Best Slow Cooker Chicken Tikka Masala Weight Watchers Recipes

SLOW COOKER CHICKEN TIKKA MASALA - WEIGHT WATCHERS

Slow Cooker Chicken Tikka Masala - Weight Watchers image

A slow-cooker light version of everyone's favorite Indian dish. Chicken thighs will withstand the slow cooker better than breasts. This recipe doubles and freezes easily. From Weight Watchers; points values can be found on their site. http://bit.ly/106dA1U

Provided by DrGaellon

Categories Chicken Breast

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 (28 ounce) can crushed tomatoes
1 small onion, minced
1 tablespoon minced garlic, 4-6 cloves
1 tablespoon minced fresh gingerroot
2 tablespoons garam masala
1 tablespoon dark brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 lbs boneless skinless chicken thighs (about 8 pieces)
1 tablespoon kosher salt
1/2 cup low fat plain Greek yogurt
1/4 cup chopped fresh cilantro (optional)

Steps:

Combine all ingredients, except yogurt and cilantro, in slow cooker. Cook on high for 3 to 4 hours or low for 6 to 8 hours. Stir in yogurt and cilantro.
Yields about 1 cup chicken with sauce per serving.

CHICKEN TIKKA MASALA

Chicken Tikka Masala image

2 Smart Point per portion on Weight Watchers Flex /Freestyle

Provided by Marianne

Categories Main Course

Time 3h20m

Number Of Ingredients 20

Ingredients

4 chicken breasts (skinless & deboned)
2 tsp grated ginger (heaped)
4 garlic cloves (minced)
2 tbsp curry powder (madras)
1 tsp smoked paprika
½ cup fat free greek yogurt
1 tbsp vegetable oil
2 red onions
2 garlic gloves (grated)
1 tsp ginger (grated)
2 tsp ground coriander
1 tsp ground tumeric
2 tsp paprika
1 tbsp tomato puree
1 can chopped tomatoes (400g can)
1 cup water
1 large green pepper (finely chopped)
1 large red pepper (finely chopped)
⅔ cup fat free yogurt
fresh coriander (chopped)

Steps:

In a small bowl, mix all of the marinade ingredients together.
Place the chicken breasts on a board, cover with cling film and bash with a rolling pin to thin out slightly. Place the chicken breasts in a bowl and pour over the marinade, turning them so they are completely covered. Cover the bowl with cling film and place in the fridge for at least 4 hours.
Once the chicken has marinated, preheat the oven to 120 oC / 250 oF. Place the marinated chicken breasts on to a roasting tin & spoon over any remaining marinade. Cook on the middle shelf of the oven for 2 hours. Note, that at this temperature the chicken will not be thoroughly cooked at this stage (so no picking!).
Heat the oil in a large pan and add the chopped onions. Cook for 10 minutes, stirring occasionally to make sure that they do not stick to the pan. If they look like they might, add a splash of water.
Add the grated ginger and garlic and a splash of water,stir, then add the paprika, turmeric and ground coriander. Stir, then cook for 1 minute.
Add the tomato puree and stir for 1 minute before adding the tinned tomatoes and the water. Bring this mixture to the boil, then reduce the heat and simmer for 5 - 10 minutes.
Add the chopped peppers and cook for 5 minutes. Remove the pan from the heat and set aside.
Once the chicken is ready to be removed from the oven, take it out and if you have one, use a cooks blow torch to blacken bits of the marinaded chicken. If you do not have a blow torch, don't worry, you can skip this part. Set aside for 10 minutes before cutting up into bite sized chunks.
Place the curry sauce back on a medium heat and heat through. Add the chicken pieces and simmer for 5 - 10 minutes until the chicken is cooked through.
Stir in the yogurt, season to taste and sprinkle with chopped coriander.
Serve with rice and/or garlic naan

Nutrition Facts : Calories 282 kcal, Carbohydrate 23 g, Protein 32 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 74 mg, Sodium 331 mg, Fiber 5 g, Sugar 12 g, ServingSize 1, TransFat 1 g, UnsaturatedFat 5 g