Slow Cooker Chicken Tikka Masala (Homemade Paste)

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

This is a properly spiced chicken tikka masala built from a homemade paste of toasted coriander and cumin seeds, garlic, ginger, garam masala, turmeric and fresh chillies. The chicken thighs get a yoghurt and paste marinade, then a quick sear before going into a tomato and cream gravy. We've adapted the simmering stage for the slow cooker, where the sauce thickens and the chicken stays beautifully tender. Serve with basmati rice and fresh coriander.

Ingredients

• 4 gcoriander seeds, toasted
• 1 gcumin seeds, toasted
• 7 clovesgarlic cloves, peeled
• 5 cmfresh ginger, peeled
• 7 ggaram masala
• 3 gturmeric powder
• 2 wholered Fresno or bird's eye chillies, stems removed
• 60 mlwater
• 30 mlrapeseed oil

• 900 gboneless skinless chicken thighs, cut into bite-sized pieces
• 255 gwhole milk natural yoghurt
• 6 gkosher salt

• 800 gwhole peeled tomatoes (tinned), blended and sieved
• 56 gunsalted butter
• 1 largesweet onion, diced
• 7 gpaprika
• 2 gKashmiri chilli powder
• 300 mldouble cream (add late)
• oil for searing

• basmati rice, cooked, rinsed 2-3 times before cooking
• fresh coriander, to garnish (add late)
• to tastefine salt, to taste (add late)

Method

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

   ~4 min

2. Tip the toasted spices into a blender and grind as fine as possible. Add the garlic, ginger, garam masala, turmeric, chillies and water. Blend until mostly smooth, using a tamper if needed.

   ~3 min

3. With the blender running, drizzle in the rapeseed oil and blend until smooth. This is your tikka masala paste.

   ~2 min

4. In a bowl, mix the yoghurt with 30 g of the tikka paste and the kosher salt. Add the chicken thigh pieces, toss to coat, cover and marinate in the fridge for at least 20 minutes (overnight is better).

   ~5 min

5. Blend the tinned tomatoes until smooth, then pass through a sieve into a bowl. Discard the seeds and skins.

   ~5 min

6. Heat a wide pan over medium-high heat with enough oil to coat the bottom. Sear the marinated chicken in batches, 3 to 4 minutes per side, until nicely browned. Transfer to the slow cooker pot.

   ~12 min

7. Reduce the heat to medium and melt the butter in the same pan. Add the diced onion and cook until translucent, about 5 minutes.

   ~6 min

8. Add all the remaining tikka paste along with the paprika and Kashmiri chilli powder. Cook, stirring often, until the paste begins to stick to the base of the pan, about 2 to 3 minutes.

   ~3 min

9. Pour in the sieved tomato purée and bring to a simmer. Cook for about 10 minutes, stirring occasionally, until slightly thickened.

   ~10 min

10. Tip the tomato and spice mixture over the chicken in the slow cooker and stir to coat. Cover and cook on Low for 4 hours or High for 2 hours.

11. In the final 30 minutes, stir in the double cream. Replace the lid and finish cooking until the sauce is velvety and the chicken is tender.

    ~30 min

12. Season to taste with salt. Serve over basmati rice and garnish with fresh coriander.

    ~2 min

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