8 to 12skinless boneless chicken thighseach cut into 3 chunks (approx. 5cm pieces)
salt and freshly ground black pepper
2tbspvegetable or rapeseed oil
1large onionchopped
2clovesgarliccrushed, or 2 tsp garlic paste
a splash of water
a thumb-sized piece gingerfinely grated or chopped, or 1 tbsp ginger paste
3tbsptikka curry paste
500mlpassata
1tbsptomato purée
1tbspmalt vinegar
1tbspsoft light brown sugar
1cinnamon stick
5cardamom pods
100mlmldouble cream(I use Elmlea to reduce calories!)
a handful of corianderchopped, to garnish
a pinch of nigella seedsto 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.