Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
5 Boneless, skinless Chicken breasts (about 3 lbs.) - cut into 1.5" cubes
2 tbsp. Olive oil
1 tbsp. Cumin
½ tbsp. Paprika
2 tsp. Salt, or to taste
¾ tsp. Cinnamon
¾ tsp. Fresh ground Black pepper
2 tbsp. Garam masala
1 tsp. Tumeric powder
1–3 tsp. Cayenne pepper (depending on your heat preference)
3 tbsp. Cornstarch
2 Bay leaves
4 cloves of Garlic, minced
1 Large onion, diced
2 tbsp. Fresh ginger, minced
1 (29 oz.) Can of tomato puree
1½ cups Plain yogurt
1 cup Heavy cream
Lemon juice from half a small lemon
Chopped parsley or cilantro
Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
Gently place the mixture in the insert of the crockpot and add the two bay leaves.
Cover and cook for 8 hours on low (or 4 hours on high).
When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze half a lemon over the mixture then stir to incorporate.
Serve hot over a bed of white (or brown) rice.
Store leftovers in an airtight container in the fridge for up to 5 days.