the ideal thing to do with a bounty of high quality, marked down items at the grocery store.
Tikka Masala whips together easily in the crockpot and makes a great meal to come home to. Serve with rice, it freezes well and makes terrific lunches. Another great example of what to do when you find marked down items, like yogurt and chicken. Buy the marked down items and be gutsy, it inspired
Tikka Masala in the crock pot!
- 1 to 1 1/2 pounds skinless, boneless chicken breast diced into large cubes (you can also use beef cubes or turkey, or pork)
Tikka Masala Sauce
- 1 tablespoon dijon mustard
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 1 small can of tomato sauce 8 oz
- 5 large cloves garlic, finely chopped
- 1/2 can chopped green chilies (I use the whole can!)
- 2 tablespoons paprika
- 2 tablespoons garam masala*
- 1 teaspoon cumin powder
- 1 teaspoon turmeric (brain building GREAT stuff!)
- 1 teaspoon salt
Whisk together all of the ingredients minus chicken in your crockpot. Then mix in diced chicken or whatever meat you decide to use. Turn the crockpot on low until the chicken is cooked throughout.
Serve over whole grain brown rice, Basmati or whatever rice you prefer. Could also be served over veggies, chickpeas or new potatoes.
To make your own garam masala
I substituted 1/4 tsps. of each. Ideally, toast the spices for maximum flavor in a pan - it nets a huge flavor difference! (I posted how to do that on www.ThePrudentWife.com)
- coriander (seeds )
- nutmeg
- cardamon
- cumin seeds
- black peppercorns
- caraway seeds (I did not have)
- cloves
- cinnamon
Toasting spices - why would anyone want to do that? Because it brings the flavor up to an extraordinary level! Toasting spices sounds so exotic, but it is the quickest way to make flavor pop and your taste buds sing , and perfumes your house with an incredible aroma.
Take a DRY skillet. DRY. This means not a drop of water, oil or any moisture. Turn it on low heat. Sprinkle the spices into the DRY skillet.
Begin to "toast spices" simply by moving them around in the DRY skillet over medium heat.
Toasting spices is super simple, it just sounds exotic. You will begin to smell a tantalizing aroma coming off the spices, it is getting close to being done when you can smell t hem!
Do not burn them, just pour them into a bowl.
Copyright 2011 by Lisa Baughn of www.ThePrudentWife.com ~ No part of this article may be reproduced, emailed, forwarded or blogged without the author's permission
Lisa Baughn shows you how to save time, money and sanity while learning to thrive in the “new economy,” equipping you to get out of debt faster. Creative ideas to live again, nail one debt at a time, revamping your lifestyle and attitude. Enjoy signature how-to videos which explode open easy cooking techniques with simple gourmet meals and maximum nutrition. Thrive in the new economy! Great ideas and tips can be found at her website www.ThePrudentWife.com