Chicken Tikka Masala (Crockpot

• Gluten free

• Meat

  • 8 Chicken tenderloins, boneless skinless

• Produce

  • 2 Bay leaves
  • 4 cloves Garlic
  • 2 tbsp Ginger, fresh
  • 1 Onion, large
  • 1 Parsley or cilantro
  • 1 Lemon, Juice from

• Canned Goods

  • 1 (29 oz. can Tomato puree

• Baking & Spices

  • 3/4 tsp Black pepper, fresh ground
  • 1 tsp Cayenne pepper
  • 3/4 tsp Cinnamon
  • 3 tbsp Cornstarch
  • 2 tbsp Garam masala
  • 1/2 tbsp Paprika
  • 2 tsp Salt
  • 1 tsp Tumeric, powder

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tbsp Cumin

• Dairy

  • 1 cup Heavy cream
  • 1 1/2 cups Yogurt, Plain

Found on tablefortwoblog.com

Description

Directions

• 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.