Chicken and Vegetable Tikka Masala. A lighter version of Tikka Masala made with Chicken and Veggies. Served over Basmati Rice and Homemade Garlic Naan Bread.
When I'm sick or having a bad day, I want comfort food. And for me, comfort food is Indian food. The warm, spicy flavors always make me feel better.
Tikka I felt the stovetop method had a thicker sauce and seemed to condense the flavors more. Both ways tasted great, though. For the slow cooker method, just add everything together and cook for 8 hours on high or 4 hours on low.
To make this recipe lighter, I skipped the cream and just used a can of coconut milk and a big scoop of yogurt. The second, or third time, I made this, I added WAY too much spicy and used the whole container of yogurt to my bowl trying to cool off the heat. Way too much spice! Huck of course loved it! You can also make this a vegetarian dish by leaving out the chicken if you'd like and adding chickpeas or cauliflower florets.
Chicken and Vegetable Tikka Masala Options
Boneless chicken breast or thighs can be used in this dish. I personally like thighs more than breasts because of the extra flavor they provide. For the veggies, feel free to add any of your favorites. I like the frozen California blend for this dish.
Vegan Tikka Masala Variations
As mentioned above, chickpeas or cauliflower florets can be used in place of the chicken. The yogurt can be substituted for a plant-based yogurt or coconut cream for dairy-free options as well. Cook the chickpeas and cauliflower-like the chicken and coat with the spices.
Oh, and don't forget the Garlic Naan Bread for dipping. It's a must!!
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Chicken and Vegetable Tikka Masala
- Total Time: 40 minutes
- Yield: 6 Servings 1x
- Diet: Low Calorie
Description
Chicken and Vegetable Tikka Masala. A lighter version of Tikka Masala made with Chicken and Veggies. Served over Basmati Rice and Homemade Garlic Naan Bread.
Ingredients
- 1 pound Boneless Skinless Chicken Breast or Thighs *See notes for vegan option
- Salt and Pepper to Taste
- ½ Tablespoon Olive Oil
- ½ Onion- Diced
- 4 Cloves Garlic- Chopped
- 2 teaspoons Curry
- 1 teaspoon Ground Ginger
- 2 ½ Tablespoons Garam Masala
- 1 teaspoon Tumeric
- 1 teaspoon Ground Pepper Powder {More or less depending on your taste}
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 Can Coconut Milk
- ½ cup Plain Greek Yogurt {Coconut Cream if Whole30 or Vegan}
- 1 cup Pureed Tomatoes {Canned}
- 1 Tablespoon Tomato Paste
- ½ cup Chicken or Vegetable Stock - Low Sodium
- 12 oz Bag California Blend- Fresh or Frozen (Pre-Chopped Broccoli, Carrots, and Cauliflower)
- Cooked Rice {cauliflower, white or brown}
- Extra Cilantro and Yogurt or Coconut Cream for garnish
Instructions
- Preheat a large skillet, with a lid, over medium heat and add oil to pan. Cut the chicken into large bite size pieces and season with salt and pepper. Add chicken to the pan and sear each side, about 1-2 minutes.
- In a separate bowl, combined all of the dry spices.
- Once the chicken is seared, sprinkle on the seasoning. Stir to fully coat each piece. Add the liquid ingredients and stir well to combined.
- Simmer covered over medium low heat, stirring regularly, for 25-30 minutes or until the sauce is thick and the chicken is fully cooked. Add the veggies in the last 15 minutes of cooking.
- Serve over warm cauliflower or regular rice and extra yogurt {coconut cream if Whole30 or Paleo} and fresh cilantro for garnish.
Notes
Vegan Option - Substitute the chicken for 1 can chickpeas {drained and rinsed} or 16 oz cauliflower florets. Cooking directions would be the same.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Cuisine: Indian
Keywords: Tikka Masala, Indian chicken, chicken Tikka Masala
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