Slow cooked chicken tikka masala (no oil) Recipe

Cooking Directions

• STEP 1.In a bowl, mix together yogurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, and salt.
• STEP 2.Add chicken pieces to the marinade and let it sit for at least 30 minutes, or overnight in the refrigerator for better flavor.
• STEP 3.Transfer the marinated chicken to a slow cooker and cook on low heat for 4-6 hours, or until the chicken is tender and cooked through.
• STEP 4.In a separate pan, heat a little water or vegetable broth and add chopped onions. Cook until the onions are soft and translucent.
• STEP 5.Add tomato puree, chili powder, and a pinch of salt to the pan. Cook for a few minutes until the mixture thickens.
• STEP 6.Transfer the cooked chicken from the slow cooker to the pan with the tomato mixture. Stir well to combine.
• STEP 7.Add a little water if needed to adjust the consistency of the curry. Cook for another 10-15 minutes to allow the flavors to meld together.
• STEP 8.Garnish with fresh cilantro and serve hot with steamed rice or naan bread.

Cooking Tips

• For a spicier version, add more chili powder or chopped green chilies.
• If you prefer a smoother curry, you can blend the tomato mixture before adding the chicken.
• Make sure to use boneless, skinless chicken for this recipe to keep it low in fat.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry gently on the stovetop or in the microwave, adding a little water if needed to prevent it from drying out.
• Serve the chicken tikka masala with steamed rice, naan bread, or roti for a complete meal.