Serves 6
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Making this dish in the slow cooker is an underrated strategy to bring out the fragrance of its spices. With deeply marinated chicken, we don’t foresee ourselves eating this one-pot with anything more than rice or naan – although it would be an absolute feast if you want to!


  • 1 kg skinless chicken thigh cutlets
  • 800 g canned diced tomatoes
  • 2 brown onions (400 g), sliced thinly
  • ⅔ cup (200 g) tikka masala paste
  • ¼ cup (60 ml) pouring cream
  • 1 cup loosely packed fresh coriander leaves
Combine chicken, tomatoes, onion and paste in a 4.5 litre (18 cup) slow cooker; cook, covered, on high, for 4 hrs. Season to taste.
Serve drizzled with cream, topped with coriander.
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