Name: Crockpot Creamy Coconut Chicken Tikka Masala Recipe
Prep time: 15 min
Cook time: PT-488865H34M7S
Total time: 6 h 15 min
Cuisine: Indian
Ingredients: 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces; 1 tablespoon olive oil; 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; 1 large onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1 (14 oz) can coconut milk (full-fat); 1 cup diced tomatoes (canned or fresh); ½ cup chicken broth; Fresh cilantro, chopped (optional, for garnish); Cooked rice or naan, for serving

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Introduction

This Crockpot Creamy Coconut Chicken Tikka Masala brings the rich, warm flavors of Indian cuisine right to your slow cooker. Tender chicken thighs simmer in a luscious coconut and tomato sauce infused with aromatic spices, making for an easy and comforting meal.

A bowl of white rice forms the base layer covering half of the bowl with fluffy, separated grains. The other half contains a thick, creamy orange-brown curry with visible pieces of paneer and tomato chunks mixed in. The curry is garnished with chopped fresh green cilantro and sprinkled with coarse black mustard seeds, adding texture and color contrast. The bowl itself is round with a dark exterior, and the photo is taken on a white marbled surface. 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 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

Step 1: Cut the chicken thighs into bite-sized pieces and set aside.
Step 2: (Optional) Heat olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and ginger, then sauté for 3-4 minutes until softened. Transfer this mixture to the crockpot.
Step 3: In the crockpot, add the chicken pieces along with garam masala, cumin, turmeric, coriander, chili powder, and paprika. Stir to coat the chicken evenly with the spices.
Step 4: Pour in the coconut milk, diced tomatoes, and chicken broth. Stir all ingredients to combine well.
Step 5: Add salt to taste, then cover the crockpot and cook on low for 6-7 hours until the chicken is tender and the flavors have melded.
Step 6: Once cooked, stir the dish well and serve over rice or with warm naan. Garnish with chopped fresh cilantro if desired.

Tips & Variations

Use boneless, skinless chicken thighs for moist, tender results after slow cooking.
Adjust the spice heat by adding more chili powder or a pinch of cayenne pepper to your taste.
Add vegetables like bell peppers or spinach in the last hour of cooking for extra nutrition.
Sautéing the aromatics before adding them is optional but adds extra depth of flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well—keep it in a freezer-safe container for up to 2 months. Reheat gently on the stove or in the microwave until warmed through.

How to Serve

A white bowl filled with two layers of food: the base layer is fluffy white rice, and the top layer is a creamy orange curry with visible chunks of chicken and pieces of tomato. The curry is sprinkled with dark mustard seeds and finely chopped green herbs, giving a fresh contrast to the rich sauce. The textures show soft rice grains and thick, smooth curry with tender meat and vegetables. The bowl is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay more tender and juicy when slow-cooked. If using breasts, keep an eye on the texture to avoid drying out.

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

It’s not essential, but sautéing these aromatics before adding them to the crockpot enhances the overall flavor of the dish.