Chicken Tikka Masala

Takeout, shmakeout. This saucy fave pretty much cooks itself.

Level: Easy
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Ingredients

  • 1 (15-oz) can crushed tomatoes
  • 1 onion, finely chopped
  • 2 tbsp. tomato paste
  • 5 garlic cloves, minced
  • 1 ½ tbsp. garam masala
  • 1 tbsp. grated ginger
  • 1 ¼ tsp. coarse salt
  • 8 boneless, skinless chicken thighs (about 1 ½ lb total), trimmed of excess fat
  • 1 ½ c. thinly sliced cucumber
  • 2 tbsp. chopped cilantro, plus more for garnish
  • 1 tbsp. lemon juice
  • 1 tbsp. extra-virgin olive oil
  • ½ c. plain whole-milk Greek yogurt
  • 2 c. cooked brown rice, for serving

Directions

  1. Combine tomatoes, onion, tomato paste, garlic, garam masala, ginger, and 1 tsp salt in a medium slow cooker.
  2. Place chicken on top, folding under any loose meat on each thigh to maintain a thick shape. Cover, and cook on low for 6 hrs.
  3. While chicken cooks, toss cucumber with cilantro, remaining ¼ tsp salt, the lemon juice, and oil. Cover and refrigerate.
  4. When chicken is done, place yogurt in a medium bowl. A little at a time, stir in chicken sauce, letting yogurt turn it creamy. Stir sauce back into pot.
  5. Serve chicken over rice with cucumber salad on the side. Garnish with cilantro.

456 cal, 15 g fat (5 g saturated), 41 g protein, 40 g carb, 9 g sugar, 6 g fiber, 977 mg sodium, 165 mg cholesterol per serving

This story originally appeared in the December 2015 issue of Dr. Oz The Good Life.

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