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Crockpot Creamy Coconut Chicken Tikka Masala

A creamy and flavorful dish that combines tender chicken with aromatic spices and luscious coconut milk, perfect for busy nights and family gatherings.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken thighs Juicier than chicken breasts
  • 1 can (14 oz) coconut milk
  • 1 cup diced tomatoes Canned or fresh
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp curry powder
  • 1 tsp garam masala
  • 1 tsp cumin
  • Salt and pepper, to taste Adjust to preference
  • Fresh cilantro for garnish Optional

Method
 

Preparation
  1. Chop the onion, mince the garlic, and grate the ginger.
Mixing the Base
  1. In your crockpot, combine the coconut milk, diced tomatoes, chopped onions, garlic, and ginger. Stir in the curry powder, garam masala, and cumin until well mixed.
Cooking
  1. Place the chicken thighs into the crockpot, pressing down gently to submerge them in the sauce.
  2. Sprinkle salt and pepper over the chicken.
  3. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is tender.
Final Steps
  1. Once cooked, shred the chicken lightly in the sauce and serve over rice, naan, or steamed veggies.
  2. Top with fresh cilantro if desired.

Notes

Store leftovers in an airtight container for up to 4 days in the refrigerator. For longer storage, freeze for up to 3 months. Reheat by thawing overnight and adding a splash of coconut milk or water to maintain creaminess.