Chicken Tikka Masala (Crockpot)

Chicken Tikka Masala
Prep time: 15 min    Cook time: 8 hours    

Ingredients:

• about 3-4 boneless, skinless chicken breasts (about 2 lbs) - cut into 1.5" cubes 
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, minced
• 1 (29 oz.) can of crushed tomatoes
• 1 1/2 cups plain yogurt 
• 2 tbsp olive oil
• 2 tbsp Garam masala
• 1 tsp tumeric powder 
• 1 tbsp cumin
• 1/2 tbsp paprika
• 2 tsp salt to taste 
• 3/4 tsp fresh ground pepper
• 1-3 tsp cayenne pepper (depending on your heat preference)
• 2 bay leaves 
• 1 cup heavy cream
• 3 tbsp cornstarch 
• lemon juice squeezed from one small lemon 
• Chopped cilantro, for topping 

Directions:
1. Salt and pepper chicken breasts, sear the chicken in olive oil (separate oil from the ingredients listed), then cut into pieces. 
2. Place chicken, onion, garlic, ginger, tomatoes, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, ground black pepper, and cayenne pepper in a large bowl. With a spatula, stir to combine everything and make sure chicken is coated well. 
3. Gently place the mixture in the crockpot and add the bay leaves on top. 
4. Cover and cook for 8 hours on low (or 4 hours on high).
5. When done, in a medium bowl, whisk together heavy cream and cornstarch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up. Squeeze the lemon over the mixture, and stir to incorporate. 
6. Serve hot over a bed of white (or brown) rice. 
   You might want to buy some Nan bread and brush butter garlic over the top and bottom and heat it on a griddle. We like it this way too. So yummy!