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Slow cooker chicken tikka masala served with rice and naan bread

Slow cooker chicken tikka masala

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A star rating of 4.7 out of 5.134 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

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.

  • Freezable
Nutrition: Per serving
NutrientUnit
kcal599
fat43g
saturates15g
carbs17g
sugars15g
fibre4g
protein33g
salt0.7g
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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)

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE 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.

Goes well with

Recipe from Good Food magazine, November 2018

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Overall rating

A star rating of 4.7 out of 5.134 ratings
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