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Crockpot Creamy Coconut Chicken Tikka Masala. The perfect bowl of warming comfort food that’s incredibly delicious. Indian-inspired tikka masala made with plenty of spice and creamy coconut milk. It’s 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 rice with spicy sesame chili butter. You’ll have the perfect dinner that can be enjoyed any night of the week. And the leftovers are even more delicious the next day.
It’s almost Thanksgiving! I’m 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. It’s 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 we’re 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 tikka masala. It’s 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, you’ll 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 you’re ready to serve, mix in a can of creamy 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 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. It’s 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:
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 Masala 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, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
What can replace coconut milk in this curry dish?
If you’re 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 you’re in a pinch.
Is it OK to put coconut milk in the slow cooker?
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 you’re ready to serve, mix in the can of creamy coconut milk or substitute of your choice.
What exactly is tikka masala?
Tikka masala is a classic Indian dish. The word “tikka” 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
Servings: 6
Calories Per Serving: 316 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Instructions
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. Once done cooking, release the steam. Set the Instant pot to sauté. 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
Stove-Top: use my super simple tikka masala recipe.
So, this was soooo good and I had to substitute tandoori masala for garam masala! I thought I had the right one and I did not and was very worried about using a different masala! It came out great but I can’t wait to try it with the garam masala! Another huge HBH success! Thank you!
Thank you so much for giving the recipe a try! Glad to hear you enjoyed it! xT
Hi! I want to make this recipe, but I work all day so I would have to put it on low for 9 1/2 hours. Will that be too much cook time? Thanks!
Hi there! I think that should be fine! The chicken might cook a little bit longer, but it should still be tender from being in the sauce and everything! xT
I made this the other night and it was really delicious. Don’t skip the butter sauce because it pulls it together.
Thank you so much Kim! xT
This tikka masala was amazing. Prepared as written but threw in can of coconut milk half way thru cooking along with 1 Tablespoon of cornstarch, only because I used a couple more chicken thighs which gave off more juice. Probably used 1 1/2 t. Salt. Served over cauliflower rice since husband & I low carb & kids got rice. Thank you for a flavorful, hands free family meal. Xoxo
Awesome! So glad you enjoyed the recipe! Have a great week! xT
Hi! I’m confused about when you melt together butter, sesame seeds, chili flakes, and paprika. Are you doing that in a separate pot and serving as a side sauce? Or are you adding it all into the crockpot? Thank you!
Hey Anna! That is a separate sauce to serve over the dish! Hope this helps! xT
Definitely just overstuffed myself while enjoying this. The smells were oh so delicious while it cooked I couldn’t help myself. Even the 3 year old finished his plate which is hardly the case. Made your classic naan recipe to go alongside, perfect. Thanks for creating the yummy wholesome recipes. My family is obsessed with anything half baked harvest 🙂
Hi Edy,
Happy Friday!! I am thrilled to hear that this recipe was such a hit! Thanks so much for giving it a try!😎☀️ xT
Hi, Tieghan! Today I am making this for the fourth time, and my family loves it. However, just now I accidently added the coconut milk to the raw chicken mixture before starting the instant pot. Do you think it will be okay, or should I start all over? Thank you for putting great recipes like this out there.
Hi Tarenne,
Happy Friday!!🍪🍦 Thanks so much for trying this recipe and sharing your feedback, so glad to hear that it turned out well for you! I think it will be just fine! xT
Tieghan,
This is a family favorite in my house! I am wondering how to make this ahead of time for a dinner party. Would you recommend making it the day before and re-heating? I usually marinate overnight but could you marinate for 48 hours?
Thanks,
Kristin
Hi Kristin,
Love to hear that you have been enjoying this recipe! Sure, you could make this in advance and then just reheat, or make early in the morning and keep on low or warm. I hope this helps! xT
Hi Tieghan!
Planning to make this, just wondering if I can omit the ginger or if theres another spice I can substitute with?
Thank you 🙂
Hi Joanna,
You can skip the ginger, no big deal:) Please let me know if you give this recipe a try, I hope you love it! xT
I have made this recipe before and loved it so much! Went to make it again and added the coconut milk before the chicken was cooked the 3-4 hours. Will this ruin the dish?
Hi Robyn,
I think you should be fine:) So glad to hear you have enjoyed this recipe in the past! Let me know if you have any other questions! xT
Hi! This is listed under the freezer-friendly section. Wondering about the best way to prep/freeze it.
Hey McKay,
You can fully make this recipe and freeze in an airtight container, thaw and then reheat on the stove top or in the crockpot:) I hope you love this recipe! xT
Would it work to assemble everything in a ziplock bag, freeze, thaw, and then cook in crockpot? Looking for easy freezer meals for a batch prep day.
Hi! I think that should work well! Let me know if you try it out! xT
BURN NOTICE UPDATE:
I wish I was a better planner to try this in the crockpot, alas, I fall in the procrastinator category!
The first time I made this exactly as indicated in my instant pot, and no problem.
The second time I made it, I doubled the recipe for my instant pot, and received the dreaded BURN notice! What to do?!
I have found that if you are adding ANY more chicken, you will need to increase the liquid for the IP substantially.
For 4lbs of chicken, I add TWO CUPS water, or chicken broth or a combo. I ALSO add a FULL CAN of coconut milk. So far that has done the trick, but if you’re in a bind, add more liquid!
Hey Anna,
Thank you so much for making this recipe several times and sharing what worked best for you when using the instant pot! I’m sure this will be super helpful for others:) So glad it’s always been a hit! xT
Also love this recipe! I’ve made it once in my crockpot and my husband said it was better than every other Indian dish he’s ordered! I’m curious though if you notice any difference in texture or flavor between making it in the Instant Pot vs the Crockpot?
Hi Sarah,
Love it!!🍪🍦 I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review!! I think it’s pretty similar with both methods:) xx
Another winner! I love your recipes for being quick (I love cookjng but hate to spend all day by the stove) without compromising the taste or the quality of the dish! My husband loves anything of yours that I make. When something is good, he asks “is that also from that woman?” 🤣 And it always is! We recently purchased two of your books from Amazon. We currently live in overseas and I don’t always have an access to all the ingredients but we are coming back to US shortly for a couple of months and my plan is to cook my way through those incredible recipes of yours! Thank you for making cooking fun again! ❤️
Thanks so much for your kind message Leena!! I am so glad you and your husband have been enjoying so many recipes and truly appreciate you making them:) Hope you have a great weekend! xx
This was a great base! I REALLY loved the sesame chili butter, the garnishes really completed this meal 🙂
I added a few things bc it was very spice heavy and I like masala a little on the sweeter side. I added some cumin, brown sugar, more tomato paste, a little butter. I also added broccoli, carrots and peas to add some variety. This was truly one of my fave dinners I’ve ever made! Thanks for sharing!
Hi Molly,
Happy Wednesday!! Thank you so much for making this recipe and sharing your review, I am so glad it was delish! Thanks for sharing what worked well for you! xT
Incredible recipe and so easy to make.
Hey Erin,
Happy Sunday!!☀️🧁 I appreciate you making this recipe and sharing your review, so glad to hear that it turned out well for you! xT