A MasterChef runner-up has shared how swapping the hob for a slow cooker can transform a homemade chicken tikka masala into a restaurant-quality dish. Dean Edwards, who finished as runner-up on MasterChef in 2006, recently revealed how to prepare a takeaway-standard curry from scratch with minimal effort and a touch of patience.
No need to labour over the hob
There is no need to cook in a pan or labour over the hob, as the beloved yet frequently overlooked kitchen gadget does all the work. In a recent TikTok video, Dean said: "There are thousands of chicken tikka masala recipes on the internet. However, my slow cooker version is so banging, it's gonna be the only one you'll ever need."
The dish is one of his "super simple dumpy recipes", where all the ingredients can be "dumped" in one place. He said: "This is one of my super simple dumpy recipes, which means you just throw everything into the slow cooker pot and let that gentle heat create the magic."
Replicating a takeaway classic at home
This is the ultimate way to replicate a "takeaway classic" without stepping outside the front door. Dean said: "Trust me when I say this tastes exactly, if not better, than the one you get from your local British Indian restaurant. And you can make it at home for a fraction of the price."
Dean's video has already clocked up over 27,100 views, picking up 871 likes and 16 comments. Sobervert commented: "That's our Saturday round the table meal sorted!! Cheers our Dean." Gary shared: "Ooo I'm going to try this tonight. Thanks for sharing." Sarah simply said: "This is a keeper." Julia praised: "It looks very tasty."
How to make slow cooker chicken tikka masala
Ingredients (serves four): 600g boneless and skinless chicken thighs, diced; one onion, very finely diced; 50g ground almonds; one tbsp garam masala; one tsp turmeric; one heaped tsp Tandoori masala; one tsp dried fenugreek leaves; ½ tsp mild Kashmiri chilli powder; one heaped tsp fresh garlic, minced; one heaped tsp fresh ginger, minced; 30g coconut cream block; 30ml butter or ghee; 30g sugar; ¼ tsp red food colouring; one x 170ml tin evaporated milk; two tbsp tomato puree mixed with 300ml boiling water.
Method: Tip all of the ingredients into the slow cooker pot and stir thoroughly to combine. Place the lid on top and cook on the high setting for three hours or the low setting for six hours. Once ready, serve with rice and your preferred choice of naan bread.
