Description
This Crockpot Creamy Coconut Chicken Tikka Masala is a delightful Indian-inspired dish that combines tender chicken thighs slow-cooked with aromatic spices and rich coconut milk for a creamy, flavorful curry. Perfectly balanced with a hint of heat and a tang of lemon, it’s an easy and comforting meal that pairs wonderfully with rice or naan.
Ingredients
Scale
Chicken and Aromatics
- 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Spices
- 1 tablespoon garam masala
- 2 teaspoons ground cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
Liquids and Finishing
- 1 can (15 oz) tomato sauce
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 2 tablespoons plain Greek yogurt (optional for extra creaminess)
Garnish
- Chopped cilantro for garnish
Instructions
- Prepare the base: Add the chopped onion, garlic, and grated ginger to the bottom of the crockpot, creating a flavorful foundation for the curry.
- Add the chicken: Place the bite-sized chicken thighs on top of the onion-ginger-garlic mixture evenly.
- Mix and apply spices: In a small bowl, combine garam masala, ground cumin, turmeric, paprika, cayenne pepper (if using), and salt. Sprinkle this spice mixture evenly over the chicken to coat all pieces.
- Add tomato elements: Pour the tomato sauce and spoon in the tomato paste over the spiced chicken and gently stir just enough to slightly blend the ingredients without fully mixing them.
- Slow cook: Cover the crockpot and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours. The chicken should become tender and fully cooked through.
- Add creaminess: About 30 minutes before serving, stir in the full-fat coconut milk and lemon juice to infuse the sauce with richness and brightness.
- Optional creaminess boost: For an extra creamy texture, gently fold in the plain Greek yogurt just before serving.
- Season and garnish: Taste the curry and adjust salt or spices if needed. Garnish with freshly chopped cilantro for a burst of fresh flavor.
- Serve: Serve the creamy coconut chicken tikka masala hot, accompanied by fluffy rice or warm naan bread.
Notes
- Chicken thighs are preferred for tenderness, but chicken breasts can be substituted if desired.
- Adjust the cayenne pepper based on your preferred spice level.
- The flavors develop beautifully after resting, so this dish often tastes even better the next day.
