SLOW COOKER TIKKA MASALA

By tulawdog

Ingredients

• 3 lbs boneless, skinless chicken breasts cut into 1 inch pieces
• 1 small onion, finely chopped
• 4 cloves garlic, minced
• 2 Tbsp fresh ginger, grated
• 1 (29 oz) can tomato puree
• 1 1/2 cups 2% plain Greek yogurt
• 2 Tbsp olive oil
• 2 Tbsp garam masala
• 1 Tbsp cumin
• 1/2 Tbsp paprika
• 2 tsp salt
• 3/4 tsp cinnamon
• 3/4 tsp black pepper
• 1 tsp cayenne pepper (more if you like things spicy)
• 2 bay leaves
• 1 cup half and half
• 1/2 Tbsp cornstarch*
• cilantro, chopped for garnish

Preparation

Step 1

Combine onion, garlic, ginger, tomato puree, yogurt, olive oil, and spices (garam masala through cayenne) in slow cooker; stir to mix. Add chicken and mix to coat. Add bay leaves.
Cover and cook for 6-8 hours on low (or 3 hours on high).
Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half; mix well. Cover and continue to cook for 20 minutes or until heated through and thickened.
Serve over rice, if desired, and garnish with cilantro.