Slow-cooked chicken in tikka masala sauce recipe

  • Serves Serves 3-4
  • 15 mins to prepare and 1 hr 10 mins to cook
  • 672 calories / serving
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Don't rely on the takeaway to have your favourite all-star chicken tikka masala; learn to make this slow-cooked version for the ultimate spicy comfort meal. This creamy, yogurt-based sauce is a delicious marinade for juicy pieces of chicken and is best served with rice and naan bread.

Mix together the coriander, cumin and yogurt in a bowl, and season well. Add the drumsticks and thighs and toss until evenly coated.

Heat 1 tbsp of the oil in a saucepan, and gently brown the chicken in batches. Transfer to a plate and set aside.

Add the remaining oil to the pan and sauté the onions for 5 minutes. Stir through the garlic, garam masala and ginger and cook for a further minute. Pour over the chopped tomatoes and sugar and bring to the boil.

Return the chicken to the pan and add the pierced jalapeño. Simmer for 45 minutes over a low heat.

Add the cornflour mix, and stir until combined. Simmer for 10 minutes until thick.  Add the cream and stir through.

Garnish with the coriander, flaked almonds and a swirl of cream. Serve with rice and naan. 

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  • Ingredients

  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 150ml (5fl oz) natural yogurt
  • 1kg (2lb 4oz) chicken drumsticks and thighs, skin removed
  • 3 tbsp olive oil
  • 1 large brown onion, finely sliced
  • 3 garlic cloves, crushed
  • 1 tbsp garam masala
  • 1 tbsp grated fresh ginger
  • 1 x 400g can chopped tomatoes
  • 1 tbsp soft light brown sugar
  • 1 jalapeño pepper, pierced
  • 2 tbsp cornflour mixed with 2 tbsp water
  • 100ml (3 1/2oz) single cream plus a little extra for garnishing
  • 2 tbsp freshly chopped coriander
  • 2 tbsp flaked almonds
  • basmati rice, to serve
  • naan bread, to serve
  • Energy 2810kj 672kcal 34%
  • Fat 38g 54%
  • Saturates 10g 52%
  • Sugars 13g 15%
  • Salt 1.3g 21%

of the reference intake
Carbohydrate 24g Protein 63.5g Fibre 3.8g


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