$2 Chicken Tikka Masala | But Cheaper
This is an affordable take on the beloved Indian curry classic, chicken tikka masala. By using readily available ingredients and simple cooking techniques, you can create a restaurant-quality dish for a fraction of the cost. The chicken is coated in a warming spiced marinade, then simmered in a creamy tomato-based sauce that's bursting with aromatic spices. Perfect for a weeknight dinner or entertaining on a budget, this slow cooker adaptation makes it even easier to achieve tender, flavourful results with minimal effort
Watch: $2 Chicken Tikka Masala | But Cheaper
Original recipe video — click to play
Original method: 45 minutes in skillet
Ingredients
For the Marinade
- 800 g boneless, skinless chicken breasts, cut into 5cm chunks
Brown in skillet before slow cooking for best results
- 150 ml natural yoghurt
- 2 tsp ground ginger
- 4 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp sea salt
For the Sauce
- 400 g tinned tomatoes
- 1 medium onion, diced
- 250 ml chicken stock
Reduced quantity for slow cooker to prevent excess liquid
- 2 tsp garam masala
- ½ tsp ground turmeric
- 150 ml double cream
Add in the final 30 minutes of cooking to prevent curdling
For Serving
- 30 g fresh coriander, chopped(optional)
Garnish just before serving
- 300 g basmati rice, cooked according to packet instructions
Cook separately and serve alongside
Method
- 1
In a large bowl, combine the yoghurt, ground ginger, minced garlic, ground cumin, paprika, and sea salt to create the marinade.
~5 minsTip: Mix well to combine all spices evenly
- 2
Add the chicken chunks to the marinade and stir well to coat all pieces evenly. Set aside for 15 minutes, or longer if time allows.
~15 minsTip: Marinating allows the flavours to penetrate the meat
- 3
Heat a skillet over medium-high heat. Working in batches, brown the marinated chicken for 2–3 minutes per side until golden. Do not cook through; this is just to develop colour and flavour.
~10 minsTip: Browning develops a deeper, richer flavour in the final dish
- 4
Transfer the browned chicken to your slow cooker. Add the diced onion, tinned tomatoes, chicken stock, garam masala, and ground turmeric.
~5 minsTip: Stir gently to combine all ingredients
- 5
Cover the slow cooker and cook on the Low setting for 8 hours, or on the High setting for 5 hours.
~8 hrsTip: The chicken should be very tender and the sauce well infused with spices
- 6
In the final 30 minutes of cooking on Low (or final 10 minutes on High), stir in the double cream and allow it to heat through without boiling.
~30 minsTip: Adding cream near the end prevents it from curdling
- 7
Taste and adjust seasoning as needed. Serve hot over cooked basmati rice, garnished with fresh coriander if desired.
~5 minsTip: A squeeze of fresh lemon juice adds brightness to the dish
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, you can use chicken thighs instead of breasts—they actually work brilliantly in slow cookers as they're more forgiving and stay moist. You may need to adjust browning time slightly, as thighs are thicker. Drumsticks work too, though they'll need a few extra minutes of browning
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