Slow Cooker Chicken Tikka Masala
Author: 
Recipe type: Enree
Serves: 4-6
 
Weight Watchers Info (Masala only): 8 PointsPlus if divided into 6 servings, 12 PointsPlus if divided into 4 servings. Rice and naan are extra.
Ingredients
  • 24 oz boneless, skinless thighs, cut into 1 inch pieces
  • ¼ large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 Tbsp fresh ginger
  • 1 jalapeno, stemmed, seeded, and halved
  • 1 15 oz can tomato puree
  • ¾ cups plain yogurt
  • 1 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • 1 Tbsp Garam Masala (available in specialty food markets)
  • ½ Tbsp cumin
  • ¼ Tbsp paprika
  • 1 Tsp salt
  • ½ Tsp cinnamon
  • ½ Tsp or less black pepper
  • 1½ Tsp cayenne pepper (optional, to taste)
  • 1 bay leaf
  • ½ cup heavy cream
  • ½ Tsp corn starch
  • Cilantro (optional for garnish)
  • Basmati or other rice
  • Naan (optional)
Instructions
  1. Mix onions, garlic, ginger, jalapeno halves, tomato puree, plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne in a bowl until combined.
  2. Pour half of mixture into slow cooker (I used a 4 qt mixer).
  3. Add chicken and cover with remaining sauce and add bay leaf.
  4. Cover slow cooker and cook on low for 8-10 hours.
  5. minutes before serving, start rice and whisk together cream and corn starch.
  6. Pour cream and starch mixture into slow cooker and gently mix in.
  7. Allow to cook 20 minutes or so to blend and thicken the sauce.
  8. Remove bay leaf and serve over rice.
  9. Garnish with cilantro, if desired.
Notes
Swapping low-fat or fat-free yogurt wasn't really worth it; there is only a 1 point difference (total recipe) between fat-free and whole milk plain yogurt. You might try swapping fat-free half and half for the heavy cream, but we opted to stay with heavy cream for a richer sauce.
Recipe by The Taste Place at http://www.thetasteplace.com/2012/07/15/easy-indian-food-slow-cooker-chicken-tikka-masala/