Friday, September 27, 2013

Lighter Version of a Classic

I had wanted to try the recipe for Chicken Tikka Massala that my sister posted for a long time now. You can see that wonderful recipe here. I also found a lightened up slow cooker version that I also wanted to try. The only thing that had held me back this long was garam massala. It is a spice that isn't found in every store and was certainly not in my own pantry yet. However, the time had come! Garam massala was not to be found at Smith's, but Harmon's had it. The rest of the ingredients are very easy to obtain. Garam massala is the unique flavor behind this dish though, so it is a must.

I tried both recipes and they were both awesome. The Weight Watchers slow cooker version is very tasty---and very kid friendly. The original version provided by my sister is much richer and spicier (so not as friendly for little kids because of the spicy factor).

So, depending on what version you are in the mood for, make some Chicken Tikka Massala in your own home and skip the take-out!

Weight Watchers Slow Cooker Chicken Tikka Massala


28 oz canned crushed tomatoes
1 small uncooked onion, minced
1 Tbsp minced garlic
1 Tbsp ginger root, fresh, minced
2 Tbsp garam masala
1 Tbsp dark brown sugar
1/2 tsp ground cumin
1/2 tsp ground coriander
2 pounds uncooked boneless skinless chicken thighs
1 Tbsp kosher salt
1/2 cup plain low-fat Greek yogurt
1/4 cup cilantro, fresh, chopped (optional)


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.

Recipe Notes: Chicken thighs can hold up to a long, slow cook time--they may shred if left in for too long, but the dish will still be just as delicious.

You can easily double this recipe. It freezes well.

Source: Weight Watchers website. It is 8 points per serving (which doesn't include the rice). You can find it here.

Notes: I grated my ginger instead of mincing it simply because I hate mincing ginger. I used light brown sugar because I didn't have dark brown sugar on hand. I used chicken breasts that I had cubed in place of the chicken thighs. Again, because I had chicken breasts and not thighs on hand. I didn't have Kosher salt, just regular salt, so I only used about 1 teaspoon. I also used full fat Greek yogurt.

This tasted so great. I blended my onions because I had my sister over to dinner and she hates onion, but I didn't want to leave it out. This changed the color and texture slightly, but it was still delicious. Also, the Greek yogurt was difficult to mix in completely, so you can see some white speckles in the sauce from the yogurt. I think non-Greek yogurt would have blended in a little more smoothly, but I didn't mind the speckles and it tasted great.

Above: This is my sister's recipe for Chicken Tikka Massala. Again, you can find that here. This one has a little bit more time consuming preparations, but it is fantastic. Spot on to what you would get at an Indian restaurant. The cream adds some richness to the sauce, and this version is much spicier than the Weight Watchers version.


  1. Oh I'm glad you tried that recipe I posted ages ago. It was a good tasty recipe!

  2. Laurie, I had wanted to try your recipe for Chicken Tikka Massala for soooo long! I'm so glad I finally got to try it. It was so worth it. It tasted just like anything I have ever gotten at a great Indian restaurant. Now, one of these days, I want to try your recipes for naan and Indian peas too!

  3. Very exotic! Love Indian food. Maybe I should try it.