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Published 11/08/2025
6:0
Serves 4
Easy

Slow cooker chicken tikka masala

For busy weekdays or lowkey weekend dinners, our slow cooker chicken tikka masala is perfectly easy and simply tasty.

Prep in the morning, pop in the slow cooker, and have dinner waiting for you once you walk through the door. Perfect for colder evenings or for relaxed gatherings with friends and family. Make vegetarian by replacing chicken with a meat substitute or butternut squash. Serve with basmati rice, naan bread and a spoonful of mango chutney. 

What you'll need...

  • 10 chicken thighs, boneless and skinless
  • 1 large onion, chopped
  • 2 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • Thumb-sized piece of ginger, finely chopped
  • 500ml passata
  • 3-4 tbsp tikka curry paste
  • 1 tbsp tomato puree
  • 1 tbsp light brown soft sugar
  • 3 cardamom pods
  • 1 cinnamon stick
  • 100ml double cream
  • Handful of coriander, roughly chopped (optional)
  • Basmati rice, to serve
  • Peshwari naan bread, to serve
  • Mango chutney, to serve

Method

  1. Preheat the slow cooker.  

  2. Season the chicken with salt and pepper. Pour oil into a sauté pan (or large frying pan) and once hot, add the chicken. Avoid overlapping – batch cooking is fine if it makes it easier. Cook the chicken over a high heat until browned before transferring it to the slow cooker. 

  3. Add the onion, garlic and ginger to the pan and cook until softening. Add a splash of water and gently remove any bits from the bottom of the pan before pouring the contents into the slow cooker. 

  1. Add the remaining ingredients - minus the cream and coriander - and season. Cover with the lid and cook on a low heat for 5-7 hours. 

  2. Pour in the cream, stir and cook for another 15 minutes. 

  3. Once cooked, ladle into bowls and garnish with the coriander if using. Serve with rice, naan bread and mango chutney! 

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