Ingredients

• 4 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 (29 oz) can tomato puree
• 1½ cups plain Greek yogurt
• 2 tablespoons olive oil
• 2 tablespoons garam masala
• 1 tablespoon cumin
• ½ tablespoon paprika
• 2 teaspoons salt
• ¾ teaspoon cinnamon
• ¾ teaspoon black pepper
• 1 teaspoon cayenne pepper
• 2 bay leaves
• 1 cup heavy cream
• ½ tablespoon cornstarch
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a slow cooker, combine the chopped onion, garlic, ginger, tomato puree, Greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper. Stir well.
2. Add the chicken pieces to the mixture, tossing to coat evenly. Place the bay leaves on top.
3. Cover and cook on low for 6 hours or high for 4 hours.
4. In the last 20 minutes of cooking, whisk together the heavy cream and cornstarch. Stir into the slow cooker and let cook for another 20 minutes until the sauce thickens.
5. Remove the bay leaves. Serve hot over rice and garnish with fresh cilantro. Enjoy with naan on the side!

Notes

• Adjust the spice level by reducing or increasing the cayenne pepper.
• Can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Nutrition