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
Nutrition and extra info
- Freezable
Nutrition: Per serving
- kcal599
- fat43g
- saturates15g
- carbs17g
- sugars15g
- fibre4g
- protein33g
- salt0.7g
Ingredients
- 8-12 boneless, skinless chicken thighs, each cut into 3 chunks
- 2 tbsp veg or rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 large onion, chopped
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- thumb-sized piece ginger, finely grated or chopped
Ginger
jin-jerMainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 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)
Method
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.
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.
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.
Comments, questions and tips