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Crockpot Creamy Coconut Chicken Tikka Masala Recipe

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4.2 from 55 reviews

This Crockpot Creamy Coconut Chicken Tikka Masala is a flavorful and comforting Indian-inspired dish made with tender chicken simmered in a spiced tomato and coconut milk sauce. Perfect for a hands-off meal, it combines aromatic spices like garam masala and turmeric with creamy coconut milk and yogurt for a rich, satisfying curry. Served over rice with naan, this recipe is ideal for easy weeknight dinners or meal prep.

  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 pounds boneless skinless chicken breasts or thighs, cubed
  • 1 yellow onion, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons garam masala
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon kosher salt (plus pinch as needed)
  • 1/4 cup full-fat plain Greek yogurt
  • 1 can (6 ounces) tomato paste
  • 1/3 cup water
  • 1 can (14 ounces) full-fat unsweetened coconut milk
  • 1/3 cup cilantro, chopped

Butter Topping

  • 6 tablespoons salted butter
  • 2 tablespoons sesame seeds
  • 1-2 teaspoons chili flakes
  • 1/2 teaspoon paprika

Instructions

  1. Combine Ingredients: In the bowl of your crockpot, combine the cubed chicken, Greek yogurt, chopped yellow onion, chopped shallot, chopped garlic, fresh grated ginger, garam masala, ground turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let the mixture sit for 10 minutes to meld the flavors.
  2. Add Tomato Paste and Water: Stir in the tomato paste and 1/3 cup water. Cover the crockpot and cook on low heat for 5-6 hours or on high heat for 3-4 hours until the chicken is tender.
  3. Finish with Coconut Milk: Turn the heat to high and stir in the full-fat unsweetened coconut milk. Cook uncovered for 10 minutes to warm and combine the flavors. Stir in the chopped fresh cilantro before serving.
  4. Prepare Butter Topping: While the chicken is finishing, melt the salted butter in a small pan over medium heat. Add the sesame seeds, chili flakes, and paprika, cooking until the butter is browned and fragrant. Remove from heat.
  5. Serve: Serve the creamy coconut chicken tikka masala hot over bowls of cooked rice. Drizzle the spiced butter mixture over the top and enjoy with fresh naan bread for a complete meal.

Notes

  • For quicker cooking, use the Instant Pot method by pressure cooking on high for 8-10 minutes, then sautéing with coconut milk.
  • Adjust chili flakes to your preferred spice level.
  • Use chicken thighs for more juicy and flavorful results.
  • Leftovers keep well refrigerated for up to 3 days and reheat beautifully.
  • Serve with basmati rice and naan for a traditional complement.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Indian
  • Diet: Gluten Free

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