Slow cooker chicken tikka masala
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Slow cooker chicken tikka masala

By Cassie Best

Get this chicken tikka masala cooking in the morning and have dinner waiting for you when you get in – it’s perfect for a cold winter evening

  • Prep:20 mins
    Cook:7 hrs 30 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 599
  • fat 43g
  • saturates 15g
  • carbs 17g
  • sugars 15g
  • fibre 4g
  • protein 33g
  • salt 0.7g

Ingredients

  • 8-12 boneless, skinless chicken thighs, each cut into 3 chunks
  • 2 tbsp veg or rapeseed oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • thumb-sized piece ginger, finely grated or chopped
  • 3 tbsp tikka curry paste
  • 500ml passata
  • 1 tbsp tomato purée
  • 1 tbsp malt vinegar
  • 1 tbsp light brown soft sugar
  • 1 cinnamon stick
  • 5 cardamom pods
  • 100ml double cream
  • handful chopped coriander
  • cooked basmati rice, lime wedges and naan bread, to serve (optional)

Tip

Don't have a slow cooker?

You can cook this dish on the hob or in the oven instead. Follow the recipe up to the end of step 1, putting all the chicken back into the pan. Cover with a lid and cook on the hob or in an oven set to 160C/140C fan/gas 3 for 2 hrs, or until the meat is tender. Remember to stir every now and then to prevent the sauce burning, and add a splash of water if it’s looking dry.

Method

  1. Heat the slow cooker. Season the chicken, then put the oil in a wide frying pan and, once hot, add the chicken. Don’t overcrowd the pan – you may want to do this in batches. Cook over a high heat until the chicken is browned, then transfer it to the slow cooker. Add the onion, garlic and ginger to the pan and cook for a few mins until softened. Add a splash of water and scrape any bits from the bottom of the pan, then tip everything into the slow cooker.

  2. Add the remaining ingredients, except the cream and coriander, then season well and cover with a lid. Cook on low for 5-7 hrs or on high for 4-5 hrs.

  3. Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like. 

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