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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
I’m making this for a group and one of them is dairy-free. Would it be possible to leave out the yogurt (at least until she got some without it)? Or substitute it with something else? Looking forward to trying this!!
Hi Mia,
No worries, I would just use a dairy free yogurt, your local grocery store should have plenty of options. Please let me know if you have any other questions! xT
I don’t see a recipe for the sesame chili butter and would love to get ahold of that.
Hi Michelle,
That is made in step 3:) Please let me know if you have any other questions! xx
My fiancé is from India and we love finding new Indian recipes to cook at home! This is one of our all time favorites – we make this chicken weekly! It’s absolutely delicious – thank you for the tasty recipe!
Hey Molly,
Fantastic! I appreciate you trying this recipe, I’m so glad it turned out nicely for you! xx
I tried this recipe on the glowing recommendation of a friend, but it really didn’t turn out for us. There was no sweetness or tang, like we’re used to with other tikka masala recipes, and the seasoning was incredibly overpowering. I followed the recipe exactly with the exception of using plain regular full fat yogurt, not Greek yogurt.
I consider myself to be a very adept cook… I wonder what might have gone wrong? Perhaps the spice blend from Whole Foods was off balance? I figure I did something wrong with so many positive reviews!
Hey Kristin,
Thanks so much for trying this recipe and sharing your feedback! So sorry to hear it was not enjoyed. I’m not sure what could have happened here, I would definitely say this isn’t sweet so if that’s what you are used to that would make sense. xx
Super good, and super easy. Delicious, tender chicken in six hours on low in the slow cooker worked great for me. The solid flavor and easy ease make this recipe worth a comment to say, thank you!
Will repeat.
Thanks so much, James! So glad to hear this dish was enjoyed, I appreciate you making it! XxT
Hey James,
When you used the slow cooker, did you just throw it all in at once? Or save yoghurt or coconut for the end? Tx!
Hi, Tieghan – do you think this recipe would work to prep and combine ahead of time and freeze until you are ready to cook. I am looking for things I could make batches of now and freeze to pull out and dump into a crock pot for my sister postpartum!
Hi Janey,
Totally, I think that would work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
What do I do with sesame chili butter?
Hi Kyle,
You will drizzle that over each dish for serving:) Please let me know if you have any other questions! xx
I would like to use my enamle dutch oven, would I still use 5-6 hrs as the length of cook time? At 200°?
Hi Lindsey,
You can just follow this recipe if you do not want to use a crockpot or instant pot:
https://fett-weg.today/chicken-tikka-masala/%3C/a%3E%3Cbr /> Please let me know if you have any other questions! xT
This is one of my favorite recipes. We return to it time and time again. Unfortunately, as I am prepping all the ingredients I have realized I don’t have any yogurt. Are there any good substitutions you could suggest or am I just out of luck?
Hey Kyra,
So glad to hear this recipe is always enjoyed! You could use sour cream in place of the yogurt. I hope this helps! xT
Delicious, warm and comforting with just the right level of heat. If you like it a little spicier add in a couple red chilis while cooking. We added some freah coriander and a squeeze of lemon after we plated. So Good!! Easy to make and packed with flavor. Can’t wait to make again!
Hey LuAnn,
Thanks so much for making this recipe! Love to hear it turned out well for you:) Have the best week! xxT
This turned out pretty grainy and somewhat bitter. I would not recommend this recipe. I followed the directions almost exactly, except to lower the time cooking. Even still, the chicken was dry.
Hi Camilla,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. xx
you have a star anise in photo but its not on list, please explain…
Hi there,
It is not needed in this recipe:) Please let me know if you have any other questions! xx
Possibly silly question, but making this for the second time and it’s delicious. But is the butter mixture for the nann or over the chicken?
Hi Kelly,
Thanks for making this recipe! Not silly at all, I like to use it over the chicken but you could totally use it for the naan as well! xT
Can I marinate the chicken in the yogurt mixture overnight?
Hi Samantha,
You bet, that would work nicely for you! I hope you love this recipe! xT
Was really good! I ended up putting a pinch of salt at the end with the coconut milk. Will definitely be using this recipe again! Thx 😊
Hi Samantha,
Amazing! Thank you for making this recipe and your comment, so glad it was enjoyed! xxT
This recipe is absolutely delicious in every way. The sesame butter chili oil is fantastic! The only note have to other Instant Pot users is that more water is required. I knew in my gut that 1/3 cup water would not be enough…I should have listened to my gut. Got the burn notice. Had to stop, empty the IP scrap the burnt stuff off the bottom, spray with oil, add another cup of water to the mixture and then restart. No issues after that. But from now on I will always spray the bottom and use more water.
Hi Erin,
Thanks so much for trying this dish and sharing what worked well for you regarding the instant pot! So glad the recipe was enjoyed. Happy New Year!🥳🥂 xx
I am making this for the 3rd time today. It’s in the slow cooker now. It’s over-the-top fantastic. It’s full of flavor, rich, warm and satisfying. I need to get busy and make the homemade naan. Thanks for sharing your recipes!
Hey Mac,
Happy New Year!!🎆 Love to hear this recipe turned out well for you, thanks for making it! XxT