Chicken Tikka Masala

🥘 Ingredients

• garlic cloves 4
• ginger 1 tsp
• garam masala 1 tsp
• salt 1 tsp
• cumin 1 tsp
• dried coriander 1 tsp
• smoked paprika 1 tsp
• black pepper ½ tsp
• chilli powder 1 tsp
• lemon 1
• natural yoghurt 3 tbsp
• chicken thighs 500 g
• oil 2 tbsp
• white onion 1 large
• red pepper 2
• garlic cloves 3
• tomato passata 400 g
• tomato paste 3 tbsp
• ground sweet paprika 1 tbsp
• salt 1 tsp
• sugar 1 ½ tsp
• ginger 1 tbsp
• turmeric 1 tsp
• garam masala 1 tsp
• dried coriander 1 tbsp
• cumin 1 tbsp
• mild chilli powder 1 tsp
• cayenne pepper ½ tsp
• natural yoghurt 5 tbsp
• double cream 75 ml

1. 1

   Marinade the chicken by combining garlic cloves (crushed), ginger (ground), garam masala , salt , cumin , dried coriander , smoked paprika , black pepper (ground), chilli powder (ground), lemon (juiced) and natural yoghurt in a mixing bowl and give it all a good stir.
2. 2

   Roughly chop the chicken thighs into large chunks, and add to the marinade mixture, ensuring the meat is thoroughly coated. Seal and refrigerate for a minimum of 30 minutes (ideally 2-3 hours ).
3. 3

   To cook the chicken and sauce, heat oil in a pan over a high heat, then briefly fry the marinaded chicken pieces. This will create a brown coating on the chicken as the marinade cooks, recreating the charred effect usually achieved in a tandoor. Add the chicken to the slow cooker , along with any marinade left in the bowl.
4. 4

   Roughly chop the white onion , red pepper (capsicum), crush the garlic cloves , and add to the slow cooker.
5. 5

   In a separate bowl combine the tomato passata , tomato paste , ground sweet paprika , salt , sugar , ginger (ground), turmeric , garam masala , dried coriander , cumin , mild chilli powder , cayenne pepper , natural yoghurt , and double cream to form the sauce and mix well.
6. 6

   Pour the sauce over the meat and vegetables in the slow cooker, ensuring everything is coated in the mixture. Cook for 4 hours on a high setting, or 6 hours on low, stir and then serve with rice and a sprinkle of freshly chopped coriander.