Chicken Tikka Massala

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4 servings

Appliances

FRITEL Slow Cooker

Ingredients

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

Preparation

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.

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