Slow-Cooker Tikka Masala

I love using my slow cooker and I love Indian food... so why not make one of my all time favorite dishes in a crock pot? Working with a slow cooker is always easy and once it's in the pot you can leave it and not worry about it. "Set it and forget it". Put it on in the morning and let it cook all day. The aroma from the spices are just incredible!!! By the time dinner rolls around you will be ready to dive right in.
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Slow-Cooker Tikka Masala

Serves: 6 to 8
Ingredients:
 5 boneless, skinless chicken breasts (about 3 lbs.) - cut into 1.5" cubes
1 large onion, diced
4 cloves of garlic, minced
2 tbsp. fresh ginger, minced
1 (29 oz.) can of tomato puree
1½ cups plain yogurt
2 tbsp. olive oil
2 tbsp. Garam masala
1 tbsp. cumin
½ tbsp. paprika
2 tsp. salt, or to taste
¾ tsp. cinnamon
¾ tsp. fresh ground black pepper
1-3 tsp. cayenne pepper
2 bay leaves
1 cup heavy cream
3 tbsp. cornstarch
Chopped parsley or cilantro, for topping

Instructions:
Place everything up to the bay leaves 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.
Serve hot over a bed of basmati rice.
Store leftovers in an airtight container in the fridge for up to 5 days.