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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.
This was horrible! I followed the recipe exactly and all you taste is garam masala.
2 Tablespoons????? Are you sure you don’t mean teaspoons? This went straight in the trash, not even edible! It doesn’t taste anything like tikka masala. If that is what you are after I wouldn’t waste your time or money making this!
Hi Cecee,
So sorry to hear this recipe was not enjoyed. All of the measurements are correct. Please let me know if I can help in any other way! xx
Wished I’d taken the time to read the reviews first. Just wasted 45 minutes trying to get it to cook in the instant pot. Needs quite a bit more water than the recipe says and needs the low setting…… cooking on my stove now
Hey Lisa,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you needed so much more liquid! xx
Even though I had a tough time with the Instant Pot, the dish turned out really well once finishing on the stove. The flavors were really good together. If I did the IP again I’d just use a full cup of water.
Hey Lisa,
Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT
Sounds delicious! We can’t have seeds so can you recommend an alternative for the sesame butter!? Thank you!
Hey Trish,
You can simply skip it or just omit the sesame seeds. Please let me know if you have any other questions, I hope you love this recipe! xx
I made this for my family this evening. I used 2% Fage yogurt and low fat coconut milk and followed the instructions using a crockpot on the optional high heat setting for 3 hours. I served it w/rice, broccoli and naan bread. Unfortunately it was quite bland and watery. The spices were not balanced as the only flavor was from the garam masala and chili flakes. We love Indian food but this missed the mark.
Hi Julie,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! xx
Delicious! I made it in my crockpot. Can I freeze the leftovers?
Hey Cathy,
Wonderful! So glad you enjoyed this dish:) Yes, you can definitely freeze the leftovers. Please let me know if you have any other questions! xx
Adding this to my “HBH” favorites list! Made it just as it reads and it was perfect. My 14 year old even loved it and I’ll make it when her older bro and sis are home for the holidays!!!
Hey Samantha,
Love to hear it!! Thanks so much for giving this recipe a try, so glad it was enjoyed:) xT
Made this recipe with my instant pot and loved every bite. I also substituted cauliflower rice instead of regular rice and the sauce made it hard to tell a difference. I did add some extra water in the instant pot to avoid the “burn” alarm which fixed the problem. Very delicious. I will definitely make this one again!
Hey Alex,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Thanks for sharing what worked well for you! xxT
A bit bland. Doesn’t taste like tikka masala.
Hi there,
Thanks for giving the recipe a try and sharing your feedback, sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xx
This was a winner with my picky family. They could choose how spicy they wanted to make it by adding less or more chilli butter. My teenager actually thanked me for this delicious meal. Thank you so much!
Hey Irina,
Perfect!! I love to hear that this recipe was a hit, thanks so much for making it! xx
Outstanding recipe!! Thank you so much for sharing!
Hey Ashley,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xxT
In the Instant Pot, this needs way more than 1/3 cup water otherwise it will burn. I ended up using a full 1 1/4 cup to prevent the burn notification. I also had to adjust pressure to low and this cooked much better. Otherwise, the recipe is delicious.
Hey Gina,
Thanks so much for sharing your feedback and what worked well for you! I’m so glad the recipe was enjoyed:) xT
Absolutely delicious. The only thing I skipped was the chili spice because my husband can’t tolerate anything spicy but I tell you I forwarded to a T otherwise and it is absolutely delicious!
Definitely part of my rotation
Hey Terri,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xxT
Holy cow this was amazing! I am
Vegetarian so I swapped out the chicken for chickpeas and cauliflower. Outstanding! The sesame butter was the piece du resistance!
Hey Amanda,
Happy Wednesday! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xxT
Do you add the melted butter mix to the crock pot?
Hi Sherry,
You are going to drizzle that over the chicken for serving. Please let me know if you have any other questions, I hope you love this recipe! xx
Yikes whoops I added the butter to the crockpot next time I know better lol
I had the same question! What do you do with the butter?
Hi Megan,
You are going to drizzle that over your chicken for serving:) xx
Made this tonight – do not forego that butter omg amazing
Hey Lauryn,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx
Do you add the butter to the pot?
Hey Karen,
The butter is used to drizzle over the chicken for serving. Please let me know if you have any other questions, I hope you love this dish! xx