Chicken Tikka Masala

NEEDS TO BE REVISED

Base

• 32 oz tomato sauce
• 32 oz heavy cream
• 6-8 chicken breasts, large dice (1 or 2 inches)

Saute Blend

• 1 tbsp butter
• 4 jalapenos, very finely diced
• 8 cloves of garlic, minced
• 2 tbsp ginger (grated or paste)

Spices

• 1 tsp cinnamon
• 6 tsp cumin
• 4 tsp red pepper (Indian chili powder)
• 2 tsp black pepper
• 3 tsp salt
• 8 tsp paprika
• 2 tsp curry powder
• 2 tsp garam masala

Slurry

• 3 tbsp corn starch
• 3 tbsp water

1. Add base mixture to crock pot on low.
2. Melt butter in skillet over medium heat.
3. Add jalapenos, garlic and ginger. Cook until softened, about 5 minutes.
4. Add spice blend to saute mixture. Cook until spices become fragrant, about 2 minutes.
5. Pour into crock pot and mix.
6. Cook on low for at least 3 hours.
7. Midway through cooking, mix together slurry ingredients and add to crock pot. This will thicken the masala. If more is necessary, mix corn starch and water together in 1:1 ratio and add. NOT more than 4 tbsp corn starch total, will get gummy.

Experimental option

Save curry powder and garam masala until 1/2 hour left in cooking remains, for brighter flavor.