Crockpot Creamy Coconut Chicken Tikka Masala

The first time I tried to make Chicken Tikka Masala at home, I was overwhelmed by the long list of spices and the idea of cooking it on the stovetop for what felt like hours. It wasn’t until I discovered the magic of the slow cooker that this classic Indian-inspired dish became a regular part of my weeknight dinner rotation. This Crockpot Creamy Coconut Chicken Tikka Masala is more than just a recipe—it’s a solution for busy nights, beginner cooking confidence, and incredible flavor without the fuss.

If you’re new to the kitchen or looking for a quick and healthy meal that doesn’t skimp on flavor, this easy sheet pan dinner alternative is perfect. With tender chicken, warming spices, and a rich coconut-based sauce, it’s a crowd-pleaser that requires minimal hands-on time. Plus, it’s naturally dairy-free and adaptable for different dietary needs.

Why This Recipe is Special

What sets this version of tikka masala apart is its simplicity. Traditionally, Chicken Tikka Masala is cooked in stages, often involving marinating, grilling, and then simmering in sauce. Here, everything goes into one pot—no searing or babysitting required.

The crockpot does all the work for you, slowly infusing the chicken with Indian spices while keeping it incredibly tender. The addition of coconut milk at the end brings a velvety richness that’s both comforting and dairy-free, making it one of our favorite quick and healthy meals for any day of the week.

Ingredients and Preparation

Chicken (boneless, skinless breasts or thighs)
The star protein of this dish, chicken soaks up all the spices and turns tender and juicy during the long, slow cook. Thighs add a bit more richness, while breasts are leaner.

Yellow Onion and Shallot
These aromatic vegetables create a flavorful base. The onion brings depth and sweetness, while the shallot adds a gentle, almost garlicky sharpness.

Garlic and Fresh Ginger
These two ingredients give the tikka masala its signature kick and warmth. Garlic provides depth, while ginger offers bright heat.

Garam Masala and Ground Turmeric
The essential spices in any tikka masala. Garam masala is a blend of warm spices like cumin, coriander, and cinnamon. Turmeric adds earthiness and a golden hue.

Kosher Salt and Chili Flakes
Enhances flavor and adds gentle heat. You can adjust the chili flakes based on your spice preference.

Plain Greek Yogurt (full-fat)
Acts as a quick marinade for the chicken and adds a tangy creaminess. Can be substituted with plant-based yogurt or skipped if needed.

Tomato Paste
Adds rich umami and a slight sweetness to balance the spices.

Water
Just enough to help create the sauce base before the coconut milk is added.

Full-Fat Unsweetened Coconut Milk
Gives the dish its creamy texture and rich flavor. Use heavy cream or a plant-based alternative if preferred.

Cilantro
Stirred in at the end for a fresh, herby brightness.

Butter, Sesame Seeds, Paprika, and More Chili Flakes
Used to make a finishing chili butter that adds spice, richness, and a slight crunch. You can skip the sesame seeds or butter for dietary restrictions.

Step-by-Step Instructions

Step 1
Place the chicken, onion, shallot, garlic, ginger, garam masala, turmeric, salt, and a pinch of chili flakes in the bowl of your crockpot. Add a few spoonfuls of Greek yogurt and mix to coat the chicken evenly. Let this sit for about 10 minutes to quickly marinate while you prep other ingredients.

Step 2
Add the tomato paste and a small amount of water (just enough to thin the paste slightly). Stir everything to combine, then cover and cook on low for 5–6 hours or on high for 3–4 hours until the chicken is cooked through and easily pulls apart with a fork.

Step 3
Turn the heat to high. Stir in the coconut milk and allow the sauce to cook, uncovered, for about 10 minutes. This will warm the coconut milk and slightly thicken the sauce.

Step 4
While the sauce finishes, melt the butter in a small pan over medium heat. Add sesame seeds, paprika, and an extra pinch of chili flakes. Let the butter bubble until golden and fragrant, then remove from heat.

Step 5
Just before serving, stir fresh chopped cilantro into the chicken mixture. Serve hot over bowls of rice, drizzle with the chili sesame butter, and enjoy with naan if desired.

Beginner Tips and Notes

• If your chicken turns out dry: Use thighs instead of breasts for a juicier result. Also, make sure not to cook too long on high.
• Veggies too soft? If you add any extras like bell peppers or peas, do so in the last hour to preserve texture.
• Don’t have a crockpot? This recipe can be made in an Instant Pot (pressure cook for 8–10 minutes) or even on the stovetop with low simmering.
• No fresh garlic or ginger? Use ½ teaspoon of garlic powder and ground ginger each as a backup.
• No ghee or butter? Use olive oil for a dairy-free version of the chili butter topping.

Serving Suggestions

• Serve with steamed basmati or jasmine rice for a classic pairing.
• Add naan bread or roti on the side to scoop up the creamy sauce.
• For extra crunch and nutrition, serve with a simple cucumber raita or a side salad with lemon vinaigrette.
• Leftovers? Store in an airtight container in the fridge for up to 4 days or freeze for up to a month. Reheat gently with a splash of coconut milk or water to keep the sauce creamy.

Conclusion

This Crockpot Creamy Coconut Chicken Tikka Masala takes a traditionally complex dish and transforms it into an approachable, one-pot wonder that’s ideal for beginner cooks. It’s fragrant, creamy, comforting, and surprisingly hands-off. Whether you’re cooking for your family or prepping for a cozy night in, this dish delivers every time. If you try it, share your thoughts in the comments—I’d love to hear how it turned out for you.

FAQ About Crockpot Creamy Coconut Chicken Tikka Masala

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