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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!
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!
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.
I used the InstantPot version of this recipe and I had the burn message as well. I vented it and added 1 cup of water and it finished cooking without any further issues. I just ended up reducing a bit more at the coconut milk add in step.
Hey Karin,
Thanks so much for giving this recipe a try! So sorry to hear about the burn button. I hope it turned out well in the end! xx
Really enjoyed making this & oh so flavourful. My house smelled warm & inviting. This recipe is a keeper. Thank you Tieghan. You are a superstar.
Hey Natalie,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT
Oh Tieghan!!! Thank you for this new fav! Made it today and it was amazing. Followed the crock pot directions and 5 stars from me and my hubs. Bravo on another keeper!
Hey JoAnna,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT
Hi – instead of chicken could I use cauliflower or chickpeas as a vegetarian option?
Hey David,
You bet, you might also like one of these recipes:
https://www.halfbakedharvest.com/indian-coconut-butter-cauliflower/
https://www.halfbakedharvest.com/30-minute-indian-pumpkin-butter-chickpeas/
I hope this helps, please let me know if you have any other questions! xx
Can you use tofu instead of chicken?
Hi Lindy,
Sure, I bet tofu would work well for you! I hope you love this dish, please let me know if you give it a try! xx
Sounds amazing! Wish I could figure out how to do this either in a traditional cast iron/enamel pot – maybe in the oven? or with a pressure cooker – I don’t have a crock pot.
Hi Andree,
Stove-Top: use my super simple tikka masala recipe:
https://www.halfbakedharvest.com/chicken-tikka-masala/
Please let me know if you have any other questions! xx
What a nut head I am! Thank you!!
Really good. Tastes like I’m at a nice Indian restaurant.
Hi Amy,
Happy Sunday!!⛄️ I truly appreciate you making this recipe and sharing your feedback, so glad to hear it was enjoyed! xxT
Made this tonight! So easy and delicious 😋 looking forward to the leftovers for lunch!
Hi Brandi,
Happy Thanksgiving!!🦃🍁 I am so glad to hear that this recipe turned out well for you, thanks so much for making it! xT
I made this tonight on a whim. So easy and so delicious! Agree that the butter and spice mix at the end is a no-skip step. A make again for sure! My husband is British and can be picky about this cuisine at home, but he loved it!
Hi Debbie,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
WOW. Just wow.
I used an instant pot. I also only had Skyyr so I made a few adjustments, which I’ll get to later. But, in terms of the instant pot, I also had the food-burning message like Olivia. I chose to let it be since it’s more of a temperature indicator than an actual burn indicator. And, just like Brenda, I hand-mixed the yogurt/spice with the cut-up chicken so that everything was coated. When it was time for the tomatoes paste and water I did add a tiny bit more water/and heavy cream because I was afraid that it may burn but, that wasn’t necessary although it gave it more of a sauce in the end. The temperature regulated after a minute or two and it ended up turning out beautifully.
My skyyr step: Skyyr is super thick and I was worried that the spices wouldn’t distribute well. So, I mixed the spices into the skyyr and like I had suspected it was a paste consistency. To give it more of the consistency that I thought greek yogurt would yield, I added a splash-ish of heavy cream (which is why I added a splash of heavy cream above).
I know that I messed with it, but it was absolutely incredible and I’m sure would’ve worked out perfectly if I had the correct yogurt and hadn’t had to mess with it because of that.
Hey Candace,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Thanks for sharing what worked well for you! Happy Thanksgiving! 🦃
Super yummy! A keeper for sure. Thanks for your fantastic recipes.
Hi Lisa,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
Question- I see the butter and sesame seed mixture is a game changer and “secret for this dish” but my question is this: is it for dipping the Naan or to drizzle over the chicken for serving.
Hi Lisa,
You are going to drizzle the butter over the chicken when serving. Please let me know if you have any other questions! xx
I dont always have greek yogurt in my fridge. Can I substitute sour cream?
Hey Renae,
You bet, sour cream will work well for you! I hope this recipe turns out amazing, please let me know if you give it a try! xx
Amazing! Great recipe. It turned out amazing and my picky husband loved it! Thank you!
Hey there,
Perfect!! Thanks so much for giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:) xx
Tried this tonight and it is amazing, but it sure did frustrate me in the beginning… I tried this using the Instant Pot directions. I followed everything to a T, but once my Instant Pot started to pressure cook after warming up, it warned me that food was burning. I opened the lid and saw it was a little stuck on the bottom, but nothing crazy, and it definitely wasn’t burnt or dry. I scraped the bottom and added another 1/3 cup of water. Closed the lid and tried again only to get the same message once it started to pressure cook. It was more burnt that time around. I was worried the dish was ruined… I decided to just cook it on the stovetop. It turned out great! The whole family enjoyed it and I breathed a sigh of relief that it wasn’t ruined. I’m curious if other people experienced the same issue using the instant pot. Regardless, thank you for another winning recipe! I’ll just make it in the crockpot next time 😉
Hey Olivia,
Thanks so much for giving this dish a try, I love to hear that it was enjoyed! So sorry about the instant pot, I’ve never had that issue before! Thanks for sharing your feedback!! xx
Is it worth making this dish even if you need to omit the sesame seed butter?
Hi Dee,
Yes, that will work just fine:) xx
I had the same issue as Olivia… I even doubled the amount of recommended water because I was a little concerned they’re wouldn’t be enough liquid. I used an 8 quart insta pot maybe it’s too large and too much surface area for a single batch of this recipe. I finished mine on the stove top, it was still very delicious. Thank you for all of your great recipes !
Hmmm so strange Toni!! Sorry that happened to you! Thanks for making the recipe:) xT
Do you have any suggestions for how I can make this lactose-free? This looks like an amazing recipe and I’d love to try it!
Hi Allison,
Just use a dairy free yogurt and then you should be good with everything else! I hope this recipe turns out well for you, please let me know if you give it a try! xx
Could you add cauliflower (or some other vegetable) with same cooking time? Looks delicious!
I made this recipe tonight and my husband absolutely loved it! It was super easy, as I used my Instant Pot. This recipe is a winner and definitely a keeper. Thank you Tieghan!
Hey Brenda,
Awesome!! Love to hear that this recipe was enjoyed, thanks for making it and sharing your review:) Happy Thanksgiving! 🍽
I was worried about this when I decided to use my Instant Pot because it’s happened to me with other dishes that don’t contain a lot of liquid. However, it didn’t happen in my IP with this dish. I mixed all the ingredients together before I started the Instant Pot and cooked on high for 10 minutes. Make sure you add the water to the mix. Maybe the burning depends on the size IP and the amount of food being cooked?
Hey Donovan,
Totally, cauliflower would be a great addition! Please let me know if you have any other questions! xx