Chicken Tikka Masala
Ingredients:
5-6 Boneless, Skinless Chicken Breasts, cubed
1 Large Onion, diced
4 Garlic Cloves, minced
2 Tbs Ginger, minced
1 (29oz) Can Tomato Puree
1.5 Cups Plain (Greek) Yogurt
2 Tbs Olive Oil
2 Tbs Garam Masala
1 Tbs Cumin
1/2 Tbs Paprika
2 tsp Salt
3/4 tsp Cinnamon
3/4 tsp Pepper
1-3 tsp Spicy Chile Powder (or cayenne)
2 Bay Leaves
1 Cup Heavy Cream
2 Tbs Corn Starch
Directions:
1. Start by toasting all the spices (sans the bay leaves) in a dry pan on medium heat until they are really aromatic. Try not to burn them. Set aside.
2. In a separate pan, heat the 2 Tbs olive oil on medium high heat, add the onions and cook until they begin to change color. Then add the garlic and ginger and cook for another 3 minutes or so.
3. Combine all the ingredients up to Bay Leaves in a bowl (including the toasted spices and the sauteed onions) and mix well.
4. Once combined, add the ingredients to a large crock pot and top with the 2 Bay Leaves.
5. Cook covered for 4 hours on high, or 8 hours on low.
6. After the 4 (or 8) hours is up, mix the heavy cream and corn starch together. Add the mixture to the crock pot and cook for another 20 minutes.
7. Serve with cumin rice, and garnish with cilantro and a lime wedge. ENJOY!
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