This is a tomato-y cream based dish, bursting with flavour! It’s an aromatic recipe that will make guests drool at first whiff.

To speed up the cooking process, you can use boneless chicken. However, bones add a depth of flavour to the gravy (and it’s also a fair bit cheaper!) You can use this recipe with substitutes too such as paneer, chickpeas, or cod.

We’ve got five basic tastes.

• Bitter
• Salt
• Sweet
• Sour
• Umami

Everything that we eat touches at least one of these flavour points. Complex dishes often marry these margins together, e.g. curry. But when we take that first bite, certain flavour points stand out more to us than others. For this recipe, we’d say these are:

• Bitter
• Salt
• Sweet
• Sour
• Umami

Chicken Tikka Masala (Slow Cooked)

This is a tomato and cream based dish, bursting with flavour! It’s an aromatic recipe that will make guests drool at first whiff.

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Prep Time 1 hr

Cook Time 8 hrs

Total Time 9 hrs

Course Main Course

Cuisine Indian

Servings 2 people

Calories 572 kcal

Ingredients

  

• 4 Chicken thighs
• 2 whole Onions
• 1 bunch Coriander
• 1/2 Lime for lime juice
• 2 tbsp Tomato puree
• 1 tbsp Paprika
• 1 tbsp Ground coriander
• 1 tbsp Garam masala
• 1 tbsp Turmeric
• 1 tbsp Cumin seeds
• 1 whole Red chilli
• 1 tbsp Ginger paste
• 1 tbsp Garlic paste
• 1 chicken stock pot
• 200 g Natural yoghurt
• 1 tin Chopped tomatoes

Instructions

 

• Marinate the chicken in turmeric, ground coriander, paprika, garam masala, cumin seeds, and lime juice. Mix in thoroughly to combine the ingredients. Ideally you should marinate the chicken overnight, but an hour minimum will do.
• Turn the slow cooker on LOW and add in diced onions, chills, garlic/ginger paste and the stock pot. Chop the coriander finely and add to the mix. Pour in the marinated chicken and top with chopped tomatoes.
• Cook on low for 8 hours to achieve a spicy, succulent and tinder chicken tikka masala. You can serve with pilau rice, naan breads or any other carb-y variation.