Slow Cooked Chicken Tikka Masala
| Servings | Prep Time |
| 6people | 20minutes |
| Cook Time |
| 6 – 8hours |
|
|
Ingredients
- 5 boneless, skinless chicken breast halvescut into 1pieces
- 1/2 large yellow oniondiced finely
- 2 large carrotstrimmed and sliced diagonally
- 1 large green bell pepperseeded and cut into 1” pieces
- 4cloves garlicsmashed and minced
- 2tablespoons gingerfreshly grated
- 1 jalapeno pepperhalved lengthwise, stem & seeds removed
- 1large can tomato paste
- 1 1/2cups plain yogurt
- 2tablespoons olive oil
- 2tablespoons fresh lemon juice
- 2tablespoons garam masala
- 1tablespoon cumin
- 1tablespoon paprika
- 2teaspoons sea salt
- 3/4teaspoon cinnamon
- 2teaspoons cayenne pepper
- 3/4teaspoon fresh ground black pepper
- 2 bay leaves
- 1cup heavy cream
- 1/2tablespoon cornstarch
- 1/4cup fresh cilantrominced for a garnish
Instructions
- In a large mixing bowl combine the onions, garlic, ginger, jalapeno, tomato paste, yogurt, olive oil, lemon juice, garam masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until well combined.
- Pour approximately half of the sauce into a large slow cooker then add the cubed chicken, carrots and green pepper, and stir well to coat thoroughly. Pour in the remaining sauce along with the bay leaves.
- Cover the slow cooker and cook on low for 8 hours, or high for 4 hours.
- Half an hour before serving, in a small bowl whisk together the heavy cream and cornstarch. Pour slowly into the cooker, stirring gently. Allow to finish cooking another 20 – 30 minutes.
- Remove bay leaves and jalapeno halves, then serve hot over prepared rice or another starch or vegetable base.* Sprinkle the minced cilantro over the top.
Recipe Notes
* The base can be basmati rice, lentils, quinoa, spaghetti squash, or even spiralized vegetables. Use your imagination and tailor it to your dietary requirements.
