Chicken Tikka Masala (Slowcooker)

This recipe is also delicious without the cream. Source: slow cooking curry and spice dishes by Carolyn Humphries.

• Ready In: 3 hrs 15 mins
• Serves: 4

Ingredients

• 1  sprig of fresh mint
• 1  onion, quartered
• 1  large garlic clove, halved
• 1  cm  pice gingerroot, peeled and roughly chopped
• 1  green chili pepper, roughly chopped
• 1  lime, juice of
• 2  tablespoons tomato puree
• 1  tablespoon paprika
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground turmeric
• 1  teaspoon garam masala
• 1  teaspoon salt
• 1  tablespoon  sunflower oil
• 200  ml  Greek yogurt
• 700  g skinless chicken breasts, cut into bite-sized pieces
• 2  tablespoons  ground almonds
• 2  tablespoons heavy cream

Directions

1. Strip the mint leaves off the central stalk. Pound the mint, onion, garlic, ginger, and chilli using a pestle and mortar or in a bowl with the end of a rolling pin to form a rough paste. Alternatively, use a hand blender.
2. Add the lime juice, tomato puree, all the spices and salt. Mix together until well blended.
3. Heat the oil in a pan, add the paste and fry for 1 minute. Stir in the yogurt and bring to the boil.
4. Put the chicken in the crock pot and pour the sauce over. Stir well. cover and cook on high for 3 hours or Low for 6 hours.
5. Stir in the ground almonds and cream. Taste and re-season if necessary. Garnish with wedges of lime and serve with pilau rice or naan bread.