Ingredients
- 5 boneless, skinless chicken breasts cut into 1" pieces
- 1/2 yellow onion diced
- 4 cloves garlic minced
- 2 Tbsp ginger fresh, grated ( 2 tsp dried, ground)
- 1 29 oz can tomato puree
- 1 1/2 cups yogurt plain
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp garam masala
- 1 tbsp cumin
- 1/2 tbsp paprika
- 2 tsp salt
- 3/4 tsp cinnamon
- 3/4 tsp black pepper ground
- 1 tsp cayenne powder
- 2 bay leaves
- 1 cup heavy cream
- 1/2 tbsp cornstarch
- prepared long grain or Basmati rice
- cilantro chopped, for serving
Servings:
Instructions
- In a large mixing bowl combine onions, garlic, ginger, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, Cumin, Paprika, Salt, Cinnamon, Pepper and Cayenne Pepper.
- Pour half of the sauce mixture into a large slow cooker. Add the diced chicken. Pour the remaining sauce over the chicken. Add 2 Bay Leaves .
- Cover slow cooker wit lid and cook on low for 8 hours. High for 4 hours.
- In a mixing bowl, whisk together heavy cream and cornstarck. Pour mixture into the slow cooker and stir gently. Allow to cook for 20 minutes
- Prepare the rice.
- Remove Bay Leaves and serve warm over rice and sprinkle with chopped cilantro.
Recipe Notes
Featured Spices:
Or save time with Chef Cherie's Tikka Masala spice blend.
Recipe source: Inspired by cookingclassy.com
Share this Recipe
Powered byWP Ultimate Recipe
