I love eating this when going to Indian restaurants and I’ve made a few different recipes. Recently when wanting to make a quick version I found this and we just recently tried it out in our cook group. It was really good – and super easy!
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 (depending on your heat preference)
8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.) – cut into 1.5″ cubes
2 bay leaves
1 cup heavy cream
3 tbsp. cornstarch
Lemon juice from half a small lemon
Chopped parsley or cilantro, for topping
Place everything up to the chicken in a gallon ziploc baggie. Seal and combine thoroughly. Unseal and add cubed chicken and coat well. Then add the two bay leaves. Seal again, letting out as much air as possible. Freeze.
When ready to make. Thaw, then place in a crock pot for 8 hours on low (or 4 hours on high). 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. Squeeze half a lemon over the mixture then stir to incorporate. Serve hot over a bed of white (or brown) rice.
Adpated from Table for Two