skinnymixer’s Slow Cooked Chicken Tikka Masala can be cooked using the TM6 slow cooker mode or in a slow cooker. We’ve simplified and reduced the fat in this much-loved classic from my first cookbook A Little Taste of India.
This Slow Cooked Chicken Tikka Masala recipe can have a bit of a bite to it in terms of chilli. If you are looking for a mild curry, deseed the chilli and don’t add the chilli flakes. You may prefer to cook the famous Butter Chicken or the Korma in my A Little Taste of India cookbook.
A number of year’s ago I released my first cookbook – A Little Taste of India and included one of my favourite recipes, Chicken Tikka Masala.
The original recipe does use whole spices and double the amount of olive oil that we have included in this recipe. If you aren’t scared of the extra good fats, feel free to double the oil for a lovely depth of flavour.
What to serve this Slow Cooked Chicken Tikka Masala with:
- Vegetarian Biryani
- Plain white rice or Cauliflower Rice
- My Indian Cauliflower Rice from the A Little Taste of India cookbook
- Jewelled Coconut Rice
Extra recipes to make your dinner shine!
- Garlic, Cheese & Spinach Naan Bread – guest recipe from Lailah Rose
- Mango Lassi Whip from the A Little Taste of India cookbook
- Palak Raita – I could drink this delicious condiment
Enjoy!
Equipment
- slow cooker or TM6 slow cook mode
Ingredients
- 200 g brown onion - peeled, quartered
- 1 large red chilli - deseeded, roughly chopped
- 3 cloves garlic
- 20 g ginger - peeled, thinly sliced or minced
- 25 g apple cider vinegar
- 50 g olive oil - or butter
- 2 Tbsp Malaysian Style Curry Powder
- 1 tsp turmeric powder
- ½ tsp cinnamon powder - or 1 cinnamon stick
- ½ tsp chilli flakes - optional
- 1 large pinch cardamom powder - or 5 cardamom pods bruised
- 1 large pinch clove powder - or 3 whole cloves
- 1 star anise
- 400 g good quality canned diced tomatoes
- 40 g chicken stock concentrate
- 50 g tomato paste
- 800-1000 g chicken thigh fillets - cut in thirds
- 1 red capsicum - seeds removed, diced medium
- 70 g cream - coconut cream or Greek yoghurt (dairy-free if required)
- 1 Tbsp Garam Masala
- 1 large handful fresh coriander - roughly chopped
Instructions
Thermo cooker + Slow Cooker
- Add onion, chilli, ginger, garlic to mixer bowl. Blend for 20 sec/speed 7/MC on. Scrape bowl down.
- Add apple cider vinegar to mixture and blend for 5 sec/speed 5/MC on.
- Add olive oil, cinnamon, cloves, cardamom, star anise, turmeric, chilli flakes and curry powder to mixer bowl. Sauté for 5 min/100℃/slowest speed/reverse/MC off.
- Scrape the bottom of the bowl well. Add tomato, stock concentrate and tomato paste. Cook for a further 20 min/100℃/slowest speed/reverse/simmering basket on top of lid.
- Add sauce, chicken and capsicum to slow cooker. Cook on low for 4-5 hr or high for 2-3 hr.
- When curry has finished cooking, stir through cream, garam masala and chopped coriander, cover and let it stand for 5 min to infuse. Taste and season with additional salt if required.
TM6 Slow Cook Mode - reduce chicken to 800g
- Add onion, chilli, ginger, garlic to mixer bowl. Blend for 20 sec/speed 7/MC on. Scrape bowl down.
- Add apple cider vinegar to mixture and blend for 5 sec/speed 5/MC on.
- Add olive oil, cinnamon, cloves, cardamom, star anise, turmeric, chilli flakes and curry powder to mixer bowl. Sauté for 5 min/100℃/slowest speed/reverse/MC off.
- Scrape the bottom of the bowl well. Add tomato, stock concentrate, tomato paste, chicken and capsicum. Cook on slow cook mode 90 min/90℃/MC on.
- When curry has finished cooking, stir through cream, garam masala and chopped coriander, cover and let it stand for 5 min to infuse. Taste and season with additional salt if required.
Conventional
- Add onion, chilli, ginger, garlic, apple cider to a blender. Blend to form a paste.
- Heat oil in a saute pan on medium heat. You may like to brown your chicken and set it aside. Add paste and saute for 2 min.
- Add cinnamon, cloves, cardamom, star anise, turmeric, chilli flakes and curry powder. Sauté for 5 min.
- Add tomato, stock concentrate, tomato paste. Simmer covered for 15 min.
- Add sauce, chicken and capsicum to slow cooker. Cook on low for 4-5 hr or high for 2-3 hr.
- When curry has finished cooking, stir through cream, garam masala and chopped coriander, cover and let it stand for 5 min to infuse. Taste and season with additional salt if required.
Notes
This recipe is naturally gluten-free, low carb and using coconut cream it is dairy-free / paleo.
Super Skinny: Halve oil and use low-fat Greek yoghurt. Use chicken breast - if using a slow cooker reduce cook time to 2 hr on high and 3 hr on low. You can also replace chicken with prawns in the last 30 min of cooking.
Vegetarian: You can replace some of the chicken with vegetables and lightly pan fry cubed paneer or tempeh to add in the last 30 min.
Low Fodmap: Omit garlic and use garlic infused olive oil. Replace onion with half the amount of leek (green part only). Use lactose-free cream.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition
Calories: 348kcal | Carbohydrates: 10g | Protein: 18g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 207mg | Potassium: 511mg | Fiber: 2g | Sugar: 4g | Vitamin A: 967IU | Vitamin C: 36mg | Calcium: 52mg | Iron: 2mg
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