Servings : 8
8 boneless skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 pounds) – cut into 1.5-inch cubes
1 large onion, diced
4 cloves of garlic, minced
2 tablespoons fresh ginger, minced
1: 29- ounce can of tomato puree
1 1/2 cups plain yogurt
2 tablespoons olive oil
2 tablespoons Garam masala
1 teaspoon tumeric powder
1 tablespoon cumin
1/2 tablespoon sweet paprika
2 teaspoon salt, or to taste
3/4 teaspoon cinnamon
3/4 teaspoon fresh ground black pepper
1-3 teaspoon cayenne pepper, depending on your heat preference
2 leaves bay
1 cup heavy cream
3 tablespoon 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.
- Visit Slow Cooker Chicken Tikka Masala Recipe @ www.tablefortwoblog.com for full instructions.