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Crockpot Creamy Coconut Chicken Tikka Masala. The perfect bowl of warming comfort food thatโs incredibly delicious. Indian-inspired tikka masala made with plenty of spice and creamy coconut milk. Itโs perfectly spicy, creamy, and filled with warming Indian-inspired flavors. Making the dish in the crockpot leaves you with an even more flavorful sauce and tender chicken. Serve this creamy masala chicken over bowls of basmati rice with spicy sesame chili butter. Youโll have the perfect dinner that can be enjoyed any night of the week. And the leftovers are even more delicious the next day.
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Itโs almost Thanksgiving! Iโm so excited for the next few days ahead. Lots of holiday prep will be underway. I always have so much fun getting to see what everyone is preparing for their holiday meal!
I feel so fortunate to be able to be a part of your homes and your families on such a special day. Itโs so cool to me!! Very excited to see what recipes you all will be making this Thanksgiving!
But until then, we still have to eat dinner!
I always find this week so odd. A lot of us are prepping for Thursday, but regardless of whether weโre cooking Thanksgiving dinner or attending, we also need to eat dinner every night before then.
Most of the time, my family is in town so I love to share easy dinner ideas like this yummy slow cooker chicken tikka masala recipe. Itโs one of those amazing dinners that tastes and looks amazing without effort.
The crockpot really has been my go-to for the last few months!
Must-Have Ingredients for slow cooker chicken tikka masala
- 2 pounds boneless skinless chicken breasts or chicken thighs
- 1 yellow onion
- 1 shallot
- 2 garlic cloves
- fresh ginger
- garam masala
- ground turmeric
- kosher salt
- full-fat plain Greek Yogurt
- tomato paste
- full-fat unsweetened coconut milk or plain greek yogurt
- cilantro
- salted butter
- sesame seeds
- chili flakes
- paprika
Here are the details
Some crockpot recipes are easier than others. This is one of those glorious crockpot dinners that really is just a few simple steps!
First, youโll add the chicken to the bowl of your crockpot, then in goes pretty much all of the seasonings. The onion, shallot, garlic, ginger, garam masala, turmeric, and salt. I then add yogurt and instead of marinating the chicken for hours, I just let it sit on the spiced yogurt for 10 or so minutes.
I found that since this chicken cooks all day, the quick marinating time is all you need.
From here, add a can of tomato paste and a bit of water. Then cover and slow cook.
Just before youโre ready to serve, mix in a can of creamy full-fat coconut milk. Let the sauce cook until just slightly thickened and steaming warm.
Stir in lots of cilantro.
Per usual, I love to give my crockpot recipes something fresh to add color and flavor. Plus, I wanted to switch up the classic tikka masala recipe.
I did a quick sesame chili butter as garnish and it really is the secret to this dish. It makes it just a touch more special than other recipes. Trust me, the butter is key. Do not skip.
As this cooks, the aroma in the kitchen is truly incredible. Itโs just like your favorite Indian spot in town, but maybe just a touch better. I always find anything made at home to be even more delicious.
I like to serve my tikka masala over steamed rice with some fresh naan for scooping up the creamy, coconutty sauce. Absolutely DELICIOUS.
Looking for other Indian-inspired dinners? Here are my favorites:ย
30 Minute Spicy Indian Butter Chicken
30 Minute Butter Chicken Meatballs
Super Simple Coconut Chicken Tikka Masala
Gingery Coconut Sweet Potato and Rice Stew with Chili Oil
Lastly, if you make this Crockpot Creamy Coconut Chicken Tikka Masalaย be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
If youโre not sensitive to dairy, you can use heavy cream. Other coconut substitutes include other plant milks like soy/almond/ almond/cashew milk. You could even use Greek Yogurt if youโre in a pinch.
Yes, you can put coconut milk in the slow cooker, but be sure to only add it at the end of the recipe. Just before youโre ready to serve, mix in the can of creamy coconut milk or substitute of your choice.
Tikka masala is a classic Indian dish. The word โtikkaโ means piece or chunk. And the masala is the sauce that the tikkas derive their delicious flavor. This flavorful dish has its origin in Indian cuisine and is said to have first been made popular in Britain by Indian Chefs living and working in Britain.
Crockpot Creamy Coconut Chicken Tikka Masala
Ingredientsย
- 2 pounds boneless skinless chicken breasts or thighs, cubed
- 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
- 1/4 cup full-fat plain Greek yogurt
- 1 can (6 ounces) tomato paste
- 1 can (14 ounces) full-fat unsweetened coconut milk
- 1/3 cup cilantro, chopped
- 6 tablespoons salted butter
- 2 tablespoons sesame seeds
- 1-2 teaspoons chili flakes
- 1/2 teaspoon paprika
Instructionsย
Crockpot Pot
- 1. In the bowl of your crockpot, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let sit 10 minutes. Add the tomato paste and 1/3 cup water. Cover and cook on low for 5-6 hours or on high for 3-4 hours.2. Crank the heat to high. Stir in the coconut milk and cook, uncovered, 10 minutes until warmed. Stir in the cilantro. 3. Meanwhile, melt together the butter, sesame seeds, chili flakes, and paprika. Cook until the butter is browning. Remove from the heat. 4. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!
Instant Pot
- 1. In the bowl of your instant pot, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let sit 10 minutes. Add the tomato paste and 1/3 cup water. Seal the lid and cook on high pressure for 8-10 minutes.2. ย Once done cooking, release the steam. Set the Instant pot to sautรฉ. Stir in the coconut milk and cook, uncovered, 5- 10 minutes, until warmed. Stir in the cilantro. 3. Meanwhile, melt together the butter, sesame seeds, chili flakes, and paprika. Cook until the butter is browning. Remove from the heat. 4. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Havenโt made this yet but am looking forward to it! But was wondering if you had any subs or suggestions for the Greek yogurt? We have dairy allergies so I was hoping to be modify it if you had any suggestions!
Hi Mackenzie,
You could use a dairy free yogurt, that will work nicely for you. I hope you love this dish!
Yummy
We LOVE this recipe. I actually double it so my teens will give me some leftovers the next day, lol.
Is it okay to put everything together the night before or no?
Thanks!
Hey Bekah,
Wonderful! Big thanks for making this recipe so often and sharing back. So glad it always hits the spot!
Totally, that is perfectly okay to do.
I never really comment on recipes but I have made this 30+ times and I love it – thank you for putting this together, it’s a staple in the winter for us.
I have a few modifications that I think make it richer but just my interpretation:
– Double the onion and slow sautee them on low on the stovetop before combining into the recipe. Some olive oil and a tablespoon of butter, and add the garlic and ginger here to soften them all up
– Double (triple?) the tomato paste
– Use coconut cream instead of coconut milk
– Before going into the slow cooker, combine the tomato paste, onion mix, and coconut milk (I know this is earlier than the recipe) into a blender or food processor and get it nice and smooth
– Add the blender mix of onion/tomato paste/coconut to the chicken/yogurt marinade in the slow cooker and give it a quick mix
I also skip the water, it’s not really necessary imo
Thanks again! Love this recipe
Hey Mike,
Happy Monday! I’m grateful you make this recipe often and for your comment, so glad it is always enjoyed! Thanks for also sharing your notes on what works well for you!
Mike!! I followed your steps. WOW!!! Delish!
Really bummed! Pretty watery and flavorless. I made it exactly how the recipe suggested.
Hi Lindsey,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed!
I made this once before and was surprised how little taste there was given all the yummy ingredients. Today I am Making it again but added more spices like ground coriander, cumin, cinnamon and nutmeg and squeezed lemon juice in there.
Hey Karolyn,
Awesome! I appreciate you making this recipe, so glad to hear it was a hit! Thanks for your comment!
This recipe has zero flavor…followed it to a T. Just buy masala sauce from the grocery store. Very disappointed
Hi Maggie,
Very sorry to hear this recipe was not enjoyed, thanks for giving it a try and your feedback!
Can I use shrimp instead of Chicken i’m only asking because my sister won’t eat any meat unless it’s seafood. She’s on a special diet.
Hey Christina,
Sure, shrimp would be delicious! I hope you love this recipe, please let me know if you have any other questions!
Looks so tasty and so simple! Do you just drizzle the sesame butter on top?
Thanks so much, Ruth! Yes, that is correct! I hope you love this recipe!
Iโm assuming, based on recipe ingredient order that the Greek yogurt is going in with the tomato paste? Iโm not seeing it listed in the actual instructions.
Hey Kristy,
The yogurt is added in step 1:) Please let me know if you have any other questions!
My family loved this! Easy to make and perfectly seasoned!
Hey Carol,
Awesome!โ๏ธ I am so glad to hear this recipe was enjoyed, thanks a lot for making it!