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Recipe by:

Dana Ramsey

Creamy Coconut Chicken Tikka Masala

This Crockpot Creamy Coconut Chicken Tikka Masala combines tender chicken with rich spices in a slow cooker for a comforting, restaurant-quality dish at home.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 lb. boneless, skinless chicken thighs
  • 1 whole onion, diced
  • 4 cloves garlic, minced
  • 2 inches ginger, grated
  • 1 can (15 oz) coconut milk
  • 1 can (14 oz) diced tomatoes
  • 2 Tbsp. tomato paste
  • 3 Tbsp. garam masala
  • 1 Tbsp. ground cumin
  • 1 Tbsp. turmeric
  • 1 Tbsp. chili powder
  • 1 Tbsp. ground coriander
  • Salt and pepper, to taste
  • ΒΌ cup fresh cilantro, chopped for garnish
  • Rice or naan, for serving

Equipment

  • Slow cooker

Method
 

  1. Start by getting everything ready: chop the onions and mince the garlic.
  2. In your crockpot, add the chicken thighs, diced onion, minced garlic, and grated ginger. Pour in the coconut milk, canned tomatoes, and tomato paste. Sprinkle over the garam masala, cumin, turmeric, chili powder, coriander, and a good pinch of salt and pepper.
  3. Using a wooden spoon, gently stir the mixture to ensure the spices are evenly distributed and the chicken is well coated.
  4. Cover your crockpot and set it on low for 6-8 hours or high for about 3-4 hours.
  5. Once the cooking time is up, shred the chicken directly in the pot with two forks.
  6. Serve the creamy coconut chicken tikka masala over fluffy basmati rice or with warm naan to soak up the sauce.

Notes

Leftovers taste even better, making it great for meal prep or next-day enjoyment!