Ingredients
Method
- In a large ziplock bag the night before, combine yogurt, lemon juice, ground cumin, cinnamon, cayenne, black pepper, ground ginger, and kosher salt. Add the chicken breasts, seal, and massage the marinade into the chicken. Refrigerate overnight.
- When ready to cook, scrape off most of the marinade and discard it. Cut the chicken into 2-inch chunks.
- Melt the butter in the bottom of your slow cooker. Add the minced garlic and chopped jalapeno, stirring to combine.
- Arrange the chicken on top of the garlic mixture.
- In a bowl, mix 2 teaspoons of cumin, paprika, 1 teaspoon of salt, tomato sauce, and cream until smooth. Pour over the chicken.
- Cover and cook on low for 4-5 hours.
- Mix cornstarch with water, then quickly stir it into the slow cooker. Switch to high and let cook for another 20 minutes until the sauce thickens.
- Serve hot, garnished with fresh cilantro. Feel free to pair it with rice or naan!
Notes
Pro Tip: Pre-minced garlic and a jar of pre-chopped jalapenos can save even more time in the kitchen!
