This recipe blows me away every time I make it. All you need: chicken breast, an onion, cauliflower, and a jar of Patak’s Tikka Masala Curry…THAT’S IT!
As Julia Child said, “You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
Shopping for such few ingredients makes for a quick trip to the market or even the farmers’ market!
Ever since I was little, Indian food has been one of my favorite cuisines. Mommy always made curries for Daddy and me growing up. Curry dishes are easy and delicious, especially this recipe. Right after I mastered The Chicken Tortilla Soup, Santa gave me a jar of Patak’s Tikka Masala Curry in my stocking for Christmas.
This was the second Crockpot recipe that I made with my slow cooker in college. The only place, I know to sell Patak’s Curry is at the local market at home in Saratoga called Genes Fine Foods. I have used other curry jars and they work great too, but this one is my go to choice! It has just the right amount of cream and spice to make it yummy, but still healthy! The curry makes the chicken moist and full of delicious flavors. With this recipe, the cauliflower stays firm and doesn’t become too mushy, and it absorbs the curry beautifully.
Having so much love for this recipe, I knew I had to share this dish when I started this blog! The problem was that I did not want to make it until I got my hands on the jar of Patak’s Tikka Masala Curry from Genes. Fortunately, Mommy and Daddy did a trip down to see me in Brentwood! Mommy brought the jar of curry and a few other goodies! She is sooooo thoughtful and good to me! The weekend was a blast, we went to some amazing restaurants in Brentwood (Sor Tino, Sugarfish, and The Tavern).
On Sunday, Mommy and I insisted we head to the Farmers’ Market before she and Daddy hit the road back up to NorCal. I planned to Crockpot the Chicken Tikka Masala right after they left! I was lucky enough to buy the onion and cauliflower at the Farmers’ Market. It’s sooooo satisfying to know your food is organic and fresh when you go to the Farmers’ Market! Right after we said our goodbyes, I Crockpotted away!
Note: The problem when I got to college was that I no longer had 3-4 hour field hockey workouts…how could I eat rich, delicious Indian food with all the cream, rice, and naan? Of course, I am still working out, but there is a difference between field hockey workouts and my own work outs now. This meant I needed to watch what I put in my body. I learned moderation. I also figured out that I feel so much more motivated and less tired when I cut down on carbs. So, this is why I have been making the Chicken Tikka Masala dish without the rice or naan as a side dish. Of course, feel free to add these in, but the simplicity of the few healthy ingredients makes this dish nutritious and savory, yet buttery and delicious. It is incredible that this jar full of creamy tomato, lemon, cilantro & spice does all the magic in bringing the flavorful chicken alive! Bōna ēpīṭiṭa (Bon Appétit in Hindi).
Chicken Tikka Masala Recipe
Serving 6+ people
Prep Time: 10 minutes
Cooking Time: Low for 8-9 hours or High for 4-5 hours
4 Boneless Skinless Chicken Breast
1 head of cauliflower
1 white onion
1 (15oz) jar of Tikka Masala Curry (I use the medium jar of Patak’s Simmer Sauce- Tikka Masala Curry with creamy tomato, Lemon, Cilantro & Spices)
1 tsp salt
1 tsp pepper
1 tsp garlic salt
Place the four boneless skinless chicken breasts in the crockpot. Chop one white onion.
Rinse the cauliflower, cut off the stem, and break apart the pieces of the cauliflower (If a piece is too big, chop it up, but this is a preference on how big you want your cauliflower). Throw the onion and cauliflower into the slow cooker. Pour half the jar of chicken Tikka Masala curry into the crockpot.
Fill the half full jar of curry with water and shake the jar. Pour that half of the watered down curry into the crockpot so that the entire jar is used. (The water gets all of the curry off the sides of the jar, and helps the dish cook better). Add the salt, pepper, and garlic salt into the pot. Mix it all together so that the curry is covering all of the cauliflower and chicken (I use my hands and wash them immediately after).
Cook on low for 8-9 hours or high for 4-5 hours.
Once the dish is finished cooking, let it cool down before serving. Add a little plain yogurt on top and serve with chutney!