8 (3 lb) boneless chicken tenders, cut into 1.5 inch cubes
1 large onion, diced
4 cloves garlic, minced
2 tbsp ginger root, minced
29 oz tomato puree
1.5 cups plain yogurt
2 tbsp olive oil
2 tbsp garam masala
1 tbsp cumin
1/2 tbsp paprika
2 tsp salt
3/4 tsp cinnamon
3/4 tsp black pepper
1-3 tsp cayenne pepper
2 bay leaves
1 cup heavy cream
3 tbsp cornstarch
Instructions
Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well. Gently place the mixture in the insert of the crockpot and add the two bay leaves. Cover and cook for 8 hours on low or 4 hours on high.
When done, in medium bowl, whisk together heavy cream and cornstarch. 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. Store leftovers in an airtight container in the fridge for up to 5 days.
Originally Submitted
10/7/2013
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