Chicken Tikka Masala | Chetna Makan
by Jamie Oliver
Chicken Tikka Masala is a beloved Indian classic that combines succulent marinated chicken with a luxurious tomato-based sauce enriched with cashew cream and fresh coriander. Tender chicken pieces are first marinated and baked in a fragrant yogurt dressing infused with warming spices, then combined with a velvety sauce that's far superior to most high street takeaways. This slow cooker adaptation makes the dish even more convenient, allowing the flavours to deepen and develop over hours of gentle cooking. Perfect for family dinners or entertaining guests, it's best served alongside warm chapatis or steamed rice
Watch: Chicken Tikka Masala | Chetna Makan
Original recipe video — click to play
Original method: 45 minutes baking at 180°C
Ingredients
For the marinade
- 200 ml plain yogurt
Use full-fat yogurt for best results
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chilli powder
Adjust to taste for heat level
- 1 tsp garam masala
- 4 cloves garlic, minced, minced
- 15 g fresh ginger, minced
- 1 tbsp lemon juice
Main
- 700 g chicken breast fillets, cut into bite-sized pieces
For the sauce
- 400 g tinned tomatoes
One tin
- 200 ml tomato passata
- 100 g cashew nuts, raw, unsalted
Soaked in warm water for 20 minutes, then blended into cream
- 1 medium onion, finely chopped
- 2 tbsp vegetable oil
- to taste salt and black pepper
- 100 ml double cream
Add in final 30 minutes of cooking
Optional; cashew cream may be used alone
Garnish
- 30 g fresh coriander, chopped
Add in final 30 minutes of cooking
Method
- 1
In a large bowl, combine the yogurt, ground cumin, ground coriander, chilli powder, garam masala, minced garlic, minced ginger, and lemon juice. Mix well to create a smooth marinade.
~5 mins - 2
Add the diced chicken pieces to the marinade and stir to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavour.
~20 minsTip: Can be prepared ahead and left in the fridge overnight
- 3
Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Working in batches if needed, add the marinated chicken and brown on all sides for 3–4 minutes. This step improves depth of flavour. Transfer the browned chicken to your slow cooker.
~8 minsTip: Browning is recommended but optional if short on time
- 4
In the same frying pan (or a separate bowl), combine the tinned tomatoes, tomato passata, and finely chopped onion. Stir in the cashew cream (made by blending soaked cashews with a little water). Pour this sauce over the chicken in the slow cooker.
~5 minsTip: The cashew cream adds richness and helps to thicken the sauce naturally
- 5
Cover the slow cooker and cook on Low for 6 hours or High for 4 hours. The chicken should be tender and the sauce should have deepened in colour and flavour.
~6 hrsTip: Cooking times vary by slow cooker model; chicken is done when completely tender
- 6
In the final 30 minutes of cooking, stir in the double cream (if using) and most of the chopped fresh coriander. Season to taste with salt and black pepper.
~5 minsTip: Adding cream at the end preserves its silky texture and prevents curdling
- 7
Serve hot, garnished with the remaining fresh coriander. Accompany with warm chapatis, naan bread, or steamed rice.
0
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, this recipe is excellent for advance preparation. Marinate the chicken the night before and keep it refrigerated. The day you want to cook, simply brown the chicken and transfer to the slow cooker with the sauce. You can also prepare the sauce components in advance and combine them when ready to cook
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