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Creamy Slow Cooker Chicken Tikka Masala

This Creamy Slow Cooker Chicken Tikka Masala is not only delicious and easy to make, but it's also packed with plenty of speedy veggies like mushrooms, bell peppers, and onion. Perfect for busy weeknights, this recipe lets your slow cooker do all the hard work, delivering a meal that's both nutritious and full of authentic Indian flavours. Get ready to delight your taste buds with this lighter, yet creamy and satisfying, version of a classic favourite!
Nutritional Information:
Slimming World: 2 Syns Per Serving
Calories: 322 Per Serving
Weight Watchers: Coming Soon
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Servings 4

Equipment

  • Slow Cooker

Ingredients

  • 500g Skinless chicken breast [Sliced into large chunks]
  • 1 Large Onion [Roughly Chopped]
  • 2 Bell peppers (any colour) [Roughly Chopped]
  • 200g Mushrooms [Sliced]
  • 2 Cloves Garlic [Crushed]
  • 400g Chopped Tomatoes
  • 200ml Low-fat plain Greek yogurt [Room Temperature]
  • 200ml Reduced-fat coconut milk
  • 2 tbsp Tomato Puree
  • 2 tbsp Garam Masala
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1 tsp Turmeric
  • 1 tsp Smoked Paprika
  • t tsp Chilli Powder
  • Salt and Pepper to taste
  • Low Calorie Cooking Spray

Instructions

  • Marinading the chicken:
    In a large bowl, combine the chicken pieces with the garam masala, cumin, ground coriander, turmeric, and a pinch of salt. Mix well to coat the chicken evenly. Cover and let it marinate for at least 30 minutes (or overnight in the fridge for better flavour)
  • Making the curry:
    Spritz the pan with some cooking spray. Add the chopped onions and cook until they are soft and translucent, about 5-7 minutes.
    Add the crushed garlic and cook for another 1-2 minutes until fragrant.
  • Add the marinated chicken, chopped bell peppers, and sliced mushrooms.
  • Pour in the chopped tomatoes, tomato puree, smoked paprika, and chilli powder. Stir everything together until well combined.
  • Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
  • About 30 minutes before serving, stir in the low-fat Greek yogurt and reduced-fat coconut milk. Mix well and let it cook without the lid for the remaining time. Taste and adjust seasoning with salt and pepper if needed.
  • If you find the curry a little too watery try simmering on the hob for a few minutes to remove some of the moisture.