Crockpot Creamy Coconut Chicken Tikka Masala
A rich and creamy chicken tikka masala made easy in a crockpot with coconut milk and spices.
Equipment
- Crockpot For slow cooking the chicken and sauce
Ingredients
Main 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
Instructions
- 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.
- 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.
- 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!
- In a separate pan, melt the butter along with sesame seeds, chili flakes, and paprika until the butter turns a light brown color.
- Serve the creamy chicken and sauce over rice or with warm naan bread. Enjoy the comforting flavors!
Notes
For a spicier kick, increase the amount of chili flakes. You can also adjust the consistency of the sauce by adding more or less coconut milk.