Slow cooker, non-grilled chicken tikka masala

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Serves: 4

By vnmum



  • 1 onion quartered

  • 2 tbsp tomato puree

  • 1 tbsp oil

  • 2 tbsp double cream

  • 1 tsp salt

  • 700g chicken breast diced (or meat of your choice)

  • 1 lime juiced

  • 1 chilli deseeded and roughly chopped

  • 1 tsp garam masala

  • 200ml thick yogurt

  • 1 sprig fresh mint

  • 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

  • 1 knob fresh root ginger peeled and chopped (about 1 cm)


  1. Strip mint leaves off stalk and put mint leaves, onion, garlic, ginger and chilli in a hand blender and blitz until they form a rough paste.
  2. Add lime juice, tomato puree, all ground spices and salt and whizz until mixed.
  3. Heat oil in a pan, add the paste and fry for 1 minute. Stir in the yoghurt and bring to the boil.
  4. Put the chicken in a slow cooker and pour over the sauce, stir well, cover and cook on high for 3 hours or low for 6 hours.
  5. Stir in the almonds and cream, taste and re-season or add more cream if needed.

Handy Hint

Works very well with stewing beef. Add more ground almonds if needed for a thicker sauce.

Additional Information

  • indian

  • Slow cooker

  • Chicken

  • Main Course

  • Gluten Free

  • Egg Free

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Your comments

  • vnmum 28/09/12 18:27

    delish and the DC loved ot too.