Name: Chicken Tikka Masala
Prep time: 25 min
Cook time: 255 min
Total time: 280 min
Yield: 8 servings
Cuisine: Asia, Indian
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

Enjoy the rich, aromatic goodness of homemade chicken tikka masala. The flavor is complex and laden with spices, but the dish is easier to make than you might think.

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

Instructions

1 Prepare the sauce

2 In a 5-quart slow cooker, combine the tomato puree, yogurt, chopped onion, olive oil, ginger, garlic, garam masala, salt, cumin, paprika, pepper, cayenne pepper and cinnamon. Stir the mixture well to ensure the spices and ingredients are evenly distributed.

3 Cook the chicken

4 Add the cubed chicken, jalapeno and bay leaf, nestling them into the sauce. Cook, covered, on low for four hours, or until the chicken is tender and fully cooked through. After cooking, carefully remove the jalapeno and bay leaf and discard them.

5 Thicken the sauce

6 In a small bowl, mix the cornstarch and the whipping cream until the mixture is smooth. Gradually stir this into the sauce in the slow cooker, ensuring that it’s evenly combined. Increase the heat to high, and cook, covered, for an additional 15 to 20 minutes, or until the sauce has thickened to your desired consistency. Serve the chicken tikka masala over cooked basmati rice, garnished with chopped fresh cilantro, if desired.