Slow Cooker Chicken Tikka Masala

And…… COLD SNAP! Where did you come from? It’s so cold here in Sydney. I can’t believe how quickly the weather changed. And yes, I’m not a fan of the cold at all…. except for the fact that I have an excuse to bring my slow cooker out!

Yesterday’s meal was a success. All 4 of our children loved this one. I just omit the chilli and you can add it once served for the adult version. Ha!

Simple, easy and perfect to freeze up for another day.


  • 700g boneless,skinless chicken thighs, cut into small pieces
  • 1tablespoonground coriander
  • 1tablespoonground cumin
  • 1teaspoonkosher salt
  • 1cupplain greek yogurt
  • 2tablespoonsolive oil
  • 1large onion,diced
  • 6clovesgarlic,minced
  • 1/2teaspoon red chili flakes (optional)
  • 1teaspoonkosher salt
  • 3tablespoons garam masala 
  • 2-3inchpiece ginger,peeled and grated
  • 2cans crushed tomatoes
  • 1/2 cup heavy cream
  • rice
  • Coriander 


Place chicken, ground coriander, cumin, salt and Greek yoghurt. Marinate for 10 minutes.

Heat 1 tablespoon of oil in a pan, lightly brown the chicken on both sides. Then place chicken and juices from the pan into your slow cooker.

Now, fry off your onion and garlic until translucent in colour. Stir in the garam masala and ginger. Add tomatoes and bring to the boil.

Transfer the onion and spices into the slow cooker and cook on low for 5 hours.

When done, turn off and add in your cream.

Serve with warm wild rice.

Jennifer X

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