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Indian Spiced Chicken (Slow Cooker) (Murgh Tikka Masala)

This is really a luscious dish. The tender chicken drumsticks are marinated in Tandoori Spice Paste (you can use Tikka Masala Spice Paste if you prefer), then slow-cooked in our delicious Tikka Masala cooking sauce. Simple, yet flavoursome, this is a perfectly easy dish that is sure to thrill the family.

1 out of 3 Difficulty
2 out of 3 spice levels Medium
4h 5m Preparation

Ingredients

Serves 4 people

  • 8 chicken drumsticks, skins removed
  • 2 tbsp Patak's Tandoori Spice Paste
  • 1 tbsp plain yogurt
  • 1 500g jar Patak's Tikka Masala Cooking Sauce
  • 2 tbsp vegetable oil
  • 150ml water
  • 1 tbsp fresh coriander, chopped

Method

  1. Mix together 1 tbsp of vegetable oil, Patak's Tandoori Spice Paste and yogurt. Coat the drumsticks with the mixture and leave to marinate for at least 1 hour in the refrigerator (or overnight for a more intense flavour).
  2. Heat the oil in a pan and add the marinated drumsticks. Cook on a high heat until seared and browned all over.
  3. Add the Patak's Tikka Masala Cooking Sauce and water, stir well and transfer to your slow cooker.
  4. Cook on high for 2½ - 3 hours.
  5. Garnish with the chopped coriander and serve hot with rice, chapattis or naan bread.

  • Serves 4 people

    • 8 chicken drumsticks, skins removed
    • 2 tbsp Patak's Tandoori Spice Paste
    • 1 tbsp plain yogurt
    • 1 500g jar Patak's Tikka Masala Cooking Sauce
    • 2 tbsp vegetable oil
    • 150ml water
    • 1 tbsp fresh coriander, chopped
    1. Mix together 1 tbsp of vegetable oil, Patak's Tandoori Spice Paste and yogurt. Coat the drumsticks with the mixture and leave to marinate for at least 1 hour in the refrigerator (or overnight for a more intense flavour).
    2. Heat the oil in a pan and add the marinated drumsticks. Cook on a high heat until seared and browned all over.
    3. Add the Patak's Tikka Masala Cooking Sauce and water, stir well and transfer to your slow cooker.
    4. Cook on high for 2½ - 3 hours.
    5. Garnish with the chopped coriander and serve hot with rice, chapattis or naan bread.