Chicken Tikka Masala

• ⏲️ Prep time: 25 min
• 🍳 Cook time: 4 hours
• 🍽️ Servings: 8

Ingredients

• 1 can (29 ounces) tomato puree
• 1-1/2 cups plain yogurt
• 1/2 large onion, finely chopped
• 2 tablespoons olive oil
• 4-1/2 teaspoons minced fresh gingerroot
• 4 garlic cloves, minced
• 1 tablespoon garam masala
• 2-1/2 teaspoons salt
• 1-1/2 teaspoons ground cumin
• 1 teaspoon paprika
• 3/4 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
• 1 jalapeno pepper, halved and seeded
• 1 bay leaf
• 1 tablespoon cornstarch
• 1 cup heavy whipping cream
• Hot cooked basmati rice
• Chopped fresh cilantro, optional

Directions

1. In a 5-qt. slow cooker, combine the first 13 ingredients (Can blend these first for convenience). Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf.
2. In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.