Slow cooker chicken tikka masala
Chef DefneKitchen Studio chef · October 17, 2026Chicken thighs cook slowly in a spiced tomato sauce and are finished with cream and coriander. Start it in the morning and dinner is ready when you walk in.
Ingredients · 15
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Chicken thighsBoneless, skinless, cut in 38
- Vegetable or rapeseed oil2 tbsp
- Large onionChopped1
- Garlic clovesCrushed2
- GingerThumb-sized piece, grated
- Tikka curry paste3 tbsp
- Passata500 ml
- Tomato purée1 tbsp
- Malt vinegar1 tbsp
- Light brown sugarSoft1 tbsp
- Cinnamon stick1
- Cardamom pods5
- Double cream100 ml
- CorianderA handful, chopped
- Basmati rice, lime wedges and naan breadOptional, to serve
Method · 4 steps
- 1
Turn the slow cooker on, then season the chicken. Warm the oil in a broad frying pan and brown the chicken over high heat, working in batches so the pan isn't crowded, then move it to the slow cooker.
- 2
Cook the onion, garlic and ginger in the same pan for a few minutes until soft. Pour in a splash of water, scrape up any bits stuck to the base, and transfer everything to the slow cooker.
- 3
Add everything else except the cream and coriander, season well and cover. Cook for 5-7 hours on low or 4-5 hours on high.
- 4
Stir in the cream and taste, add extra vinegar, sugar or salt if it needs it. Cook for 10-15 minutes more until hot. Ladle into bowls, scatter with coriander and serve with rice, naan bread or lime wedges, as you prefer.
