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.
Prep:20 mins
Serves 4
8-12 boneless, skinless chicken thighs, each cut into 3 chunks2 tbsp veg or rapeseed oil1 large onion, chopped2 garlic cloves, crushedthumb-sized piece ginger, finely grated or chopped3 tbsp tikka curry paste500ml passata1 tbsp tomato purée1 tbsp malt vinegar1 tbsp light brown soft sugar1 cinnamon stick5 cardamom pods100ml double creamhandful chopped coriandercooked basmati rice, lime wedges and naan bread, to serve (optional)
STEP 1Heat 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.STEP 2Add 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.STEP 3Add 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.
