This slow-cooker chicken tikka masala recipe appeared in the November 2018 BBC Good Food magazine. Put it on to cook in the morning and have dinner waiting for you when you get in – it's perfect for a cold winter evening!
The end result is a curry that's full of flavour with beautifully tender chicken. Enjoy with your favourite Indian sides.
Tips
- 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.
- Freezable – any leftovers can be frozen in airtight containers. Defrost before reheating either on the hob or in the microwave.
- This slow-cooker chicken tikka masala recipe is easily adapted if you’re cooking for less or more people - I think you could easily double the ingredients.
Other Recipes
You might also like to try:
- chicken and turkey dishes
- indian dishes
- slow-cooker dishes
- slow-cooker chicken and potato curry
- slow-cooker chicken curry
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Ingredients
- 8 to 12 skinless boneless chicken thighs, each cut into 3 chunks (approx. 5cm pieces)
- salt and freshly ground black pepper
- 2 tbsp vegetable or rapeseed oil
- 1 large onion, chopped
- 2 cloves garlic, crushed, or 2 tsp garlic paste
- a splash of water
- a thumb-sized piece ginger, finely grated or chopped, or 1 tbsp ginger paste
- 3 tbsp tikka curry paste
- 500ml passata
- 1 tbsp tomato purée
- 1 tbsp malt vinegar
- 1 tbsp soft light brown sugar
- 1 cinnamon stick
- 5 cardamom pods
- 100ml double cream (I use Elmlea to reduce calories!)
- a handful of coriander, chopped, to garnish
- a pinch of nigella seeds, to garnish
To serve (optional):
- cooked basmati rice
- lime wedges
- naan bread
- poppadom crisps
- mango chutney
Instructions (see Tips for alternative cooking methods)
- Heat the slow cooker. Season the chicken, then put the oil in a wide frying pan on a high heat and, once hot, add the chicken. Don’t overcrowd the pan – you may want to do this in batches. Cook for 2 to 3 minutes on each side until the chicken is browned, then transfer it to the slow cooker. Add the onion, garlic and ginger to the pan and cook for 3 to 4 minutes until softened. Add a splash of water and scrape any bits from the bottom of the pan, then tip everything into the slow cooker.
- Add the remaining ingredients, except the cream and coriander, then season well and cover with the lid. Cook on low for 5 to 7 hours or on high for 4 to 5 hours.
- Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10 to 15 minutes until hot. Serve, garnished with the chopped coriander and nigella seeds. Enjoy with your choice of optional sides.
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Slow-Cooker Chicken Tikka Masala
A curry that's full of flavour with beautifully tender chicken. Enjoy with your favourite Indian sides.
Ingredients
- 8 to 12 skinless boneless chicken thighs each cut into 3 chunks (approx. 5cm pieces)
- salt and freshly ground black pepper
- 2 tbsp vegetable or rapeseed oil
- 1 large onion chopped
- 2 cloves garlic crushed, or 2 tsp garlic paste
- a splash of water
- a thumb-sized piece ginger finely grated or chopped, or 1 tbsp ginger paste
- 3 tbsp tikka curry paste
- 500ml passata
- 1 tbsp tomato purée
- 1 tbsp malt vinegar
- 1 tbsp soft light brown sugar
- 1 cinnamon stick
- 5 cardamom pods
- 100ml ml double cream (I use Elmlea to reduce calories!)
- a handful of coriander chopped, to garnish
- a pinch of nigella seeds to garnish
To serve (optional):
- cooked basmati rice
- lime wedges
- naan bread
- poppadom crisps
- mango chutney
Instructions
See Notes below for alternative cooking methods...
- Heat the slow cooker. Season the chicken, then put the oil in a wide frying pan on a high heat and, once hot, add the chicken. Don’t overcrowd the pan – you may want to do this in batches. Cook for 2 to 3 minutes on each side until the chicken is browned, then transfer it to the slow cooker. Add the onion, garlic and ginger to the pan and cook for 3 to 4 minutes until softened. Add a splash of water and scrape any bits from the bottom of the pan, then tip everything into the slow cooker.
- Add the remaining ingredients, except the cream and coriander, then season well and cover with the lid. Cook on low for 5 to 7 hours or on high for 4 to 5 hours.
- Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10 to 15 minutes until hot. Serve, garnished with the chopped coriander and nigella seeds. Enjoy with your choice of optional sides.
Notes
- 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.
- Freezable – any leftovers can be frozen in airtight containers. Defrost before reheating either on the hob or in the microwave.
- This slow-cooker chicken tikka masala recipe is easily adapted if you’re cooking for less or more people - I think you could easily double the ingredients.
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