Once you try this Indian chicken dish, you will surely be warming up for more. Despite its simple preparation, the dish comes with a lot of amazing flavours that explode in your mouth.

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Ingredients
• 2 ½ lb. boneless and skinless chicken breasts, cut into 1 ½ -inch pieces 1 can of tomato puree
• ½ finely chopped large onion
• 1 ½ cups of plain yoghurt
• 4 ½ tsp. minced fresh ginger root 2 tbsp olive oil
• 4 minced garlic cloves
• 2 ½ tsp. salt
• 1 ½ tsp. ground cumin
• 1 tbsp of garam masala
• 1 ½ tsp. ground cumin
• ¾ tsp. pepper
• 1 tsp. paprika
• ½ tsp. cayenne pepper
• ¼ tsp. cinnamon
• 1 tbsp. cornstarch
• 1 halved and seeded jalapeno pepper 1 bay leaf
• Hot and cooked basmati rice 1 cup of heavy whipping cream Chopped fresh cilantro (optional)

Procedure
1. Combine ginger root, tomato puree, onion, yoghurt, olive oil, garlic, salt, cumin, paprika, pepper, cayenne pepper, and ground cinnamon in a five-quart slow cooker.

2. Put the jalapeno, bay leaf, and chicken in. Cook with a lid on low heat for four hours or until the chicken becomes tender. Remove the bay leaf and jalapeno.

3. Smooth the cream and corn flour in a small bowl.

4. Slowly add it to the mixture, then cook with the lid on high for 15 to 20 minutes or until
the sauce becomes thick.

5. Serve with hot rice and cilantro if you want.
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