Creamy Coconut Chicken Tikka Masala (Crockpot and Instant Pot Recipes) Recipe

I absolutely love this Creamy Coconut Chicken Tikka Masala (Crockpot and Instant Pot Recipes) Recipe because it takes that classic, richly spiced Indian comfort food and makes it effortlessly doable any day of the week. Whether you’re cozying up on a chilly evening or looking for a hands-off meal after a busy day, this recipe has your back with tender chicken simmered in a luxuriously creamy sauce flavored with garam masala, turmeric, and just the right kick of chili flakes.

When I first tried this, I was amazed at how the crockpot and instant pot both brought out different layers of flavor while making the process so simple. This recipe is a total winner for anyone who wants restaurant-quality Tikka Masala without sweating over the stove for hours — plus, the coconut milk gives it that extra silky richness that makes every bite feel indulgent but wholesome.

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Ingredients You’ll Need

Each ingredient in this Creamy Coconut Chicken Tikka Masala (Crockpot and Instant Pot Recipes) Recipe plays an essential role in building layers of flavor and creamy texture. I like to use fresh aromatics and authentic spices to get that fragrant, homemade vibe that really makes this dish shine.

• Boneless skinless chicken breasts or thighs: I often use thighs for extra juiciness, but breasts work well too if you prefer leaner meat.
• Yellow onion: Adds a sweet, mellow base flavor that softens perfectly in slow cooking.
• Shallot: Brings a delicate, slightly garlicky note that enhances the flavor without overpowering.
• Garlic: Essential for that savory depth; fresh chopped garlic is best for bold aroma.
• Fresh grated ginger: I always grate fresh ginger—it adds a bright, spicy zing that canned simply can’t match.
• Garam masala: The star Indian spice blend here; be sure to use fresh or recently ground for maximum flavor.
• Ground turmeric: Adds color and a subtle earthy taste that balances the richness.
• Kosher salt: Season generously to bring all flavors together.
• Full-fat plain Greek yogurt: Tangy and creamy, it helps tenderize the chicken and builds that signature tikka flavor.
• Tomato paste: Provides concentrated tomato umami that deepens the sauce beautifully.
• Full-fat unsweetened coconut milk: This is where the creamy magic happens—make sure it’s full-fat for the best silky texture.
• Cilantro: Fresh cilantro stirred in at the end adds a pop of green and fresh herbal flavor.
• Salted butter: Used to make a fragrant spiced finishing touch that you’ll drizzle over the chicken.
• Sesame seeds: Toasted in butter for a nutty, crunchy finish—unexpected but amazing!
• Chili flakes: Adds just the right amount of heat; adjust to your spice tolerance.
• Paprika: Gives a smoky depth and bright red color to the butter topping.

Variations

I love encouraging friends to make this recipe their own! Feel free to tweak it based on what you have or prefer—spice levels, protein swaps, even cooking methods. It’s flexible and forgiving, which is one of its biggest perks.

• Protein Swap: I once swapped chicken for chickpeas and cauliflower for a vegetarian twist that was surprisingly crave-worthy.
• Spice Level: If you’re serving kids or anyone sensitive to heat, reduce the chili flakes and add in some sweet bell peppers for color and sweetness.
• Dairy-Free Option: Skip the yogurt or use a dairy-free substitute and it still turns out deliciously creamy thanks to the coconut milk.
• Stovetop Version: If you want quicker results, try my easy stovetop take on tikka masala—I sometimes do this on lazy weeknights.

How to Make Creamy Coconut Chicken Tikka Masala (Crockpot and Instant Pot Recipes) Recipe

Step 1: Combine Your Chicken and Aromatics

Start by tossing your chicken pieces into the bowl of your crockpot or instant pot. Add the yogurt, chopped onion, shallot, garlic, fresh grated ginger, garam masala, turmeric, kosher salt, and a pinch of chili flakes. This combo lets the chicken marinade just a bit even as the pot heats — that 10-minute rest is key for flavor absorption without extra fuss. Trust me, it makes a difference!

Step 2: Add Tomato Paste and Water, Then Start Cooking

Stir in the tomato paste and a splash of water to loosen the sauce base. For the crockpot, cover and cook on low for 5-6 hours or on high for 3-4 hours — low and slow develops the richest flavors. For the instant pot, seal the lid and cook on high pressure for 8-10 minutes. The instant pot speeds things up but still gives you that tender, juicy chicken that melts into the sauce.

Step 3: Stir in Creamy Coconut Milk and Fresh Cilantro

Once your chicken is cooked, crank the crockpot to high and stir in the coconut milk, cooking uncovered for about 10 minutes to warm through and slightly thicken the sauce. In the instant pot, switch to sauté mode and stir in the coconut milk, cooking uncovered for about 5-10 minutes. The fresh cilantro added right at the end brightens things up and adds that lovely herbal lift just before serving.

Step 4: Make the Spiced Browned Butter Topping

While the sauce is finishing, melt the salted butter in a small pan with sesame seeds, chili flakes, and paprika. Cook until the butter starts to brown and the sesame seeds toast — it smells incredible and brings a nutty, spicy pop to the final dish. Drizzle this over your chicken tikka masala just before serving for an extra layer of wow.

Step 5: Serve and Enjoy!

Ladle the creamy coconut chicken tikka masala over steamed basmati rice or your favorite grain, serve with fresh naan, and drizzle with that spiced browned butter. You’ll see why my family goes crazy for this meal every time!

How to Serve Creamy Coconut Chicken Tikka Masala (Crockpot and Instant Pot Recipes) Recipe

Garnishes

I usually finish with freshly chopped cilantro because it brightens up the rich curry perfectly. Sometimes I add a squeeze of lime if I want a little acidic balance. For a crunchy contrast, toasted sesame seeds from the browned butter topping add such a fun texture.

Side Dishes

This tikka masala is fantastic served with fluffy basmati rice and warm, pillowy naan bread to scoop up every drop of sauce. If you want to round it out, my family loves crunchy cucumber raita or a simple mixed green salad with a tangy vinaigrette.

Creative Ways to Present

For special dinners or when friends come over, I like serving this in individual mini cast iron skillets or pretty bowls with a fresh wedge of lime on the side. Adding a small dollop of cooling raita on top provides beautiful contrast visually and taste-wise.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 4 days. The flavors actually deepen overnight, making the next-day dinner even better, which I always look forward to. Just be sure to cool it before sealing the container.

Freezing

This creamy coconut chicken tikka masala freezes beautifully. Portion it out into freezer-safe containers and it’ll keep well for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge for best texture.

Reheating

I usually reheat leftovers gently on the stovetop over low-medium heat with a splash of water or coconut milk to loosen the sauce. This keeps the chicken tender and the sauce creamy — microwaving works in a pinch but stirring occasionally helps avoid hot spots.

FAQs

Final Thoughts

This Creamy Coconut Chicken Tikka Masala (Crockpot and Instant Pot Recipes) Recipe has become a staple in my kitchen because it’s just so reliably delicious and easy—two things every home cook wants! I find myself coming back to it when I want a comforting, flavorful meal without complicated prep or too many pots to clean. I hope you love making it as much as I enjoy sharing it. Trust me, once you try this recipe, it’ll quickly become one of your favorites too.

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