I love all types of Indian food, and nothing beats making dinner in a crockpot, so when I found this recipe at Tablefortwoblog I just had to try it out. I’ve actually had it bookmarked for weeks.
- 8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.)
- 1 large onion, diced
- 4 cloves of garlic, minced
- 2 tbsp. fresh ginger, minced
- 1 (29 oz.) can of tomato puree
- 1 1/2 cups plain yogurt
- 2 tbsp. olive oil
- 2 tbsp. Garam masala
- 1 tbsp. cumin
- 1/2 tbsp. paprika
- 2 tsp. salt, or to taste
- 3/4 tsp. cinnamon
- 3/4 tsp. fresh ground black pepper
- 1-3 tsp. cayenne pepper (depending on your heat preference)
- 2 bay leaves
- 1 cup heavy cream
- 3 tbsp. cornstarch
- Chopped parsley or cilantro, for topping
I made some necessary changes because I was missing a couple things. I used curry instead of garam masala, my can of tomato puree was only 28 ounces, and I skipped the cornstarch all together.
It’s such a great and simple recipe, but there is a bunch of chopping to be done. First you want to chop the chicken and onion, and mince the garlic and ginger.
Then you want to mix together everything but the bay leaves, cream, and cornstarch. I have a big crock pot, so I mixed everything in there. If you don’t you might want to use a big bowl. After it’s all completely mixed, add the bay leaves and put it to cook for 4 hours on high or 8 hours on low.
After it’s done cooking mix together the cream and cornstarch in a small bowl and add it to the crockpot to thicken it up. Let it cook for another 20 minutes before you serve it with rice.
PS: Pay attention to the measurements. I didn’t, and ended up reading “tablespoon” everywhere it said “teaspoon”… Needless to say it was a lot spicier than intended. So I added a bit more yogurt before cooking it, and I was surprised at how much I still liked the finished result. It will definitely clear out your sinuses, but if you love “Indian spicy” I would say to give it a try! (Although I only added one tablespoon of salt, not two!)