Slow Cooker Keto Chicken Tikka Masala

I’ve been trying to write this post for a week now. Life has been crazy with these littles. CraYzee.

(I chose this calm picture because it’s the exact opposite of how it’s been around here lately.) 🙂

I’ve been contemplating some big family changes that have my mind spinning on hyper-drive. I hope I’ll start to feel normal again soon? Probably not. I have a feeling I’m about to embark on a journey of weirdness and “non-normalness” like none other. Which has me saying “help” and “I’m excited” simultaneously. But back to the point of this post: FOOD!

I made this amazing Indian inspired dish last week and Brenden and I lovvvved it. I’m meal planning for next week and realized: it’s not on my blog! I love having all my favorites right here so I can meal plan somewhat painlessly. So into my arsenal it goes!

Let me tell you first: If you order Tikka Masala at your favorite Indian restaurant you’ll love this recipe. Like love, love. I found the recipe on ruled.me and made just a couple small changes. This is the first time I’ve made a Keto diet recipe!

The ingredient list:

  • 1 1/2 lbs. Chicken Thighs, bone-in skin-on
  • 1 lb. Chicken Thighs, boneless/skinless
  • 2 tbsp. Olive Oil
  • 2 tsp. Onion Powder
  • 3 cloves Garlic, minced
  • 1 inch Ginger Root, grated
  • 3 tbsp. Tomato Paste
  • 5 tsp. Garam Masala
  • 2 tsp. Smoked Paprika
  • 4 tsp. Kosher Salt
  • 10 oz. can Diced Tomatoes
  • 1 cup Heavy Cream (I used full-fat coconut milk)
  • 1 cup Coconut Milk (from the carton)
  • Fresh Cilantro, chopped (to top)
  • 1 tsp. Guar Gum (I used almond flour)

I had no idea why they called for one pound of skin on bone in thighs AND one pound of boneless skinless thighs. It didn’t make sense until I saw it all come together. The boneless skinless thighs provide a lot of extra meat and the bone in thighs provide the skin that melts into delicious flavor and fat during the long cooking process.

It was a labor of love though, considering I dislike (okay, hate) dealing with raw poultry. I had to cut cut cut into skin and bone. And if a vegetarian is reading this I’m sure they are like WHAT…?? Yeah, it’s pretty gross when you think about it. Which I try not to do.

I cut all the chicken into little bite sized pieces. I used kitchen shears for the bone in skin on pieces. Which made things easier, but also potentially more dangerous. My hands were freeeeezing and I could have just taken a finger off without noticing much. So I used a different technique to cut the meat. I didn’t cut the meat like I would cut paper. Instead I held the scissors vertically, point to the cutting board, and sliced downwards. Again, labor of love! But the end result was worth the time. I had delicious Tikka Masala leftovers for lunch for a week!

After the meat was all cut up I put it in the slow cooker and grated a knob of ginger over the top.

Next I added the spices.

Talk about fragrant! This is what Indian food is made of. (And I did not buy the salt-free blend on purpose! But I made up for it in pink Himalayan salt, don’t worry.) 😀
Next I added this stuff.

I mixed well and closed the top of the slow-cooker.

I turned it on low for 6 hours. (You can also cook on high for three hours but there is something about the low/slow heat that works magic on skin-on chicken thighs.)

After it was done I added some more coconut milk instead of the heavy cream (the cream at the top of the can this time) and left out the Guar Gum and used almond flour as a thickening agent instead.

Michael and I made cauliflower rice to go with it.

He’s wearing a pair of swim trunks his friend Waltie just gave him. He lovvvvves swim trunks. And wearing them while cooking in January?? Why not.

The end result is so worth the time and effort and I can’t wait to taste it again!

Oh and don’t forget the Cilantro!

 

 

 

 

 



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