Slow Cooker Chicken Tikka Masala

Yield

6 Servings

Preparation time

20 minutes

Ingredients

5 Chicken breasts (cut into 1" pieces)

1 c Heavy cream

2 Bay leaves

1 T Cayenne pepper

3⁄4 t Pepper

3⁄4 t Cinnamon

2 t Salt

1⁄2 T Paprika

1 T Cumin

2 T Garam Masala

2 T Olive oil

2 T Lemon juice

1 1⁄2 c Yogurt

29 oz Tomato puree (Contadina Brand)

1 Jalapeno (minced)

2 T Ginger (grated)

4 clv Garlic (minced)

1 Onion (chopped)

1⁄2 T Corn starch

Instructions

In a large mixing bowl combine chopped onion, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper.  Stir until combined.
 
Pour half of sauce mixture into a large slow cooker.  Add in cut up chicken.  Top with remaining sauce.  Add in 2 bay leaves.
 
Cover slow cooker and cook on low heat for 8 hours (or high for 4 hours).
 
In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker, and gently stir. Allow mixture to cook 20 minutes while you prepare the rice.
 
Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

Source

Food.com

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