Crockpot Chicken Tikka Masala

This is my hubby's all time favourite dish. The flavour combination is fantastic. Don't be scared off by the long ingredient list. If you like Indian cuisine, you really should try this amazingly easy dish. It takes only a few minutes of prep time.

Crockpot Chicken Tikka Masala - serves 4-6

3 large chicken breasts, cut into bite sized pieces

1 medium onion, diced

2 cloves garlic, minced

1 Tbsp fresh ginger, minced

1 1/2 cups canned crushed tomatoes

1 cup plain yogurt (I use 2% )

1 Tbsp olive oil

1 Tbsp garam masala (this is an Indian dry spice blend. I use McCormick brand)

1 1/2 tsp cumin

1/2 tsp paprika

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp freshly ground black pepper

1/4 tsp cayenne pepper (add more if you like it really hot. This is the perfect amount for us, though!)

1 bay leaf

1/2 cup cream (full fat whipping cream)

1 Tbsp cornstarch

Directions: In a large crockpot, combine all the ingredients except the bay leaf, cream, and cornstarch. Place bay leaf on top of mixture. Cover and cook on low for 6-8 hours or until chicken is cooked and tender. In a small bowl, whisk cornstarch and cream together. Blend this into the crockpot mixture and cook for an additional 20 minutes to thicken. Serve over basmatic rice. The leftovers are fantastic as the flavour seems even better the next day.