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Crockpot Creamy Coconut Chicken Tikka Masala Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 22 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 15 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian-Inspired
  • Diet: Dairy-Free optional

Description

This Crockpot Creamy Coconut Chicken Tikka Masala is a flavorful and easy Indian-inspired dish made with tender chicken thighs simmered in a rich coconut milk and tomato sauce infused with aromatic spices. Perfect for a comforting weeknight dinner, this recipe requires minimal prep and cooks slowly to develop deep, authentic flavors. Serve it over basmati rice or with naan for a satisfying meal.

Ingredients

Chicken and Aromatics

  • 2 pounds boneless, skinless chicken thighs, cut into chunks
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated

Sauce

  • 1 can (15 oz) tomato sauce
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 tablespoons plain Greek yogurt
  • 2 tablespoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Garnish and Serving

  • 2 tablespoons fresh cilantro, chopped (for garnish)
  • Cooked basmati rice or naan, for serving

Instructions

  1. Prepare the Slow Cooker Base: Place the chopped onion, minced garlic, and grated ginger in the bottom of the slow cooker, creating a flavorful foundation for the dish.
  2. Add the Chicken: Arrange the chicken thigh pieces on top of the aromatics in the slow cooker, allowing the chicken to absorb all the infused flavors as it cooks.
  3. Mix the Sauce: In a medium bowl, whisk together the tomato sauce, full-fat coconut milk, plain Greek yogurt, garam masala, ground cumin, ground turmeric, smoked paprika, ground cinnamon, optional cayenne pepper, salt, and black pepper until smooth and well combined.
  4. Pour the Sauce: Pour the prepared sauce evenly over the chicken and aromatics in the slow cooker, ensuring all pieces are coated.
  5. Slow Cook the Chicken: Cover and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is tender and thoroughly cooked through.
  6. Finish and Shred: Once cooking is complete, stir the chicken gently to shred it slightly and mix well with the sauce. Taste and adjust seasoning if necessary.
  7. Serve: Serve the creamy chicken tikka masala hot over cooked basmati rice or alongside warm naan bread. Garnish with freshly chopped cilantro for a burst of freshness.

Notes

  • For extra richness, stir in an additional spoonful of Greek yogurt or coconut cream just before serving.
  • You can substitute chicken breasts for thighs, but thighs retain more moisture and stay juicier during slow cooking.
  • Leftovers taste even better the next day as the flavors continue to develop.
  • To make this recipe dairy-free, omit the Greek yogurt or use a dairy-free yogurt alternative.

Find it online: https://slsrecipes.com/crockpot-creamy-coconut-chicken-tikka-masala-recipe/