Slow cooker chicken tikka masala

Slow cooker chicken tikka masala

Satisfyingly creamy and sauce chicken tikka masala, unbelievably easy to do in the slow cooker

time

25 mins

pan

25 min

fire

296 kcal

time

10 mins

pan

25 min

fire

296 kcal

Slow cooker chicken tikka masala

SERVES

4

DIFFICULTY

EASY

SERVES

4

Difficulty

EASY

I love chicken tikka masala- I could never resist this is having an Indian takeaway, even though I knew I should try new and more authentic dishes, it’s just so delicious! I’ve been desperate to find one that’s not too high in syns but still feels like a treat. This one is so easy to do- just a case of throwing all the ingredients into the slow cooker, and the coconut milk gives it some creaminess without too many calories.

Coconut milk varies hugely in the amount of syns- so make sure you check the brand that you have. The very best that I have found is the Essential Waitrose Reduced fat coconut milk CLICK HERE TO SEE(12 syns for a can)- it really varies a lot so check what you are buying! The syns in this recipe are based on the total amount of coconut milk used being 6 syns.

It’s important to follow the step of adding the yoghurt to a small bit of mixture, and not into a simmering slow cooker, as this stops the yoghurt from curdling in the curry and keeps it nice and smooth.

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Slow cooker chicken tikka masala

Servings: 4
Satisfyingly creamy and sauce chicken tikka masala, unbelievably easy to do in the slow cooker
Syns: 2 per portion
Print Recipe
15 mins
Slow-cooker8 hrs

Ingredients

  • 1 tbsp fresh ginger finely chopped
  • 3 cloves garlic crushed
  • 250 ml passata
  • 200 ml reduced fat coconut milk I used Waitrose Essentials
  • 1 tbsp ground cumin
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 3 cardamom pods remove when serving
  • 1/2 tbsp chilli powder
  • 4 chicken breasts chopped into chunks (make this 3 if they are very large)
  • 100 ml fat free natural yoghurt
  • 1 tbsp cornflour
  • a pinch of salt
  • Small bunch of coriander

Instructions

  • Put the ginger, garlic, spices, chicken, tomato and coconut milk into the slow cooker
  • Cook on high for 4 hours, or on low for 8 hours. When cooked, uncover and allow to cool for 10 minutes.
  • Stir together the cornflour and yoghurt into a small bowl. leave for 5 minutes.
  • Spoon the yoghurt mixture on top of the curry, and leave it a couple of minutes to warm
    through (this brings up the temperature of the yoghurt to prevent curdling).
  • Stir the yoghurt mixture into the curry, pop the lid back on and leave for 15 minutes to thicken.
  • Taste and add salt if needed.
  • Serve with basmati rice, chopped coriander and green vegetables

Notes

Want to make this in the oven rather than the slow-cooker? Simply start by frying the chicken in a casserole dish for about 5 minutes. Add the ginger and garlic and stir-fry for another 2 minutes. Stir through the spices for about a minute and then add the passata and reduced fat coconut milk. Pop into the oven at 160c for an hour. Remove from the oven, spoon on the yoghurt/cornflour mixture- give it a couple of minutes to warm through a bit and then stir through. I always like to garnish my chicken tikka masala with a few nigella seeds when I serve it, it just looks so pretty!
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