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Crockpot Creamy Coconut Chicken Tikka Masala. The perfect bowl of warming comfort food thatโs incredibly delicious. Indian-inspired tikka masala made with plenty of spice and creamy coconut milk. Itโs perfectly spicy, creamy, and filled with warming Indian-inspired flavors. Making the dish in the crockpot leaves you with an even more flavorful sauce and tender chicken. Serve this creamy masala chicken over bowls of basmati rice with spicy sesame chili butter. Youโll have the perfect dinner that can be enjoyed any night of the week. And the leftovers are even more delicious the next day.
It’s almost Thanksgiving! I’m so excited for the next few days ahead. Lots of holiday prep will be underway. I always have so much fun getting to see what everyone is preparing for their holiday meal!
I feel so fortunate to be able to be a part of your homes and your families on such a special day. It’s so cool to me!! Very excited to see what recipes you all will be making this Thanksgiving!
But until then, we still have to eat dinner!
I always find this week so odd. A lot of us are prepping for Thursday, but regardless of whether we’re cooking Thanksgiving dinner or attending, we also need to eat dinner every night before then.
Most of the time, my family is in town so I love to share easy dinner ideas like this yummy slow cooker chicken tikka masala recipe. It’s one of those amazing dinners that tastes and looks amazing without effort.
The crockpot really has been my go-to for the last few months!
Some crockpot recipes are easier than others. This is one of those glorious crockpot dinners that really is just a few simple steps!
First, you’ll add the chicken to the bowl of your crockpot, then in goes pretty much all of the seasonings. The onion, shallot, garlic, ginger, garam masala, turmeric, and salt. I then add yogurt and instead of marinating the chicken for hours, I just let it sit on the spiced yogurt for 10 or so minutes.
I found that since this chicken cooks all day, the quick marinating time is all you need.
From here, add a can of tomato paste and a bit of water. Then cover and slow cook.
Just before you’re ready to serve, mix in a can of creamy full-fat coconut milk. Let the sauce cook until just slightly thickened and steaming warm.
Stir in lots of cilantro.
Per usual, I love to give my crockpot recipes something fresh to add color and flavor. Plus, I wanted to switch up the classic tikka masala recipe.
I did a quick sesame chili butter as garnish and it really is the secret to this dish. It makes it just a touch more special than other recipes. Trust me, the butter is key. Do not skip.
As this cooks, the aroma in the kitchen is truly incredible. Itโs just like your favorite Indian spot in town, but maybe just a touch better. I always find anything made at home to be even more delicious.
I like to serve my tikka masala over steamed rice with some fresh naan for scooping up the creamy, coconutty sauce. Absolutely DELICIOUS.
Looking for other Indian-inspired dinners? Here are my favorites:
30 Minute Spicy Indian Butter Chicken
30 Minute Butter Chicken Meatballs
Super Simple Coconut Chicken Tikka Masala
Gingery Coconut Sweet Potato and Rice Stew with Chili Oil
Lastly, if you make this Crockpot Creamy Coconut Chicken Tikka Masala be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
If you’re not sensitive to dairy, you can use heavy cream. Other coconut substitutes include other plant milks like soy/almond/ almond/cashew milk. You could even use Greek Yogurt if you’re in a pinch.
Yes, you can put coconut milk in the slow cooker, but be sure to only add it at the end of the recipe. Just before you’re ready to serve, mix in the can of creamy coconut milk or substitute of your choice.
Tikka masala is a classic Indian dish. The word “tikka” means piece or chunk. And the masala is the sauce that the tikkas derive their delicious flavor. This flavorful dish has its origin in Indian cuisine and is said to have first been made popular in Britain by Indian Chefs living and working in Britain.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This recipe is absolutely delicious in every way. The sesame butter chili oil is fantastic! The only note have to other Instant Pot users is that more water is required. I knew in my gut that 1/3 cup water would not be enough…I should have listened to my gut. Got the burn notice. Had to stop, empty the IP scrap the burnt stuff off the bottom, spray with oil, add another cup of water to the mixture and then restart. No issues after that. But from now on I will always spray the bottom and use more water.
Hi Erin,
Thanks so much for trying this dish and sharing what worked well for you regarding the instant pot! So glad the recipe was enjoyed. Happy New Year!๐ฅณ๐ฅ xx
I am making this for the 3rd time today. It’s in the slow cooker now. It’s over-the-top fantastic. It’s full of flavor, rich, warm and satisfying. I need to get busy and make the homemade naan. Thanks for sharing your recipes!
Hey Mac,
Happy New Year!!๐ Love to hear this recipe turned out well for you, thanks for making it! XxT