Chicken Tikka Masala Tonight In Slow Cooked

Chicken Tikka Masala Tonight In Slow Cooked. This slow cooked chicken tikka masala is warm, rich, and full of cosy flavour. Tender chicken sits in a creamy, spiced tomato sauce that cooks away all day. It is the kind of meal that fills your whole kitchen with an amazing smell and makes everyone excited for dinner.

Serves: 4–6 | Cook Time: 5–7 hrs (low) / 4–5 hrs (high)

Ingredients

• Use 8 to 12 boneless chicken thighs with no skin. Cut each one into 3 small pieces
• 2 tbsp vegetable or rapeseed oil
• 1 large onion, chopped
• 2 garlic cloves, crushed
• Thumb-sized piece of 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 of fresh coriander, chopped
• Serve with warm basmati rice, fresh lime slices, and soft naan bread

Chicken Tikka Masala Tonight: Directions

1. Switch your slow cooker on so it starts warming up. Sprinkle a little salt and pepper over your chicken pieces so they taste good all the way through.
2. Pour the oil into a wide frying pan and let it get hot. Add the chicken pieces in and cook them on a high heat until they turn nice and brown on the outside. Do this in small batches so the pan is not too crowded. Once done, move the chicken into the slow cooker.
3. Put the onion, garlic, and ginger into the same frying pan. Cook them for a few minutes until they go soft and smell lovely. Add a tiny splash of water and scrape up any sticky bits from the bottom of the pan. Pour everything into the slow cooker.
4. Add the tikka paste, passata, tomato purée, vinegar, sugar, cinnamon stick, and cardamom pods into the slow cooker. Give it all a good stir and put the lid on top.
5. Cook on low for 5–7 hours or on high for 4–5 hours. The chicken will get really soft and soak up all that tasty sauce.
6. When it is nearly ready, pour in the double cream and give it a stir. Taste it and add a little more vinegar, sugar, or salt if you feel it needs it. Let it cook for another 10–15 minutes until piping hot.
7. Spoon into bowls, scatter fresh coriander on top, and serve with fluffy basmati rice, warm naan bread, and lime wedges on the side.

💡 Handy Tip

No vinegar, sugar, cinnamon, or cardamom in the cupboard? No worries at all! Just add a little extra tikka paste instead and it still tastes absolutely brilliant. Simple swaps can work really well in this dish.

Enjoy! 😋😋