Slow Cooked: Chicken Tikka Masala

INGREDIENTS

• 2 Tbsp Garlic Infused Oil
• 2 Chicken Breasts, large, skinless, boneless, cubed into 2x2cm pieces
• 2 1/2 tsp Salt
• 1 Tbsp Lemon Juice
• 3 Tbsp Plain Yoghurt (Natural best or Greek is fine)
• 1 tsp Kashmiri Red Chili Powder (mild, add 1 Tbsp for a spicy dish)
• 1/2 tsp Tumeric, ground
• 1 1/2 tsp Garam Masala
• 1 Tbsp Ginger, minced
• 400g tinned Tomatoes, diced
• Finish with: 1/2 C Fresh Cream
• 2 Tbsp Dried Fenugreek Leaves (Kasoori Methi)
• 1/2 C Coriander, roughly chopped

INSTRUCTIONS

1. Add the garlic infused oil, chicken, salt, lemon juice, yoghurt, kashmiri red chili powder, tumeric, garam masala, ginger, and tinned tomatoes to the slow cooker.
2. Put the lid on the slow cooker, and cook on high for 4 hours.
3. Finish by adding the cream and dried fenugreek leaves, and mixing through.
4. Serve immediately, garnished with coriander.

SERVE WITH

Steamed rice and/or gluten free naan or roti.