This easy, cheats-style Slow Cooker Chicken Tikka Masala recipe takes just 15 minutes to throw together before being left to cook low and slow while you get on with other things.
- 1 tbsp light oil
- 1 large brown onion
- 1 inch piece fresh ginger
- 2 large garlic cloves
- 1 tsp salt
- 1/2 tbsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1/2 tsp ground turmeric
- 1/2 tsp mild chilli powder
- 1 tbsp tomato puree
- 1 x 400g (7 oz) tin chopped tomatoes
- 125g (4 1/2 oz) natural yogurt
- 6 skinless boneless chicken thighs
- 2 tbsp single cream
- Heat the oil in a small frying pan or the bottom of a sear-and-stew slow cooker set over a medium high heat. Peel and roughly chop the onion, ginger and garlic and blitz until they have formed a paste in a mini chopper or food processor.
- Fry the paste along with the salt for 5-10 minutes until soft, aromatic, and just starting to brown. Add the spices and cook for a further minute until the spices have toasted, then do the same with the tomato puree, cooking until brick red in colour.
- Remove from the heat and, if required, transfer the spice paste from the frying pan to the slow cooker.
- Stir in the chopped tomatoes and the yogurt to create a uniform sauce. Cut the chicken into bite sized chunks and stir into the sauce. Cook on low (see blog post on why you should not cook this on high) for 6 hours. Stir in the single cream just before serving.