Slow Cooker Chicken Tikka Masala
A rich and comforting slow cooker chicken tikka masala made with tender chicken pieces, tikka paste, tomatoes, spices, and a splash of cream or coconut milk. Everything simmers gently for deep flavour with minimal effort, perfect for an easy, hands-off curry night.
Servings: 4
Calories:
Equipment
Ingredients
- 1 kg boneless chicken thighs see note 1
- 1 onion
- 4 cloves garlic see note 2
- 1 tbsp grated ginger see note 2
- 5 tbsp chicken tikka curry paste
- 400 g chopped tomatoes
- 2 tsp garam masala
- 150 ml single or double cream see note 3
Instructions
- Add everything to the slow cooker apart from the cream and garam masala and stir together.
- Put the lid on and set the slow cooker off on low for 5 to 7 hours or high for 3 to 4 hours.
- At the end of the slow cooking time remove the lid and stir in the garam masala followed by the cream.
Notes
Note 1: Chicken you can use chicken breasts instead. I used 1kg chicken as I wanted to save some for another meal, you can use less or more according to how many you need.
Note 2: Garlic and Ginger you can use frozen chopped garlic and ginger for simplicity.
Note 3: Cream you can use single or double cream, or substitute with crème fraîche.
Storing
Slow cooker chicken tikka masala can be stored in the fridge for 3 to 4 days if kept in an airtight container. Make sure the dish has cooled completely before refrigerating, and reheat it thoroughly before serving.
If you want to store it longer, you can freeze it for up to 3 months. When freezing, divide it into portions to make reheating easier. Defrost in the fridge overnight and reheat until piping hot.
