Slow Cooker Chicken Tikka Masala
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Ingredients:5 boneless, skinless chicken breast halves, cut into 1 inch pieces1/2 large yellow onion, finely diced4 cloves garlic, minced2 Tbsp freshly, finely grated ginger1 jalapeno, stemmed, sliced in half and seeds removed1 (29 oz) can tomato puree (I recommend Contadina Brand)1 1/2 cups plain yogurt 2 Tbsp extra virgin olive oil2 Tbsp lemon juice2 Tbsp Garam Masala1 Tbsp cumin1/2 Tbsp paprika2 tsp salt, or to taste3/4 tsp cinnamon3/4 tsp freshly ground black pepper1-3 tsp cayenne pepper*2 bay leaves1 cup heavy cream1/2 tbsp cornstarchPrepared Long Grain White Rice or Basmati RiceChopped cilantro, for servingDirections:In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours). In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.*I put 1 -3 tsp because it is all depending on your heat preference. If you don't like spicy foods you could even omit this ingredient. I go for 3 tsp but I like my food really spicy.Recipe Source: Cooking Classy
Directions:
In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).
In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.
*I put 1 -3 tsp because it is all depending on your heat preference. If you don't like spicy foods you could even omit this ingredient. I go for 3 tsp but I like my food really spicy.
Recipe Source: Cooking Classy
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user SASSIESTEPH19.
In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).
In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.
*I put 1 -3 tsp because it is all depending on your heat preference. If you don't like spicy foods you could even omit this ingredient. I go for 3 tsp but I like my food really spicy.
Recipe Source: Cooking Classy
Serving Size: 6
Number of Servings: 1
Recipe submitted by SparkPeople user SASSIESTEPH19.
Nutritional Info Amount Per Serving
- Calories: 1,397.6
- Total Fat: 76.5 g
- Cholesterol: 97.5 mg
- Sodium: 840.7 mg
- Total Carbs: 118.5 g
- Dietary Fiber: 11.3 g
- Protein: 52.1 g
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