Birthday Brownie Ice Cream Sandwiches

This
chicken tikka masala was a hit!  Between basketball practices, games and
everything else that fills up our days, it was so nice to put everything in the
crock pot in the morning and by dinner, presto-deliciousness!

Chicken Tikka Masala







5 boneless, skinless chicken
breasts, cut into 1-inch pieces



1/2 large yellow onion, finely
diced



4 cloves garlic, minced



2 tablespoon freshly, finely
grated ginger



1 jalapeno, stemmed, sliced in
half, seeded



1 28-ounce can tomato puree



1 1/2 cup plain yogurt



2 tablespoon extra-virgin olive
oil



2 tablespoons fresh lemon juice



2 tablespoon Garam Masala



1 tablespoon cumin



1/2 tablespoon paprika



2 teaspoons salt



3/4 teaspoon cinnamon



3/4 teaspoon freshly ground
black pepper



1/4 teaspoon cayenne



2 bay leaves



1 cup heavy cream



1/2 tablespoon cornstarch



Prepared Jasmine or Basmati Rice



Chopped cilantro







 

In a large mixing bowl combine
chopped onions, minced garlic, grated ginger, sliced jalapeno, tomato puree,
plain yogurt, olive oil, lemon juice, Garam Masala, cumin, paprika, salt,
cinnamon, pepper and cayenne pepper.  Stir to combine.  Pour half of
sauce mixture into a large slow cooker then add in cut chicken, followed by the
remaining sauce mixture.  Add two bay leaves.  Cover slow cooker with
lid and cook on low heat for 8 hours or high for 4 hours.







 

In a mixing bowl, whisk together
heavy cream and cornstarch, pour mixture into slow cooker and gently
stir.  Allow mixture to cook for 20-30 minutes while you prepare the
rice.  Remove bay leaves and sliced jalapeno from chicken tikka masala and
serve over rice with a good sprinkle of cilantro.







 

*The original recipe called for
1-3 teaspoons of cayenne (WOW!  3 teaspoons would be really hot, like
drink a gallon of milk with your dinner hot).  I used 1/4 teaspoon of
cayenne and it was still spicy (good spicy, I can still taste my food
spicy).  Use less cayenne if you're nervous about it being too spicy.









Recipe from Cooking
Classy