Ingredients
Equipment
Method
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.
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.
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.