- 8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.) – cut into 1.5″ cubes
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 tbsp. fresh ginger, minced
- 1 (29 oz.) can of tomato puree
- 1½ cups plain yogurt
- 2 tbsp. olive oil
- 2 tbsp. Garam masala
- 1 tsp. tumeric powder
- 1 tbsp. cumin
- ½ tbsp. paprika
- 2 tsp. salt, or to taste
- ¾ tsp. cinnamon
- ¾ tsp. fresh ground black pepper
- 1-3 tsp. cayenne pepper (depending on your heat preference)
- 2 bay leaves
- 1 cup heavy cream
- 3 tbsp. cornstarch
- Lemon juice from half a small lemon
- Chopped parsley or cilantro, for topping
- Place chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, ground black pepper, and cayenne pepper 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.
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