Chicken Tikka Masala
5 boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 large yellow onion, finely diced
4 cloves garlic, minced
2 tablespoon freshly, finely grated ginger
1 jalapeno, stemmed, sliced in half, seeded
1 28-ounce can tomato puree
1 1/2 cup plain yogurt
2 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoon Garam Masala
1 tablespoon cumin
1/2 tablespoon paprika
2 teaspoons salt
3/4 teaspoon cinnamon
3/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 bay leaves
1 cup heavy cream
1/2 tablespoon cornstarch
Prepared Jasmine or Basmati Rice
Chopped cilantro
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 to combine. Pour half of sauce mixture into a large slow cooker then add in cut chicken, followed by the remaining sauce mixture. Add two bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours or high for 4 hours.
In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook for 20-30 minutes while you prepare the rice. Remove bay leaves and sliced jalapeno from chicken tikka masala and serve over rice with a good sprinkle of cilantro.
*The original recipe called for 1-3 teaspoons of cayenne (WOW! 3 teaspoons would be really hot, like drink a gallon of milk with your dinner hot). I used 1/4 teaspoon of cayenne and it was still spicy (good spicy, I can still taste my food spicy). Use less cayenne if you're nervous about it being too spicy.
Recipe from Cooking Classy
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