Chicken Tikka Masala in the slow cooker

An Indian favorite

8 boneless skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.) - cut into 1.5" cubes

1 large onion, diced

4 cloves of garlic, minced

2 tbsp fresh ginger, minced

1: 29- oz can of tomato puree

1 ½ cups plain yogurt

2 tbsp olive oil

2 tbsp Garam masala

1 tsp tumeric powder

1 tbsp cumin

½ tbsp paprika

2 tsp salt, or to taste

¾ tsp cinnamon

¾ tsp fresh ground black pepper

1 to 3 tsp cayenne pepper, depending on your heat preference

2 leaves bay

1 cup heavy cream

3 tbsp cornstarch

Lemon juice from half a small lemon

Chopped parsley or cilantro, for topping

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.

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