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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