09 September 2014

Slow Cooker Chicken Tikka Masala

Today is Tom's birthday and that means he gets to choose dinner (roast beef is on the meal plan but we can have that another night.) He chose Indian - Chicken Tikka Masal and garlic naan, one of his favourite meals.   The chicken is in the slow cooker, simmering away and it smells divine. The long, slow cooking really lets the flavours of the spices develop. It also means dinner time will be calm and easy with the main course already prepared.

Slow Cooker Chicken Tikka Masala

1 large onion, diced
4 garlic cloves, crushed
2 tbsp grated ginger
800ml tomato puree
1-1/2 cups natural yogurt
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp garam masala
1 tbsp ground cumin
1/2 tbsp paprika
1 tsp salt
1/2 tsp black pepper
1/2 tsp cinnamon
1/2 tsp cayenne pepper
2 bay leaves
6 chicken breast fillets, diced
1 cup cream
2 tsp cornflour
garnish with chopped fresh coriander

In a bowl, stir together the first 16 ingredients.
Add the chicken and stir again to combine and coat the chicken well.
Pour mixture into crockpot, cover, and cook on LOW for 7 to 8 hours.
30 minutes before ready to serve, put cream and cornflour in a small bowl and whisk together, then add to mixture in crockpot and stir gently; continue cooking for 30 minutes.
Serve hot garnished with fresh coriander.
Serves 6 to 8.
Leftovers can be served cold the next day in a wrap with sliced onion, sliced tomato and a drizzle of natural yoghurt.

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  1. I find that I make most curries in my slow cooker now, either using a store bought curry paste or a notmal recipe - the extra time & low temperatures of a slow cooker works well adding extra flavour. Since I am now a widow, I make a full family serve and 2 cups of rice so I can freeze the remainder with rice in lunchbox size containers and reheat in a pyrex container in the microwave (takes 5-8 minute depending on the microwave) - saves me time & money

  2. This sounds delicious but just a query Cath. When you say six chicken breast fillets do you mean three `double' fillets (the way they usually seem to come) or six full size fillets (which seems like a huge amount). Thanks in advance! Kaz

    1. Hi Kaz, I am not quite sure about your description of chicken fillets but 6 breast fillets should be around 1.2kg - roughly 200g per fillet. I usually get 5 small fillets per kilo. This averages out to 150g chicken per person (I do make the dish serve at least 8), in line with dietary recommendations. Oh, and I always take the skin off.

  3. Thanks Cath! Looking forward to making this - sounds delish! Kaz :)


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