Description
This Crockpot Creamy Coconut Chicken Tikka Masala is a rich and flavorful Indian-inspired slow-cooked curry made with tender chicken thighs simmered in a creamy coconut milk and tomato sauce base, infused with aromatic spices. Perfectly spiced and easy to prepare, this dish is ideal for a comforting weeknight dinner served over basmati rice or with warm naan.
Ingredients
Scale
Chicken & Dairy
- 2 pounds boneless, skinless chicken thighs, cut into large chunks
- 3 tablespoons plain Greek yogurt or sour cream
- 1 tablespoon lemon juice
Vegetables & Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Fresh cilantro, chopped, for garnish
Liquids & Sauces
- 1 (15-ounce) can tomato sauce
- 1 (14-ounce) can full-fat coconut milk
Spices & Seasonings
- 3 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Serving Suggestions
- Cooked basmati rice or naan for serving
Instructions
- Prepare Ingredients: Cut the chicken thighs into large chunks, finely chop the onion, mince the garlic, and grate the fresh ginger to have all ingredients ready for assembling.
- Combine in Crockpot: Add chicken chunks, onion, garlic, ginger, tomato sauce, coconut milk, Greek yogurt, garam masala, cumin, turmeric, paprika, cayenne pepper (if using), salt, and black pepper into the crockpot. Stir gently and evenly to combine all ingredients.
- Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should become tender and infused with the spiced sauce during this slow cooking process.
- Finish & Adjust: Once cooked, stir in the lemon juice and taste to adjust the salt if needed. For thicker sauce, either remove the lid during the last 30 minutes of cooking to reduce liquid or transfer a portion of the sauce to a blender, puree it until smooth, then stir it back into the crockpot.
- Serve: Serve the creamy coconut chicken tikka masala hot over steamed basmati rice or with warm naan bread. Garnish with freshly chopped cilantro for a burst of freshness.
Notes
- Chicken thighs are preferred for juiciness, but chicken breasts can be substituted if desired.
- Add vegetables like peas or spinach during the last hour of cooking for added nutrition and color.
- This dish freezes well; store leftovers in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian-Inspired
