Monday, March 18, 2013

Chicken Tikka Masala (Slow Cooker)

As part of my Indian food fix, I found this awesome slow cooker Tikka Masala recipe. This was absolutely delicious and it will be a new go to for me. 

2 large boneless, skinless chicken breasts, cut into bite sized pieces
1 medium onion, diced
2 cloves of garlic, minced
1 Tbsp ginger powder
1 (8 oz) can of tomato paste
3/4 cup plain yogurt
1 Tbsp olive oil
1 Tbsp Garam Masala
1.5 tsp cumin
1/4 tsp paprika
1 tsp salt, or to taste
1/3 tsp cinnamon
1/3 tsp fresh ground black pepper
1-3 tsp cayenne pepper (depending on your heat preference)
1 bay leaf
1/2 cup heavy cream
1.5 Tbsp cornstarch
Chopped parsley or cilantro, for topping

1. Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
2. Gently place the mixture in the insert of the crockpot and add the bay leaf.
Cover and cook for 8 hours on low (or 4 hours on high).
3. 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.
4. Serve hot over a bed of white (or brown) rice and top with fresh parsley or cilantro leaves, enjoy!

Recipe adapted from Cooking Classy

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