Tender chicken in a creamy, tangy tomato sauce, slow-cooked all day for an easy, restaurant-worthy dinner.
This Indian chicken recipe is comfort food at its best, packed with a creamy rich and tangy sauce with tender chicken. It's perfect because you prep everything in the morning to simplify dinner time – which is always the craziest time at our house. It's a delicious meal that tastes like it came from your favorite restaurant!
Prep 25 min · Cook 8 hr · Total 8 hr 25 min
Place chicken in the crockpot. You can use chicken tenders and leave them whole, or you can use chicken breasts and cut them into 1 1/2 inch cubes.
Dice onion and mince the garlic and put them in a large bowl.
Use a microplane to mince 2 tablespoons fresh ginger and add to the onions and garlic.
Add tomato puree, yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, pepper and cayenne pepper to the bowl. It is a little spicy, so if you'd like it more mild just add a dash of cayenne pepper or leave it out completely.
Pour mixture on top of the chicken. Place the bay leaves on top. Cook on low for 8 hours, or high for 4 hours.
When it's done take out the bay leaves. Whisk the cream and cornstarch in a small bowl then stir into the chicken mixture.
Let it cook for 20 more minutes to thicken.
Chop cilantro and mix in the sauce. Serve over rice.
