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Chicken Tikka Masala

Name: Chicken Tikka Masala
Prep time: 25 min
Cook time: 240 min
Total time: 265 min
Yield: 8
Ingredients: 1 can (29 ounces) tomato puree; 1-1/2 cups plain yogurt; 1/2 large onion, finely chopped; 2 tablespoons olive oil; 4-1/2 teaspoons minced fresh gingerroot; 4 garlic cloves, minced; 1 tablespoon garam masala; 2-1/2 teaspoons salt; 1-1/2 teaspoons ground cumin; 1 teaspoon paprika; 3/4 teaspoon pepper; 1/2 teaspoon cayenne pepper; 1/4 teaspoon ground cinnamon; 2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes; 1 jalapeno pepper, halved; 1 piece seeded; 1 bay leaf; 1 tablespoon cornstarch; 1 cup heavy whipping cream; 1 piece Hot cooked basmati rice; 1 piece Chopped fresh cilantro, optional

Zusammenfassung

Original recipe from Public Domain Recipes, released under the Unlicense. Source

Ingredients

1 can (29 ounces) tomato puree
1-1/2 cups plain yogurt
1/2 large onion, finely chopped
2 tablespoons olive oil
4-1/2 teaspoons minced fresh gingerroot
4 garlic cloves, minced
1 tablespoon garam masala
2-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch cubes
1 jalapeno pepper, halved
1 piece seeded
1 bay leaf
1 tablespoon cornstarch
1 cup heavy whipping cream
1 piece Hot cooked basmati rice
1 piece Chopped fresh cilantro, optional

Prep time 25 min

Preparation 240 min

Servings 8

Difficulty Easy

Preparation

In a 5-qt. slow cooker, combine the first 13 ingredients (Can blend these first for convenience). Add chicken, jalapeno and bay leaf. Cook, covered, on low 4 hours or until chicken is tender. Remove jalapeno and bay leaf.
In a small bowl, mix cornstarch and cream until smooth; gradually stir into sauce. Cook, covered, on high 15-20 minutes or until sauce is thickened. Serve with rice. If desired, sprinkle with cilantro.