crock pot indian recipe – take 2.

Easy Chicken Tikka Masala {Crockpot recipe!}

INGREDIENTS:
8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts about, 3 lbs. (preferably organic)
1 large onion, diced
2 carrots, peeled and diced
2 green peppers, chopped (optional)
4 cloves of garlic, minced
2 tbsp. fresh ginger, minced
1 (29 oz.) can of tomato puree
1 1/2 cups plain yogurt
2 tbsp. olive oil
2 tbsp. Garam masala
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, preferably organic ( I have used 1 C full fat coconut milk and it was Delicious!)
3 tbsp. cornstarch, preferably non gmo
1 small bag frozen peas (about 1-2 cups)
Chopped parsley or cilantro, for topping

INSTRUCTIONS:
Put all the ingredients up to the bay leaves in a large bowl. Stir to combine all the wonderful spices and ingredients. Make sure the chicken is well coated. Pour the mixture in your crock pot (carefully!) and add the 2 bay leaves. Cover and cook for 8 hours on low (or 4 hours on high). When the chicken is cooked through, in a medium bowl, whisk together heavy cream (or coconut milk) and corn starch, then pour the mixture into the crockpot. Add the peas (frozen) at this time too, and gently stir the whole mixture. Let cook an additional 20 minutes to thicken up. Serve hot over hot brown rice mmmmm. Lundberg short grain or brown basmati rice are my favorites :) . If you have any leftover store it in an air tight container for up to 5 days.