Chicken Tikka Masala

Chicken Tikka

1 C plain yogurt

1 T lemon juice

2 t cumin

¼ t cayenne (you can add more if you like it spicy)

1 t cinnamon

1 t pepper (I only used ½ t)

1 t salt

3 chiken breast pounded (the recipes actually calls for chicken thighs)

Mix all ingredients except chicken.  Add Chicken and coat evenly.  Marinade overnight

Masala

1 can diced tomatoes

1 can tomato paste

2 inches fresh ginger ( if you freeze it first it is easier to grate)

2 garlic cloves

1 small onion diced

1 T garam masala (Harmons is the only place I have found this)

1 T tikka paste (also Harmons)

1 t cumin

1 t chili powder

1 tsp dried coriander

2 T sugar

Reserve:

½ t cumin

½ t chili powder

½ t garam masala

Salt

1 C cream

2 T fresh cilantro

Scrape of excess marinade and broil or grill chicken just until browned.

While the chicken is cooking sauté onion garlic and ginger.  Put the mixture in the crock pot and add the tomatoes, tomatoe paste, garam masala, tikka paste, cumin, chili powder, coriander, and sugar.  Mix well.  Cut up chicken into bite sized pieces and add to crock pot.  Cook on high for 3-6 hours or low for 6-8 hours.  Right before serving add the remaining reserved ingredients.  Serve over basmati rice.