Name: Slow cooker chicken tikka masala
Prep time: 20 min
Cook time: 20 min
Yield: 4
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) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Slow cooker chicken tikka masala

1. 8-12 boneless, skinless chicken thighs, each cut into 3 chunks -

2. 2 tbsp veg or rapeseed oil -

3. 1 large onion, chopped -

4. 2 garlic cloves, crushed -

5. thumb-sized piece ginger, finely grated or chopped -

6. 3 tbsp tikka curry paste -

7. 500ml passata -

8. 1 tbsp tomato purée -

9. 1 tbsp malt vinegar -

10. 1 tbsp light brown soft sugar -

11. 1 cinnamon stick -

12. 5 cardamom pods -

13. 100ml double cream -

14. handful chopped coriander -

15. cooked basmati rice, lime wedges and naan bread, to serve (optional) -

How to cook deliciously - Slow cooker chicken tikka masala

1. Stage

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. Stage

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. Stage

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.