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Crockpot Creamy Coconut Chicken Tikka Masala Recipe

Crockpot Creamy Coconut Chicken Tikka Masala Recipe
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★★★★★

5.1 from 5 reviews

This Crockpot Creamy Coconut Chicken Tikka Masala is a rich and flavorful slow-cooked Indian-inspired dish featuring tender chicken thighs simmered in a fragrant blend of spices, creamy coconut milk, and tomatoes. Perfect for a comforting dinner, this recipe combines traditional tikka masala flavors made easy with a crockpot, providing a hands-off cooking experience with delicious results.

Ingredients

Scale

Chicken and Spices

  • 1 ½ lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • 1 teaspoon paprika

Aromatics

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Liquids and Others

  • 1 (14 oz) can coconut milk (full-fat)
  • 1 cup diced tomatoes (canned or fresh)
  • ½ cup chicken broth
  • 1 teaspoon salt, or to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Cooked rice or naan, for serving

Instructions

  1. Prepare the Ingredients: Cut the chicken thighs into bite-sized pieces to ensure even cooking and tender bites.
  2. Sauté the Aromatics (Optional): Heat olive oil in a skillet over medium heat. Add chopped onion, minced garlic, and fresh ginger, sautéing for about 3-4 minutes until softened and fragrant. This step adds depth of flavor but can be skipped for convenience. Transfer the sautéed mixture into the crockpot.
  3. Combine in the Crockpot: Add the chicken pieces to the crockpot along with garam masala, cumin, turmeric, coriander, chili powder, and paprika. Stir well to evenly coat the chicken with the spices.
  4. Add the Liquids: Pour in the full-fat coconut milk, diced tomatoes, and chicken broth. Stir all ingredients together thoroughly to combine flavors.
  5. Season: Add salt according to taste, adjusting seasoning as desired.
  6. Slow Cook: Cover and cook on low for 6-7 hours until the chicken is tender, fully cooked, and the sauce is flavorful and thickened.
  7. Finish and Serve: Give the dish a good stir to combine flavors. Serve hot over cooked rice or with warm naan, garnished with freshly chopped cilantro if desired.

Notes

  • Sautéing the aromatics before adding to the crockpot enhances flavor but can be omitted for quicker prep.
  • Using boneless, skinless chicken thighs keeps meat tender and juicy during slow cooking.
  • If you prefer a thicker sauce, you can cook uncovered for the last 30 minutes or stir in a slurry of cornstarch and water.
  • Adjust the chili powder and paprika for preferred spice heat levels.
  • Substitute chicken broth with vegetable broth for a dairy-free but still flavorful option.
  • Leftovers store well in the refrigerator for up to 3 days or freeze for up to 1 month.

Nutrition

Keywords: Chicken Tikka Masala, Crockpot, Slow Cooker, Coconut Milk, Indian Chicken Curry, Easy Dinner, Creamy Chicken Curry

Find it online: https://hannahdelgado.com/crockpot-creamy-coconut-chicken-tikka-masala-recipe/