Can I use chicken thighs instead of breast?

Yes, absolutely. Chicken thighs are actually ideal for slow cooking as they stay moister and more flavourful. Use about 900 g of boneless, skinless thighs and follow the same cooking times. The result will be even more tender

Why do I add the yoghurt and cream so late?

Dairy products like yoghurt and cream can separate or curdle if simmered for too long. Adding them in the final 30 minutes keeps the sauce silky smooth whilst still allowing them to warm through and blend with the spiced tomato base

What if I don't have Greek yoghurt?

You can use natural yoghurt or even soured cream as an alternative. Avoid low-fat varieties as they're more likely to curdle. If you have neither, the curry will still taste lovely with just the double cream, though it will be less tangy

Can I freeze this curry?

Yes, the curry freezes well before adding the yoghurt and cream. Allow it to cool completely, transfer to a freezer container, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop, then stir in the dairy products just before serving

Nadiya Hussain's Easy Chicken Tikka Masala | This Morning

by This Morning

Chicken

Published 6 May 2026Original video

This is Nadiya Hussain's beloved chicken tikka masala recipe, adapted for the slow cooker. The dish features succulent chicken breast cooked in a warming spiced tomato sauce with yoghurt and cream, creating a rich, balanced curry that's perfect for family dinners. By using a slow cooker, you'll achieve incredibly tender chicken with deeper flavours as the spices meld together throughout cooking. This is an accessible introduction to Indian cooking that tastes restaurant-quality but requires minimal hands-on time. Serve with basmati rice and naan bread for a complete meal

Video thumbnail: Nadiya Hussain's Easy Chicken Tikka Masala | This Morning

Watch: Nadiya Hussain's Easy Chicken Tikka Masala | This Morning

Original recipe video — click to play

Original video by This Morning12k likes on YouTube

20 mins

Prep time

7 hrs

Slow cook (Low)

4 hrs

Slow cook (High)

Serves

7 hrs 20 mins

Total (Low)

Slow cooker setting:Low 7 hours or High 4 hours

Original method: 45 minutes

Ingredients

Servings:

Units:

Main

700 g Chicken breast fillets, cut into bite-sized pieces
Use boneless, skinless breasts for best results
2 medium Onion, finely sliced
400 g Tinned tomatoes
One tin of chopped tomatoes
150 ml Greek yoghurt
Add in the final 30 minutes of cooking
Prevents curdling if added early
100 ml Double cream
Add in the final 30 minutes of cooking
Use full-fat for best texture
200 ml Chicken stock
Use hot stock; reduces quantity for slow cooker

Spices

100 g Tikka masala curry paste
Shop-bought is fine; use a trusted brand

Seasoning

½ tsp Salt
Adjust to taste
¼ tsp Black pepper
Freshly ground

Garnish

15 g Fresh coriander
, roughly chopped(optional)
Add just before serving
For colour and fresh flavour

Method

1
Heat a frying pan over medium-high heat. Add a little oil, then brown the chicken pieces in batches until golden on all sides (this adds flavour). Transfer to your slow cooker.
~10 mins
Tip: Browning is recommended but can be skipped if time-pressed
2
In the same frying pan, sauté the sliced onions until softened and starting to colour, about 5 minutes. Add the tikka masala curry paste and stir well to coat the onions.
~5 mins
Tip: This releases the flavour from the spices
3
Add the tinned tomatoes and hot chicken stock to the frying pan. Stir to combine, then pour the entire mixture over the chicken in the slow cooker.
~2 mins
Tip: Make sure the chicken is covered by the liquid
4
Cover the slow cooker and cook on Low for 7 hours or High for 4 hours, until the chicken is very tender and the sauce has thickened slightly.
~7 hrs
Tip: Low setting produces the most tender, flavourful result
5
In the final 30 minutes of cooking, stir in the Greek yoghurt and double cream. Season with salt and black pepper to taste.
~30 mins
Tip: Adding dairy at the end prevents curdling and keeps the sauce silky
6
Stir in the fresh coriander just before serving. Taste and adjust seasoning if needed.
~2 mins
Optional step
Tip: Fresh herbs add brightness to the finished dish
7
Serve the curry hot with basmati rice or warm naan bread on the side.
0
Tip: Rice or naan are essential accompaniments

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, absolutely. Chicken thighs are actually ideal for slow cooking as they stay moister and more flavourful. Use about 900 g of boneless, skinless thighs and follow the same cooking times. The result will be even more tender

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