Name: Crockpot Creamy Coconut Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Cuisine: Indian
Ingredients: 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 tablespoon garam masala; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 1 teaspoon ground coriander; ½ teaspoon chili powder; 1 teaspoon paprika; 1 (14 oz) can full-fat coconut milk; 1 cup diced tomatoes (canned or fresh); ½ cup chicken broth; 1 teaspoon salt, or to taste; Fresh cilantro, chopped (optional, for garnish); Cooked rice or naan, for serving

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Introduction

Crockpot Creamy Coconut Chicken Tikka Masala is a deliciously rich and aromatic dish that combines tender chicken with a fragrant, spiced coconut sauce. Perfect for busy days, this slow-cooked recipe melds vibrant flavors effortlessly with minimal hands-on time.

A white bowl filled with creamy orange curry featuring chunks of cooked chicken evenly spread throughout, topped with scattered fresh green cilantro leaves. The thick sauce has a smooth texture with visible small bits of spices, and the bowl is placed on a white marbled surface with a small part of a white bowl with rice visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
½ teaspoon chili powder
1 teaspoon paprika
1 (14 oz) can coconut milk (full-fat)
1 cup diced tomatoes (canned or fresh)
½ cup chicken broth
1 teaspoon salt, or to taste
Fresh cilantro, chopped (optional, for garnish)
Cooked rice or naan, for serving

Instructions

Step 1: Cut the chicken thighs into bite-sized pieces.
Step 2: (Optional) Heat olive oil in a skillet over medium heat. Add chopped onion, minced garlic, and ginger, sautéing for 3-4 minutes until softened. Transfer to the crockpot for extra flavor.
Step 3: Add the chicken pieces to the crockpot along with garam masala, cumin, turmeric, coriander, chili powder, and paprika. Stir well to coat the chicken evenly with the spices.
Step 4: Pour in the coconut milk, diced tomatoes, and chicken broth. Stir all ingredients together.
Step 5: Season with salt to taste and cover the crockpot.
Step 6: Cook on low for 6-7 hours, or until the chicken is tender and flavors have blended beautifully.
Step 7: Stir the dish well before serving. Serve over cooked rice or with warm naan, garnished with chopped fresh cilantro if desired.

Tips & Variations

For a richer flavor, use full-fat coconut milk and sauté the aromatics before adding them to the crockpot.
Adjust the chili powder to your spice preference or add a pinch of cayenne for extra heat.
Chicken breasts can be used as a leaner alternative, but thighs remain juicier after slow cooking.
Add vegetables like bell peppers or peas in the last hour of cooking for added texture and nutrition.

Storage

Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. This dish also freezes well for up to 2 months; thaw overnight before reheating.

How to Serve

A white bowl holds three main layers starting with a base of fluffy white rice filling the bowl. On top of the rice are chunky pieces of chicken covered in a thick, smooth orange-brown sauce, sprinkled with chopped green cilantro. Along one side of the bowl, soft, lightly charred naan bread is folded and tucked in, showing some browned spots and a fluffy texture. The bowl sits on a wooden board with a beige textured cloth nearby and scattered green herbs around, creating a rustic setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, you can use chicken breasts, but keep in mind they may become less tender during the long cooking time compared to thighs, which stay moist and flavorful.

Is it necessary to sauté the onions, garlic, and ginger first?

No, sautéing the aromatics is optional. It adds more depth to the flavor, but you can skip this step and add them directly to the crockpot if you’re short on time.