8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.) - cut into 1.5" cubes
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 tsp. tumeric powder
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)
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 bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
Gently place the mixture in the insert of the crockpot and add the two bay leaves.
Cover and cook for 8 hours on low (or 4 hours on high).
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. Squeeze half a lemon over the mixture then stir to incorporate.
Serve hot over a bed of white (or brown) rice.
Store leftovers in an airtight container in the fridge for up to 5 days.