chicken tika

Servings

Cooking time may not change in direct proportion to servings.

Recommended slow-cooker size: 3.5 litre

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

• 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

1. 1
2. 2
3. 3
4. 4
5. 5
6. 6
7. 7

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.