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Crockpot Creamy Coconut Chicken Tikka Masala Recipe
Ash Tyrrell

Crockpot Creamy Coconut Chicken Tikka Masala Recipe

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.
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Total Time 5 hours
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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

Notes

  • 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!