Crockpot Creamy Coconut Chicken Tikka Masala Recipe
A rich and creamy Crockpot Chicken Tikka Masala made with tender boneless skinless chicken thighs slow-cooked in a fragrant blend of coconut milk, diced tomatoes, and authentic Indian spices like garam masala, cumin, and turmeric. This comforting dish is perfect served over rice or with warm naan bread, offering a flavorful and easy-to-make meal with minimal hands-on time.
- Prep Time: 15 minutes
- Cook Time: 6 to 7 hours
- Total Time: 6 hours 15 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Ingredients
Scale
Chicken and Proteins
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
Spices and Seasonings
- 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 large onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Liquids and Others
- 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
Instructions
- Prepare the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces to ensure even cooking and easy eating.
- Sauté the Aromatics (Optional): Heat olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and minced ginger. Sauté for 3-4 minutes until the onions are softened and fragrant. This step is optional but adds extra depth to the dish’s flavor. Transfer the sautéed mixture to the crockpot.
- Add Chicken and Spices: Place the chicken pieces into the crockpot with the sautéed aromatics (or directly if skipping the sauté step). Add garam masala, ground cumin, turmeric, coriander, chili powder, and paprika. Stir thoroughly to coat the chicken evenly with all the spices.
- Add Liquids: Pour in the full-fat coconut milk, diced tomatoes, and chicken broth. Stir to combine all ingredients well, ensuring the chicken is immersed in the flavorful sauce.
- Season the Dish: Add salt to taste, adjusting seasoning according to your preference.
- Slow Cook: Cover the crockpot and cook on low heat for 6 to 7 hours. This slow cooking process tenderizes the chicken and allows the spices to fully infuse the creamy sauce, developing a rich, harmonious flavor.
- Finish and Serve: Once the cooking time is complete, give the tikka masala a good stir to meld the sauce. Serve it hot over fluffy basmati rice or with warm naan bread. Garnish with freshly chopped cilantro if desired for a bright, fresh finish.
Notes
- Use boneless, skinless chicken thighs for juiciness and tenderness after slow cooking.
- Sautéing the aromatics is optional but recommended for enhanced flavor.
- Adjust the chili powder quantity to control the spiciness of the dish.
- Add vegetables like bell peppers or spinach during the cooking process for added nutrition.
- This dish can be made ahead and refrigerated for up to 3 days or frozen for up to 2 months.
- Serve with rice or naan for a complete meal experience.
Keywords: Chicken Tikka Masala, Crockpot Recipes, Slow Cooker Indian, Creamy Coconut Chicken, Indian Curry, Easy Indian Dinner, Slow Cooker Chicken, Coconut Milk Curry
