5 boneless, skinless chicken breasts cut into 1 inch pieces (about 3 pounds) 1 small onion, finely chopped 4 cloves garlic, minced 2 Tbls fresh ginger, grated 1 (29 oz) can tomato puree 1½ cups plain Greek yogurt 2 Tbls olive oil 2 Tbls Garam Masala 1 Tbls cumin ½ Tbls paprika 2 tsp salt ¾ tsp cinnamon ¾ tsp black pepper 1 tsp cayenne pepper (more if you like things spicy) 2 bay leaves 1 cup half and half (or heavy cream) ½ Tbls cornstarch Serve over rice Garnish with chopped cilantro Read more at http://dinnersdishesanddesserts.com/slow-cooker-tikka-masala/#zLgUcXjjPUloeXJZ.99

In the insert of your slow cooker mix together onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, and cayenne. Once well combined and smooth, add chicken pieces, and toss to coat.
Add bay leaves.
Cover and cook for 6 hours on low (3 hours on high)
Whisk together half and half with the cornstarch. During the last 20 minutes of cooking, stir in the half and half. Cover and continue to cook for 20 minutes.
Serve over rice. Garnish with cilantro if desired.
Notes

Read more at http://dinnersdishesanddesserts.com/slow-cooker-tikka-masala/#zLgUcXjjPUloeXJZ.99