Crockpot Creamy Coconut Chicken Tikka Masala Recipe
This Crockpot Creamy Coconut Chicken Tikka Masala is a rich and flavorful slow-cooked Indian-inspired dish featuring tender boneless chicken thighs simmered in a creamy coconut milk and tomato sauce infused with aromatic spices such as garam masala, cumin, turmeric, and coriander. Perfectly tender and infused with bold flavors, this recipe offers an easy, hands-off cooking method using a crockpot to deliver authentic-tasting comfort food. Serve it over rice or with naan for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
Scale
Main 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
Instructions
- Prepare the Ingredients: Cut the boneless, skinless chicken thighs into bite-sized pieces to ensure even cooking and easy serving.
- Sauté the Aromatics (Optional): Heat olive oil in a skillet over medium heat and add chopped onion, minced garlic, and minced ginger. Sauté for 3-4 minutes until softened and fragrant to enhance the flavor of the dish. Then transfer them to the crockpot.
- Combine in the Crockpot: Place the chicken pieces in the crockpot. Add garam masala, ground cumin, turmeric, coriander, chili powder, and paprika. Stir well so the chicken is evenly coated with the spice blend.
- Add the Liquids: Pour in the full-fat coconut milk, diced tomatoes, and chicken broth into the crockpot. Stir to combine all ingredients thoroughly.
- Season: Add salt according to taste to balance the flavors.
- Slow Cook: Cover the crockpot and cook on the low setting for 6-7 hours. This slow cooking process will tenderize the chicken and allow the spices to fully infuse into the creamy coconut tomato sauce.
- Finish and Serve: Once cooking is complete, give the Chicken Tikka Masala a good stir. Serve it hot over cooked rice or alongside naan bread. Garnish with chopped fresh cilantro if desired for a burst of freshness.
Notes
- Sautéing the onion, garlic, and ginger before adding to the crockpot is optional but recommended for deeper flavor.
- Use boneless, skinless chicken thighs as they remain moist and tender during the long slow cook time.
- If you prefer a spicier dish, increase the chili powder or add a dash of cayenne pepper.
- Full-fat coconut milk gives a richer sauce; light coconut milk can be used but the sauce will be less creamy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
Keywords: Crockpot chicken tikka masala, slow cooker Indian chicken, creamy coconut chicken, easy crockpot tikka masala, Indian slow cooker recipes
