Slow cooker chicken tikka masala
Slow cooker chicken tikka masala… Get in my mouth immediately 🤤🔥
Forget curry in a hurry, this one will really take its time, but that’s what you want. You want a rich intense sauce with a lil bit of spice, a lit bit of sweetness and a whole lot of creaminess. Not only is this incredibly easy to make, it’s way better than what you’ll find in a jar so please give this a go. Plus, it’s likely you’ll already have lots of the ingredients in your stock cupboard already.
Once you’ve made this recipe once, you can adjust the spice levels to your taste. I personally like a curry with some heat so add in 1/2 tablespoon of chilli powder but I have toned it down for this recipe, so feel free to whack in all the spice.
You could also swap out the chicken for large chunks of cod or hake, just cook for 3 hours on high or 5 hours on low until the fish is cooked through. Chicken or fish, dish up with some coriander rice, yoghurt and a naan, paratha or chapati to dunk. A simple onion, tomato and cucumber salad is good, too.
For more slow cooker recipes, check them out here OR you can buy my new book, Poppy Cooks: The Actually Delicious Slow Cooker Cookbook. You’ll find over 90 recipes, covering everything from soups to curries, stews and even a gloriously indulgent lava cake. And not to brag….but my book is now officially a Sunday Times bestseller!! I just want an excuse to keep writing that because I literally can’t get over it.
Slow cooker chicken tikka masala
By Poppy Cooks
https://www.poppycooks.com/recipes/slow-cooker-chicken-tikka-masala/
Ingredients
- 6–8 skinless, boneless chicken thighs salt and black pepper
- 3 tablespoons tikka masala curry paste
- 3 garlic cloves, crushed
- 1 thumb-sized piece of ginger, peeled and finely chopped
- 1 tablespoon ghee or butter
- 1 onion, finely chopped
- 2 tablespoons tomato purée
- 1 tablespoon white wine vinegar
- ½ tablespoon light brown soft sugar
- 1 tablespoon desiccated coconut
- 1 tablespoon ground almonds
- 1 cinnamon stick or pinch of ground cinnamon
- 5 cardamom pods
- 300ml passata
- 100ml coconut cream
- ½ teaspoon garam masala
- squeeze of lemon juice
- salt and black pepper
Metric
Imperial
Instructions
- Add the chicken, curry paste, garlic and ginger to a mixing bowl, stir to combine and coat the chicken. Cover the bowl and leave the chicken to marinate in the fridge for at least 3 hours, or ideally overnight.
- When you're ready to cook, tip everything from the bowl into your slow cooker, along with all the remaining ingredients. Mix and season well with salt and pepper. Put the lid on and cook on high for 4-5 hours or on low for 6-7 hours, until the chicken is cooked through and tender.
- Remove the chicken from the sauce and set aside. Blitz the sauce in the slow cooker bowl with a hand-held stick blender until smooth and thick. Taste the sauce and add more seasoning, if needed. Then, return the chicken to the bowl and cook for another 15 mins on high to get the curry nice and hot before serving.