Crockpot Creamy Coconut Chicken Tikka Masala

This crockpot creamy coconut chicken tikka masala is my go-to recipe when I want restaurant-quality Indian food without the fuss. The slow cooker does all the work, transforming simple ingredients into tender chicken bathed in a rich, aromatic sauce that tastes like it simmered for hours on the stovetop.

I still remember the first time I made tikka masala in my slow cooker on a busy Tuesday morning. I was skeptical that a crockpot could deliver the depth of flavor I craved from my favorite Indian takeout, but one bite proved me wrong. The coconut milk creates an incredibly creamy base while the blend of garam masala, cumin, and paprika builds layers of warmth without overwhelming heat. Now it’s my favorite weeknight dinner because I can prep everything in the morning, let it cook for several hours, and come home to a house filled with the most amazing spices. This crockpot creamy coconut chicken tikka masala delivers authentic flavor with minimal effort, and the leftovers taste even better the next day.

What You’ll Need for This Creamy Coconut Chicken

I always use full-fat coconut milk for the richest, most authentic sauce. Light coconut milk just doesn’t create the same velvety texture. If you can find Thai Kitchen brand coconut milk, grab it – the consistency is perfect for this crockpot creamy coconut chicken tikka masala. You’ll need a 6-quart slow cooker for this recipe.

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated (I prefer fresh over powdered for brighter flavor)
• 1 (14 oz) can full-fat coconut milk
• 1 (6 oz) can tomato paste
• 1 cup chicken broth
• 2 tablespoons garam masala
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper (adjust to taste, start with less if you’re heat-sensitive)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped (for garnish)
• 2 tablespoons vegetable oil

How to Make This Slow Cooker Favorite

I recommend browning the chicken first – it adds just five extra minutes but creates incredible depth of flavor in your crockpot creamy coconut chicken tikka masala.

Step 1: Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes. You’ll know it’s ready when the onion smells sweet and the edges start to turn golden.

Step 2: Add the minced garlic and grated ginger and cook for another minute until fragrant. Watch carefully here because garlic can burn quickly. The kitchen should smell absolutely amazing at this point.

Step 3: Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes. You’re not cooking the chicken through, just creating a flavorful sear that will enhance the final dish.

Step 4: Scrape up any browned bits from the skillet, then transfer the chicken and onion mixture to the slow cooker. Those browned bits are pure flavor.

Step 5: In the same skillet, add the tomato paste and cook for 1 minute, stirring constantly. This step caramelizes the tomato paste and removes any raw, metallic taste. The paste should darken slightly and smell sweeter. My first batch was too thin because I skipped this step – don’t make my mistake!

Step 6: Add the coconut milk, chicken broth, garam masala, cumin, paprika, turmeric, cayenne pepper, salt, and black pepper to the skillet. Stir to combine and bring to a simmer. The sauce will start to thicken and turn a gorgeous deep orange-red color.

Step 7: Pour the sauce over the chicken in the slow cooker. Gently stir to coat all chicken pieces with sauce.

Step 8: Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender. I prefer the low setting because it keeps the chicken incredibly juicy. The chicken should reach an internal temperature of 165°F. No need to stir during cooking – just let the slow cooker work its magic.

Step 9: Stir the sauce and chicken together before serving. If the sauce is too thin after cooking, remove 1/2 cup of liquid, whisk with 1 tablespoon cornstarch, return to the slow cooker, and cook on high for 15-20 minutes until thickened.

Step 10: Garnish with fresh cilantro and serve hot with rice or naan bread. The cilantro adds a bright, fresh contrast to the rich, creamy sauce.

Perfect Pairings for Your Tikka Masala

This crockpot creamy coconut chicken tikka masala pairs beautifully with sides that balance the rich, spiced sauce.

Basmati rice: The fluffy, fragrant grains soak up every drop of that creamy coconut sauce and provide a neutral base that lets the spices shine.

Naan bread or roti: Perfect for scooping up the sauce and adds a satisfying, pillowy texture that complements the tender chicken.

Cucumber raita: The cool, tangy yogurt sauce cuts through the richness and provides a refreshing contrast to the warm spices in this crockpot creamy coconut chicken tikka masala.

Mango chutney: Sweet and tangy flavors add another dimension and are traditional accompaniments to Indian dishes.

Fresh salad: A simple green salad with lemon vinaigrette lightens the meal and adds crisp texture alongside the creamy chicken.

More Delicious Slow Cooker Recipes to Try

This crockpot creamy coconut chicken tikka masala pairs wonderfully with other comforting slow cooker meals that make weeknight dinners effortless. For another Indian-inspired favorite, try the flavorful Crockpot Tex-Mex Chicken which offers a different spice profile but the same hands-off convenience. When you’re craving more international flavors, the tender Slow Cooker Teriyaki Meatballs deliver sweet and savory Asian-inspired taste that’s perfect alongside rice.

For heartier cold-weather meals, serve this tikka masala as part of a slow cooker feast featuring the rich Crock Pot French Onion Pot Roast or comforting Slow Cooker Honey Mustard Chicken. These recipes all share the same set-it-and-forget-it magic that makes crockpot cooking so appealing for busy families.

Storing Your Leftover Chicken Tikka Masala

This crockpot creamy coconut chicken tikka masala stores beautifully and the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it cools, which is completely normal.

For reheating, use the stovetop over low heat, adding a splash of chicken broth or coconut milk to thin the sauce back to your desired consistency. You can also microwave individual portions, stirring halfway through to ensure even heating. This recipe serves 6 people generously with about 1 cup of chicken and sauce per serving.

From experience, this recipe freezes exceptionally well for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating. I often double the batch and freeze half for an easy meal later.

Common Questions About This Recipe

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