Slow Cooker Chicken Tikka Masala

Summary
Prep time	30 min
Cook time	~8 hrs
Source	It's Good To Be the Cook (blog)
Yield / serves	6-8 servings
Rating	Good; VERY spicy (for us), NOT kid friendly

The amount of cayenne was way too much for our delicate Scandinavian taste buds, even when the amount was cut down to 1 teaspoon.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1.5 T fresh grated ginger
• 1 – 29 oz. can tomato puree
• 3/4 cup Fat Free Plain Greek yogurt
• 1 T olive oil
• 1 T Garam masala
• 1/2 T cumin
• 1/2 T paprika
• 1 tsp. sea salt, or to taste
• 2, 3-inch pieces whole cinnamon sticks
• 1 tsp. fresh ground black pepper
• 1 T cayenne pepper, more or less depending on your heat preference
• 2 bay leaves
• 1/2 cup heavy cream (or use light cream)
• 1/2 T cornstarch
• cilantro, for topping

Preparation

Place everything up to and including the bay leaves into the slow cooker. Stir to combine everything and make sure the chicken is coated well. Refrigerate overnight or use immediately. When ready to cook, place the crock into the slow cooker, cover and cook for 8 hours on low or 4 hours on high.

When done, in a medium bowl, whisk together the heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.

Serve hot over a bed of rice and garnish with cilantro.