Tuesday, April 23, 2013

Slow Cooker Chicken Tikka Masala

1 large onion, diced
4 garlic cloves, minced
2 Tbsp grated ginger root
1 jalapeno, seeded and minced
1 can (28 oz) tomato puree
1 1/2 cups plain yogurt
2 Tbsp olive oil
2 Tbsp lemon juice
2 Tbsp garam masala
1 Tbsp ground cumin
1/2 Tbsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cayenne pepper
2 bay leaves
6 chicken breasts, bone and skin removed, then diced
1 cup heavy cream
1/2 Tbsp cornstarch
garnish with chopped fresh cilantro

In a bowl, stir together the first 16 ingredients.
Add the chicken and stir again to combine and coat the chicken well. 
Pour mixture into crockpot, cover, and cook on LOW for 7 to 8 hours.
30 minutes before ready to serve, put heavy cream and cornstarch in a small bowl and whisk together, then add to mixture in crockpot and stir gently; continue cooking for 30 minutes.
Serve hot garnished with fresh cilantro.
Serves 6 to 8.

No comments:

Post a Comment