• 1 cup plain yogurt
  • 1 tablespoon lemon juice
  • 3/four teaspoons black pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon cayenne pepper
  • three boneless skinless bird breasts


  • 1 tablespoon butter
  • 1 clove garlic minced
  • 1 jalapeno pepper finely chopped
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon salt or to flavor
  • 1 8- ounce can tomato sauce
  • 1 tablespoon water
  • 1/four cup chopped sparkling cilantro


  1. Note: click on times in the commands to begin a kitchen timer whilst cooking.
  2. In a big ziploc bag the night time earlier than cooking upload the yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, ginger, salt and chook (go away the hen breasts complete here).
  3. Zip the bag closed and paintings the combination into the chicken till all incorporated. Refrigerate overnight.
  4. Scrape off a majority of the marinade this is on the chicken and discard it. You’ll have plenty of the second sauce to hold the meals wet and provide sufficient sauce.
  5. Cut the fowl into  inch chunks.
  6. When you’re ready to cook dinner the hen, add the butter, garlic and jalapeno into the bottom of the gradual cooker.
  7. In a small bowl upload the 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon salt, tomato sauce and heavy cream and stir to combine.
  8. Pour the sauce over the bird, cowl and prepare dinner on low for 4-5 hours.
  9. Stir the cornstarch into the only tablespoon of water and add to the sluggish cooker and stir (stir and pour quickly since you’re using greater cornstarch than water it’s going to settle quick).
  10. Cook an additional 20 minutes on high.
  11. Top with cilantro before serving.