Lowfat Crockpot Chicken Tikka Masala and Do-it Yourself Garam Masala

2bit Joy LOOOOVES chicken tikka masala. But she does not love all of the fat that is in it, but she really does bc that's what makes it soo darn good. Well this recipe is simple, easy, and a lot healthier than normal chicken tikka masala recipes with the addition of lots of veggies and omission of heavy cream. It isn't as savory, but it does the trick.

The stages of crockpot chicken tikka masala

The Recipe:

Adapted from group recipes. 

• Around 3 regular sized boneless chicken breast, diced into large cubes
• 1 tablespoon dijon mustard
• 2 ounces milk
• 5 ounces plain yogurt (Greek is great)
• 2 tablespoons lemon juice
• 1 can of tomato sauce
• 5 cloves garlic, finely chopped 
• 1/2 can chopped green chilies
• 2 tablespoons paprika
• 2 tablespoons garam masala*
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric
• 1/2 onion thinly sliced
• Red, yellow, and / or orange bell peppers, sliced
• Frozen peas and cauliflower

Whisk together all of the ingredients (until you get to the onion) then add chicken in your crockpot. Turn the crockpot on low. Put the onion, peppers, peas, and cauliflower after 3 hours. Cook another 3 to 5 hours, until the chicken is cooked throughout (6-8 hours total).

Serve over couscous or basmati rice.

*Make your own garam masala by mixing together:

1 tablespoon coriander; ground
1 tablespoon cumin; ground
1 tablespoon fennel seeds; ground
1 tablespoon ginger; ground
1 tablespoon cardamom; ground
1 tablespoon nutmeg; ground

1 teaspoon ground black pepper
1 teaspoon cayenne pepper; ground
1 teaspoon cloves; ground 

Taken from Pioneer Woman