The Best Slow Cooker Chicken Tikka Masala Meal with Farm Fresh Microgreens
by Mandi Warbington
Whenever my fiancé CJ Vaughn, founder of On The Grow, was 22, he lived in Rishikesh, India for 7-months. When he lived in Rishikesh, he spent the time studying Yoga to help himself heal a tough time in his life. Not only did he end up getting his certification for yoga instructing, but he also fell in love with India and the beautiful culture he got to witness during his time there.
He always spoke highly of Rishikesh for the nature he enjoyed during his walks and early morning meditations, the beautiful sounds of an entire city praying throughout the day, and the amazing flavors of Indian cuisine.
Through his stories of this place I have yet to go myself, I have tried my best to bring those memories back the best way I know how to, which is through his taste buds, by creating this Chicken Tikka Masala recipe & combing it with our love for Microgreens. To us, Indian food has an amazing way of comforting the soul with. It’s almost like a warm inviting hug from an old friend! We hope that you’ll enjoy our take on this amazing dish. It’s by far the favorite meal that we cook from time to time, and its very easy to make.
The Best Slow Cooker Chicken Tikka Masala Meal with Farm Fresh Microgreens
This recipe is for an entire meal for at least 4 people. The Slow Cooker Chicken Tikka Masala has a wonderful taste and aroma, I will say, if you aren't not a spicy fan, cut back on the amount of green chilies that you use. You can also make the chicken in a pot over the stove top if you don't have or like using a slow cooker. As for the Turmeric Cashew Butter Basmati Rice Recipe, its incredible and pairs amazingly with the chicken, but the recipe is only for 2 serving of rice. I highly suggest eating Swiss Chard or Beet Microgreens with this dish. It really helps bring all the flavors together.
2 green chilies – sliced – use less if spicy is not your thing!
¼ cup fresh Fenugreek Microgreens
¼ cup fresh Radish Microgreens of choice – chopped
1 to 2 tablespoons tomato puree
½ cup plain diced canned tomatoes, with juice
4 cloves of garlic, minced
1 tablespoon Flour
2 teaspoons Salt
1 ¼ tablespoon Garam Masala
1/8 teaspoon Red Curry powder
1 tablespoon Turmeric
1 tablespoon Paprika
¾ cup plain Greek yogurt
1 tablespoon corn starch or arrow root
Turmeric Cashew Butter Basmati Rice (serves 2)
¾ cup Basmati rice – rinsed
1 ¼ cup water
1 tablespoon Cashew Butter (or regular butter)
½ teaspoon Turmeric
¼ cup fresh Swiss Chard Microgreens (per plate)
Directions
Steps for Slow-Cooked Chicken Tikka Masala
Cut both chicken breasts into similar sized cubes, set aside.
Combine the salt and flour in a small bowl, set aside.
Combine the Spices – garam masala, red curry powder, turmeric and paprika in a small bowl, set aside.
Cut the entire Onion into slices, slice your chili peppers, and mince all the garlic, then set aside.
Add the chicken into your slow cooker or pot, toss with the flour/salt mixture until covered. Once covered, add in the Spice mixture, and toss until combined well with the chicken.
Add the Vegetables to the pot with the chicken, then add in the entire can of diced tomatoes along with the liquid from the can, next add in the tomato puree and toss everything until well combined.
Close the lid on your slow cooker (we highly suggest this slow-cooker), cook on High for 3 to 4 hours. If your using a pot, adjust the time accordingly and check that your chicken has cooked for long enough!
Once the timer is about 10 mins from going off, mix the corn starch at a 1 to 2 ratio of corn starch or arrow root to water in a small bowl. This will keep it from clumping up and will thicken your sauce up.
Add the corn starch and water mixture to the pot, mix until combined, cover back up with lid and let cook the remaining amount of time.
After the timer has gone off, add in the yogurt, fenugreek microgreens and chopped radish microgreens, mix until combined!
Tikka Masala is now finished and ready to be served!
Turmeric Cashew Butter Basmati Rice with Swiss Chard Microgreens
Start this process whenever you have about 20 to 25 minutes left on the timer for your Tikka Masala and it will get done at about the same time!
Measure out ¾ cup of rice (for two people) and rinse the rice a few times with water.
In a small to medium pot, add in 1 ¼ cup of water, rice, turmeric, and butter and mix around a little bit.
Cook the rice over medium-high uncovered until boiling, once boiling cover the pot and reduce the temp to low, then cook for 20-minutes.
Once the Tikka Masala & Turmeric Cashew Butter Basmati Rice is finished cooking, plate them together and garnish with ¼ cup of Swiss Chard microgreens per plate or even Beet Microgreens! They go incredibly with this dish, plus give it a pop of color.
Recipe Video
Recipe Note
We highly suggest enjoying this meal with Naan or
Garlic Naan!
Recipe Notes:This recipe is on the
Spicy🔥🔥🔥
side because of the 2 chilies and the Red Curry! If you do not enjoy spicy
food, we highly suggest only using 1 chili or less, you can even opt out of the
Red Curry and use a regular Yellow Curry instead. When we make this using the
exact ingredients listed, it’s enough to make your forehead sweat and still get
an amazing burst of flavors! The Turmeric Cashew Butter Rice pairs incredible
with this dish, and also helps offset the spicy along with adding in the yogurt!
😊
Remember too that all peppers have different levels of spiciness, so always
double check the peppers your using before hand and adjust as needed! If you do
not have a slow cooker, you can use a big pot on your stove top with a lid and
cook at a lower temp, keep in mind that cook times will vary with this method.
We hope you enjoy our Tikka Masala Recipe!
If you have any questions, be sure to check out our YouTube channel where we have tons of in depth Full
Walk-Through Grow Videos for various crops along with many other videos to help
you learn more about microgreens, we even have this step by step guide this
recipe Tikka Masala with Microgreens & Turmeric Cashew Butter Basmati
Rice! Keep on Be-Leafing!
