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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
1st off love her her recipes. Unfortunately this was very bland. I had to add salt and more salt and even then something was so off. I think maybe I was expecting more of a butter chicken sauce, I was at a loss so I ended up adding some butter and honey to sweeten. Then we gobbled it up! So maybe next time I’ll try her butter chicken recipe, I think that has sweetened coconut milk in it and maybe that hint of sweetness is what I was looking for. Either way I have a new recipe we all loved. Thank you!
Hey Drea,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear you didn’t love this! Thanks for sharing the adjustments that you made! xx
It was okay. Definitely expected more from all the rave reviews. Followed recipe verbatim until adding the coconut milk, which made everything super watery and a bit one note and not at all creamy. To save it, added some half and half, lots of salt and some more tomato paste. We ate it but wouldn’t make again without adjustment. The butter topping helped.
Hi Chelsea,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear this was not enjoyed. What kind of coconut milk did you use? Let me know how I can help! xT
Okay so finally tried this recipe and I loved it!! I could not find unsweetened coconut milk at my store so had to use a non-dairy version which I hope did not affect it too much but it was yummy as hell.
My only very small complaints is that, at least for me, I’ve definitely had to add salt every time I’ve had leftovers of it and also I guess cause I cooked it on high for like 4 hours most of the chicken shredded and i wanted it to stay cubed but the shredded chicken is making for a nice dip 🙂
Hey there,
Happy Wednesday!! I truly appreciate you giving this recipe a try and sharing your review, so glad to hear it was a hit:)
oh my god this is the best recipe ever. that buttery topping is to die for!!! this is absolutely going to be a staple for me. 100000/10!!!!
Hey Heather,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄
Made this for dinner tonight. I feel like it’s missing something. I’ve read-read the recipe a few times and I didn’t miss anything..yet something seems to be missing. Not sure how I feel about this recipe.
Hi Kennedy,
Thanks for giving this recipe a try and sharing your feedback. Sorry to hear you didn’t love it! Let me know how I can help! xx
Made this and although it was good we all felt it lacked some more seasonings. Definitely more salt, maybe add coriander or a sprinkle of cumin next time. It just was missing something, for sure the browned sesame butter helped but not enough.
Love all your recipes. I make Indian often. I feel like it needed chili powder, more garam masala and pinch of sugar.
Thanks for sharing Lisa!!
Hey there,
Thanks so much for giving this recipe a try and sharing your review:) Sorry to hear you didn’t love the dish, let me know if you give it another try with some adjustments! xx
Absolutely delicious and easy. I made it with cut up chicken thigh pieces, no yogurt….no cilantro, and still delicious. I add a pinch of sugar. The sesame seed chili topping was FABULOUS. This is a keeper!
Hey Patricia,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄
I’m making this for my book club today – in the crockpot. Really easy to put together! I’ve snuck a few tastes and it’s delicious. I think the spices came together really nicely – though I admit I did add a bit more garlic. And also a little extra water which was a mistake on my part. I won’t do this next time – and there will be a next time! Thanks for another great recipe.
Hey Suzie,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! xT
Hi! Curious which one of your tika masala recipes you think is better. This or the stovetop recipe. I’ve made the other and loved it.
Thank you!
Danielle
Hey Danielle,
I love them both! I really just made this one as an easier, more convenient method for those who need to just “throw and go”. Let me know if you have any other questions! xx
Made last night in instant pot. Recipe says on high pressure, for 8 – 10 minutes. But similar to others, I got the BURN code. My pot auto adjusted to medium. I let the cycle finish and it had burnt a bit on the bottom but did not spoil the otherwise delicious meal. I will do again in the instant pot as I love the tenderness of the meat and the quick prep time but will increase my water to 1/2 cup and lower the pressure. I used 4 chicken breasts, as recipe calls for 2 pounds and wondered if that was maybe too much chicken? Flavor was excellent but made sure I had fresh Garam Masala (MDH brand) which I expect, resulted in such amazing flavors. Certainly not bland. With these few adjustments, this is a keeper!
Hey Tamera,
Thanks so much for giving this recipe a try and sharing your feedback! So sorry about the burn notice! You could definitely reduce the chicken if you wanted to next time! Thanks again! xx
Coconut is a little overpowering. Butter sauce doesn’t contribute anything. A concoction of odd flavors, so this was a miss for me
Hey Mya,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear this recipe was not enjoyed! xx
Absolutely delicious. I used venison because that is what I had in the freezer. So moist and tender. The flavor profile of this dish is incredible. Definitely a family favorite
Something was a bit overpowering for me. Maybe the garam masala? I taste a lot of cinnamon (I think). I wonder would I prefer with just 1 tbsp. Otherwise this was really good and very tender!
Hi Brigid,
I appreciate you making this dish and sharing your feedback, sorry to hear you didn’t love it! Let me know if there is anything that I can help with! xx
Hey Anita,
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! xT
Hi Tieghan! I’m a long-time fan and I end up loving every recipe of yours that I try. This one was delicious, as usual, but I think there might be an error in the instructions for the Instant Pot, or a re-adjustment needed. I started out cooking it in my Instant Pot but I got the “burn” warning and sure enough, I found that the bottom had started to burn and stick. Luckily I was able to scoop it into a pot and finish it on the stove but I did double check that I followed the directions correctly, so I’m thinking it probably didn’t have enough liquid? Anyway, just wanted to make sure you were aware – dinner was still saved! 🙂
I second this review. I had the same issue tonight and was able to transfer to a skillet and save the dish. Loved the flavors and will be making again, just not in an instant pot.
Thanks for trying the recipe Julie!! So glad you were able to enjoy it on the stove top! xx
Hey Natalie,
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! I’m so sorry about the burn notice, some others have said the same thing but I have never experienced that, I do think it is the liquid though! xT
yes i got the burn code as well-so i opened it, added more liquid and stirred it up and it worked fine after that. i would say i used maybe 3/4 cup total.
I made this last night and it is now going in the regular dinner rotation. The instant pot version was excellent – the flavors came together wonderfully, the chicken was tender and juicy, and I loved the addition of the brown butter sesame seed sauce. A new fave!
Hey Jessica,
Happy Sunday!!☃️ Thanks a lot for making this recipe, I love to hear that it turned out well for you! xT
Absolutely loved this recipe and the fact that it is so easy and you can prepare it ahead in the crockpot! I did it on low for just over 5 hours and the chicken was lovely and tender.
Hey Claire,
Happy Friday!!🌟 Love to hear that this recipe was tasty for you, thanks so much for trying it out! xT