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

INGREDIENTS

• 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

• 1 cup heavy cream
• 3 tablespoon cornstarch
• Lemon juice from half a small lemon
• Chopped parsley or cilantro, for topping

INSTRUCTIONS

• 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