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SPAR
Dinner Slow cooker Chicken tikka masala
Perfect for working from home!

At a Glance

Servings:

4

Difficulty:

Easy

Prep Time:

20 minutes

Cooking Time:

7 hrs 30minutes

What you'll need:

  • 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) 

Method:

STEP 1 

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. 

STEP 2 

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. 

STEP 3 

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.