I don't know about you, but dinner time at our house is always the busiest! Talk about craziness! There's scouts, baseball practice, basketball games, Young Men activities at our church, meetings at the school, not to mention trying to keep the boys on task with homework and chores! The crockpot has become a tried and true friend!
When I found this recipe from the Table for Two blog I was excited to try it! It's nice because there's not a lot of prep and it tastes like you've spent hours in the kitchen1 It's also great to find an Indian crockpot recipe!
I used chicken tenders and just left them whole. If you use chicken breasts, cut them into 1 1/2 inch cubes. It is a little spicy, but not too much. If you like it mild just add a dash of cayenne pepper or leave it out completely. This makes a huge batch!
20 - 24 chicken tenders or 5 boneless skinless chicken breasts, cubed (about 3 lbs)
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 (29 oz) can of tomato puree
1 1/2 cups plain yogurt
2 tablespoons olive oil
2 tablespoons garam masala
1 tablespoon cumin
1/2 tablespoon paprika
2 teaspoons salt
3/4 teaspoon cinnamon
3/4 teaspoon pepper
1/2 teaspoon cayenne pepper
2 bay leaves
1 cup heavy cream
3 tablespoons cornstarch
Chopped parsley or cilantro (optional)
Place chicken in the crockpot. In a large bowl mix all ingredients from onion down through the cayenne pepper. Pour on top of the chicken. Place the bay leaves on top. Cook on low for 8 hours, or high for 4 hours. I used frozen chicken tenders and cooked it on high for 1 hour and low for 7 hours. When it's done take out the bay leaves. Whisk the cream and cornstarch in a small bowl then stir into the chicken mixture. Let it cook for 20 more minutes to thicken.
Serve over rice. You can top it with parsley or cilantro.