Slow Cooker Chicken Tikka Masala

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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Serves 6.

Ingredients:
1 ½ pounds boneless, skinless chicken thighs (or chicken breast), cut in bite size pieces
½ large onion, diced
3 garlic cloves, minced
1 Tablespoon ginger, minced
1 chile, seeded and diced
28 ounces tomato puree
½ cup plain Greek yogurt
1 Tablespoon extra virgin olive oil
1 ½ Tablespoons Garam masala
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 ½ teaspoon kosher salt
2 teaspoon white granulated sugar
2 bay leaves
½ cup half and half (or coconut milk, regular milk)
1 teaspoon cornstarch

INSTRUCTIONS
Add all the ingredients to a slow cooker, except for the half and half and cornstarch. Stir everything together and cook on low for 3 1/2 hours on high, or 7 1/2 hours on low.

Whisk the half and half together with the cornstarch (make sure the cornstarch is well dissolved). Add the liquid to the slow cooker, stir, and cook for 30 more minutes.

Remove the 2 bay leaves. Serve with basmati rice and/or naan bread. Garnish with fresh cilantro.

Slightly adapted from loveandfoodforeva.com