Let’s start this post with a cliché: I love indian food! But then again, who doesn’t?
I wanted to find a way to make my favorite cheat meal into a non-cheat meal, without spending too much time in the kitchen.
It turned out that some tweaking and a clever combination of two existing recipes did the trick
- the non-paleo ‘slow cooker chicken tikka masala‘ from Cooking Classy and
- the ‘paleo chicken tikka masala‘ from Against All Grain – who is rapidly becoming my new all time favorite after testing a couple of recipes from the Against All Grain cookbook!)
My house smelled mouth-watering all day while my Crock-Pot slaved away, and after that first taste I was over the moon with how it turned out.
So, don’t wait any longer: show some love on the original recipe pages, then pin this recipe, share it on your wall and start cooking!
Don’t forget to let me know how it turned out.
This is the cashew creme. Don’t throw away your leftovers! It’s an excellent and yummy substitute for cream in soups as well.
I do eat occasionally some rice (for example after a work-out) and I combined the chicken tikka masala here with some cucumber salad.
- 5 boneless, skinless chicken breast halves, cut into 1 inch pieces (about 1 kg)
- ½ large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tbsp fresh, finely grated ginger
- 1,5 can (about 90gr) tomato puree
- 1 cup cashew crème (see below, you need 1 cup of raw cashews to make this)
- ½ cup almond milk
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp garam masala (you can find this spice mix in any asian food store)
- 1 tbsp ground cumin
- ½ tbsp paprika powder
- 2 tsp celtic sea salt, or to taste
- ¾ tsp cinnamon powder
- ¾ tsp freshly ground black pepper
- 1-3 tsp cayenne pepper (depending on how spicy you want your chicken tikka masala)
- 1 red pepper, stemmed, sliced in half and seeds removed
- 2 bay leaves
- 1 cup almond milk (or water or coconut milk)
- 1 tbsp arrowroot powder
- Prepared Cauliflower Rice
- Chopped cilantro, for serving
- Start by making the cashew crème: soak 1 cup of raw cashews in 3 cups boiling water for 30 minutes. Drain the cashews, but reserve the soaking water. Place the cashews in a blender with 1 cup of the soaking water and blend until smooth. It should be a similiar thickness of a greek yogurt. If it’s too thick, add a little water at a time to get your desired consistency.
- In a large mixing bowl combine chopped onions, minced garlic, grated ginger, tomato puree, cashew crème, almond milk (1/2 cup), olive oil, lemon juice, garam masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combined.
- Pour half of sauce mixture into a large slow cooker then add in diced chicken then cover chicken with remaining sauce.
- Add in sliced red pepper and 2 bay leaves.
- Cover slow cooker with lid and cook on low heat for 6 hours (or high for 3 hours).
- After 5,5 hours, in a mixing bowl, whisk together 1 cup almond milk (or water of coconut milk) and arrowroot. pour mixture into slow cooker and gently stir.
- Allow mixture to cook 20 minutes while you prepare the cauliflower rice.
- Remove bay leaves and sliced red pepper and serve warm over cauliflower rice and sprinkle with chopped cilantro.