SLOW COOKER CHICKEN TIKKA MASALA RECIPES

Name: Slow cooker chicken tikka masala
Prep time: 20 min
Cook time: 7 h 30 min
Total time: 7 h 50 min
Yield: 4
Ingredients: 8-12 boneless, skinless chicken thighs, each cut into 3 chunks; 2 tbsp veg or rapeseed oil; 1 large onion, chopped; 2 garlic cloves, crushed; thumb-sized piece ginger, finely grated or chopped; 3 tbsp tikka curry paste; 500ml passata; 1 tbsp tomato purée; 1 tbsp malt vinegar; 1 tbsp light brown soft sugar; 1 cinnamon stick; 5 cardamom pods; 100ml double cream; handful chopped coriander; cooked basmati rice, lime wedges and naan bread, to serve (optional)

SLOW COOKER CHICKEN TIKKA MASALA RECIPE - BBC GOOD FOOD

Slow cooker chicken tikka masala recipe - BBC Good Food image

Get this chicken tikka masala cooking in the morning and have dinner waiting for you when you get in – it's perfect for a cold winter evening.

Provided by Cassie Best

Categories Dinner, Main course

Total Time 7 hours 50 minutes

Prep Time 20 minutes

Cook Time 7 hours 30 minutes

Yield 4

Number Of Ingredients 15

Ingredients

8-12 boneless, skinless chicken thighs, each cut into 3 chunks
2 tbsp veg or rapeseed oil
1 large onion, chopped
2 garlic cloves, crushed
thumb-sized piece ginger, finely grated or chopped
3 tbsp tikka curry paste
500ml passata
1 tbsp tomato purée
1 tbsp malt vinegar
1 tbsp light brown soft sugar
1 cinnamon stick
5 cardamom pods
100ml double cream
handful chopped coriander
cooked basmati rice, lime wedges and naan bread, to serve (optional)

Steps:

Heat the slow cooker. Season the chicken, then put the oil in a wide frying pan and, once hot, add the chicken. Don’t overcrowd the pan – you may want to do this in batches. Cook over a high heat until the chicken is browned, then transfer it to the slow cooker. Add the onion, garlic and ginger to the pan and cook for a few mins until softened. Add a splash of water and scrape any bits from the bottom of the pan, then tip everything into the slow cooker.
Add the remaining ingredients, except the cream and coriander, then season well and cover with a lid. Cook on low for 5-7 hrs or on high for 4-5 hrs.
Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like.

Nutrition Facts : Calories 599 calories, FatContent 43 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 4 grams fiber, ProteinContent 33 grams protein, SodiumContent 0.7 milligram of sodium

SLOW-COOKER BUTTER CHICKEN RECIPE - NYT COOKING

Slow-Cooker Butter Chicken Recipe - NYT Cooking image

Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you're preparing pork or beef in the slow cooker, you'll want to brown the meat first, but that's not necessary with boneless cuts of chicken. The meat will be cooked within 4 1/2 or 5 hours, but if you need to let it sit a little longer — up to 7 hours total, on low heat — it will still be delicious, though the chicken may be very soft and shred a tad.

Provided by Jennifer Steinhauer

Total Time 5 hours

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons vegetable oil
1 medium yellow onion, diced
3 cloves garlic, finely chopped
3 tablespoons grated ginger
1 tablespoon garam masala
1 6-ounce can tomato paste
3/4 teaspoon kosher salt
3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
1 teaspoon lime zest
1 tablespoon lime juice
1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)
1/2 cup chicken stock
1/4 cup cilantro leaves, for garnish (optional)
Cooked basmati or jasmine rice, for serving
Naan, for serving (optional)

Steps:

In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

Nutrition Facts : @context http//schema.org, Calories 456, UnsaturatedFatContent 12 grams, CarbohydrateContent 11 grams, FatContent 25 grams, FiberContent 2 grams, ProteinContent 48 grams, SaturatedFatContent 10 grams, SodiumContent 710 milligrams, SugarContent 5 grams, TransFatContent 0 grams

More about "slow cooker chicken tikka masala recipes"

SLOW-COOKER BUTTER CHICKEN RECIPE - NYT COOKING

Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you're preparing pork or beef in the slow cooker, you'll want to brown the meat first, but that's not necessary with boneless cuts of chicken. The meat will be cooked within 4 1/2 or 5 hours, but if you need to let it sit a little longer — up to 7 hours total, on low heat — it will still be delicious, though the chicken may be very soft and shred a tad.
From cooking.nytimes.com
Reviews 4
Total Time 5 hours
Cuisine indian
Calories 456 per serving

Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

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CHICKEN TIKKA MASALA RECIPE - BBC GOOD FOOD

This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money.
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course
Cuisine Indian
Calories 345 calories per serving

Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

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CHICKEN TIKKA MASALA RECIPE | AARTI SEQUEIRA | FOOD NETWORK

Make Indian takeout at home with Aarti Sequeira's Chicken in Creamy Tomato Curry: Chicken Tikka Masala, from Aarti Party on Food Network.
From foodnetwork.com
Reviews 4.8
Total Time 1 hours 25 minutes
Cuisine indian

Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

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SKINNY CHICKEN TIKKA MASALA - SKINNYTASTE

Tender chunks of boneless chicken breast cooked in an aromatic creamy tomato sauce. Chicken tikka masala, probably the most popular dish on the menu of any Indian restaurant here in the states, but ironically this dish is claimed to be originally from Britain and is actually Britain's national dish.
From skinnytaste.com
Reviews 4.6
Total Time 35 minutes
Category Dinner
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Calories 190.5 kcal per serving

Add a generous amount of chopped cilantro and serve with Bamati Rice or Naan.

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CHICKEN TIKKA MASALA RECIPE - BBC GOOD FOOD

Remove the lid, stir through the mango chutney, double cream and natural yogurt, then gently warm through. Season, then set aside whatever you want to freeze. Will keep, in an airtight container, in the freezer for up to three months. Scatter the rest with coriander leaves and serve with basmati rice and naan bread.

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Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

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SKINNY CHICKEN TIKKA MASALA - SKINNYTASTE

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