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–+ servings
slow cooker chicken masala in a bowl
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Slow Cooker Chicken Masala

Chicken Tikka Masala with thick, rich, creamy indian curry sauce. Made with marinated chicken and slow cooked for 8 hours.
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 people
Calories 433kcal
Author Kim

Equipment

  • Slow Cooker

Ingredients

  • 8 Boneless and Skinless Chicken Thighs
  • ½ cup Plain yoghurt 80 ml
  • 4 tablespoons Tikka Masala Curry Paste
  • 2 tablespoons Oil
  • 1 medium Brown onion diced
  • 1 fresh Green chilli seeded and finely chopped
  • 3 teaspoons Crushed garlic
  • 3 teaspoon Grated ginger
  • ¾ cup Chicken Stock/Broth 200 ml
  • 400 grams/14 oz can Diced tomatoes
  • 1 teaspoon Tomato paste
  • ⅓ cup Thickened cream
  • 1 tablespoon Lemon juice
  • Fresh coriander to garnish

To Thicken

  • 2 tablespoons Cornflour/cornstarch
  • 2 tablespoons Tap water

Instructions

  • PREP: Marinate the chicken: Combine the chicken, yoghurt and half the masala paste into a bowl. Season with salt and pepper and stir to combine together. Cover with plastic wrap and let marinate in fridge for 2 to 3 hours
  • COOK: Heat oil in pan on medium heat. Add onion, garlic, chilli and ginger. Cook for a couple minutes until onion becomes translucent. Add remaining curry paste, cooking for a minute until fragrant and aromatic.
  • Add marinated chicken to slow cooker, along with onion garlic, chilli, ginger and curry paste mixture. Stir through.
  • Add the chicken stock/broth, tomato paste and canned tomatoes to slow cooker pot and stir through. Slow cook on low for 8 hours.
  • Stir though the thickened cream, and lemon juice.
  • Make a cornflour slurry by mixing the cornflour with water. Pour in and stir with a spoon for a couple of minutes until curry starts to thicken a little.
  • Serve with Cauliflower rice or steamed vegetables to keep it under 500 calories.

Notes

  1. Chicken: Skinless chicken thigh is the best cut to use. Avoid skin on chicken as there is no pre cooking/browning of the chicken to render the fat. Using skin on chicken will result in soft chicken skin that's not very pleasant to eat.
  2. Yoghurt: Any plain, full fat yoghurt will work. Alternatively if you’re looking to keep it low fat, use a fat free plain yoghurt.
  3. Cream:  Thickened cream is the best as it will easily thicken the curry sauce and make it rich and velvety.  You can substitute for cooking cream or pouring cream.
  4. Curry Paste: I used Pataks Tika Masala Paste - Medium Heat.  Its available from Woolworths and Coles in the International Food Aisle.  * Make sure to not buy the masala simmer sauce as this won't be strong enough.
  5. Chilli: Use the long green chillis for this recipe – the ones that are not too hot.
  6. Heat: This is a mild to medium Indian curry. For extra heat, add additional green chillis, or feel free to add a variety of chillis to taste.
  7. To Serve:  Steamed Basmati rice, or for a low carb option, cauliflower rice.

Nutrition

Calories: 433kcal | Carbohydrates: 6g | Protein: 44g | Fat: 26g | Saturated Fat: 12g | Fiber: 1g | Sugar: 4g