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Crockpot Creamy Coconut Chicken Tikka Masala Recipe

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4 from 7 reviews

This Crockpot Creamy Coconut Chicken Tikka Masala is a rich and flavorful Indian-inspired dish featuring tender chicken simmered in a fragrant sauce made with coconut milk, garam masala, and spices. Slow-cooked for hours to develop deep flavors, it’s perfect served over rice with fresh naan for a comforting, satisfying meal.

  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings

Ingredients

Chicken Marinade

  • 2 pounds boneless skinless chicken breasts or thighs, cubed
  • 1/4 cup full-fat plain Greek yogurt
  • 1 yellow onion, chopped
  • 1 shallot, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons garam masala
  • 1 1/2 teaspoons ground turmeric
  • Kosher salt
  • 1-2 teaspoons chili flakes (pinch for marinade)

Sauce

  • 1 can (6 ounces) tomato paste
  • 1/3 cup water
  • 1 can (14 ounces) full-fat unsweetened coconut milk
  • 1/3 cup cilantro, chopped

Finishing Butter Mixture

  • 6 tablespoons salted butter
  • 2 tablespoons sesame seeds
  • 1-2 teaspoons chili flakes
  • 1/2 teaspoon paprika

Instructions

  1. Marinate the Chicken: In the bowl of your crockpot, combine the cubed chicken, Greek yogurt, chopped onion, shallot, garlic, grated ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Mix well and let it sit for 10 minutes to allow the flavors to meld.
  2. Start Slow Cooking: Add the tomato paste and 1/3 cup water to the crockpot mixture. Stir to combine. Cover and cook on low for 5-6 hours or on high for 3-4 hours until the chicken is cooked through and tender.
  3. Finish the Sauce: Crank the heat to high and stir in the coconut milk into the crockpot. Cook uncovered for 10 minutes until the sauce is warmed through and slightly thickened. Stir in the chopped cilantro for fresh flavor.
  4. Prepare the Butter Spice Mixture: While the sauce is heating, melt the salted butter in a small pan over medium heat. Add sesame seeds, chili flakes, and paprika, cooking until the butter is browned and fragrant. Remove from heat to prevent burning.
  5. Serve: Spoon the creamy coconut chicken tikka masala over bowls of cooked rice and garnish with the butter spice mixture. Serve alongside warm fresh naan for an authentic and indulgent meal. Enjoy!

Notes

  • You can use either chicken breasts or thighs depending on your preference for leaner or more tender meat.
  • If using the Instant Pot method, cook on high pressure for 8-10 minutes and then use the sauté function to finish the sauce.
  • Adjust the amount of chili flakes according to your spice tolerance.
  • Butter spice mixture adds a nutty and smoky flavor that enhances the dish’s richness.
  • Leftovers reheat well and flavors deepen if allowed to sit overnight.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Slow Cooking
  • Method: Slow Cooking
  • Cuisine: Indian

Find it online: https://recipeteach.com/crockpot-creamy-coconut-chicken-tikka-masala-recipe/