Slow cooker chicken tikka masala

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

Slimming World chicken tikka masala

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 on top first and leaving for a few minutes without stirring, as this stops the yoghurt from curdling in the curry and keeps it nice and smooth.

My Recipe

Serves: 4
Syns: 2 per portion
Healthy Extra: none


  • 1 tbsp fresh ginger, finely chopped
  • 3 cloves garlic, crushed
  • 250ml passata
  • 200ml 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)
  • 100ml fat free natural yoghurt
  • 1 tbsp cornflour
  • 1 tsp salt
  • Small bunch of coriander
  • Small bunch of coriander


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

Additional Info

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!

2 Replies to "Slow cooker chicken tikka masala"

  • Julie Haresign 18th September 2016 (1:50 am)

    Hi Pippa, I was just wondering if this can be frozen please? Would you have to do it before the yoghurt step? Love your recipes & especially just chucking it all in. 🙂 x

    • theslimmingfoodie 14th October 2016 (9:04 am)

      Hi Julie, yes this can be frozen- I think it would be fine to freeze with the yoghurt in, just thoroughly defrost and then warm through gently when you reheat 🙂