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Crockpot Creamy Coconut Chicken Tikka Masala

Crockpot Creamy Coconut Chicken Tikka Masala: Easy & Indulgent Delight

This Crockpot Creamy Coconut Chicken Tikka Masala is an easy and indulgent delight, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine Indian
Servings 6 servings
Calories 670 kcal

Equipment

  • Crockpot
  • Instant Pot

Ingredients
  

Chicken and Sauce

  • 2 pounds boneless skinless chicken breasts or thighs, cubed
  • 1 piece yellow onion, chopped
  • 1 piece shallot, chopped
  • 2 cloves garlic, chopped
  • 1 tablespoon fresh grated ginger
  • 2 tablespoons garam masala
  • 1.5 teaspoons ground turmeric
  • 1 teaspoon kosher salt
  • ¼ cup full-fat plain Greek yogurt
  • 1 can tomato paste (6 ounces)
  • 1 can full-fat unsweetened coconut milk (14 ounces)
  • ⅓ cup cilantro, chopped
  • 6 tablespoons salted butter
  • 2 tablespoons sesame seeds
  • 1-2 teaspoons chili flakes
  • ½ teaspoon paprika

Instructions
 

Crockpot Instructions

  • In the bowl of your crockpot, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let sit 10 minutes. Add the tomato paste and ⅓ cup water. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
  • Crank the heat to high. Stir in the coconut milk and cook, uncovered, 10 minutes until warmed. Stir in the cilantro.
  • Meanwhile, melt together the butter, sesame seeds, chili flakes, and paprika. Cook until the butter is browning. Remove from the heat.
  • Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!

Instant Pot Instructions

  • In the bowl of your instant pot, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let sit 10 minutes. Add the tomato paste and ⅓ cup water. Seal the lid and cook on high pressure for 8-10 minutes.
  • Once done cooking, release the steam. Set the Instant pot to sauté. Stir in the coconut milk and cook, uncovered, 5-10 minutes, until warmed. Stir in the cilantro.
  • Meanwhile, melt together the butter, sesame seeds, chili flakes, and paprika. Cook until the butter is browning. Remove from the heat.
  • Serve the chicken and sauce over bowls of rice with fresh naan. Enjoy!

Notes

Stove-Top: use my super simple tikka masala recipe.

Nutrition

Serving: 1bowlCalories: 670kcalCarbohydrates: 35gProtein: 40gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 150mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 400IUVitamin C: 5mgCalcium: 80mgIron: 3mg
Keyword Chicken Tikka Masala, Coconut, comfort food, Crockpot, easy recipe, Weeknight Dinner
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