Slow cooked chicken (or beef) tikka masala

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Prep time:

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Serves: 4

By MulledwineGless



  • 1 onion, quartered

  • 2 tbsp tomato puree

  • 1 tbsp oil

  • 2 tbsp double cream

  • 1 tsp salt

  • 700g chicken breast, diced

  • 1 lime, juiced

  • 1 chilli, deseeded and roughly chopped

  • 1 tsp garam masala

  • 200ml thick yogurt

  • 1 sprig fresh mint, stripped of stalk

  • 1/2 tsp ground coriander

  • 1/2 tsp ground cumin

  • 1 tbsp paprika

  • 1/2 tsp ground turmeric

  • 1 clove garlic, halved

  • 2 tbsp ground almonds

  • 40g fresh root ginger, peeled and chopped


  1. Put mint, onion, garlic, ginger and chilli in a hand blender and blitz until a rough paste.
  2. Add lime juice, tomato puree, all ground spices and salt. Whizz until mixed.
  3. Heat oil in a pan, add paste and fry for 1 minute. Stir in the yoghurt and bring to the boil.
  4. Put the chicken or your chosen meat in slow cooker, pour over the sauce and stir well. Cover and cook on high for 3 hours or low for 6 hours.
  5. Stir in the almonds and the cream. Taste and re-season if needed.

Additional Information

  • Main Course

  • Autumn

  • Winter

  • Chicken

  • Slow cooker

  • indian

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