Crockpot Creamy Coconut Chicken Tikka Masala: The Ultimate Comfort Food Recipe

Name: Crockpot Creamy Coconut Chicken Tikka Masala
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Ingredients: 2 pounds boneless skinless chicken breasts or thighs, cubed; 1 each yellow onion, chopped; 1 each shallot, chopped; 2 cloves garlic, chopped; 1 tablespoon fresh grated ginger; 2 tablespoons garam masala; 1.5 teaspoons ground turmeric; 1 teaspoon kosher salt; 0.25 cup full-fat plain Greek yogurt; 1 can (6 ounces) tomato paste; 1 can (14 ounces) full-fat unsweetened coconut milk; 0.33 cup cilantro, chopped; 6 tablespoons salted butter; 2 tablespoons sesame seeds; 1 teaspoon chili flakes; 0.5 teaspoon paprika

Introduction to Crockpot Creamy Coconut Chicken Tikka Masala

Welcome to a delightful culinary adventure with our Crockpot Creamy Coconut Chicken Tikka Masala! This dish is a perfect blend of creamy coconut, tender chicken, and aromatic spices that truly embodies the heart of Indian cuisine. Whether you’re a seasoned cook or just starting in the kitchen, this recipe is designed to be easy and accessible, allowing you to create a restaurant-quality meal right at home. Plus, the slow-cooking process means you can set it and forget it, making dinner prep a breeze!

A Personal Story Behind My Crockpot Creamy Coconut Chicken Tikka Masala Journey

My love for Indian food began during my travels in India, where I was captivated by the vibrant flavors and colors of the dishes. I remember the first time I tried tikka masala; the rich, creamy sauce paired with perfectly cooked chicken left a lasting impression on me. After returning home, I wanted to recreate that magic in my kitchen. Over the years, I’ve experimented with various recipes, and I finally perfected my Crockpot Creamy Coconut Chicken Tikka Masala, which has become a family favorite. Every time I make it, it brings me back to those warm, bustling streets of India.

What Makes This Crockpot Creamy Coconut Chicken Tikka Masala Recipe Special?

This recipe stands out for several reasons. Firstly, the use of coconut milk adds a unique richness that sets it apart from traditional tikka masala recipes. Additionally, cooking it in a crockpot allows the flavors to meld beautifully over time, resulting in tender chicken that practically melts in your mouth. The combination of garam masala, turmeric, and fresh ginger creates a symphony of flavors that will have you coming back for seconds. Plus, it’s versatile—perfect for serving over rice or with warm naan bread!

The Full Crockpot Creamy Coconut Chicken Tikka Masala Recipe

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 (adjust to taste)

1/2 teaspoon paprika

Instructions

Prepare the Chicken Mixture: In your crockpot, combine the cubed chicken, yogurt, chopped onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let it sit for 10 minutes to allow the flavors to develop.
Cook the Chicken: Add the tomato paste and 1/3 cup of water to the mixture. Cover and cook on low for 5-6 hours or on high for 3-4 hours. This slow cooking allows the chicken to become tender and soak up all the spices.

Add Coconut Milk: After the cooking time, increase the heat to high. Stir in the coconut milk and let it cook uncovered for an additional 10 minutes until warmed through. Don’t forget to add the chopped cilantro for a fresh touch!
Prepare the Topping: In a separate pan, melt the butter along with sesame seeds, chili flakes, and paprika. Cook until the butter turns a light brown color, which adds a nutty flavor to your dish.
Serve: Serve the creamy chicken and sauce over rice or with warm naan bread. Enjoy the comforting flavors!

Serving Suggestions and Variations for Crockpot Creamy Coconut Chicken Tikka Masala

This dish is incredibly versatile! To elevate your meal, consider pairing it with fluffy basmati rice or whole grain naan for dipping. You can also serve it with a side of steamed vegetables for added nutrition. If you enjoy a bit of heat, feel free to increase the chili flakes or serve with a side of spicy chutney. For a vegetarian twist, swap the chicken for chickpeas or tofu—just adjust the cooking time accordingly. Leftovers can be stored in the refrigerator and taste even better the next day, as the flavors continue to deepen!

Frequently Asked Questions About Crockpot Creamy Coconut Chicken Tikka Masala

Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but you may need to adjust the cooking time slightly to ensure it’s fully cooked.

Is this dish suitable for meal prep?
Absolutely! This tikka masala reheats well and is perfect for meal prepping. Store it in airtight containers for easy lunches throughout the week.

How can I make this dish dairy-free?
To make this dish dairy-free, simply substitute the Greek yogurt with a dairy-free yogurt alternative and use coconut oil instead of butter.

Can I make this in an Instant Pot?
Yes, you can follow the Instant Pot instructions listed in the recipe for a quicker preparation time!

Enjoy your cooking adventure with this delicious and comforting dish!

Recipe Stats

Prep Time: 20 minutes
Cooking Time: 4-6 hours (crockpot) or 20 minutes (Instant Pot)

Total Time: 4 hours 20 minutes – 6 hours 20 minutes
Calories per Serving: 450
Servings: 6