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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.Â
Loved this recipe. My husband and I don’t eat much Indiana food but needed some variety from our go to meals. He was definitely apprehensive, but it was a total hit!
Thank you so much Paige! So glad you enjoyed this recipe! xT
Oh no! Rushing for work and didn’t read carefully- if I added coconut milk already to step one, will it still turn out ok? Grr…
Hi there! Yes it should turn out okay! Did it turn out yummy for you? Let me know! xT
Our kitchen is smelling so great! Excited to serve for dinner. Would you recommend adding chickpeas to the dish? If so when during cooking?
Hi Alyson! Yes you could definitely add chickpeas if you’d like! I would add them in Step 2 🙂 xT
It was yummy! However, I wish it had a higher spice level. I’ll be adding more chili flakes next time!
Thank you Emma! I’m so glad you enjoyed this recipe! Yes, definitely add more chili flakes if you’re wanting more spice! 🙂 xT
Turned out great with a few minor adjustments. I sautee’d the onions, garlic and shallots in a little butter before adding to the crockpot. Added 1/2 tsp each of tumeric and corriander and an additional 1 tsp of salt based on other reviews. Finally, I added approx 1/8-1/4 tsp of xantham gum before serving to thicken slightly. The dish had amazing flavor. Served over rice with gluten free naan. Once you have everything in the crockpot, it’s a breeze. The sesame, chili flake butter topper was amazing.
So glad you enjoyed this recipe! Thank you for trying it out and leaving such a kind comment! xT
I made this last night for my family and everyone loved it. I would add a bit more salt next time but other than that it was a win!
Hey Jodi! So glad you enjoyed this recipe! Thanks so much for trying it out! xT
I want to make this today before I leave for work but I’m out of Greek yogurt—would sour cream work in its place?
Hey Jennifer! I haven’t ever tried that before but I think sour cream should work just fine! Let me know how it turns out with that sub! 🙂 xT
Super simple and my kids liked it (shocking) Will make again but double the seasoning, double the salt. I had to use cornstarch to thicken because the sauce was too watery. So I’ll probably reduce the water to 1/4cup
Thank you sooo much for trying out this recipe! Hope your New Year is off to an awesome start! xT
Along with the others, I am wondering if you stir the butter sauce into the crockpot contents or just put in on top of the chicken and tiki masala sauce after?
This was so delicious and super simple to throw together in the crockpot! Will definitely be making again!
Thank you so much for giving this recipe a try! Hope you have an amazing New Year! 🙂 xT
When do you add the butter sauce?
Very bland but has potential. My cook will save it by adding cumin and coriander, which are traditionally part of tikka masala, for leftovers. He made it in the instant pot and got a burn message right away, so added enough water to loosen up the burning on the bottom. He also sautéed the onions and shallot before adding them to the pot and stirred in the butter sauce once the chicken mixture had cooked.
Hey Terri! Thanks for the feedback, I appreciate it! xT
Do you mix the butter sauce with the chicken mixture?
Good question, when to add the butter??
Super easy but flavor was disappointing. If you’re used to authentic Indian this comes up short in the flavor department.
Tried cooking this according to the Instant Pot directions and got the BURN error twice. I stirred and added more liquid and still got it. Dinner fail.
Oh no I’m so sorry about that!! Is there anything I can do to help? xT
I came here to check instant pot results because I was worried about the low amount of liquid. I thought the rule was 1 cup liquid, to avoid burning? But I’m still new.
Hi Courtney! Thank you so so much for trying out this recipe, I appreciate the feedback! xT
I made this recipe for my whole family and everyone LOVED it! Super easy to make and has so much flavor! This is a go-to that we will be making over and over!
Thank you so so much! Love to hear this recipe was enjoyed! xT