Q1: Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work wonderfully in this recipe. They stay juicy and tender during slow cooking and add a bit more richness to the dish.

Q2: What can I use instead of coconut milk?

You can substitute coconut milk with heavy cream, cashew cream, or even full-fat Greek yogurt. Just make sure to add it at the end to avoid curdling.

Q3: How spicy is this recipe?

This dish is mildly spicy. You can reduce or omit the chili flakes for a milder version, or add more for extra heat.

Q4: Can I cook this recipe without a crockpot?

Absolutely. Use an Instant Pot on high pressure for 8–10 minutes, or simmer everything gently on the stovetop for about 45 minutes until the chicken is tender.

Crockpot Creamy Coconut Chicken Tikka Masala

Name: Crockpot Creamy Coconut Chicken Tikka Masala
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Cuisine: Indian-Inspired
Ingredients: 2 pounds boneless skinless chicken breasts or thighs; 1 yellow onion, diced; 1 shallot, minced; 2 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 teaspoons garam masala; 1 teaspoon ground turmeric; 1 teaspoon kosher salt; 1 pinch chili flakes; 1/2 cup full-fat plain Greek yogurt; 1 (6 oz) can tomato paste; 1/3 cup water; 1 (13.5 oz) can full-fat unsweetened coconut milk; 1/4 cup fresh cilantro, chopped; 2 tablespoons butter; 1 tablespoon sesame seeds; 1/2 teaspoon paprika

Description

A beginner-friendly crockpot version of the classic Indian-inspired Chicken Tikka Masala, made creamy with coconut milk and packed with warming spices.

Ingredients

Scale

2 pounds boneless skinless chicken breasts or thighs
1 yellow onion, diced
1 shallot, minced
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 teaspoons garam masala
1 teaspoon ground turmeric
1 teaspoon kosher salt
1 pinch chili flakes
1/2 cup full-fat plain Greek yogurt
1 (6 oz) can tomato paste
1/3 cup water
1 (13.5 oz) can full-fat unsweetened coconut milk
1/4 cup fresh cilantro, chopped
2 tablespoons butter
1 tablespoon sesame seeds
1/2 teaspoon paprika

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Instructions

Place chicken, onion, shallot, garlic, ginger, garam masala, turmeric, salt, chili flakes, and yogurt into the crockpot. Mix well and let sit for 10 minutes.
Add tomato paste and water to the crockpot. Stir to combine, cover, and cook on low for 5–6 hours or high for 3–4 hours until chicken is tender.
Turn the crockpot to high, stir in coconut milk, and let cook uncovered for 10 minutes until the sauce is warmed through and slightly thickened.
In a small pan, melt butter with sesame seeds, chili flakes, and paprika. Cook until the butter browns and becomes fragrant. Remove from heat.
Stir fresh cilantro into the crockpot. Serve the chicken over rice and drizzle with the sesame chili butter. Add naan on the side if desired.

Notes

Use chicken thighs for a richer, juicier result.
Substitute coconut milk with heavy cream or Greek yogurt if preferred.
Reduce chili flakes for less heat or increase for spicier flavor.
This dish freezes well for up to a month.
Add vegetables like bell peppers in the last hour of cooking for more texture.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Indian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 316 kcal
Sugar: 5g
Sodium: 480mg
Fat: 21g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 25g
Cholesterol: 75mg