Slow Cooker Chicken Tikka Masala with Basmati Rice

A classic Indian curry made easy in the slow cooker. Tender chicken in a creamy tomato-based sauce served with fluffy basmati rice.

Prep Time

15 minutes

Total Time

6 hours 15 minutes - 8 hours 15 minutes (low) or 3 hours 15 minutes - 4 hours 15 minutes (high)

Calories

750 kcal

Difficulty

Easy

Equipment

3 items

Cost

£3.13/serving

Season:

☀️ Summer

Meal Type:

Dinner

Cuisine:

Indian

Main Ingredient:

Chicken•Rice

Cooking Style:

Quick & Easy•Slow Cooker

Mood:

Comfort Food

Ingredients

Servings

1.5lbsChicken Breast(Cut into 1-inch cubes)

£6.75

1mediumOnion(Chopped)

£0.50

4clovesGarlic(Minced)

£0.30

1inchGinger(Grated)

£0.40

28ozCrushed Tomatoes(Canned)

£1.20

2tablespoonsTomato Paste

£0.30

0.5cupHeavy Cream

£0.90

2teaspoonsGaram Masala

£0.25

1teaspoonTurmeric Powder

£0.10

1teaspoonCumin Powder

£0.10

1teaspoonCoriander Powder

£0.10

0.5teaspoonChili Powder(Adjust to taste)

£0.05

1teaspoonSalt(Or to taste)

£0.01

1teaspoonSugar(Optional, balances acidity)

£0.01

1tablespoonButter or Ghee(Optional, adds richness)

£0.20

0.3cupFresh Cilantro(Chopped, for garnish)

£0.60

1cupBasmati Rice(Uncooked)

£0.75

2cupsWater(For rice)

Total Cost

£12.52

£3.13 per serving

Instructions

1.
In the slow cooker, combine chicken, onion, garlic, ginger, crushed tomatoes, tomato paste, garam masala, turmeric powder, cumin powder, coriander powder, chili powder, salt, and sugar (if using).
2.
Stir well to combine all ingredients.
3.
Add butter or ghee (if using).
4.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
5.
About 30 minutes before serving, prepare the basmati rice. Rinse the rice thoroughly until the water runs clear. In a rice cooker or saucepan, combine the rice and water. Cook according to package directions (usually about 15-20 minutes).
6.
Once the chicken is cooked, stir in the heavy cream.
7.
Let it simmer for another 5-10 minutes to allow the sauce to thicken slightly.
8.
Serve the chicken tikka masala hot over fluffy basmati rice. Garnish with fresh cilantro.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

55g

21% of RDA

Fat

35g

50% of RDA

Protein

65g

130% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

20 g

100% of RDA

Chef's Tips

For a deeper flavor, brown the chicken in a skillet with a little oil before adding it to the slow cooker. This is optional but recommended.

Adjust the amount of chili powder to suit your taste preference. Start with less and add more as needed.

If the sauce is too thin at the end, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the slow cooker. Let it cook for a few more minutes until thickened.

Leftovers can be stored in the refrigerator for up to 3 days.

For a vegetarian option, substitute the chicken with 1 (14-ounce) can of drained and rinsed chickpeas.

Cooking Equipment

Slow Cooker

Rice Cooker (optional)

Skillet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a deeper flavor, brown the chicken in a skillet with a little oil before adding it to the slow cooker. This is optional but recommended.

Adjust the amount of chili powder to suit your taste preference. Start with less and add more as needed.

Leftovers can be stored in the refrigerator for up to 3 days.

For a vegetarian option, substitute the chicken with 1 (14-ounce) can of drained and rinsed chickpeas.

Slow Cooker Chicken Tikka Masala with Basmati Rice

Ingredients

Instructions