Description
Delicious and easy crockpot chicken cooked with a blend of spices.
Ingredients
Scale
- 2–3 pounds Chicken breasts (cut into cubes)
- 2 Tablespoons olive oil
- 2 Tablespoons garam masala
- 1 Tablespoon ground cumin
- 1 Tablespoon dried coriander
- 2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper (more if you like things spicy)
- 1/2 teaspoon black pepper
- 2 1/2 cups tomato puree
- 5 oz plain Greek yogurt
- 1 small onion (very finely chopped)
- 4 cloves garlic (minced)
- 2 Tablespoons fresh ginger (grated)
- 1 cup half and half (or heavy cream)
- 1 Tablespoon cornstarch
- 4 cups basmati rice (cooked)
Instructions
- Add the chicken to your crockpot. Drizzle the olive oil evenly over the chicken.
- Sprinkle all of the spices over the chicken and mix until everything is well coated.
- Pour in the tomato puree, yogurt, onion, garlic and ginger. Mix until everything is well combined.
- Place the cover on and cook the chicken for 3 hours on low.
- Whisk together half and half with the cornstarch. After 3 hours, pour in the liquid and stir well. Cover and continue to cook for 30 minutes.
- The sauce should be thick and the chicken will be cooked through. Serve over basmati rice or with naan bread. Garnish with cilantro if desired.
Notes
- Adjust the amount of cayenne pepper to your spice preference.
- Use naan bread for a delicious serving option.
- Garnish with fresh cilantro for added flavor.
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Crockpot
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg