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Crockpot Creamy Coconut Chicken Tikka Masala

Crockpot creamy coconut chicken tikka masala served over basmati rice with fresh cilantro garnish
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This slow cooker creamy coconut chicken tikka masala is an easy and delicious Indian-inspired dish with tender chicken in rich, aromatic sauce. Perfect for busy weeknights.

Ingredients

Scale
  • 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
  • 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)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 2 tablespoons vegetable oil

Instructions

  1. Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
  2. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  3. Add the chicken pieces to the skillet and cook until lightly browned on all sides, about 5-6 minutes.
  4. Scrape up any browned bits from the skillet, then transfer the chicken and onion mixture to the slow cooker.
  5. In the same skillet, add the tomato paste and cook for 1 minute, stirring constantly.
  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.
  7. Pour the sauce over the chicken in the slow cooker and gently stir to coat.
  8. Cover and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken reaches 165°F internal temperature.
  9. If sauce is too thin, remove 1/2 cup liquid, whisk with 1 tablespoon cornstarch, return to slow cooker, and cook on high for 15-20 minutes.
  10. Stir the sauce and chicken together. Garnish with fresh cilantro and serve hot with rice or naan bread.

Notes

  • For a creamier sauce, use full-fat coconut milk. Light coconut milk won’t create the same velvety texture.
  • Adjust the amount of cayenne pepper according to your spice preference.
  • Browning the chicken before adding it to the slow cooker is recommended for the most flavorful dish.
  • You can substitute chicken thighs for chicken breasts. Cook time remains the same, but thighs are more forgiving and won’t dry out as easily.
  • Make sure to cut the chicken into uniform 1-inch pieces for even cooking.
  • You’ll need a 6-quart slow cooker for this recipe.

Nutrition

Find it online: https://www.benefitiany.com/crockpot-creamy-coconut-chicken-tikka-masala/