Slow Cooker Chicken Tikka Masala
5 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp butter or ghee
- 1 cinnamon stick
- 1 large onion
- 25 g garlic
- 25 g ginger
- 1 tbsp tandoori masala
- 1 tbsp curry powder
- 400g chopped tomatoes
- 1 kg chicken breasts, chopped
- 20 g cornflour
- ½ tsp salt
- 1 tbsp lemon juice
- 1 tbsp tomato puree
- 1 tsp sugar
- 100 ml half fat crème fraiche
Method
- Heat the butter in a large pan or wok on a medium heat. Add the cinnamon stick and onion and fry for around 5 minutes until the onions have softened.
- Add the garlic and ginger fry for 30 seconds more.
- Add the tandoori masala and curry powder and a splash of water and fry for 30 seconds.
- Add the remaining ingredients (except crème fraiche and coriander).
- Cover and cook on low for 4 hours.
- Just before serving, stir through the crème fraiche and coriander.