by Sarah Steimer
- 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 15-ounce can tomato puree (I used used tomato sauce)
- 3/4 cup plain Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon garam masala
- 1/2 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper, or more
- 1 bay leaf
- 1/2 cup half and half OR heavy cream
- 1 teaspoon cornstarch
- rice for serving
Whisk together the onion, garlic, ginger, tomato, yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, pepper and cayenne. Once smooth in consistency, transfer the sauce to the slow cooker. Add chicken pieces and toss to coat. Add the bay leaf.
Cover the slow cooker and cook for 2 1/2 hours on high OR about 5 hours on low. Check your chicken after about 2 hours if cooking on high or after about 4 hours if cooking on low. If the chicken is done early, be sure not to overcook and dry out the meat.
Whisk together the half and half with the cornstarch; add this mixture to the slow cooker during the last 20 minutes of cooking.
Serve the tikka masala over rice.
Recipe from: Dinners, Dishes & Desserts