Crockpot Chicken Tikka Masala

Ingredients:
6 chicken breasts cut up
2 cups heavy whipping cream
12 oz tomato paste
1/2 cube butter
1 Tbsp paprika
1 Tbsp curry powder hot
1 Tbsp garam masala
1 tsp salt
1 tsp ginger
1 tsp black pepper
4-6 cloves minced garlic

Combine all ingredients in crockpot and put on low for 6-8 hours. Make a side of rice and naan. Can garnish with cilantro if desired.



Naan (to go with the chicken tikka masala)

Ingredients
1 package active dry yeast
1 cup warm water
1/4 cup white sugar
3 Tbsp milk
1 egg, beaten
2 tsp salt
4 1/2 cups bread flour
2 tsp minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let rise 1 hour, until the dough has doubled in volume. Punch down dough, and knead in garlic if desired. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. During second rising preheat grill. At grill side, roll one ball of dough out into a thin circle. Lightly butter dough. Place dough on grill and cook for 2 or 3 minutes, or until puffy and lightly browned. Turn over, cook until browned, another 2-3 minutes. Remove from grill, and continue process until all the naan has been prepared.