Slow Cooker Chicken Tikka Masala

If you love chicken tikka masala, this is an easy way to make it while you’re away from the home!

prep time:25 mins

cook time:8 hrs

total time:8 hrs 25 mins

8 boneless skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 pounds) – cut into 1.5-inch cubes
1 large onion, diced
4 cloves of garlic, minced
2 tablespoons fresh ginger, minced
1: 29- ounce can of tomato puree
1 1/2 cups plain yogurt
2 tablespoons olive oil
2 tablespoons Garam masala
1 teaspoon tumeric powder
1 tablespoon cumin
1/2 tablespoon sweet paprika
2 teaspoon salt, or to taste
3/4 teaspoon cinnamon
3/4 teaspoon fresh ground black pepper
1-3 teaspoon cayenne pepper, depending on your heat preference
2 leaves bay

Place chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, ground black pepper, and cayenne pepper in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
Gently place the mixture in the insert of the crockpot and add the two bay leaves.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze half a lemon over the mixture then stir to incorporate.
Serve hot over a bed of white (or brown) rice.
Store leftovers in an airtight container in the fridge for up to 5 days.

Credit to: tablefortwoblog