Chicken Tikka Masala

In a 5-quart slow cooker, combine the tomato puree, yogurt, chopped onion, olive oil, ginger, garlic, garam masala, salt, cumin, paprika, pepper, cayenne pepper and cinnamon. Stir the mixture well to ensure the spices and ingredients are evenly distributed.

Add the cubed chicken, jalapeno and bay leaf, nestling them into the sauce. Cook, covered, on low for four hours, or until the chicken is tender and fully cooked through. After cooking, carefully remove the jalapeno and bay leaf and discard them.

In a small bowl, mix the cornstarch and the whipping cream until the mixture is smooth. Gradually stir this into the sauce in the slow cooker, ensuring that it’s evenly combined. Increase the heat to high, and cook, covered, for an additional 15 to 20 minutes, or until the sauce has thickened to your desired consistency. Serve the chicken tikka masala over cooked basmati rice, garnished with chopped fresh cilantro, if desired.