Slow cooker chicken tikka masala

• boneless, skinless chicken thighs↗8-12

  each cut into 3 chunks

• veg or rapeseed oil2 tbsp tbsp
• large onion↗1

  chopped

• garlic cloves↗2

  crushed

• ginger↗thumb-sized piece

  thumb-sized piece, finely grated or chopped

• tikka curry paste↗3 tbsp tbsp
• passata↗500ml ml
• tomato purée↗1 tbsp tbsp
• malt vinegar1 tbsp tbsp
• light brown soft sugar↗1 tbsp tbsp
• cinnamon stick↗1
• cardamom pods↗5
• double cream↗100ml ml
• corianderhandful chopped

  handful chopped

• cooked basmati rice↗

  lime wedges and naan bread, to serve (optional)

Step-by-step instructions

1. 1

   Heat the slow cooker. Season the chicken, then put the oil in a wide frying pan and, once hot, add the chicken. Don’t overcrowd the pan – you may want to do this in batches. Cook over a high heat until the chicken is browned, then transfer it to the slow cooker. Add the onion, garlic and ginger to the pan and cook for a few mins until softened. Add a splash of water and scrape any bits from the bottom of the pan, then tip everything into the slow cooker.

2. 2

   Add the remaining ingredients, except the cream and coriander, then season well and cover with a lid. Cook on low for 5-7 hrs or on high for 4-5 hrs.

3. 3

   Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like.