1-3teaspoons(1teaspoon)cayenne pepperdepending on your heat preference
2(2leaves)bay leaves
1cup(237ml)heavy cream
3tablespoonscornstarch
Lemon juice from half a small lemon
Chopped parsley or cilantrofor topping
Instructions
Place chicken, onion, garlic, ginger, tomato puree, yogurt, olive oil, garam masala, tumeric powder, cumin, paprika, salt, cinnamon, ground black pepper, and cayenne pepper in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
Cover and refrigerate for two hours or overnight.
Once marinated, gently place the mixture in the insert of the crockpot and add the two bay leaves.
Cover and cook for 4 hours on low (or 2 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.