Slow Cooker Chicken Tikka Masala {SO EASY!}
This tomatoey, creamy-based curry is perfect for a family fakeaway. Slow Cooker Chicken Tikka Masala is not only simple, it's super tasty too.
Servings: 4
Ingredients
For the Slow Cook:
- 700 g Skinless, boneless chicken breast Chopped into bite-size pieces
- 1 Onion See notes
- 400 g Chopped tomatoes 1x can
- 1 tsp Salt
- 2 tbsp Garlic puree Or 3 cloves if using fresh
- 3 tbsp Tomato puree
- 150 g Tikka masala paste
To Serve:
- 4 tbsp Mango chutney
- 2 tsp Garam masala Add before serving
- 100 ml Creme fraiche I use half fat | See notes
Instructions
- Put all of the slow cook ingredients into the slow cooker pan, cook on HIGH for 3-4 hours (or 6-8 hours on low). As always, check the meat is cooked through before serving.
- Before serving, stir in garam masala, mango chutney and creme fraiche.
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Notes
Onion: If you're using frozen, use about 160g/6oz.
Creme fraiche: I used around 100ml/0.5 cup of creme fraiche, however if you want a more creamy sauce feel free to add more, if you don't want to buy a whole pot you could leave this out, however it does give that classic tang.
Chicken: You could use chicken boneless skinless thighs instead here, but they may need additional cooking time.
Freezing: If you were making a batch of this, I would freeze without creme fraiche if possible. But if you’re just freezing leftovers this will be fine, it's just dairy can be a little temperamental when frozen!
Serving suggestions: Rice, naan, raita, poppadoms
Nutrition
Calories: 387kcal | Carbohydrates: 29g | Protein: 40g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 966mg | Potassium: 974mg | Fiber: 4g | Sugar: 17g | Vitamin A: 6138IU | Vitamin C: 22mg | Calcium: 119mg | Iron: 3mg