Slow-cooked Chicken Tikka Masala
This recipe for creamy chicken tikka masala is full of beautiful spices. The slow cooking method is making the chicken really tender, rich in flavor and it just melts in your mouth as soon as you take a bite. It’s really a small piece of food heaven.
When ordering a takeaway, we usually go for the Indian. And let’s be honest, tikka masala is a king among all of the curries in the UK. I personally love it as well but it’s so easy to make at home that I think everyone should give it a go.
When it comes to choosing between chicken breast and thighs, I highly recommend the thighs. This part of the chicken stays nice and succulent after cooking.
To make everything super easy and foolproof, I made this recipe with a ready tikka paste which is such a great alternative if you don’t want to buy all of the spices needed to make it from scratch. Plus, the slow cooker is doing the whole work for you, so there are no excuses now.
Slow-cooked Chicken Tikka Masala
Equipment
- Slow cooker
Ingredients
- 600 g Chicken Thighs
- 3.5 tbsp Tikka Paste
- 1/4 cup Water
- 1/2 cup Tomato Sauce
- 1 tsp Tomato Puree
- 1 tsp Garlic Powder
- 1 tbsp Lemon Juice
- 4 Cardamom Seeds
- 1 Small Cinnamon Stick
- 4-5 tbsp Double Cream
- Fresh coriander
Instructions
- Turn on your slow cooker on high setting.
- Clean and cut chicken thighs into bigger cube and season lightly with salt and pepper.
- On a frying pan heat up 1 tbsp of olive oil and brown the chicken lightly. Transfer to the slow cooker and add tikka paste, water, tomato sauce and puree, garlic powder, lemon juice, cardamom, and cinnamon. Give it all a good mix and cover the pot with a lid.
- Let the sauce cook for 4 to 5 hours. 30 min before serving add double cream. You can add more up to your liking. Mix it carefully not to tear chicken cubes apart.
- Serve with freshly chopped coriander with a side of rice.