This is our new favorite crock pot recipe! We love this dish because it’s easy to make and tastes so good. There are so many yummy flavors going on. It has a warm comforting feel. And my absolute favorite part about this recipe? My boys LOVE it! I was so surprised because there were a lot of new spices going on in this dish they weren’t familiar with.
I have been craving Indian food lately so this just hit the spot! I served it with naan bread and Simple Basmati Rice. It’s amazing.
Just a few notes about this recipe. It makes a lot! So if you have a small family, plan on a lot of leftovers or you can half it. If you don’t like spicy foods or are serving this to little kids omit the cayenne pepper.
- *4-5 boneless, skinless chicken breasts, cut into 1 inch pieces
- ½ large yellow onion, finely diced
- 4 cloves garlic, minced
- 2 Tbsp. freshly, finely grated ginger
- 1 (29 oz.) can tomato puree
- 1½ cups plain yogurt
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. lemon juice
- 2 Tbsp. Garam Masala
- 1 Tbsp. cumin
- ½ Tbsp. paprika
- 2 tsp salt, or to taste
- ¾ tsp. cinnamon
- ¾ tsp. freshly ground black pepper
- 1-3 tsp. ground cayenne pepper (depending on how spicy you want it)
- 2 bay leaves
- 1 cup heavy cream
- ½ Tbsp. cornstarch
- chopped cilantro
- In a large mixing bowl, combine chopped onions, minced garlic, grated ginger, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Mix together. Pour half of sauce mixture into a large crock pot then add in diced chicken, then cover chicken with the remaining sauce. Add in the 2 bay leaves. Cover with lid and cook on low heat for 8 hours (or high heat for 4 hours.)
- In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into crock pot and gently stir. Allow mixture to cook 20 minutes while you prepare the rice. Remove bay leaves and serve warm over rice and sprinkle with chopped cilantro.
*Instead of cutting the chicken into pieces you can just add it whole and then before adding the cream/cornstarch shred or cut the chicken. (I actually prefer it this way now because it's quicker and the chicken absorbs more of the sauce when shredded.)
Adapted from Cooking Classy
This dish goes great with: