Chicken Tikka Massala

4 servings


FRITEL Slow Cooker


  • 500 gr chicken thigh fillet
  • 250 ml greek yogurt
  • 1 can tomato paste
  • 1.5 tbsp garam masala herbs
  • 1 tsp cumin powder
  • 1/2 tbsp paprika powder
  • 1 tsp cajun herbs
  • Juice of 1/2 lemon
  • 2 onions
  • 4 cloves garlic
  • 3 bay leaves
  • 2 tbsp cornstarch
  • 400 ml coconut milk


  • Mix the yoghurt with the tomato puree, garam masala, cumin powder, paprika, cajun spices and the lemon juice. 
  • Place the chicken disc fillets in this mixture and leave to marinate for half an hour.
  • Place the sliced onion with the garlic at the bottom of the slow cooker.
  • Place the chicken on top along with the marinade.
  • Add the bay leaves and place the lid on top.
  • Put on `low` setting and cook for 5 hours.
  • Remove the chicken filet from the slow cooker and pull apart with 2 forks so that you get small strings and put them back in the slow cooker.
  • Add the coconut milk
  • Dissolve the cornstarch in a little cold water and add to the Slow Cooker, stir and heat on Low for another 30 minutes.
  • Serve with Rice and garnish with coriander if desired.