Can I tell you how much I LOVE just throwing a bunch of crap in a crockpot and walking away...4 hours later = magic yumminess!

Thank you Pinterest for this little gem, you didn't do me dirty with a bunk recipe!

It's chicken with a kick, spices & rice.  Boom shaka laka, check it.

Chicken Tikka Masala 

Yield: 6-8 servings | Prep Time: 15 minutes | Cook Time: 8 hours

INGREDIENTS:

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

INSTRUCTIONS:

  1. 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.
  2. Gently place the mixture in the insert of the crockpot and add the two bay leaves.
  3. Cover and cook for 8 hours on low (or 4 hours on high).
  4. 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.
  5. Serve hot over a bed of white (or brown) rice.
  6. Store leftovers in an airtight container in the fridge for up to 5 days.
Adapted from  - tablefortwoblog.com
KT notes:

I cooked mine on high and it was actually done closer to 3 hours....I also added about 3 times the cayenne pepper & double the Garam masala, it tasted a little bland to me at first.  I also added additional garlic/garlic powder.  I would suggest seasoning it to taste because it was EHH at first.  But then was amazzzzzing :)