Crock Pot Chicken Tikka Masala

This recipe is for real! It actually tastes like restaurant chicken tikka masala and I'm so happy about it!! I really love Indian food and chicken tikka masala and butter chicken are my top faves to order at Indian restaurants. The one thing about this recipe is that it requires quite a number of spices. I was able to find all of these spices and spice blends at my local grocery store, but you can also find good Indian spices on Amazon (love Amazon Prime!). This made my house smell fantastic as it was cooking all day. I served it with basmati rice and naan. Yum!!

Crock Pot Chicken Tikka Masala

6 boneless, skinless chicken breasts, cubed
1 large onion, diced
4 cloves garlic, minced
2 tablespoons fresh grated ginger
1, 29 oz can tomato puree
1 1/2 cups plain yogurt
2 tablespoons olive oil
2 tablespoons Garam masala
1 teaspoon tumeric
1 tablespoon cumin
1/2 tablespoon paprika
2 teaspoon kosher salt
3/4 teaspoon cinnamon
3/4 teaspoon fresh ground black pepper
1/2 teaspoon cayenne pepper (can increase this for a spicier dish)
2 bay leaves
1 cup heavy cream
3 tablespoons cornstarch

In a large bowl combine chicken and onion. In another bowl mix together garlic, ginger, tomato puree, yogurt, olive oil, Garam masala, tumeric, cumin, paprika, salt, cinnamon, pepper, and cayenne; pour this mixture over the chicken and onions and toss well. Spray the interior of a crockpot with cooking spray. Pour the chicken and sauce mixture into the crockpot and add the 2 bayleaves to the top. Cover and cook on low for 6-7 hours. In a medium bowl whisk together the cream and cornstarch; pour into the mixture in the crockpot and stir well. Let cook an additional 20 minutes to let it thicken. Remove bay leaves and serve over cooked rice.

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