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Crockpot Creamy Coconut Chicken Tikka Masala Recipe

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

5 from 21 reviews

This Crockpot Creamy Coconut Chicken Tikka Masala is a rich, flavorful, and easy-to-make slow-cooked Indian-inspired dish. Featuring tender chicken thighs simmered in a creamy coconut milk sauce with traditional spices like garam masala, cumin, and turmeric, it’s the perfect comfort meal for busy weeknights or entertaining guests. Serve over basmati rice or with warm naan for a complete and satisfying feast.

Ingredients

Scale

Chicken and Protein

  • 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

Spices and Seasonings

  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon salt, or to taste

Produce

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • Fresh cilantro, chopped (optional, for garnish)

Liquids

  • 1 tablespoon olive oil
  • 1 (14 oz) can full-fat coconut milk
  • 1 cup diced tomatoes (canned or fresh)
  • ½ cup chicken broth

Serving Suggestions

  • Cooked basmati rice or naan, for serving

Instructions

  1. Prepare the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces to ensure even cooking and easy eating.
  2. Sauté the Aromatics (Optional): Heat olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and fresh ginger. Sauté for 3-4 minutes until soft and fragrant. This step enhances the flavor but can be skipped if pressed for time. Transfer the mixture to the crockpot.
  3. Combine in the Crockpot: Add the chicken pieces to the crockpot along with garam masala, ground cumin, turmeric, coriander, chili powder, and paprika. Stir thoroughly to coat the chicken evenly with all the spices.
  4. Add Liquids and Season: Pour in the full-fat coconut milk, diced tomatoes, and chicken broth. Stir gently to combine all ingredients evenly. Add salt to taste.
  5. Slow Cook the Chicken: Cover the crockpot and cook on low heat for 6-7 hours until the chicken is tender and the sauce has thickened and the flavors meld beautifully.
  6. Finish and Serve: Once done, stir the dish to ensure even consistency. Serve the creamy chicken tikka masala hot over cooked basmati rice or with warm naan bread. Garnish with chopped fresh cilantro if desired.

Notes

  • For a spicier dish, increase chili powder or add cayenne pepper or fresh chilies.
  • Vegetables like bell peppers, spinach, peas, or carrots can be added for extra nutrition and texture.
  • This dish can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Using boneless, skinless chicken thighs keeps the meat tender and juicy after slow cooking.
  • If coconut milk is not preferred, substitute with heavy cream or Greek yogurt for a creamier, dairy-inclusive version.
  • This recipe is naturally dairy-free and gluten-free but not vegan due to chicken.
  • You can cook this on the stovetop by simmering gently for 40-45 minutes until chicken is cooked through.
  • Using frozen chicken is possible but is best thawed beforehand to ensure safe and even cooking.

Nutrition

Keywords: crockpot chicken tikka masala, creamy coconut chicken, slow cooker Indian recipe, easy chicken curry, coconut milk chicken curry

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