Description
This Crockpot Creamy Coconut Chicken Tikka Masala is a delicious and comforting dish featuring tender chicken cooked in a rich, creamy tomato and coconut milk sauce seasoned with traditional Indian spices. Perfect for slow cooking or using an Instant Pot for a quick version, it’s served best over rice with fresh naan bread.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless skinless chicken breasts or thighs, cubed
- 1/4 cup full-fat plain Greek yogurt
- 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
- 1 teaspoon kosher salt
- Pinch of chili flakes
Sauce
- 1 can (6 ounces) tomato paste
- 1/3 cup water
- 1 can (14 ounces) full-fat unsweetened coconut milk
- 1/3 cup cilantro, chopped
Topping and Garnish
- 6 tablespoons salted butter
- 2 tablespoons sesame seeds
- 1-2 teaspoons chili flakes
- 1/2 teaspoon paprika
Instructions
- Combine Ingredients: In the bowl of your crockpot or Instant Pot, mix together the cubed chicken, yogurt, chopped onion, shallot, garlic, fresh grated ginger, garam masala, turmeric, kosher salt, and a pinch of chili flakes. Let this mixture sit for 10 minutes to allow the flavors to meld.
- Add Tomato Paste and Water: Stir in the tomato paste and 1/3 cup water until fully incorporated. For the crockpot, cover and cook on low for 5-6 hours or on high for 3-4 hours. For the Instant Pot, seal the lid and cook on high pressure for 8-10 minutes, then release steam carefully.
- Add Coconut Milk and Simmer: Once cooking is complete, stir in the coconut milk. In the crockpot, increase heat to high and cook uncovered for 10 minutes until warmed through. In the Instant Pot, set to sauté mode and cook uncovered for 5-10 minutes until heated through. Stir in the chopped cilantro before serving.
- Prepare the Butter Topping: While the chicken is finishing, melt the butter in a small pan. Add sesame seeds, chili flakes, and paprika. Cook until the butter starts to brown and becomes fragrant, then remove from heat.
- Serve: Spoon the creamy chicken tikka masala over bowls of steamed rice and drizzle with the browned butter, sesame seed, and spice mixture. Serve alongside warm fresh naan bread for a complete meal. Enjoy!
Notes
- For a stovetop version, use a simple tikka masala recipe with similar ingredients and cooking methods.
- Use boneless chicken thighs for more tender and flavorful results.
- If you prefer less heat, reduce or omit chili flakes.
- Fresh cilantro adds brightness but can be substituted with parsley if unavailable.
- Browning the butter with spices adds a rich nutty flavor to the dish.
Nutrition
- Serving Size: 1 serving (approx. 1 cup chicken tikka masala with sauce)
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 110 mg
