chicken tikka masala (crockpot)

from tablefortwoblog

INGREDIENTS:

5 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 3 LBS.)

1 large onion, diced

4 cloves of garlic, minced

2 tbsp. fresh ginger, minced

1 (29 oz.) can of tomato puree

1 1/2 cups plain yogurt

2 tbsp. olive oil

2 tbsp. Garam masala

1 tbsp. cumin

1/2 tbsp. paprika

2 tsp. salt, or to taste

3/4 tsp. cinnamon

3/4 tsp. fresh ground black pepper

1-3 tsp. cayenne pepper (depending on your heat preference... I omitted and it was wonderful)

2 bay leaves

1 cup heavy cream

3 tbsp. cornstarch (unnecessary when I made it)

Chopped parsley, for topping

INSTRUCTIONS:

1. Place everything EXCEPT for cream and cornstarch in crockpot. With a spatula, stir to combine everything and make sure the chicken is coated well. Note: when I made this, I made a mistake and added cream as well.. it worked beautifully, and I had no need for cornstarch.)
2. Gently place the mixture in the insert of the crockpot and add the two bay leaves.
3. Cover and cook for 8 hours on low (or 4 hours on high).
4. When done, in a medium bowl, whisk together heavy cream (and corn starch), then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.
5. Serve hot over a bed of white (or brown) rice or with naan.
6. Store leftovers in an airtight container in the fridge for up to 5 days.