Crockpot Creamy Coconut Chicken Tikka Masala – A Rich, Flavorful Indian Dish

🎉 Introduction

When it comes to comfort food, few dishes are as rich, aromatic, and satisfying as Chicken Tikka Masala. This version is made even easier with the crockpot, letting the slow cooker transform simple ingredients into a creamy, flavorful curry that tastes like it came straight from your favorite Indian restaurant.

What makes this dish extra special is the use of coconut milk instead of heavy cream. It creates a velvety sauce that’s dairy-light but still indulgent, infused with warm spices, garlic, ginger, and tomato. The chicken cooks low and slow, becoming tender while soaking up every layer of flavor.

This recipe is perfect for busy weeknights when you want a wholesome meal with minimal effort. Just set it, forget it, and return to a kitchen filled with irresistible aromas. Serve with rice, naan bread, or a side of roasted vegetables for a complete and comforting dinner.

🧰 Equipment Needed

• Slow cooker / crockpot
• Cutting board & sharp knife
• Mixing bowl
• Measuring cups & spoons
• Wooden spoon or spatula

🛒 Ingredients

Protein

• 2 lbs boneless, skinless chicken thighs (or breasts, cubed)

Vegetables & Aromatics

• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (15 oz) crushed tomatoes

Pantry & Spices

• 1 tbsp garam masala
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp cayenne pepper (optional for heat)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper

Liquids

• 1 can (13.5 oz) coconut milk, full-fat
• ½ cup chicken broth

Garnish

• Fresh cilantro, chopped
• Juice of ½ lemon

👩‍🍳 Directions

Step 1: Prepare the sauce

• In a bowl, mix garam masala, cumin, paprika, coriander, turmeric, cayenne, salt, and pepper.

Step 2: Load the crockpot

• Place chicken, onion, garlic, ginger, crushed tomatoes, broth, and spice mix in the crockpot. Stir to combine.

Step 3: Cook

• Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

Step 4: Make it creamy

• Stir in the coconut milk 20–30 minutes before serving. Let it warm through and thicken slightly.

Step 5: Finish & serve

• Squeeze in fresh lemon juice and garnish with cilantro.
• Serve hot with rice or naan.

🍽️ Servings & Timing

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 6–7 hours (low) / 3–4 hours (high)
• Total Time: 6 hours 15 minutes (low) / 3 hours 15 minutes (high)

🧊 Storage & Reheating

• Refrigerate: Store in airtight containers for up to 4 days.
• Freeze: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently on the stovetop over medium heat or microwave until hot.

🥄 Variations

• Protein Swap: Use shrimp, chickpeas, or paneer for a different twist.
• Spicy Kick: Add extra cayenne or fresh chili peppers.
• Veggie Boost: Stir in spinach, peas, or bell peppers at the end.
• Creamier Option: Blend in 2 tbsp cashew butter for richness.
• Low-Carb: Serve with cauliflower rice instead of basmati rice.

❓ 10 FAQs

1. Can I use chicken breasts instead of thighs?
   Yes, but thighs stay juicier and more tender.
2. Do I need to marinate the chicken first?
   Not required, but marinating in spices and lemon juice overnight deepens flavor.
3. Is this recipe very spicy?
   It’s mild to medium. Adjust cayenne for heat preference.
4. Can I make it vegan?
   Yes—replace chicken with chickpeas, tofu, or cauliflower.
5. Can I cook this on the stovetop?
   Yes—simmer in a Dutch oven for 30–40 minutes until chicken is done.
6. What rice goes best with it?
   Basmati rice is traditional, but jasmine or brown rice also work.
7. Can I use light coconut milk?
   Yes, but the sauce will be thinner and less creamy.
8. How do I thicken the sauce more?
   Simmer uncovered for 10 minutes, or add a cornstarch slurry.
9. Can I double the recipe?
   Absolutely—use a large crockpot and extend cooking slightly.
10. What’s the best way to serve leftovers?
    Over rice, stuffed in wraps, or as a topping for baked potatoes.

🏁 Conclusion

This Crockpot Creamy Coconut Chicken Tikka Masala is a delicious, no-fuss way to enjoy one of the most beloved Indian dishes at home. With its tender chicken, bold spices, and velvety coconut sauce, it’s a recipe that will fill your kitchen with mouthwatering aromas and your table with happy faces.

It’s rich, flavorful, and versatile—perfect for family dinners, meal prep, or impressing guests. Once you try it, this slow cooker curry will become a staple in your recipe rotation.

Adam

Crockpot Creamy Coconut Chicken Tikka Masala – A Rich, Flavorful Indian Dish

When it comes to comfort food, few dishes are as rich, aromatic, and satisfying as Chicken Tikka Masala. This version is made even easier with the crockpot, letting the slow cooker transform simple ingredients into a creamy, flavorful curry that tastes like it came straight from your favorite Indian restaurant. What makes this dish extra special is the use of coconut milk instead of heavy cream. It creates a velvety sauce that’s dairy-light but still indulgent, infused with warm spices, garlic, ginger, and tomato. The chicken cooks low and slow, becoming tender while soaking up every layer of flavor. This recipe is perfect for busy weeknights when you want a wholesome meal with minimal effort. Just set it, forget it, and return to a kitchen filled with irresistible aromas. Serve with rice, naan bread, or a side of roasted vegetables for a complete and comforting dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

Protein

• 2 lbs boneless skinless chicken thighs (or breasts, cubed)

Vegetables & Aromatics

• 1 medium onion finely diced
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 1 can 15 oz crushed tomatoes

Pantry & Spices

• 1 tbsp garam masala
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp cayenne pepper optional for heat
• 1 tsp salt adjust to taste
• ½ tsp black pepper

Liquids

• 1 can 13.5 oz coconut milk, full-fat
• ½ cup chicken broth

Garnish

• Fresh cilantro chopped
• Juice of ½ lemon

Equipment

• Slow cooker (crockpot)
• Cutting board & sharp knife
• Mixing bowl
• Measuring cups & spoons
• Wooden spoon or spatula

Method

 

Step 1: Prepare the sauce

1. In a bowl, mix garam masala, cumin, paprika, coriander, turmeric, cayenne, salt, and pepper.

Step 2: Load the crockpot

1. Place chicken, onion, garlic, ginger, crushed tomatoes, broth, and spice mix in the crockpot. Stir to combine.

Step 3: Cook

1. Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken is tender.

Step 4: Make it creamy

1. Stir in the coconut milk 20–30 minutes before serving. Let it warm through and thicken slightly.

Step 5: Finish & serve

1. Squeeze in fresh lemon juice and garnish with cilantro.
2. Serve hot with rice or naan.

Notes

🧊 Storage & Reheating

Refrigerate: Store in airtight containers for up to 4 days.

Freeze: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat: Warm gently on the stovetop over medium heat or microwave until hot.

🥄 Variations

Protein Swap: Use shrimp, chickpeas, or paneer for a different twist.

Spicy Kick: Add extra cayenne or fresh chili peppers.

Veggie Boost: Stir in spinach, peas, or bell peppers at the end.

Creamier Option: Blend in 2 tbsp cashew butter for richness.

Low-Carb: Serve with cauliflower rice instead of basmati rice.

❓ 10 FAQs

Can I use chicken breasts instead of thighs?
Yes, but thighs stay juicier and more tender.

Do I need to marinate the chicken first?
Not required, but marinating in spices and lemon juice overnight deepens flavor.

Is this recipe very spicy?
It’s mild to medium. Adjust cayenne for heat preference.

Can I make it vegan?
Yes—replace chicken with chickpeas, tofu, or cauliflower.

Can I cook this on the stovetop?
Yes—simmer in a Dutch oven for 30–40 minutes until chicken is done.

What rice goes best with it?
Basmati rice is traditional, but jasmine or brown rice also work.

Can I use light coconut milk?
Yes, but the sauce will be thinner and less creamy.

How do I thicken the sauce more?
Simmer uncovered for 10 minutes, or add a cornstarch slurry.

Can I double the recipe?
Absolutely—use a large crockpot and extend cooking slightly.

What’s the best way to serve leftovers?
Over rice, stuffed in wraps, or as a topping for baked potatoes.

🏁 Conclusion

This Crockpot Creamy Coconut Chicken Tikka Masala is a delicious, no-fuss way to enjoy one of the most beloved Indian dishes at home. With its tender chicken, bold spices, and velvety coconut sauce, it’s a recipe that will fill your kitchen with mouthwatering aromas and your table with happy faces.

It’s rich, flavorful, and versatile—perfect for family dinners, meal prep, or impressing guests. Once you try it, this slow cooker curry will become a staple in your recipe rotation.