Slow Cooker Chicken Tikka Masala

Britain’s favourite curry, made effortlessly in the slow cooker. Creamy, spiced, and better than a takeaway.

Ingredients

• 4 chicken breasts, cut into chunks
• 1 large onion, diced
• 3 cloves garlic, crushed
• 400g tin chopped tomatoes
• 150ml double cream
• 2 tbsp tomato puree
• 2 tbsp tikka masala paste
• 1 tsp ground cumin
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp paprika
• Salt to taste

Method

1. Place the chicken, onion, and garlic in the slow cooker.
2. Mix the tinned tomatoes, tomato puree, tikka paste, and all the spices. Pour over the chicken.
3. Cook on Low for 5-6 hours or High for 3-4 hours.
4. Stir in the double cream in the last 30 minutes.
5. Serve with basmati rice and naan bread.

Tips

Using thighs instead of breasts gives even more flavour and they won’t dry out. Add the cream late to prevent splitting.