Crockpot 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
Scale
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
