Chicken Tikka Masala


4 boneless skinless chicken breasts, cut into 1 inch pieces
1 small onion, chopped
3 cloves garlic, minced
2 Tablespoons fresh ginger, grated
1 (29 oz) can tomato puree
1½ cups plain Greek yogurt
2 Tablespoons olive oil
2 Tablespoons Garam Masala
1 Tablespoon cumin
½ Tablespoon paprika
2 teaspoon salt
¾ teaspoon cinnamon
¾ tsp black pepper
1 tsp cayenne pepper
2 bay leaves
1 cup heavy cream
½ Tablespoon cornstarch
cilantro, chopped for garnish


In your slow cooker combine onion, garlic, ginger, tomato puree, greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.

Add in the chicken pieces and toss to coat in the sauce. Add in the bay leaves. Cook on low for 6 hours and high for 4 hours.
During the last 20 minutes of cooking, whisk together cornstarch and heavy cream. Add in to the sauce and continue to cook for another 20 minutes.

Serve over rice.