Ingredients
1cupplain yogurt
1tbsplemon juice
2tspsground cumin
1tspground cinnamon
1tspCayenne pepper
¾tspblack pepper
1tspground ginger
1tspsalt
3chicken breastsboneless skinless
1tbspbutter
1clovegarlicminced
1pcjalapeno pepperfinely chopped
2tspsground cumin
2tspspaprika
1tspsaltor to taste
1cantomato sauce
1cupheavy cream
2tbspscornstarch
1tbspwater
¼cupfresh cilantrochopped
Preparation
In a large ziploc bag the night before cooking add the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chicken (leave the chicken breasts whole here).
Seal the bag and work the mixture into the chicken until all incorporated. Refrigerate overnight.
Scrape off a majority of the marinade that is on the chicken and discard it. You’ll have plenty of the second sauce to keep the food moist and provide enough sauce.
Cut the chicken into two inch chunks.
When you’re ready to cook the chicken, add the butter, garlic and jalapeno into the bottom of the slow cooker.
In a small bowl, add the cumin, paprika, salt, tomato sauce and heavy cream and stir to combine.
Pour the sauce over the chicken, cover and cook on low for 4 to 5 hours.
Stir the cornstarch into the water and add to the slow cooker and stir.
Cook for an additional 20 minutes on high.
Top with cilantro before serving.
