Crock Pot Chicken Tikka Masala

chicken-tikka-masala.md

Chicken Tikka Masala

• 1.5-2 lbs of boneless skinless chicken breasts (or thighs if you prefer)
• 1 large onion, diced
• 4 cloves of garlic, minced
• 2 tbsp. fresh ginger, minced (sub 1/4 tsp of ground ginger if needed)
• 1 28 oz can of tomato sauce
• 1 14oz can of diced tomatoes (drained)
• 2 tbsp of tomato paste (or just one whole small can)
• 2 tbsp. olive oil
• 2 tbsp. Garam masala
• 1 tsp. tumeric powder
• 1 tbsp. cumin
• 1/2 tbsp. paprika
• 2 tsp. salt, or to taste
• 3/4 tsp. cinnamon
• 3/4 tsp. fresh ground black pepper
• 1-3 tsp. cayenne pepper (depending on your heat preference)
• 2 bay leaves
• 1 cup heavy cream
• Lemon juice from half a small lemon
• Chopped parsley or cilantro, for topping

1. Add spices (without the bay leaves) in a bowl. Stir with a fork or whisk to combine
2. Dice onion and mince garlic
3. Cut chicken in 1 inch pieces
4. Put the chicken in the crockpot.
5. add onions and garlic to the crockpot
6. Add half of the spice mix to the chicken and stir
7. stir in tomato sauce, diced tomatoes and paste
8. Set to low for 8 hours or high for 4
9. Serve over rice with chopped parsely/cilantro on top.

Sometimes I saute the garlic and onions before adding them