Chicken Tikka Masala

By shelliediman

Ingredients

• 5 boneless chicken breasts
• 1/2 large onion diced
• 4 minced garlic cloves
• 2 tbsp. grated ginger
• 1 jalapeno sliced and seeded
• 1 29 oz. can tomato puree
• 1 1/2 cups plain yogurt
• 2 tbsp. olive oil
• 2 tbsp. lemon juice
• 2 tbsp. garam masala
• 1 tbsp. cumin
• 1/2 tsp paprika
• 2 tsp. sea salt
• 3/4 tsp. cinnamon
• 3/4 tsp. black pepper
• 1-3 tsp. cayenne pepper
• 2 bay leaves
• 1 cup heavy cream
• 1/2 tsp. cornstarch
• white rice or basmati rice
• chopped cilantro

Preparation

Step 1

1. In large mixing bowl combine chopped onions, garlic, ginger, jalapeno sliced in half,tomato puree, plain yogurt, olive oil, lemon juice, garam masala, cumin, paprika, salt, cinnamon, pepper and cayenne. Stir until combined.

2. Pour half of sauce mixture into a large slow cooker then add in diced chicken. Cover all chicken with remaining sauce. Add 2 bay leaves

3. Cover slow cooker with lid and cook on low heat for 8 hours

4. 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 rice.

Remove bay leaves and jalapeno halves and serve over rice. Sprinkle with cilantro.