Please the whole family on fakeaway night with this gorgeous creamy chicken tikka masala, homemade in your own slow cooker in only 5 easy steps!
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*Slow Cooker has been gifted to me, but all views are my own.
My absolute favourite meal since the age of about 13, has got to be Chicken Tikka Masala. I do love other curries, and spicy food in general, but this dish is the one for me.
However, the downside of this, is that I am so fussy with it! Too sweet, too creamy, too watery… to be fair they just can’t win. I’ve lived in my area for around 5 years now, and I’ve struggled to find a takeaway around here that gets it how I like it, So much so, that I’ve now given up! Nowadays, if we get a takeaway we choose something else.
So, here’s where fakeaway night comes in!
I thought if I can’t find someone to make it how I like it, I’ll learn how to make it myself. It’s so incredibly easy that I don’t know why I didn’t do it ages ago!
I know it seems like a huge amount of ingredients (and it is), but once you’ve bought it all once, the majority of it will last you ages. You use such a small amount of each spice, that you can make lots of dishes before you have to buy it again. On the other hand, you can also make other curries with them, so they won’t go to waste even if you’re not a fan once you’ve made it! My Chicken Balti recipe uses some of the same ingredients here.
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So, I’ve studied a few versions of chicken tikka masala recipes, and I have to say, this one is the one that works best for my taste. For me, the sauce should be thick and creamy, but not sickly, sweet but not too sweet, and I like a bit of a kick to mine. If you don’t want yours spicy, use less cayenne pepper. I am usually the person who would tell you that you don’t need half of the ingredients in a fancy recipe, but this one gets its flavour from all these many seasonings. If you run out of garlic or cinnamon etc, yes you could manage without them, but do try not to miss out any of them or it just won’t be the same dish.
Normally, when making a chicken tikka masala, there seems to be hundreds of steps including marinating the chicken etc, etc. However, this is a slow cooker recipe, and so I don’t think it’s necessary as it cooks for so long in the spices, and the whole idea of using a slow cooker is to make your life a million times easier, so why add in more steps?
Wait, you haven’t got a slow cooker? But, why?!
Don’t get me started on this! (I say this whilst typing faster and definitely getting started on this). As a working mum with a husband, small baby and a toddler, I can tell you that if you want your life to be as easy as it possibly can be whatever your circumstances, then you really need to invest in a slow cooker, and a large one at that! Especially if you have children, or just work long hours and don’t want to have to start cooking from scratch when you get in late.
I used to have a small one, that to be honest was no good, I couldn’t cook enough in it to feed my whole family, and I couldn’t leave it cooking in the morning whilst heading out to work or the food would burn. I can’t even remember what brand it was because I never bothered using it. Since then, I’ve recently been gifted this fabulous 6.5 litre slow cooker from Swan, and now I’m not sure how I used to manage cooking around my busy life without one! I just love it.
(By making a purchase through my link above, I will receive a small commission, so I thank you for that. Meanwhile, you can take advantage of my code by typing in “cosyhomebird20” at checkout to receive 20% off your order.)
With most dishes, you can simply throw in your ingredients, set the slow cooker to low, and do nothing else with until serving around 8 hours later! Particularly perfect for those nights where you end up working late, or for when you have a baby who decides he or she wants feeding or changing at dinner time every day!
Here’s how I made my Chicken Tikka Masala
- 3 medium sized chicken breasts, diced
- 1 tin of chopped tomatoes, 400g
- 2 tablespoons tomato purée
- 1 teaspoon garam masala
- half an onion, finely chopped
- 1 tablespoon olive oil
- 1-2 teaspoons cayenne pepper depending on your heat preference
- 1 teaspoon salt
- half a teaspoon ground black pepper
- 2 teaspoons chopped garlic/garlic granules
- 1 tablespoon ginger
- 4 tablespoons natural yoghurt
- half a teaspoon turmeric
- half a teaspoon cumin
- 2 bay leaves
- 2 teaspoons paprika
- half teaspoon cinnamon
- 2 tablespoons cornflour
- 2 teaspoons lemon juice
- half a cup double cream
- Chopped parsley for topping
- Firstly, place the chicken breasts in the slow cooker, with oil, garam masala, onion, cayenne pepper, salt, black pepper, garlic, ginger, turmeric, cumin, paprika and cinnamon. Mix together to coat the chicken pieces.
- Secondly, add the tin of tomatoes, natural yoghurt and tomato purée, and mix together until combined.
- Add 2 bay leaves and place the lid on the slow cooker. Cook for 6-8 hours on low.
- After that, mix the cream and cornflour together in a mixer until combined, and pour into the slow cooker with the lemon juice.
- Finally, continue to cook on low for a further 20 minutes to thicken the sauce before serving hot with your choice of sides.
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If you liked this Chicken Tikka Masala recipe, you might also like my Schwartz Shepard’s Pie recipe. Click here to read it.