Slow Cooker Chicken Tikka Masala

This one has taken awhile to get right, and I think we almost have it! This is wonderful over saffron rice and served with a side of naan.

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1 cup Greek yogurt
juice from half a lemon
2 tsp cumin
1/4 tsp cayenne (or more if you like spicy)
1 tsp cinnamon
1 tsp pepper
1 tsp salt
1 1/2lbs chicken breast cut into slices

1 Tbsp ginger, grated
3 garlic cloves, minced
1 onion, finely diced

2 cans (28 oz.) diced tomatoes
 1 can (5.5 oz) tomato paste
1 tbsp garam masala (I found this in the spice section of Macy's)
1 tbsp red curry paste (Thai Kitchen makes a good one, and you can get it at WalMart or Macy's)
1 tsp cumin
1 tsp chili powder
1 tsp dried coriander
1/2 tsp cinnamon

juice from the other half lemon
1/2 tsp cumin
1/4 tsp cinnamon
1/2 tsp chili powder
1/4 tsp garam masala
Salt to taste
1 cup cream
fresh cilantro, chopped
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Combine the first 7 ingredients in a shallow dish and then add the chicken, making sure it is completely coated. Refrigerate overnight, or for at least an hour.

When the chicken has marinated, you can either grill it or broil it. If you're doing it on the grill, put the chicken on skewers and grill until almost cooked through. If broiling, cover a pan with aluminum foil and arrange the chicken on it before putting it in the oven to broil for 15 minutes, turning halfway through.

 In a medium pan, add some oil and saute your onion, ginger, and garlic until the onions are fairly transparent. Put this in your crockpot. Add the tomatoes, tomato paste, garam masala, curry paste, cumin, chili powder, coriander, and cinnamon. Stir until combined.

Once the chicken is done broiling, stir the pieces in and then cook on high for 4 hours or on low for 6 hours. Before serving, add the remaining lemon juice, cumin, cinnamon, chili powder, garam masala, salt, and cream. Garnish with chopped cilantro.