Homemade Chicken Tikka Masala That Anyone Can Make

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

This is Joshua Weissman's chicken tikka masala recipe, adapted for the slow cooker. The method still relies on toasting whole spices, blending a fresh curry paste, marinating the chicken in spiced yogurt and searing it for colour. The slow cooker then takes over the simmering, melding the spices, tomato and cream into a velvety sauce. Serve with basmati rice and fresh coriander.

Ingredients

• 1 tbspcoriander seeds, toasted
• 0.5 tspcumin seeds, toasted
• 7 clovesgarlic cloves, peeled
• 5 cmfresh ginger, peeled
• 1 tbspgaram masala
• 1 tspturmeric powder
• 2 wholered Fresno or bird's eye chillies, stems removed
• 60 mlwater
• 30 mlrapeseed oil

• 900 gboneless skinless chicken thighs, cut into bite-size pieces
• 255 gwhole milk yogurt
• 2 tspkosher salt

• 1 tinwhole peeled tomatoes, blended and sieved
• 56 gunsalted butter
• 1 largesweet onion, diced
• 1 tbsppaprika
• 1 tspKashmiri chilli powder
• 300 mldouble cream (add late)

• fresh coriander, chopped (add late)
• basmati rice, rinsed and steamed (add late)

Method

1. Toast the coriander and cumin seeds in a small dry pan over medium heat, tossing often until fragrant, about 2 minutes. Tip out and let cool.

   ~3 min

2. Add the toasted spices to a blender and blitz until fine. Add the garlic, ginger, garam masala, turmeric, chillies and 60 ml water. Blend, then drizzle in 30 ml oil while blending until smooth. Use the blender plunger if needed.

   ~5 min

3. In a bowl, mix the yogurt, 2 tablespoons (30 g) of the tikka masala paste and the salt. Toss the chicken thigh pieces through, cover and marinate for at least 20 minutes, or overnight in the fridge.

   ~5 min

4. Blend the tinned tomatoes until smooth, then push through a sieve into a bowl. Discard the seeds and skin.

   ~3 min

5. Heat a large frying pan over medium-high heat with a film of oil. Sear the marinated chicken on both sides until nicely browned, about 3 to 4 minutes per side. Transfer to the slow cooker.

   ~10 min

6. Reduce the heat to medium and add the butter to the same pan. Once bubbling, add the diced onion and cook until translucent.

   ~5 min

7. Add the remaining tikka masala paste, the paprika and Kashmiri chilli powder. Cook, stirring often, until the paste begins to stick to the bottom of the pan.

   ~3 min

8. Pour in the sieved tomatoes, stir well and bring to a simmer. Tip the lot into the slow cooker over the chicken and stir to coat.

   ~3 min

9. Cover and cook on Low for 5 hours or High for 3 hours, until the chicken is tender and cooked through.

10. Stir in the double cream during the final 30 minutes of cooking. Season to taste with salt.

    ~30 min

11. Serve over steamed basmati rice and garnish with fresh coriander.

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