Michelin-trained chef Poppy O’Toole revealed the best slow cooker chicken tikka masala recipe (Image: Getty Images)
A Michelin-trained chef revealed the best way to make a chicken tikka masala – and all you need is a slow cooker.
Poppy O’Toole took to and shared her dish now that “slow cooker season” is upon us, with warm dishes like this fantastic chicken tikka masala needed to beat cold nights.
Chef O’Toole described the dish as “so easy” for people to try out and has since shown how to make it in a viral post to TikTok which delighted foodies.
Walking people through the recipe, Poppy revealed her love for chicken tikka masala and showed just how easy it was to make the dish.
She said: “Welcome to slow cooker season, it has officially begun and this is my slow cooker chicken tikka masala and if you know me you know I love a chicken tikka masala so I dedicated a lot of time to make sure this recipe is delicious.”
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Slow cooker chicken tikka masala. So easy. So good ???????????? get the recipe in my new cookbook or try before you buy below ?????? Ingredients (4-5 hours on high / 6-7 hours on low) 6–8 skinless, bonelesschicken thighs 3 tablespoons tikka masala curry paste 3 garlic cloves, crushed 1 thumb-sized piece of ginger, peeled and finely chopped 1 tablespoon ghee or butter 1 onion, finely chopped 2 tablespoons tomato purée 1 tablespoon white wine vinegar ½ tablespoon light brown soft sugar 1 tablespoon desiccated coconut 1 tablespoon ground almonds 1 cinnamon stick or pinch of ground cinnamon 5 cardamom pods 300ml passata 100ml coconut cream ½ teaspoon garam masala squeeze of lemon juice salt and black pepper
An ingredients list provided by Poppy revealed an expected cooking time of four to five hours on a high heat while those with a little more time on their hands can slowly cook it over the course of six to seven hours.
She revealed: “You’re going to start off by marinating some chicken thighs. We’ve got some ginger, garlic, some curry tandoori paste, salt. Leave that to marinade for three hours. You can do all of this in the slow cooker dish itself.
“Then add the rest of the ingredients. We’ve got some passata, we’ve got coconut milk, we’ve got coconut, we’ve got ground almond, we’ve got sugar, tomato purée, we’ve got onions, butter, cinnamon, give it a good mix and leave that to go on high or on low. On high it’s about five hours but on low it’s about seven-ish hours until that chicken is super, super tender.”
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Further instructions for whisking and blending the dish followed, with Poppy adding: “Carefully remove the chicken and then blend it and you can just see how pulled apart and beautiful that chicken is. You want to keep it as big clumps and then just add it back in with a little bit of coriander over the top.”
Those who made the dish for themselves have said the recipe results in a “delicious” chicken tikka masala, but one comment suggested making an additional ingredient to give the dish a spicier kick.
They wrote: “Never one to throw the ‘that’s not authentic’ but you’re really missing out by not having any green chillies (ignoring the rest of the spices missed).”