Chicken Tikka Masala made in the slow cooker is an absolute mid-week dinner game changer! This recipe turned out heaps better than i could have even imagined. It has been adapted from my trusty, restaurant style chicken tikka masala recipe, which takes a lot more patience and time than this easy-to-make slow cooker chicken tikka masala recipe.
This recipe is as easy to follow as possible, with maximum flavour payoff. I recommend you prep it exactly how specified below, making sure to fry one of the onions and spices as this is really important in developing the flavours.
I have advised you marinate the chicken thighs overnight, with the presumption you’ll be putting everything into the slow cooker in the morning before work, and don’t want to spend time preparing things in the morning. If you’re making this recipe later today, I recommend you marinate the chicken ASAP, for a minimum of 30 minutes.
This slow cooker chicken tikka masala is very close to how you’ll taste it from a restaurant or takeaway, an extremely mild curry, sweetened with ground almonds and coconut cream. If you’d like to make this curry a bit spicier, just add a dash of chilli powder.
If you want it to look as red as you buy from a local Indian takeaway, add a couple of drops of red food coloring. This step definitely isn’t necessary, but something which i do when i cook this for friends or family who love the takeaway version – as it feels like more of a ‘takeaway’ this way.
How to make Chicken Tikka Masala Curry in the Slow Cooker:
- Begin by chopping the onions and pepper, chop one onion quite finely, and the other is fine to be chopped into quarters:
- Heat oil in a non-stick pan:
- Add the finer chopped onion in the hot oil
- Fry for 2-3 minutes on medium heat, until they begin to brown and turn translucent:
- Then, add the garlic / chilli paste, stirring and cooking for 2 minutes on a low heat:
- Add spices
- Stir thoroughly to combine then cook for a further 2 minutes. Once cooked, turn off the heat and set aside to allow to cool down:
- Whilst the onions are cooling, place the chicken thighs, remaining onion, and pepper into a freezer bag:
- Add the tandoori marinate to the bag, then squish and shake the bag to coat the chicken and vegetables in the marinate:
- Once the onions which you fried have cooled down, add these to the same freezer bag – seal, then put in the fridge overnight.
- In the morning, remove the bag from the fridge and empty into your slow cooker, and boil the kettle:
- Pour in the tin of soup:
- Then add the ground almonds:
- Mix the boiled water with the coconut cream, stir so the coconut cream melts:
- Pour the coconut mixture into the slow cooker, and sprinkle in the dry spices
- Stir to combine:
- Set the slow cooker to cook on low for 9 hours:
- After 9 hours, your curry will be cooked and look something like this:
- Pick out the pieces of chicken and set aside on a plate:
- Then use an immersion blender, or normal blender, and empty the contents of the sauce + vegetables into the blender- pulse until smooth (this step is optional – you may enjoy the chunkier curry, but if you’re after the restaurant style chicken tikka masala, i recommend you make it smooth). This is also the step to add food coloring if you wish.
- Return the chicken pieces to the chicken tikka masala sauce, and enjoy served on a bed of rice or with some naan bread:
For the night before preparation:
- 1 tbsp Pataks Tandoori Paste
- 8 chicken Thighs
- 1 tbsp Vegetable or Sunflower Oil
- 2 onions
- 1 green pepper
- 1 tsp Ground Cumin
- 1 tsp Ground Coriander
- 1 tsp Turmeric
- 2 tbsp garlic ginger paste
- 175ml tin Cream of Tomato Soup
- 100ml Boiling Water
- 100g Creamed Coconut
- 2 tbsp Ground Almonds
- 1 tsp Paprika
- 1 tsp Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Salt
- 1 tsp Red Food Colouring (optional)
Night before preparation:
- Chop both of the onions, one into finer slices, and the other into quarters
- Chop the green pepper roughly
- Heat oil in a non-stick pan and add the chopped pepper - cook for 3 minutes until it begins to brown and turn translucent
- Add the ginger garlic paste to the onion pan and cook for a couple of minutes
- Then add 1tsp each ground cumin, coriander and turmeric to the pan, stir and cook for a further 2 minutes
- Turn off the heat and set aside to allow to cool
- Chop any access fat off the chicken thighs, then place these into a freezer bag with the roughly chopped pepper and quartered onion
- Add tbsp of Pataks tandoori paste, and squish/shake the bag to evenly coat the chicken and vegetables
- Once the fried onion mixture has cooled, add to this bag of chicken thighs, seal, and place the bag in the fridge overnight to marinate.
The following morning:
- Remove the chicken bag from the fridge, and empty the contents into your slow cooker
- Boil the kettle, and once boiled, mix 100ml water with the 100g creamed coconut, using a spoon to mix until the creamed coconut has melted
- Then add all of the remaining 'morning preparations' ingredients to the slow cooker, stir and set to cook on low for 9 hours
- After 9 hours your curry will be cooked and delicious! If you'd like a smooth curry paste, pick out the chicken pieces and blend the vegetables / sauce until smooth - then return the chicken to the sauce, and serve on a bed of hot rice with some naan bread.
- If you plan to add food coloring, add some drops to the blended sauce 🙂
You'll need a slow cooker for this recipe.
- Curry Spice Kit
- Tefal RK302E15 Multicook 8-in-1 Multicooker, Stainless Steel
- Set of 6 Premium Stainless Steel Balti Dishes
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Amount Per Serving:Calories: 655 Carbohydrates: 21.4g Fiber: 3.8g Sugar: 6.1g Protein: 42.9g