How to make | Chicken Tikka Masala | Without base gravy
This chicken tikka masala recipe strips back the process by building the gravy from fresh tomatoes, onions, and ground cashews rather than using a shop-bought base. The result is a deeply flavoured curry with authentic spice and a luxurious creamy finish from single cream and yoghurt. Adapted for the slow cooker, this makes an impressive dinner party dish that's actually quite forgiving and can be prepared ahead. Serve with steamed rice or warm naan bread for an authentic Indian restaurant experience at home
Watch: How to make | Chicken Tikka Masala | Without base gravy
Original recipe video — click to play
Original method: 45 minutes on medium heat
Ingredients
For the Gravy
- 3 medium whole tomatoes, fresh, quartered
Choose ripe, flavourful tomatoes
- 1 medium onion, quartered
- 1 tbsp ginger garlic paste
- 2 whole green chilli, halved lengthways
Adjust quantity to taste for heat
- 1 handful fresh coriander, roughly chopped
Includes stems and leaves
- 3 tbsp tomato puree
- 1 handful unsalted cashews, whole
Will be blended into sauce
- 1 tsp salt
Adjust to taste
- 1 tsp turmeric powder
- 1 tsp Kashmiri chilli powder
For colour and mild heat
- 1 tsp coriander powder
- 2 tbsp cooking oil
Use vegetable or groundnut oil
- 750 ml water, boiling
3 mugfuls approximately
For the Tikka Masala Curry
- 2 tbsp ghee
- 1 tbsp ground almond powder
Adds richness and body to sauce
- 1 tbsp sugar
Balances acidity of tomatoes
- 1 portion chicken tikka, cooked
Add in final 2 hours of cooking (or 1 hour on High)
Pre-cooked chicken tikka pieces. Prepare using your preferred method or recipe.
- 500 ml masala gravy (from above), blended until smooth
Use the prepared and blended gravy from the first stage
- 120 ml single cream
Stir in during final 30 minutes of cooking
Do not boil once cream is added
- 2 tbsp Greek yoghurt
Stir in during final 30 minutes of cooking
Adds tang and creaminess
For Serving
- 2 tbsp fresh coriander leaves, roughly chopped(optional)
Garnish just before serving
- 30 ml single cream(optional)
Drizzle just before serving
Method
- 1
Prepare the gravy base by combining the quartered tomatoes, onion quarters, ginger garlic paste, green chilli halves, fresh coriander, tomato puree, cashews, salt, turmeric powder, Kashmiri chilli powder, coriander powder, and cooking oil in your slow cooker.
~5 minsTip: Mix well to combine all ingredients
- 2
Pour the boiling water over the mixture and stir well to combine.
~2 mins - 3
Cover and cook on Low for 4 hours, or on High for 2 hours. The tomatoes should be very soft and the flavours well-developed.
~4 hrsTip: Do not lift the lid during cooking unless necessary, as this releases heat
- 4
Remove the slow cooker insert and allow the mixture to cool slightly (about 10 minutes), then carefully transfer to a blender in batches. Blend until completely smooth, then pass through a fine sieve if desired for extra refinement. Return the blended gravy to the slow cooker.
~15 minsTip: Take care when blending hot liquids — fill the blender only halfway and hold the lid firmly
- 5
Stir in the ghee, ground almond powder, and sugar into the blended gravy.
~3 minsTip: Ensure even distribution
- 6
Add the cooked chicken tikka pieces to the slow cooker and stir gently to coat with the gravy.
~2 mins - 7
Cover and cook on Low for a further 2 hours (or on High for 1 hour) to allow the chicken to absorb the flavours of the gravy.
~2 hrsTip: The curry should be heated through and simmering gently
- 8
About 30 minutes before serving, stir in the single cream and Greek yoghurt. Do not allow the curry to boil vigorously at this stage, as the dairy can curdle.
~30 minsTip: Keep the temperature gentle — Low is better than High during this stage
- 9
Taste and adjust seasoning with salt if needed.
~2 mins - 10
Transfer to a serving dish, garnish generously with fresh coriander leaves, and drizzle with a little single cream. Serve immediately with steamed rice or warm naan bread.
~5 mins
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
You can use either home-made or quality shop-bought chicken tikka pieces. If making your own, prepare it using your preferred tandoori or tikka recipe and cook it through before adding to the slow cooker in step 6. The key is that the chicken should be cooked before joining the masala sauce
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