Ingredients
- 3 pounds bonesless skinless chicken breasts
- 1 large onion , diced
- 4 garlic cloves, grated
- 2 tablespoons fresh grated ginger
- 29 ounces tomato puree, canned
- 1.5 cups yogurt
- 2 tablespoons olive oil
- 2 tablespoons Garam masala
- 1 tablespoon cumin
- ½ tablespoon paparika
- 1.5-2 teaspoon salt
- ¾ teaspoon cinnamon
- ¾ teaspoon fresh ground pepper
- 1-3 teaspoon cayenne pepper
- 2 bay leaves
- 1 cup heavy cream
- 3 tablespoons cornstarch
- cilantro, chopped
Directions
Cut chicken into large bite size pieces. Combine all ingredients in a large bowl, except the bay leaves, cream, cornstarch, and cilantro. Put in a crock pot and add bay leaves. Cover and cook on low for 8 hours. (4 hours on high) Mix cream and cornstarch and add to crock pot. Let cook additional 20 minutes. Serve over rice and top with cilantro. |