Chicken Tikka Masala in a Slow Cooker

Okay, so I came across this recipe from Pinterest.  I definitely wanted to try it.  I’m very glad that I did!  I got everything into the crock pot the night before.  Popped it into the slow cooker when I came home for lunch break and 4 hours on high later, I walked into my house and I thought I had walked into an Indian restaurant.  I made basmati rice to go along with it and picked up a pack of garlic naan from the grocery store.  Usually I would stay away from store bought naan, but I’ve had this one brand before and when you heat it up, it’s almost as good as what you can get at a restaurant (well not quite, but it’s the best you can get without making your own or going to a restaurant and having them make it for you)! 

Overall this recipe is so simple, so not time consuming and the results are so worth all the hard work! *wink*

P.S. Laura!  This is a recipe you NEED to make!

P.P.S This recipe and it having been made by a non-Indian(me) was very much Indian approved!

Recipe is from Cooking Classy (my adaptations are italicized):

Chicken Tikka Masala in Slow Cooker
Yields 6 servings (I think this could actually be like…8 servings!)

Ingredients

• 5 boneless, skinless chicken breast halves, cut into 1 inch pieces (my pack of chicken only had 3 breasts, so I highly recommend using more chicken than I did.  I think the five pieces the original author states to use is good because I had LOTS of curry leftover but not a lot of chicken.  But I guess I could just add more chicken another day this week and reuse the curry??)
  
• 1/2 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 Tbsp freshly, finely grated ginger
• 1 jalapeno, stemmed, sliced in half and seeds removed
• 1 (29 oz) can tomato puree (I recommend Contadina Brand)
• 1 1/2 cups plain yogurt 
• 2 Tbsp extra virgin olive oil
• 2 Tbsp lemon juice
• 2 Tbsp Garam Masala
• 1 Tbsp cumin
• 1/2 Tbsp paprika
• 2 tsp salt, or to taste
• 3/4 tsp cinnamon
• 3/4 tsp freshly ground black pepper
• 1-3 tsp cayenne pepper*(I used about 5 tsps but I like things really spicy)
  
• 2 bay leaves (I forgot about this when doing my grocery list so I didn’t use this..)
  
• 1 cup heavy cream (I used 1/2 cup heavy cream..trying to get skinny!)
  
• 1/2 tbsp cornstarch
• Prepared Long Grain White Rice or Basmati Rice
• Chopped cilantro, for serving

Directions

1.  In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper.  Stir until combine.  

2.  Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce.  Add in 2 bay leaves.  Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).  

3.  In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir.  Allow mixture to cook 20 minutes while you prepare the rice.

4.  Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.

This note also from original blog: *I put 1 -3 tsp because it is all depending on your heat preference.  If you don’t like spicy foods you could even omit this ingredient.  I go for 3 tsp but I like my food really spicy.