Crockpot Chicken Tikka

Ingredients

• 180 ml (¾ cup)plain yoghurt
• 30 ml (2 Tbsp)lemon juice
• 4 tspground cumin
• 1 tspground cinnamon
• ½–1 tspcayenne pepper (depending on your preferred heat)
• ½ tspground black pepper
• 1 Tbspminced fresh ginger
• 2 clovesgarlic, minced
• 1 tspsalt
• 2 tsppaprika
• 227 g (8 oz can)tomato sauce
• 240 ml (1 cup)double cream
• 3chicken breasts, cut into strips
• to tastefresh coriander, chopped

Instructions

1. 1

   Combine ingredients

   Add everything except the chopped coriander to the slow cooker.

2. 2

   Cook slowly

   Cover and cook on low for 4–6 hours.

3. 3

   Serve with coriander

   Serve with rice and finish with chopped coriander.

What is chicken tikka?

Tikka commonly describes pieces of meat cooked with spices, and this recipe adapts those flavours for a slow cooker. Rather than cooking the chicken separately, it simmers directly in a tomato, yoghurt and cream sauce.

Cumin and paprika bring savoury warmth, while cayenne adds adjustable heat and cinnamon gives the sauce a subtle sweet spice. The slow-cooker method makes this version convenient, with minimal preparation before cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 473 calories, 43g protein, 11g carbs, 28g fat.

The chicken provides most of the protein, while the rice served alongside supplies most of the meal’s carbohydrates. Double cream is the main source of fat, with smaller contributions from the yoghurt and chicken. Serve with vegetables and a moderate portion of rice to balance the rich sauce.

A balanced spice mix

Cumin and paprika: These provide the main earthy, savoury notes. Measure them carefully so they season the sauce without overwhelming the chicken.

Cayenne and cinnamon: Use the lower amount of cayenne for a milder result, and keep the cinnamon to the stated teaspoon for a background note rather than a dominant flavour.

How the sauce comes together

Yoghurt and lemon: They add tang alongside the cream and tomato. Stir the mixture well in the slow cooker so the seasonings are distributed around the chicken.

Tomato and cream: Together, these make the sauce rich and smooth. The method adds them from the beginning, so there is no separate sauce-making stage.

Cutting the chicken

Even strips: Cut the chicken breasts into strips of similar thickness so they cook at a similar pace. Keep the pieces manageable for serving with rice.

Doneness: Cooking time can vary with the slow cooker and the thickness of the chicken. Check that the thickest piece is cooked through before serving.

Timing and texture

Low setting: Allow 4–6 hours, as specified, and use the shorter end only if the chicken is already cooked through. Avoid lifting the lid repeatedly, since that can slow the cooking.

Finished sauce: The sauce should be hot and the chicken tender when ready. If the chicken is done before serving time, switch off the cooker rather than continuing to cook it for longer than necessary.

Serving ideas

Rice: Serve the chicken and sauce over rice, as the recipe suggests, so the grains can soak up the creamy tomato sauce.

Fresh finish: Scatter chopped coriander over each serving just before bringing it to the table. A simple side of vegetables can add freshness and contrast to the rich sauce.

Recipe notes & tips

• Cut the chicken into evenly sized strips to help it cook at a similar rate.
• Start with ½ tsp cayenne if you prefer gentler heat.
• Chop the garlic and ginger finely so they blend into the sauce.
• Stir the ingredients together before cooking to spread the spices through the liquid.
• Check the thickest chicken piece is cooked through before serving.
• Add the coriander at the end to keep its fresh flavour prominent.

Variations

• Milder sauce: Use ½ tsp cayenne or omit it for less heat.
• Extra heat: Use the full 1 tsp of cayenne for a spicier sauce.
• More vegetables: Add chopped vegetables that suit a long slow cook alongside the chicken.
• Fresh ginger: Grate the ginger finely if you want it to disperse more evenly.
• Rice choice: Serve with basmati or another rice you enjoy alongside the sauce.

Common mistakes to avoid

• Uneven chicken strips: Thick pieces may take longer to cook; cut the chicken to a consistent size.
• Too much cayenne: The heat can dominate the other spices; begin with ½ tsp if unsure.
• Lifting the lid often: This interrupts slow cooking; keep the lid closed as much as possible.
• Skipping the doneness check: Cooking times vary by cooker; check the thickest piece before serving.
• Adding coriander too early: It loses its fresh finish; sprinkle it over the dish just before serving.

How to store

Refrigerate leftovers in a covered container within two hours and use within 3–4 days. Reheat until piping hot, stirring the sauce; add a small splash of water if it has thickened.

Frequently asked questions