Ironroot Slow-Cooked Tikka Chicken

Ingredients

• 2 pounds boneless, skinless chicken breast, cut into bite-size pieces
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 can (15 ounces) no-salt-added tomato sauce
• 1 cup plain nonfat Greek yogurt, divided
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• Pinch of cayenne, optional
• 1 bay leaf
• Chopped cilantro, optional

Directions

1. 1

   Stir the onion, garlic, ginger, tomato sauce, half the yogurt, and all the spices except the bay leaf together in the slow cooker.

2. 2

   Add the chicken and turn the pieces until coated. Set the bay leaf on top.

3. 3

   Cover and cook on LOW for 4 to 5 hours, or until the chicken reaches 165°F and is tender. Avoid overcooking, which can make breast meat dry.

4. 4

   Discard the bay leaf. Let the sauce cool for 5 minutes, then stir in the remaining yogurt. Garnish with cilantro if desired.