chicken tika

Name: chicken tika
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4 servings
Ingredients: 800 g boneless, skinless chicken thighs, cut into bite-sized pieces; 150 g natural yoghurt; 2 tablespoons tomato purée; 1 tablespoon lemon juice; 2 teaspoons garam masala; 2 teaspoons mild chilli powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 3 cloves garlic, finely grated; 20 g fresh ginger, finely grated; 1 teaspoon fine salt; 1 tablespoon vegetable oil; 1 large onion, halved and thinly sliced; 2 red peppers, deseeded and cut into thick strips; 200 ml passata; 100 ml water; 15 g fresh coriander, roughly chopped

Tender chicken thighs are slow cooked in a warmly spiced yoghurt and tomato tikka marinade with peppers and onion. Serve with rice, naan bread or a crisp salad for an easy family meal.

Instructions

Put the yoghurt, tomato purée, lemon juice, garam masala, chilli powder, cumin, ground coriander, paprika, garlic, ginger and salt into a large bowl. Stir until evenly combined.
Add the chicken and turn it through the marinade until well coated. If time allows, cover and refrigerate for 30 minutes; bring it out while you prepare the vegetables.
Heat the oil in a frying pan over a medium-high heat. Add the onion and peppers and cook for 4–5 minutes until starting to soften. Transfer them to a 3.5-litre slow cooker.
Add the passata and water to the slow cooker and stir. Add the marinated chicken and mix until the pieces are coated in the sauce.
Cover and cook on low for 4 hours, or until the chicken is thoroughly cooked and tender. The thickest piece should reach 75°C when checked with a food thermometer.
Stir in most of the fresh coriander. Taste and adjust the seasoning, then scatter over the remaining coriander before serving.
Serve hot with rice, naan bread or a dressed green salad.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large mixing bowl
Frying pan
Food thermometer, optional

Swaps and substitutions

Boneless, skinless chicken thighs → Boneless, skinless chicken breast
Use the same weight and check it carefully towards the end of cooking so it does not dry out.

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Slow cooker

Tags: Slow cooker, Chicken, Indian-inspired, Family dinner, Freezer-friendly, Midweek meals

chicken tika

Tender chicken thighs are slow cooked in a warmly spiced yoghurt and tomato tikka marinade with peppers and onion. Serve with rice, naan bread or a crisp salad for an easy family meal.

Prep: 20 min
Cook: 4 hrs
Total: 4 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large mixing bowl
Frying pan
Food thermometer, optional

Ingredients

800 g boneless, skinless chicken thighs, cut into bite-sized pieces
150 g natural yoghurt
2 tablespoons tomato purée
1 tablespoon lemon juice
2 teaspoons garam masala
2 teaspoons mild chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
3 cloves garlic, finely grated
20 g fresh ginger, finely grated
1 teaspoon fine salt
1 tablespoon vegetable oil
1 large onion, halved and thinly sliced
2 red peppers, deseeded and cut into thick strips
200 ml passata
100 ml water
15 g fresh coriander, roughly chopped

Substitutions

Boneless, skinless chicken thighs → Boneless, skinless chicken breast (Use the same weight and check it carefully towards the end of cooking so it does not dry out.)
Natural yoghurt → Plain Greek-style yoghurt (Loosen it with 1 tablespoon of water if very thick.)
Fresh coriander → Fresh parsley (The flavour will be milder, but it works as a finishing herb.)

Instructions

Put the yoghurt, tomato purée, lemon juice, garam masala, chilli powder, cumin, ground coriander, paprika, garlic, ginger and salt into a large bowl. Stir until evenly combined.
Add the chicken and turn it through the marinade until well coated. If time allows, cover and refrigerate for 30 minutes; bring it out while you prepare the vegetables.
Heat the oil in a frying pan over a medium-high heat. Add the onion and peppers and cook for 4–5 minutes until starting to soften. Transfer them to a 3.5-litre slow cooker.
Add the passata and water to the slow cooker and stir. Add the marinated chicken and mix until the pieces are coated in the sauce.
Cover and cook on low for 4 hours, or until the chicken is thoroughly cooked and tender. The thickest piece should reach 75°C when checked with a food thermometer.
Stir in most of the fresh coriander. Taste and adjust the seasoning, then scatter over the remaining coriander before serving.
Serve hot with rice, naan bread or a dressed green salad.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly, refrigerate within two hours in a covered container and use within 3 days. Freeze in suitable containers for up to 3 months. Defrost: Defrost overnight in the fridge in a covered container. Use within 24 hours of fully defrosting and reheat until piping hot; do not cook the chicken from frozen in the slow cooker.

Reheat in a saucepan over a medium heat or in the microwave until piping hot throughout. Stir during reheating and add a splash of water if the sauce has thickened.

Use leftover chicken tikka in wraps with salad, cucumber and yoghurt, or serve it over a jacket potato with extra coriander.

Allergen information

Contains milk. Naan bread served alongside may contain wheat, gluten, sesame or other allergens, so check the packet if needed.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

chicken tika

Instructions

Equipment needed

Swaps and substitutions

chicken tika

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Storage and leftovers

Allergen information

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