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Crockpot Creamy Coconut Chicken Tikka Masala. The perfect bowl of warming comfort food that’s incredibly delicious. Indian-inspired tikka masala made with plenty of spice and creamy coconut milk. It’s 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. You’ll 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!
Must-Have Ingredients for slow cooker chicken tikka masala
- 2 pounds boneless skinless chicken breasts or chicken thighs
- 1 yellow onion
- 1 shallot
- 2 garlic cloves
- fresh ginger
- garam masala
- ground turmeric
- kosher salt
- full-fat plain Greek Yogurt
- tomato paste
- full-fat unsweetened coconut milk or plain greek yogurt
- cilantro
- salted butter
- sesame seeds
- chili flakes
- paprika
Here are the details
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. It’s 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, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
What can replace coconut milk in this curry dish?
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.
Is it OK to put coconut milk in the slow cooker?
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.
What exactly is tikka masala?
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.
Crockpot Creamy Coconut Chicken Tikka Masala
Servings: 6
Calories Per Serving: 316 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 pounds boneless skinless chicken breasts or thighs, cubed
- 1 yellow onion, chopped
- 1 shallot, chopped
- 2 cloves garlic, chopped
- 1 tablespoon fresh grated ginger
- 2 tablespoons garam masala
- 1 1/2 teaspoons ground turmeric
- kosher salt
- 1/4 cup full-fat plain Greek yogurt
- 1 can (6 ounces) tomato paste
- 1 can (14 ounces) full-fat unsweetened coconut milk
- 1/3 cup cilantro, chopped
- 6 tablespoons salted butter
- 2 tablespoons sesame seeds
- 1-2 teaspoons chili flakes
- 1/2 teaspoon paprika
Instructions
Crockpot Pot
- 1. In the bowl of your crockpot, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let sit 10 minutes. Add the tomato paste and 1/3 cup water. Cover and cook on low for 5-6 hours or on high for 3-4 hours.2. Crank the heat to high. Stir in the coconut milk and cook, uncovered, 10 minutes until warmed. Stir in the cilantro. 3. Meanwhile, melt together the butter, sesame seeds, chili flakes, and paprika. Cook until the butter is browning. Remove from the heat. 4. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!
Instant Pot
- 1. In the bowl of your instant pot, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let sit 10 minutes. Add the tomato paste and 1/3 cup water. Seal the lid and cook on high pressure for 8-10 minutes.2. Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the coconut milk and cook, uncovered, 5- 10 minutes, until warmed. Stir in the cilantro. 3. Meanwhile, melt together the butter, sesame seeds, chili flakes, and paprika. Cook until the butter is browning. Remove from the heat. 4. Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!
Notes
Stove-Top: use my super simple tikka masala recipe.
This post was originally published on November 21, 2022
Love this recipe! Can you store in fridge and have the next day warmed up?
Hi Frances,
Awesome! So glad to hear this recipe turned out nicely for you! Thanks a lot for making it:) Sure, that will work well for you! xT
I find myself making this atleast once a week!!! Delicious!!!!!
Love to hear this, Gracie!! Thanks so much for making this recipe so often, so glad it is always enjoyed! xT
I’ve made many HBH recipes and enjoyed them but this one won’t make it on my repeat list. I agree with the comments saying it’s bland. It’s not bad per se, it’s just not particularly interesting. Perhaps if someone has never had Indian food before, they’d find this recipe to be flavorful. I hate to write a critical comment but this one just didn’t wow me.
Hi Maria,
Thanks so much for trying this dish and making so many others! Sorry to hear it was not enjoyed! x
This recipe was excellent- thank you!
Hey Calista,
Awesome! Love to hear that you enjoyed this recipe, thanks for making it and your comment! xT
What could i use in lieu of the yogurt? I can’t have dairy. I have made this before my dairy allergy and its amazing!
Hi Alice,
You should be able to find a dairy free yogurt at your local grocery store, Coco June is a great one! Please let me know if you have any other questions! xx
Can I use frozen chicken?
Hi Sarah,
You will want to thaw the chicken first. Please let me know if you have any other questions, I hope you love this recipe! xT
Can I freeze
Hey Sarah,
Sure, that would work nicely for you! Please let me know if you have any other questions! xT
This was great!! I followed the recipe for the most part, but I did sub Thai red curry paste for the tomato paste. It was truly yummy. Thanks for the recipe
Hey Niesha,
Wonderful!! So glad to hear that this dish was enjoyed, thanks for making it! Have a great weekend! xT
This is one of my fave dishes! The sesame chili butter is especially yum, and means those who are scared of chili can steer clear. I have made this for dinner parties… but always struggle to find a good matching starter that fits the “theme”. Any suggestions?
Hey Lauren,
Happy Sunday!! I appreciate you trying this recipe and your feedback, so glad to hear it turned out nicely for you! Here’s some appetizer ideas for you:
https://fett-weg.today/roasted-cauliflower-hummus/%3C/a%3E%3Cbr /> https://fett-weg.today/coconut-sweet-potato-lentil-soup-with-rice/%3C/a%3E%3Cbr /> https://fett-weg.today/mezze-platter/%3C/a%3E%3Cbr /> I hope this helps! xT
I absolutely love this curry recipe and so does my 8 and 10 year old. The spicy sesame chili butter is dangerous though I started eating it with crackers and ate half of it before dinner. Oops! Haha, thanks for the recipe!!
Hey Karley,
Wonderful!! So glad to hear that this dish turned out well for you, thanks a lot for making it! xT
This was delicious but our color was no where near as rich as yours and the sauce wasn’t thick. Any suggestions on what could have been the cause of this difference?
Hey Cory,
Thanks for trying this recipe and sharing your feedback! Sorry to hear the sauce was not thick, was there anything you adjusted in the recipe? Which cooking method did you use? You could let the sauce simmer for a bit next time! I hope this helps! xx
I loved this! The inly thing I didn’t like was the flavor of the onions from being in the crackpot for so long. They always get a little odd.
The dish itself is amazing. I did expect the sauce to be thicker? However, the Naan took care of that.
Definitely keeping this
Hey Tanya,
Happy Friday!! Thanks so much for trying this recipe, I love to hear that it turned out well for you! xx
I’m dairy free so wondering if i can make the sesame butter sauce with an oil instead? Any suggestions?
Hey Christine,
Sure, I would just use dairy free yogurt along with a plant based butter. I would not recommend using oil for the sesame butter sauce:) Let me know if you give this recipe a try! xT
I have been making curry for 20 years and I think you nailed this recipe Tieghan. Thanks so much for sharing!! We had it with cauliflower rice. Delicious 🙂
Hey Karley,
Happy Sunday! I am thrilled to hear this dish turned out well for you, thanks a lot for trying it out! Xx
This is a long review comment because I rarely do these, but decided this recipe is fantastic and totally worthy!
I made this dish on Saturday night for the poker game I hosted, to the raves and praise of everyone who ate it!
I triple batched the recipe as I was making it for 18 people. To do so, I made 2 1.5x sized recipes in 2 Ninja Foodies, using the Insta Pot instructions to cook it all simultaneously.
Both batches were identical with one exception (Thanks a million to the commenter Niesha Nahkala below for the tip, it brought an amazing deepening of the baseline flavors w/o changing its essence..tho making it just a tiny bit less sweet, more umami imo). Thanks to Niesha’s tip, in one of the batches, I subbed out half of the tomato paste for Thai Red Curry paste. Next time, I will swap out ALL of the tomato paste, it was that good w/o changing the flavor base.
With that, I preface by saying that from reading all the comments in advance, I was prepared to instill a couple other modifications as needed along the way.
The recipe as written is fantastic for baseline flavor. The issue I found was that the flavors were not prominent as they should be, and teased a/o popping. That being said, after the step adding the coconut milk, I started tasting and adjusting.
The first thing I did was double the Garam Masala. Still needed something, so I added more salt and thanks to another commenter, Alex Robertson, I added about 1.5T curry powder (1T+ per 6serv), and 1/4C brown sugar. Alex is also credited for my going with the Insta Pot variation instead of the crock pot because I too find that crock pots either don’t cook onions down enough (at high heat shorter time), or leave them tasting weird when it does.
Another HUGE factor that I think solidifies the most richness of flavor was the fact that I did indeed use my Ninjas instead of my crock pots because of the saute function. The flavor richness is off the hook when you plan to just keep simmering that finished product (I did it on high setting, adjusting down the temp over time as it started to thicken up) until you reach the consistency desired to avoid the need for cornstarch or other thickeners. Note, this did take a little bit longer in the Thai curry batch, I believe it is because tomato paste has a bit more natural thickening property.. tho it wasn’t too much more to get there.
Only after the batches were simmered down to where I wanted ythem did I add the cilantro (which I would have doubled personally, but I’m a freak for cilantro and didn’t want to off put any normies/haters of cilantro). I also had more chopped cilantro on the side, which many used to finish on the plate and it was great.
Now, the SESAME CHILI BUTTER… mercy me, where has this been my whole life?! It was also incredible and just the smallest drizzle ups the final flavor profile in a way I can’t imagine how or why, but please.. do NOT skip this, even if you’re not into “spicy heat”.. just use a few drops even because it is THAT good! I will say, especially considering I wasn’t going to be able to stand right there while everyone came through serving themselves, I put a note in front of the butter labelled “Sesame Fire Butter” encouraging to use sparingly then add more to taste… because this butter will blow your doors off the hinges, but it is flat amazing!
**Thank you for attending my TedTalk** 😬
Ok so this didn’t turn out as well as the ratings would’ve had me believe. I had to add quite a bit more salt and some brown sugar at the end with some cinnamon and curry powder to bring the flavor up and take out the acidity from the tomato. It also was lacking that thickness I look for in a curry when I order so I added some corn starch. But what really bothered me was the onions weren’t broken down at 3 hours. Next time I’m going to caramelize them in a pan and use some heavy cream as well
Hi Alex,
I appreciate you trying this recipe and sharing your feedback! Sorry to hear you had to make some adjustments! Let me know if there is anything that I can help with:) Xx
Please check out my comment posted, after reading your review and all others, I heard you all and made some adjustments that I believe will change your mind about this recipe.. please give it another try, I don’t think you will be sorry!
Wow, this is amazing!!! We were missing a few ingredients like sesame seeds, and cilantro (REALLY wish we had that as I could tell it was missing that edge it gives). But, wow wow, this is the closest we’ve ever gotten to restaurant taste. Give it a try, folks. It is killer good.
Yay!! Love to hear this Kara:) Thanks so much for making this recipe and your message! Have a great week! xT