Chicken Tikka Masala | Chetna Makan

Source video by Jamie Oliver on YouTube. This recipe was adapted with strict source-fidelity rules and is marked for human review.

Chetna Makan's classic Indian takeaway favourite, adapted for the slow cooker. Chicken breast is marinated in yoghurt, ginger, garlic and warming spices, then simmered gently in a rich tomato and onion sauce. A cashew nut puree and double cream add a luxurious finish, while onion and green pepper folded in at the end give crunch. Serve with chapatis, rice and a yoghurt onion salad.

Ingredients

• 150 gnatural yoghurt
• 0.5 tspturmeric powder
• 1 tspKashmiri chilli powder
• 0.5 tspgaram masala
• 1 tspsalt
• 4 clovesgarlic cloves, grated
• 1 small pieceginger, grated
• 1 tbspmustard oil
• 800 gboneless chicken breast, chopped into chunks

• 50 gcashew nuts, soaked in milk for a few hours (add late)
• 50 mlmilk, for soaking the cashews

• 2 tbspvegetable oil, 1 tbsp for browning chicken, 1 tbsp for sauce
• 1 tspcumin seeds
• 2 leavesbay leaves
• 1 podblack cardamom
• 4 podsgreen cardamom pods
• 4 clovescloves
• 1 small piececinnamon stick
• 2 mediumonions, roughly chopped
• 2 chilliesgreen chillies
• 3 clovesgarlic cloves, finely grated
• 1 small pieceginger, finely grated
• 5 tomatoestomatoes, roughly chopped
• 4 tbsptomato puree
• 1 small bunchfresh coriander stalks, finely chopped
• 1 tspcoriander powder
• 1 tspKashmiri chilli powder
• 1 tspgaram masala
• 0.5 tspturmeric powder

• 50 mldouble cream (add late)
• 1 smallonion, cut into squares (add late)
• 1 peppergreen pepper, cut into squares (add late)
• 1 small handfulfresh coriander leaves, chopped, to garnish (add late)

Method

1. Make the marinade. In a large bowl, combine the yoghurt, turmeric, Kashmiri chilli powder, garam masala, salt, grated garlic, grated ginger and mustard oil. Mix well.

   ~5 min

2. Chop the chicken breast into chunks and add to the marinade. Coat every piece thoroughly. Cover and refrigerate for at least 2 hours, or overnight for best flavour.

   ~5 min

3. Soak the cashew nuts in the milk and leave to soften while the chicken marinates.

   ~2 min

4. Heat 1 tablespoon of vegetable oil in a frying pan over a high heat. Brown the marinated chicken pieces for 3-4 minutes, turning, just until coloured on the outside. They do not need to cook through. Transfer to the slow cooker.

   ~8 min

5. In the same pan, heat the remaining tablespoon of vegetable oil over medium heat. Add the cumin seeds, bay leaves, black cardamom, green cardamoms, cloves and cinnamon and let them sizzle for 30 seconds.

   ~2 min

6. Add the chopped onions and green chillies. Cook over medium-low heat for 5-7 minutes until deep golden brown.

   ~7 min

7. Stir in the grated ginger and garlic and cook for a minute. Add the chopped tomatoes, cover and cook for 10-15 minutes over medium-low heat until the tomatoes break down into a thick sauce.

   ~15 min

8. Stir in the tomato puree and chopped coriander stalks. Cover and cook for a further 10 minutes.

   ~10 min

9. Add the coriander powder, Kashmiri chilli powder, garam masala and turmeric. Mix well until the sauce turns a deep colour.

   ~2 min

10. Pour the sauce over the browned chicken in the slow cooker. Stir to combine. Cover and cook on Low for 6 hours or High for 3 hours.

11. Blend the soaked cashew nuts with their milk to a smooth puree. About 30 minutes before serving, stir the cashew puree and double cream into the slow cooker.

    ~3 min

12. Stir in the onion squares and green pepper squares in the final 15 minutes so they keep some bite.

    ~1 min

13. Scatter with chopped coriander leaves and serve with chapatis, steamed rice and a yoghurt onion salad.

    ~2 min

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