Slow cooker chicken tikka masala served with rice and naan bread

Slow cooker chicken tikka masala

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(30 ratings)

Prep: 20 mins Cook: 4 hrs, 30 mins - 7 hrs, 30 mins

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

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • 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
    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

    Onion

    un-yun

    Onions 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

    Ginger

    jin-jer

    Mainly 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

  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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Comments, questions and tips

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shaunie1970@gmail.com's picture
shaunie1970@gma...
14th Aug, 2019
5.05
A great recipe, best slow cooker curry I have tried, I would probably add a bit more spice next time. Will definitely do it again. Well worth making your own tikka pastes as well.
Tony Ross's picture
Tony Ross
5th May, 2019
This was a really nice and tasty curry, the chicken was very tender. Like someone mentioned in the comments I didn't add the 500ml of passata as required but only half this with more of the tikka paste and the smell and taste when cooked was just right.
hannahspruijt
22nd Dec, 2018
4.05
Husband liked this more than me but he pretty much likes everything that comes out of the slow cooker ;) I thought it was quite tomatoey and would put in more paste than three level tbsp...maybe make them heaped. But otherwise, easy and fairly tasty! I also made it dairy free by using alpro single cream.
tillyfloss80
6th Dec, 2018
4.05
Lovely curry and so easy to do, empty plates all round. Found it a touch too sweet so I think I’ll try teaspoons of sugar and vinegar next time and then I can add more as required.
Snorbit
10th Nov, 2018
5.05
Really tasty and decadent, may cook for less time as I think our slow cooker is quite hot and even on low the sides caught. Will be a go to recipe in future! X
Eld93
9th Jul, 2019
What would the reheat instructions be? And can it be reheated from frozen?
goodfoodteam's picture
goodfoodteam
11th Jul, 2019
Thanks for your question. We'd suggest defrosting first and then reheating on the hob or in the microwave.
Bentleybird
30th Nov, 2018
Is there an alternative to the cream, or does it really need it?
goodfoodteam's picture
goodfoodteam
3rd Dec, 2018
Thanks for your question. You can leave this out if you prefer.
chrisbarker
1st Dec, 2018
Coconut milk or Greek yoghurt gives a nice tang.
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