Slow Cooker Chicken Tikka Masala
An absolute classic fakeaway, this Slow Cooker Chicken Tikka Masala is an complete winner for a weekend (or weeknight) curry night. This creamy tomato curry is a comforting, tangy, rich dish that’s perfect for the whole family or when cooking for guests.
Equipment
- Slow cooker
Ingredients
Ingredients for the slow cooker
- 700 g Skinless, boneless chicken breast, Chopped into bite-size pieces
- 1 Onion See notes
- 400 g Chopped tomatoes
- 1 tsp Salt
- 2 tbsp Garlic puree Or 3 cloves if using fresh
- 3 tbsp Tomato puree
- 150 g Tikka masala paste
To Serve
- 4 tbsp Mango chutney
- 2 tsp Garam masala Add before serving
- 100 ml Creme fraiche, I use half fat | See notes
Instructions
Instructions
- Put all of the slow cook ingredients into the slow cooker pan, cook on HIGH for 3-4 hours (or 6-8 hours on low). As always, check the meat is cooked through before serving.700 g Skinless, boneless chicken breast, Chopped into bite-size pieces, 1 Onion, 400 g Chopped tomatoes, 1 tsp Salt, 2 tbsp Garlic puree, 3 tbsp Tomato puree, 150 g Tikka masala paste
- Before serving, stir in garam masala, mango chutney and creme fraiche.4 tbsp Mango chutney, 2 tsp Garam masala, 100 ml Creme fraiche, I use half fat | See notes
Notes
Onion: If you’re using frozen, use about 160g/6oz.
Creme fraiche: I used around 100ml/0.5 cup of creme fraiche, however if you want a more creamy sauce feel free to add more, if you don’t want to buy a whole pot you could leave this out, however it does give that classic tang.
Chicken: You could use chicken boneless skinless thighs instead here, but they may need additional cooking time.
Freezing: If you were making a batch of this, I would freeze without creme fraiche if possible. But if you’re just freezing leftovers this will be fine, it’s just dairy can be a little temperamental when frozen!
Serving suggestions: Rice, naan, raita, poppadoms
Creme fraiche: I used around 100ml/0.5 cup of creme fraiche, however if you want a more creamy sauce feel free to add more, if you don’t want to buy a whole pot you could leave this out, however it does give that classic tang.
Chicken: You could use chicken boneless skinless thighs instead here, but they may need additional cooking time.
Freezing: If you were making a batch of this, I would freeze without creme fraiche if possible. But if you’re just freezing leftovers this will be fine, it’s just dairy can be a little temperamental when frozen!
Serving suggestions: Rice, naan, raita, poppadoms
Tried this recipe?Let us know how it was!
