Crockpot Creamy Coconut Chicken Tikka Masala Recipe | Easy & Flavorful

I just finished making this Crockpot Creamy Coconut Chicken Tikka Masala, and I can confidently say—it’s one of the most comforting, flavor-packed dinners I’ve ever made. The warm spices filled my kitchen with the most incredible aroma, and the chicken came out melt-in-your-mouth tender.

The creamy coconut sauce had just the right amount of spice, and it all came together with barely any effort. I love how the slow cooker does all the work while I go about my day. If you enjoy flavorful, comforting meals, you’ll also love trying the Hot Honey Infused Feta Chicken Recipe for another delicious dinner idea.

Crockpot Creamy Coconut Chicken Tikka Masala Recipe

Ingredients

Here’s everything you’ll need to make this rich and creamy coconut tikka masala, along with some helpful tips for best results:

2 pounds boneless, skinless chicken breasts or thighs, cubed — using similar-sized pieces ensures even cooking.
1 yellow onion, chopped — adds natural sweetness and depth to the sauce.
1 shallot, chopped — gives a gentle aromatic flavor that balances the spices.
2 cloves garlic, chopped — always use fresh garlic for a stronger, more vibrant flavor.
1 tablespoon fresh grated ginger — brightens up the dish and cuts through the richness.
2 tablespoons garam masala — the heart of tikka masala flavor, warm and earthy.
1½ teaspoons ground turmeric — for color and mild spice.
1–2 teaspoons red chili flakes (to taste) — adds a gentle kick without overpowering the other spices.
½ teaspoon paprika — gives a hint of smokiness.
¼ cup full-fat plain Greek yogurt — tenderizes the chicken and adds subtle tang.
1 can (14 oz) full-fat unsweetened coconut milk — creates a creamy, luxurious sauce.
1 can (6 oz) tomato paste — thickens the sauce and adds a deep tomato base.
6 tablespoons salted butter — stirs in at the end for richness and a silky finish.
2 tablespoons sesame seeds — add texture and a light nutty crunch on top.
¼ cup chopped fresh cilantro — for garnish and a burst of freshness at the end.

Note: This recipe makes several servings, enough for about 6 portions.

Variations

Here are a few easy ways to adapt or enhance this recipe based on your preferences:

Dairy-free: Swap the Greek yogurt for coconut yogurt or skip it entirely. Use a vegan butter substitute or olive oil instead.
Lower-fat version: Choose light coconut milk instead of full-fat, though you’ll lose a bit of creaminess.
Spicy version: Add extra chili flakes, cayenne, or smoked paprika for more heat.
Vegetarian version: Replace chicken with firm tofu or roasted cauliflower for a plant-based option.
Extra vegetables: Toss in chopped spinach, peas, or bell peppers during the last 30 minutes of cooking for added nutrition and color.

If you love creamy, cozy meals, you’ll likely enjoy the Creamy Tuscan Chicken Soup Recipe too—it’s rich, hearty, and perfect for chilly days.

Cooking Time

This slow cooker recipe takes a bit of patience, but it’s worth it!

Prep Time: 15 minutes
Cooking Time: 4–5 hours on low (or 2–3 hours on high)
Total Time: 4½–5½ hours

Equipment You Need

Here’s what you’ll need and how each tool helps make the process easier:

Crockpot or slow cooker: The star of this recipe—lets flavors blend and chicken become ultra-tender.
Cutting board and sharp knife: For dicing your onion, shallot, and chicken quickly and evenly.
Mixing bowl: To coat the chicken in yogurt and spices before cooking.
Measuring cups and spoons: Ensures the perfect balance of spices and sauce ingredients.
Wooden spoon or spatula: For stirring ingredients together and mixing gently near the end.

How to Make Crockpot Creamy Coconut Chicken Tikka Masala

Preparing the Chicken and Spices

Start by placing the cubed chicken in your slow cooker bowl. Add yogurt, garlic, grated ginger, garam masala, turmeric, paprika, and chili flakes. Toss everything well so the chicken is coated evenly. This quick marinade adds flavor and keeps the chicken tender while it cooks.

Adding the Aromatics and Sauce

Next, layer the chopped onion and shallot on top of the chicken. Pour in the coconut milk, then add the tomato paste. Stir gently to combine everything into a creamy, vibrant sauce base. You’ll already smell the rich mix of spices and coconut coming together beautifully.

Slow Cooking and Finishing Touches

Cover and cook on low for 4–5 hours (or high for 2–3 hours) until the chicken is tender and the sauce is thickened. About 15 minutes before serving, stir in the butter and fresh cilantro. This gives the dish a glossy, velvety finish. Top with sesame seeds before serving for a little crunch and flair.

Additional Tips for Making This Recipe Better

Here are some personal tips from my kitchen that take this recipe to the next level:

I always use fresh ginger and garlic instead of bottled ones—they make the flavors brighter and more aromatic.
If I have extra time, I marinate the chicken in yogurt and spices for at least 30 minutes before adding it to the crockpot. It really enhances the flavor.
If the sauce seems too thin after cooking, I remove the lid and let it cook on high for 15–20 minutes to thicken naturally.
I adjust salt and spice at the end—sometimes I add a squeeze of lemon juice to balance the richness.
This dish tastes even better the next day as the flavors develop overnight—perfect for meal prep!

How to Serve Crockpot Creamy Coconut Chicken Tikka Masala

Serve this dish over a bed of fluffy basmati or jasmine rice so it can soak up every bit of the creamy sauce. Warm naan bread on the side is a must for scooping up the rich curry. I like to garnish each bowl with fresh cilantro and a sprinkle of sesame seeds for color and texture. You can also serve with cucumber raita or a side of roasted vegetables for a complete, balanced meal.

Nutritional Information

Each serving of this hearty dish offers a balance of protein, carbs, and healthy fats:

Calories: ~316 kcal
Protein: ~30 g
Carbohydrates: ~10 g
Fat: ~18–20 g

These values can vary slightly depending on whether you use chicken breasts or thighs and the brand of coconut milk.

Make Ahead and Storage

Storage

Once the dish has cooled completely, store leftovers in an airtight container in the fridge. It will stay fresh for 3–4 days without losing flavor.

Freezing

This recipe freezes beautifully! Portion it into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over medium heat. Add a splash of coconut milk or water to loosen the sauce if it’s thickened in the fridge. Heat until hot throughout, and it’s ready to enjoy again!

Why You’ll Love This Recipe

There are so many reasons this Crockpot Creamy Coconut Chicken Tikka Masala has become one of my go-to dinners:

Effortless to make: You just mix everything, set the crockpot, and let it cook itself while you go about your day.
Rich, creamy flavor: The coconut milk and butter create a sauce that’s velvety, aromatic, and full of comfort.
Customizable: You can make it spicy, mild, dairy-free, or vegetarian—whatever fits your mood.
Perfect for leftovers: It reheats beautifully and tastes even better the next day.
Restaurant-quality at home: It feels indulgent but is so simple and affordable to make.

This Crockpot Creamy Coconut Chicken Tikka Masala is the kind of dish that makes you fall in love with your slow cooker all over again. It’s flavorful, cozy, and satisfying—everything you want in a homemade meal. Try it once, and it’ll become a regular on your dinner rotation!

Ash Tyrrell