Name: Jamie Oliver Slow Cooker Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 6
Cuisine: Indian
Ingredients: Chicken thighs (800g / 1.75 lbs): Boneless and skinless, offering tender and flavorful results.; Greek yogurt (200g / ¾ cup): Used for marinating the chicken, adding richness and tang.; Garlic cloves (3): Minced to infuse the marinade and sauce with aromatic flavor.; Fresh ginger (1-inch piece): Grated for warmth and depth in the dish.; Tikka masala paste (2 tbsp): Add a concentrated blend of spices, forming the flavor base.; Ground cumin (1 tsp): Adds earthiness and depth.; Ground coriander (1 tsp): A bright, citrusy note to complement the spices.; Chili powder (optional, ½ tsp): Adjust the heat to your liking.; Canned tomatoes (400g / 14 oz can): Provides a rich and tangy base for the sauce.; Coconut milk (400ml / 14 oz can): Creamy and mild, balancing the spices in the curry.; Onion (1 large): Chopped, adding sweetness and texture.; Lemon juice (1 tbsp): Adds brightness and acidity.; Fresh coriander (a handful): Chopped for garnishing and freshness.; Salt and pepper: To taste.

Description

Jamie Oliver’s Slow Cooker Chicken Tikka Masala is a flavorful curry made with marinated chicken cooked in a fragrant blend of spices, tomatoes, and coconut milk. The slow cooking process allows the chicken to absorb the robust flavors of the masala, creating a tender and juicy result. The creamy sauce is rich and mildly spiced, making it a perfect dish for those who enjoy complex flavors without too much heat.

Ingredients

Chicken thighs (800g / 1.75 lbs): Boneless and skinless, offering tender and flavorful results.
Greek yogurt (200g / ¾ cup): Used for marinating the chicken, adding richness and tang.
Garlic cloves (3): Minced to infuse the marinade and sauce with aromatic flavor.
Fresh ginger (1-inch piece): Grated for warmth and depth in the dish.
Tikka masala paste (2 tbsp): Add a concentrated blend of spices, forming the flavor base.
Ground cumin (1 tsp): Adds earthiness and depth.
Ground coriander (1 tsp): A bright, citrusy note to complement the spices.
Chili powder (optional, ½ tsp): Adjust the heat to your liking.
Canned tomatoes (400g / 14 oz can): Provides a rich and tangy base for the sauce.
Coconut milk (400ml / 14 oz can): Creamy and mild, balancing the spices in the curry.
Onion (1 large): Chopped, adding sweetness and texture.
Lemon juice (1 tbsp): Adds brightness and acidity.
Fresh coriander (a handful): Chopped for garnishing and freshness.
Salt and pepper: To taste.

Instructions

Marinate the chicken: In a large bowl, mix the yogurt, garlic, ginger, tikka masala paste, ground cumin, ground coriander, and lemon juice. Add the chicken thighs and coat them well in the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
Sauté the onions: In a pan, heat a little oil over medium heat and sauté the chopped onion until softened about 5 minutes.
Transfer to the slow cooker: Add the sautéed onion, marinated chicken, canned tomatoes, and coconut milk to the slow cooker. Stir everything together to combine.
Set the slow cooker: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and the sauce has thickened.
Adjust seasoning: Once the cooking time is complete, season with salt and pepper to taste. Garnish with fresh coriander before serving.