Serve up this incredible Chicken Tikka Masala recipe for dinner this week. Succulent pieces of tender chicken smothered in a creamy sauce filled with bold spices.
Mix everything except the gluccomannan in the crock-pot and cook for 2-3 hours on high or 4-6 hours on low. Cut or shred the chicken into small pieces. Sprinkle the gluccomannan over the top five min before serving and mix well. Serve over steamed cauliflower or cauli-rice.
Stovetop Instructions:
Melt butter or coconut oil in large nonstick skillet on medium heat. Add onion and cook until softened. Add chicken and lemon juice. Cover and cook until the chicken is no longer pink. Stir in the paprika, minced garlic, garam masala, and cumin; cook and stir 1 minute. Add tomatoes; mix well.
Mix coconut cream in. Sprinkle gluccomannan over the top (if using) and mix in well. Add salt and red pepper to taste, if desired. Bring to a simmer. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened. At this point, you can turn it to low and ignore it until dinner time. Shred or cut the chicken into small pieces. Serve over steamed cauliflower or cauli-rice.