Great authentic flavors. I've tried 2 crock pot tikka masala recipes and HANDS DOWN, this one is the better. The only thing I would do differently is cook the onions on the stove top before transferring to the crock pot. Even after a low and slow, long cook time, they were firm. I prefer them softer and to add just a bit of texture, but mostly just flavor. I will definitely be making this again, however!
Ingredients
3 lbs boneless, skinless chicken breasts cut into 1 inch pieces
1 small onion, finely chopped
4 cloves garlic, minced
2 Tbsp fresh ginger, grated
1 (29 oz) can tomato puree
1½ cups 2% plain Greek yogurt
2 Tbsp olive oil
2 Tbsp garam masala
1 Tbsp cumin
½ Tbsp paprika
2 tsp salt
¾ tsp cinnamon
¾ tsp black pepper
1 tsp cayenne pepper (more if you like things spicy)
2 bay leaves
1 cup half and half
½ Tbsp cornstarch*
cilantro, chopped for garnish
Instructions
Combine onion, garlic, ginger, tomato puree, yogurt, olive oil, and spices (garam masala through cayenne) in slow cooker; stir to mix. Add chicken and mix to coat. Add bay leaves.
Cover and cook for 6-8 hours on low (or 3 hours on high).
Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half; mix well. Cover and continue to cook for 20 minutes or until heated through and thickened.
Serve over rice, if desired, and garnish with cilantro.