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Crockpot Creamy Coconut Chicken Tikka Masala Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 62 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Slow Cooking
  • Cuisine: Indian
  • Diet: Halal

Description

This Crockpot Creamy Coconut Chicken Tikka Masala is a rich and flavorful slow-cooked dish featuring tender chicken thighs simmered in a luscious blend of coconut milk, aromatic spices, and tomatoes. Perfectly suited for an effortless meal, this recipe combines the warmth of garam masala and other Indian spices with the creaminess of coconut milk, creating a comforting and vibrant curry that pairs beautifully with rice or naan.

Ingredients

Scale

Chicken and Aromatics

  • 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced

Spices

  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • 1 teaspoon paprika

Liquids

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

Seasonings and Garnishes

  • 1 teaspoon salt, or to taste
  • Fresh cilantro, chopped (optional, for garnish)
  • Cooked rice or naan, for serving

Instructions

  1. Prepare the Ingredients: Cut the boneless, skinless chicken thighs into bite-sized pieces to ensure even cooking and easy serving.
  2. Sauté the Aromatics (Optional): Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion, minced garlic, and minced fresh ginger. Sauté for about 3-4 minutes until softened and fragrant, enhancing the depth of flavor in the final dish. Transfer this mixture to the crockpot.
  3. Combine in the Crockpot: Add the chicken pieces to the crockpot along with garam masala, ground cumin, ground turmeric, ground coriander, chili powder, and paprika. Stir thoroughly to coat the chicken evenly with all the spices.
  4. Add the Liquids: Pour the full can of coconut milk, diced tomatoes, and chicken broth into the crockpot. Mix all ingredients well to combine into a creamy, spiced sauce.
  5. Season: Add salt to taste, balancing the flavors of the curry base.
  6. Slow Cook: Cover the crockpot and cook on low heat for 6-7 hours. This slow cooking process tenderizes the chicken and allows the spices to meld deeply into the creamy sauce.
  7. Finish and Serve: Once the cooking time is complete, stir the Chicken Tikka Masala to ensure even consistency. Serve the dish warm over cooked rice or paired with naan bread. Garnish with freshly chopped cilantro if desired for a burst of freshness.

Notes

  • For extra flavor, do not skip the sautéing of onions, garlic, and ginger; however, it is optional for quicker preparation.
  • If you prefer a thicker sauce, cook the curry uncovered for the last 30 minutes to reduce the liquid.
  • Use boneless, skinless chicken thighs for best results as they stay moist and tender in slow cooking.
  • This recipe can be adjusted to mild or spicy by varying the amount of chili powder.
  • Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.

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