Crockpot Tikka Masala and Flatbread

Tikka Masala and Butter Chicken are super similar in the ingredients. Butter chicken is cut into small bite size pieces and tossed in the seasonings and marinaded over night. Tikka is raw chicken with the bone put in the crockpot.

1 – 1 1/2 lbs. chicken breast or thighs (boneless, skinless)
1 onion, diced
1 Tbsp coconut oil
3–4 cloves garlic, minced (I put 5)
1 Tbsp fresh ginger, minced
2 tsp fresh turmeric (or about 1 tsp dried)
2 tsp garam masala (I added curry powder b/c I didn't have garam)
1 tsp dried coriander
1 tsp cumin 
1 tsp chili powder
1/2 tsp chili flakes (didnt have)
1/2 tsp salt
pinch cloves
2–3 Tbsp tomato paste (didnt have)
1 (14oz) can coconut milk (I prefer full-fat)
1 cup broth or water
1/4–1/2 cup fresh cilantro, minced
OPTIONAL: IF YOU LIKE A THICKER SAUCE:
2 Tbsp arrowroot powder or 1 Tbsp cornstarch

INSTRUCTIONS
Place the chicken in the crock of your slow cooker.
To make the sauce, heat coconut oil over medium heat. Add onion and cook 5-7 minutes, or until translucent.
Add ginger, garlic, turmeric, garam masala, coriander, cumin, chili powder, chili flakes, cloves and salt. Cook 1-2 minutes more, or until very fragrant.
Stir in tomato paste, coconut milk, and broth (or water) and stir to combine.
Pour sauce over the chicken.
Cook on HIGH about 3 hours or on low 5-6 hours.
(If you like a thicker sauce, mix arrowroot OR cornstarch with about 1 Tbsp water. Add to slow cooker in the last 3-5 minutes before serving.  Stir in cilantro right before serving.

8/28/19 Next time make a double batch of this sauce and freeze it for a future dinner. 

Simple Naan (no yeast or rising)  

The Kitchen Paper

1 3/4 cups all-purpose flour
2 tsp sugar
1 tsp salt
3/4 tsp baking powder
2 tsp oil (I used olive, you could use anything relatively mild)
1/2 cup* milk
butter + herbs for seasoning

Combine all dry ingredients, and whisk together.
Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary.
Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.
Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.

Best Bites Tandoori Chicken

Tandoori, Turmeric rice and Flatbread

IT's from Lauren Hedin's our best bites cook book.

2 c plain/greek yogurt
3 T lemon juice (or a juice from 1 lemon)
1t garlic powder
1 chopped onion
1/2c oil
3 t salt
1/2t black pepper
2T paprika
1T cumin and ginger
1T turmeric
1t red pepper or splash of cayenne
Chicken drumsticks and/or thighs

This can be assembled a few days b4 and let the raw chicken sit in the liquid mixture to marinade.
I did make extra of the sauce and froze it so I could have it for dinner a couple weeks down the road.

Can grill the chicken or bake in oven 350 for 20 min, then slather more marinade on, bake 10 more min slather more marinade, 10 more min bake and spray with oil, increase oven to 450 bake 10 more min until you get some nice charred spots.

Serve with Turmeric Rice

Ingredients
2 teaspoons olive oil
1/4 cup diced onion
1 teaspoon ground turmeric
1/2 teaspoon curry powder
2 cups chicken broth
1 cup Jasmine rice
kosher salt

Heat medium-sized pot with lid on stove top.  Add oil and onion and cook until onion is tender, about 3 minutes.  Add turmeric and curry powder and stir to heat and distribute for 15-30 seconds.  Add broth and bring to a boil, add rice.  Reduce heat to a simmer.  Cover pot and cook for 20 minutes, covered the entire time.  Remove from heat, fluff with a fork and add salt to taste before serving.