Description
This Crockpot Creamy Coconut Chicken Tikka Masala is a rich and flavorful Indian-inspired dish featuring tender chicken cooked slowly in a fragrant sauce made with garam masala, turmeric, garlic, ginger, and creamy coconut milk. The butter, sesame seed, and chili flake tempering adds a nutty, spicy finish that’s perfect served over rice with fresh naan for an authentic and comforting meal.
Ingredients
Scale
Main 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 teaspoon plus extra to taste)
- 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
Tempering Ingredients
- 6 tablespoons salted butter
- 2 tablespoons sesame seeds
- 1-2 teaspoons chili flakes
- 1/2 teaspoon paprika
Instructions
- Marinate the Chicken: In the bowl of your crockpot, combine the cubed chicken, yogurt, chopped yellow onion, shallot, garlic, grated ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Mix well and let sit for 10 minutes to allow flavors to meld.
- Add Tomato Paste and Cook: Add the tomato paste and 1/3 cup water to the crockpot. Stir to combine everything evenly. Cover with the lid and cook on low heat for 5-6 hours or on high for 3-4 hours until the chicken is tender and infused with spices.
- Finish with Coconut Milk: Increase the crockpot heat to high. Stir in the full-fat coconut milk and cook uncovered for 10 minutes to warm through and develop the creamy texture. Stir in freshly chopped cilantro at the end for freshness.
- Prepare Butter Tempering: While the chicken simmers, melt together the salted butter, sesame seeds, chili flakes, and paprika in a small pan. Cook until the butter browns slightly, releasing nutty aromas, then remove from heat.
- Serve: Spoon the creamy chicken tikka masala over bowls of steamed rice and drizzle the butter tempering on top. Enjoy with fresh naan for an indulgent meal bursting with flavor.
Notes
- To make this on the stovetop instead of the crockpot or instant pot, use a skillet to sauté all marinated ingredients and simmer with tomato paste and water; then add coconut milk and finish as instructed.
- Adjust chili flakes to your preferred heat level for milder or spicier results.
- Bone-in chicken can be used but may require longer cooking time.
- Serve with rice, naan, or your favorite Indian flatbread for a complete meal.
Nutrition
- Serving Size: 1 serving (approx. 1/6th of recipe)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
