Ingredients

• 5 boneless skinless chicken breast halves, cut into 1 inch pieces (about 3 lbs)
• 1/2 large yellow onion, finely diced
• 4 garlic cloves, minced
• 2 tablespoons freshly grated ginger
• 1 jalapeno, stemmed, sliced in half and seeds removed
• 1 (29 ounce) can tomato puree (Contadina Brand recommended)
• 1 1/2 cups plain yogurt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons lemon juice
• 2 tablespoons garam masala
• 1 tablespoon cumin
• 1/2 tablespoon paprika
• 2 teaspoons salt (to taste)
• 3/4 teaspoon cinnamon
• 3/4 teaspoon fresh ground black pepper
• 1 -3 teaspoon cayenne pepper
• 2 bay leaves
• 1 cup heavy cream
• 1/2 tablespoon cornstarch
• long grain white rice or basmati rice, cooked
• chopped cilantro, for serving

Instructions

1. In a large mixing bowl combine chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper. Stir until combine.

2. Pour half of sauce mixture into a large slow cooker then add in diced chicken followed then cover chicken with remaining sauce. Add in 2 bay leaves.

3. Cover slow cooker with lid and cook on low heat for 8 hours (or high for 4 hours).

4. In a mixing bowl, whisk together heavy cream and cornstarch, pour mixture into slow cooker and gently stir. Allow mixture to cook 20 minutes while you prepare the rice.

5. Remove bay leaves and sliced jalapeno and serve warm over rice and sprinkle with chopped cilantro.