Slow-cooker chicken tikka masala

A bowl of red saucy food with green herbs on top, two plates of round naans.
Arrive home to the delightful aroma of spices! With just ten minutes of preparation in the morning, you can enjoy a beautiful chicken curry dinner, perfect for a chilly weekday evening.

Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Course Dinner
Cuisine Indian
Servings 4 people

Ingredients
 
 

  • 500 g chicken thigh sliced in large pieces
  • 2 tbsp oil
  • 1 onion chopped
  • 2 garlic cloves crushed
  • 1 piece ginger thumb-sized, finely grated or chopped
  • 3 tbsp tikka curry paste
  • 500 ml passata
  • 1 tbsp tomato purée
  • 2 tbsp DYC malt vinegar
  • 1 tbsp light brown sugar
  • 1 cinnamon stick
  • 5 cardamom pods
  • 100 ml cream
  • handful fresh coriander
  • Naan bread and/or rice to serve

Instructions
 

  • Preheat the slow cooker. Season the chicken with salt and pepper. Heat oil in a large skillet. Place the chicken in the skillet and sear until it is golden brown on both sides. Then, transfer the chicken to the slow cooker.
  • In the same pan cook the onion, garlic and ginger until soft. Add 1 tbsp of malt vinegar to deglaze, then pour everything in the pan into the slow cooker.
  • Incorporate the remaining ingredients into the slow cooker, setting aside the cream and fresh coriander. Stir well. Then cover with the lid and let it cook for 5 to 7 hours.
  • Add the cream and chopped coriander. Season to taste.
  • Serve with rice and/or naan bread.
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