INGREDIENTS:
- 1 cup yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 3/4 teaspoons black pepper
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 3 boneless skinless chicken breasts (cut into 1 inch cubes)
SAUCE
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 jalapeno pepper, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon salt (or to taste)
- 1 8-ounce can tomato sauce
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 tablespoon water
- 1/4 cup chopped fresh cilantro
INSTRUCTIONS:
In a large ziploc bag the night before cooking add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken.
Zip the bag closed and work the mixture into the chicken until all incorporated.
When you’re ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker.
Put the chicken on top, scraping off a majority of the marinade and discard it. You’ll have plenty of the second sauce to keep the food moist and provide enough sauce.
In a small bowl add the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce and heavy cream and stir to combine.
Pour the sauce over the chicken, cover and cook on low for 4-5 hours.
Stir the cornstarch into the one tablespoon of water and add to the slow cooker and stir (stir and pour quickly since you’re using more cornstarch than water it will settle quickly).
Cook an additional 20 minutes on high.
Top with cilantro before serving.
