Slow Cooker Tikka Masala Recipe
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Slow Cooker Tikka Masala Recipe
Rated 5.0 stars by 1 users
Category
Slow Cooker
Cuisine
Indian
Servings
2
Prep Time
10 minutes
Cook Time
2 minutes
If you love a proper Chicken Tikka Masala but don't love standing over the hob for an hour, this Slow Cooker Chicken Tikka Masala is the recipe for you. It delivers all the rich, creamy, curry house flavour you'd expect from your favourite takeaway with hardly any effort.
Using our Limited Edition Matt Cooper Bites Tikka Masala Curry Kit, we've done the hard work of balancing the spices for you. Simply build the curry base, transfer everything to the slow cooker and let it slowly develop into a silky, flavour-packed sauce while you get on with your day.
We still recommend making homemade chicken tikka using our bestselling Matt Cooper Bites Tikka Spice Blend. The lightly charred chicken adds another layer of flavour and gives the finished curry that authentic British Indian Restaurant taste.
Why Make Chicken Tikka Masala In A Slow Cooker?
Slow cooking gives the sauce plenty of time to develop, allowing the spices, tomatoes and aromatics to mellow into a rich, well-balanced curry. It's the perfect recipe to put on before work or at lunchtime and come home to later that day.
Unlike many slow cooker curries that simply throw everything into one pot, this method still starts by frying the garlic, ginger and spices. That extra step makes a huge difference and helps create a proper curry house flavour.
Other ingredients are added towards the end of the recipe to ensure you are left with the right masala texture and taste.
The result is a thick, creamy Tikka Masala that's every bit as satisfying as your local takeaway.
Perfect For Busy Weeknights
Whether you're feeding the family or batch cooking for the week ahead, this recipe couldn't be easier.
Once everything is in the slow cooker, there's very little to do until the final 30 minutes. Stir through the coconut cream, kasuri methi and cooked chicken tikka, then finish with fresh coriander and a swirl of cream.
Serve with fluffy basmati rice, naan bread or chips for the ultimate homemade fakeaway.
Our New Limited Edition Tikka Masala Curry Kit
We spent months perfecting this recipe and balancing every ingredient to create the rich, creamy flavour people expect from a proper British Indian Restaurant Tikka Masala.
Combined with our bestselling Tikka Spice Blend for the chicken, this is one of the easiest ways to recreate an authentic takeaway-quality curry at home.
As this is a Limited Edition product, make sure you grab yours while it's still available.
More Curry House Recipes You'll Love
If you enjoyed this Slow Cooker Chicken Tikka Masala, make sure you also try:
They're all designed to help you recreate proper British Indian Restaurant curries at home using Matt Cooper Bites curry kits and spice blends.
Author:Matt Cooper Bites
Ingredients
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3 tbsp vegetable oil
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1 cinnamon stick
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1 tbsp garlic paste
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1 tbsp ginger paste
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30g Tikka Masala Curry Kit
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4 tbsp tomato passata
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1 tbsp tomato puree
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150 ml water
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2.5 tbsp sugar
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2 tbsp ground almonds
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150 g coconut cream
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0.5 tsp red food colouring
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0.25 tbsp fenugreek leaves (kasuri methi)
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50 ml single cream (optional garnish)
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Freshly chopped coriander
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400g chicken breast chopped
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2 tbsp Tikka Spice Blend
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2 tbsp natural or greek yogurt
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0.5 tsp red food colouring
Chicken Tikka
Directions
(Optional) Chicken Tikka
Combine the chicken, Tikka Spice Blend, yogurt and food colouring. Leave to marinade in the fridge for 1 hour.
Cook in the air fryer, grill or oven until slightly charred and cooked throughout. Set aside
Pre slow cooker
Heat 3 tbsp vegetable oil in a pan over a medium heat. Add the cinnamon stick and cook for 2 minutes to infuse, then remove.
Add 1 tbsp garlic paste and 1 tbsp ginger paste. Cook for 1 minute, stirring frequently. Do not burn.
Add approx 30g of the Tikka Masala Kit to the pan and coat the spices in the oil - cooking for around 30 seconds stirring frequently.
Add 4 tbsp tomato passata and 1 tbsp tomato puree. Cook for 1-2 minutes, stirring occasionally. Do not burn.
Transfer mix to slow cooker
Slow Cooker
Once the above mix is added to the slow cooker, add 150ml water, 2.5 tbsps sugar, 2 tbsp ground almonds and stir. Leave to cook on high for 2.5 hours or 3.5 hours on low. Please note some slow cookers may cook quicker or slower - they can all be different!
30 minutes before the end of cooking, add the cooked chicken tikka, 150g coconut cream, 0.25 kasuri methi and red food colouring. Mix.
Garnish with 50ml single cream and freshly chopped coriander. Adjust sweetness with sugar and savoury with salt.
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