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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.
I accidentally added the coconut milk with the chicken! Will it still be ok??
Hey Samantha,
It should be just fine! Let me know how this recipe turns out, I hope you love it! xx
This was delicious but WAY too salty. I would add salt afterwards if you feel like you need it. Also, my crockpot cooks chicken on low in like 1 hour, so I way over cooked the chicken. Other than that- delicious!
Hi Jessica,
Thanks for giving the recipe a try and sharing your feedback! Glad you enjoyed the flavors:) xx
I was nervous reading some comments but we loved it! I used the crock pot and the full can of coconut milk and thought it turned out great. I did sauté some mushrooms and added them at the end just for another vegetable. Definitely will make again.
Hey Katherine,
Happy Monday!❄️🎄 I appreciate you making this recipe and sharing your review, so glad to hear it was enjoyed! xT
This was pretty good! I made some additions. Added the juice of half a lime, didn’t use any water, and added a spoonful of sugar!
Hey Keenan,
Happy Sunday! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! xx
Really disappointed. Made it exactly in accordance with direction, used all the proper ingredient pts and this was like soup! Way too loose. Also, not sure the butter sesame sauce is necessary at all. I love 99% of recipes on this website but I would not make this again. It was certainly edible but not desirable.
Hey Cindy,
Thanks for giving this dish a try and sharing your feedback, so sorry to hear it was not enjoyed! xx
This is a great recipe and prep was fairly simple. The sauce wasn’t quite as thick as expected so I could reduce the coconut milk to 1/2 a can but I adore all things coconut and if anything would’ve enjoyed more of that flavor. If you like a little extra heat, add more chile to the chicken. I made the butter sauce but didn’t end up needing it! Just wish I’d had some naan. 😉
Hey Paige,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
This was soooooo good! I added half a can of coconut milk because I didn’t want it to be too runny. Also only opted for a drizzle of the butter sauce, but loved the extra kick of flavor it gave. Very tasty and will definitely be making again.
Hey there,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
Great recipe! I had to add more water to my Instant Pot because it burned. I’ve had this issue with a couple of your recipes, wonder if my Instant Pot is bigger than yours and that’s the issue? What size Instant Pot do you use?
Hey Gretchen,
Perfect!! ⛄️ I love to hear that this recipe was a winner, thanks so much for trying it out! A few others have mentioned that and I’ve never had this happen to me, I’m not sure why! My pot is 7 quarts. xx
Found the instant pot recipe to just burn to the bottom, even with an additional 1/3 cup of water added before pressure cooking. Dumped it into a pot on the stove to finish cooking instead. Smells good so we will see!
So sorry Tori!! Let me know how it turns out on the stove top! xx
I swapped out coconut milk for heavy cream because I didn’t realize I was out of coconut milk. That worked well. When I finished it still felt like there was something missing, so I added a bit more salt and about a tablespoon of sugar. That made the flavor come alive! Highly suggest adding some sweetness to balance out the other spices.
Hey Amanda,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
This was an easy and delicious meal. The leftovers were even better! Thanks, Tieghan
Hi Tim,
Wonderful!! Thanks a bunch for making this recipe and sharing your feedback! Love to hear that it was enjoyed! Happy Holidays!🎄🎁
I’m surprised at the mixed reviews here…wondering if it has to do with the quality of spices and coconut milk used?
I am a tikka masala SNOB – I have yet to find a recipe where I didn’t have to majorly tinker with the sauce. LOOK NO FUTHER! I followed this recipe exactly, and used the instant pot (because I forgot to start it in the crockpot earlier!). I was not hopeful that it would turn out as well in the instant pot, and boy was I wrong!
I did exactly as the recipe called for (minus the cilantro – yuck), and set the instant pot on high for 9 minutes (next time I will do 8 min. for 2lbs of chicken). I use Morton & Bassett brand garam masala and find that it has a much more potent flavor than the cheaper brands. Also, Sprouts has the BEST coconut milk and cream around (and SO affordable!). Trader Joe’s is garbage (sorry!), so maybe that makes a difference here too. I did add a little extra salt at the end, but that was a preference.
I made the butter sauce for my husband thinking it was probably just for show…WRONG AGAIN! That butter sauce is the *chef’s kiss* to the whole dish! It’s especially good just over rice! If I could bottle it and give it as gifts, I would!
This has become our new family favorite – not just for the flavor (you always kill it in that department), but for the EASE of making it! Thank you so much for coming up with such a quick tikka masala recipe!
Hey Anna,
Thank you so much for making this dish and sharing such a thorough review:) I’m so glad you enjoyed this tikka masala and appreciate the tips that you shared, this will probably be helpful for others! Happy Holidays! xT
DEFINITELY need to adjust the recipe to reflect more water needed when using the instant pot.
The first time I did just the standard recipe and I did notice that my chicken on the bottom had just begun to burn and stick to the bottom.
The second time I made a double batch (4lbs), and added 1 cup of water. I got a BURN notice before it even came to pressure. I removed 1/2 the chicken, and added an additional 1 cup of water, and no problems. (I removed 1/2 bc it was so late, I needed to get food on the table! Finished the second batch while we were eating).
*I would suggest 1 cup of water for the standard recipe as opposed to only 1/3 cup.
That said – is there a reason you don’t add the coconut milk during the cooking process? I wonder if that would take care of the “burn” notice (ha, ha), and save a step at the end??
Thanks so much for sharing your feedback Anna! So sorry, I’ve never received the burn notice so I’m not sure why that is happening with others and which is why I didn’t add the coconut milk for cooking. Certainly adjust to your needs though!!
So easy and absolutely delicious!! A keeper recipe for sure. Thank you!
Hey Carrie,
Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄
This was really good and very easy to make! I just did it on the stove top to save time.
Hey Jessica,
Love it!! Thanks so much for making this recipe and sharing your feedback! So glad it was enjoyed:) Happy Monday!🎄
Cooked in instant pot. Everybody loved it but I thought it needed a little something to enhance the flavor. Naan would have been great but I didn’t realize it was a part of the meal until I read the last line after cooking. The Greek yogurt I had was 0% fat so I subbed sour cream instead. The cilantro was great and added to the complexity of the flavor but I think I’m going to add a little bit of pineapple next time. Maybe it will compliment the spices? What do you think?
Hey April,
Awesome!! Thanks so much for making this recipe and sharing your review! Love to hear that it was enjoyed! I’ve never tried pineapple here, but let me know how it turns out! Happy Sunday!🎄
I followed the recipe to a T, and unfortunately it was quite bland, really watery, and not creamy. Such a bummer because it smelled so good!
Hi Lexi,
Thanks for giving this recipe a try and sharing your feedback. So sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xx
This recipe was soooo delicious! I used my crockpot because I wanted to savor the aroma while it was cooking.
This might be a dumb question, but what are we doing with the ingredients in #3 after the butter is browned? Excited to try this recipe this week!
Not a dumb question, I came to the comments to find out the same thing 🙂
Hey Whitney,
You are going to drizzle the butter over the chicken for serving. I hope this helps! Please let me know if you have any other questions! xT
Thank you for asking this. Was wondering the same thing and came to the comments to find the answer.
I would recommend to make this clear in the recipe.
I had the same question!
Hi Kathy,
Happy Monday!!☃️ I truly appreciate you making this recipe and sharing your review, so glad it was enjoyed! xT