Well everyone, I’m officially moved to H-town, Texas! I couldn’t be happier to officially start my life with my better half and seek out new adventures together. I’ll continue teaching at Orangetheory and CycleBar studios here in town, while also branching out and building my Pump&Crunch business in a larger market. This next phase of life couldn’t be more exciting! I plan to bring you so many new fun/easy recipes and develop my site into more than just recipes but also motivational workouts, cooking videos, and so much more. I can’t even wait. Be on the lookout for so many new and exciting things coming to the Pump&Crunch website!
With that being said, here’s another Indian do-over recipe for you guys! Chicken Tikka Masala is one of the very first Indian dishes I’ve ever had and I’m excited to give you a recreation of it in my own kitchen – CrockPot style (of course). This one took about 3-4 hours to create the juiciest, creamiest, tangiest sauce you’ve ever tasted; all with healthier ingredients!
Let’s get cooking!
Prep Time: 20 minutes
Cook Time: 3-8 hours
Serves: 5 people
- 2 lbs Chicken Thighs
- 1-5 oz. Container Plain Greek Yogurt
- 1 Tbsp Coconut Oil
- 1 Large White Onion, chopped
- 1 Tbsp Fresh Garlic, minced
- 1 Tsp Ground Ginger
- 1 Tbsp Turmeric
- 1 Tbsp Cumin
- 1 Tbsp Ground Coriander
- 1 Tbsp Garam Masala
- 1 Tsp Sea Salt
- 1/2 Tsp Black Pepper
- 2 Tbsp Tomato Paste
- 1-15 oz. Can Diced Tomatoes
- 1/2-15 oz. Can Coconut Milk
- Fresh Cilantro for Garnish
- Jasmine or Cauliflower Rice to Serve Over
- Add chicken thighs and greek yogurt to crockpot and stir to coat.
- Add coconut oil into a medium sized skillet over medium/low heat. Sauté onions and garlic covered until translucent.
- Add all seasonings to the pan and cook about 2-3 minutes, until fragrant.
- Add tomato paste, stir well, and continue cooking 2-3 minutes.
- Add can of diced tomatoes, stir, and bring to a simmer – covered! Stir to get all the guuuuuuds stuck to the bottom of the pan.
- Add the goodness from the skillet into the crockpot, stir to combine, and cook on HIGH heat for 3-4 hours or LOW heat for 7-8 hours.
- Once time is up, remove the cover and stir in coconut milk.
- Serve over jasmine or cauliflower rice and garnish with fresh cilantro. ENJOY!
If you enjoyed this recipe, post a photo and tag @PumpAndCrunch on FaceBook or Instagram 🙂
Yours In Health,