Slow Cooker Chicken Tikka Masala (Cube-Optimised)

Name: Slow Cooker Chicken Tikka Masala (Cube-Optimised)
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 8 cubes
Ingredients: 1 kg chicken breast (skinless, boneless), cut into 4 to 5 cm pieces; 12 g salt; 15 ml lemon juice; 45 g plain yogurt; 8 g Kashmiri red chili powder; 2 g ground turmeric; 4 g garam masala; 15 g fresh ginger, grated; 15 g garlic, minced; 30 ml neutral oil; 300 g yellow onions, finely diced; 375 g tomato puree (passata); 30 g tomato paste (add after cooking); 6 g dried fenugreek leaves (kasoori methi), crushed; 180 ml thickened cream (add when reheating); 30 g fresh coriander, chopped (add after reheating); 5 g sugar (optional)

Tender slow-cooked chicken in a rich tomato spice gravy. Freeze as a high-protein curry base, then add cream when reheating for best texture.

Prep20 MIN

Cook240 MIN

Yield8 CUBES

Ingredients

chicken breast (skinless, boneless), cut into 4 to 5 cm pieces1 kg

salt12 g

lemon juice15 ml

plain yogurt45 g

Kashmiri red chili powder8 g

ground turmeric2 g

garam masala4 g

fresh ginger, grated15 g

garlic, minced15 g

neutral oil30 ml

yellow onions, finely diced300 g

tomato puree (passata)375 g

tomato paste (add after cooking)30 g

dried fenugreek leaves (kasoori methi), crushed6 g

thickened cream (add when reheating)180 ml

fresh coriander, chopped (add after reheating)30 g

sugar (optional)5 g

Freezer View

Batch Specs

Makes 8 × 1 cup cubes.

Freezer life: 3 months.

Reheat time: 4-6 mins.

Instructions

Marinate: In a large bowl combine chicken, 10 g salt, lemon juice, yogurt, Kashmiri chili powder, turmeric, garam masala, ginger, and garlic. Mix well. Marinate 20 to 60 minutes.

2. Cook onions: Heat neutral oil in a pan over medium heat. Add onions and remaining 2 g salt. Cook 5 to 7 minutes until soft and lightly golden.

3. Load slow cooker: Add cooked onions to the slow cooker. Spread tomato puree over the onions. Add marinated chicken on top.

4. Slow cook: Cook on High for 4 hours (or Low for 6 to 7 hours).

5. Finish for freezing: Stir everything together. Add tomato paste and crushed dried fenugreek leaves. Taste and adjust salt. Do not add cream if you plan to freeze.

6. Cool and cube: Cool completely before portioning.

7. Freeze: Portion into 1 cup cubes (8 cubes). Leave a little headspace for expansion. Freeze until solid, then transfer to labelled freezer bags.

8. Reheat: Reheat from frozen, then stir in thickened cream (15 to 30 ml per cube, to taste). Add fresh coriander after reheating.

Reheating Guide (per cube)

Microwave4-5 MINS

Stovetop6-8 MINS

Oven15 MINS

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