Crockpot Creamy Coconut Chicken Tikka Masala Recipe
Introduction
Crockpot Creamy Coconut Chicken Tikka Masala is a comforting and flavorful dish that combines tender chicken thighs with a rich, spiced coconut sauce. Slow cooking allows the spices to meld beautifully, creating a creamy, aromatic meal perfect for any day of the week.
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 the chopped onion, garlic, and ginger, then sauté until softened, about 3-4 minutes. Transfer to the crockpot.
- Step 3: Add the chicken 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 to combine all ingredients.
- Step 5: Season with salt to taste.
- Step 6: Cover and cook on low for 6-7 hours, or until the chicken is tender and the flavors have melded together.
- Step 7: Stir the dish well before serving. Garnish with chopped fresh cilantro if desired and serve over cooked rice or with warm naan.
Tips & Variations
- Use boneless skinless chicken thighs to keep the meat tender and juicy during slow cooking.
- Adjust the heat by adding more chili powder or cayenne pepper if you prefer a spicier dish.
- Add vegetables such as bell peppers or spinach for extra nutrition and texture.
- Make ahead and store in the refrigerator for up to 3 days or freeze for up to 2 months.
- Try variations like vegetarian tikka masala with cauliflower or chickpeas, or use paneer for a meatless alternative.
- For a coconut-free version, substitute coconut milk with heavy cream or Greek yogurt.
Storage
Store leftover Chicken Tikka Masala in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time. This dish also freezes well for up to 2 months. When reheating, warm gently on the stove or in the microwave, adding a splash of water or broth to loosen the sauce as needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may be less tender and can dry out slightly compared to thighs when slow-cooked.
Can I make this dish dairy-free?
Absolutely. This recipe is naturally dairy-free because it uses coconut milk instead of cream or yogurt.
PrintCrockpot Creamy Coconut Chicken Tikka Masala Recipe
Crockpot Creamy Coconut Chicken Tikka Masala is a luscious, slow-cooked Indian-inspired dish featuring tender chicken thighs simmered in a rich and creamy coconut milk-based tomato sauce infused with aromatic spices like garam masala, cumin, and turmeric. Perfect for an effortless weeknight meal, this recipe combines bold flavors and comforting textures with minimal prep and hands-off cooking.
- 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
- Diet: Gluten Free
Ingredients
Chicken and Spices
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt, or to taste
Aromatics
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Liquids and Others
- 1 (14 oz) can full-fat coconut milk
- 1 cup diced tomatoes (canned or fresh)
- ½ cup chicken broth
- Fresh cilantro, chopped (optional, for garnish)
- Cooked rice or naan, for serving
Instructions
- Prepare the Ingredients: Cut the chicken thighs into bite-sized pieces to ensure even cooking and tenderness.
- Sauté the Aromatics (Optional): Heat olive oil in a skillet over medium heat. Add chopped onion, minced garlic, and ginger. Sauté for about 3-4 minutes until softened and fragrant to deepen the dish’s flavor. Transfer this mixture to the crockpot.
- Combine in the Crockpot: Place the cut chicken into the crockpot and add all the spices: garam masala, cumin, turmeric, coriander, chili powder, paprika, and salt. Stir thoroughly to coat the chicken pieces evenly with the spices.
- Add the Liquids: Pour in the coconut milk, diced tomatoes, and chicken broth into the crockpot. Mix well to combine all ingredients creating a creamy and flavorful base.
- Slow Cook: Cover and cook on low for 6-7 hours until the chicken is tender and the flavors have melded beautifully.
- Finish and Serve: After cooking, stir the curry to blend the sauce. Serve hot over basmati rice or with warm naan bread. Garnish with fresh chopped cilantro if desired for a fresh herbal note.
Notes
- Using boneless, skinless chicken thighs ensures juiciness and tenderness during slow cooking.
- The sauté step is optional but enhances flavor depth.
- Adjust the amount of chili powder to suit your preferred spice level.
- This dish can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- You can add vegetables such as bell peppers, spinach, or peas for added nutrition and variety.
- If coconut milk is undesired, substitute with heavy cream or Greek yogurt for creaminess.
- Cooking on high heat in the crockpot for 3-4 hours is possible if short on time.
Keywords: Crockpot, Creamy Coconut Chicken, Tikka Masala, Slow Cooker Indian Curry, Coconut Milk Chicken, Easy Indian Recipe
