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Crockpot Creamy Coconut Chicken Tikka Masala

Crockpot Creamy Coconut Chicken Tikka Masala - Hearty Food Ideas

Picture this: It’s a busy day, and the aroma of something tantalizing wafts through your home. You walk into the kitchen, and there it is—the crockpot bubbling away. Dinner is on its way to being both effortless and delicious! Today, I’m sharing a recipe for creamy coconut chicken tikka masala that has become a staple in my household. It combines tender chicken, a rich sauce, and an exotic blend of spices, all coming together in one pot.
This recipe not only saves time but also delivers all the comforting flavors you crave, making it a showstopper for family dinners or casual get-togethers. Let’s get into the details of this delightful dish that you’ll want to make on repeat.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 6 tablespoons salted butter
  • 2 pounds boneless, skinless chicken thighs or breasts, cut into cubes
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 1 tablespoon freshly grated ginger root
  • 2 tablespoons garam masala spice blend
  • 1 1/2 teaspoons ground turmeric powder
  • Kosher salt to taste
  • 1 can full-fat unsweetened coconut milk 14 ounces
  • 1 can concentrated tomato paste 6 ounces
  • 1/4 cup full-fat plain Greek yogurt
  • 1/3 cup fresh cilantro leaves, chopped
  • 2 tablespoons toasted sesame seeds
  • 1 teaspoon red chili flakes reduce for milder heat
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon freshly squeezed lemon juice

Method
 

Step 1: Prepare the Chicken
  1. Start by cutting the chicken into bite-sized cubes. Gather the cubed chicken, butter, and diced onion.
Step 2: Sauté Aromatics
  1. In a skillet over medium heat, melt the salted butter. Add the diced onion and cook until translucent, about 5 minutes. Add minced garlic and grated ginger and sauté for another 1-2 minutes until fragrant.
Step 3: Spice It Up
  1. Once the aromatics are fragrant, add the garam masala, turmeric, smoked paprika, and red chili flakes. Stir for about a minute to release the spices' aromas.
Step 4: Combine in the Crockpot
  1. Transfer the mixture into your crockpot. Add the cubed chicken, salt, coconut milk, tomato paste, and lemon juice. Stir everything together, ensuring the chicken is evenly coated in the sauce.
Step 5: Set the Cook Time
  1. Cover your crockpot and set it to low for 6-8 hours or high for 3-4 hours. The longer, the better, as this will ensure tender chicken.
Step 6: Finish with Yogurt and Garnish
  1. Once done, stir in the Greek yogurt to add creaminess. Garnish with fresh cilantro leaves and toasted sesame seeds to elevate presentation.
Step 7: Enjoy!
  1. Serve warm over basmati rice, with naan or a salad on the side.

Notes

  • Cut Uniform Pieces: Ensure chicken pieces are of similar size for even cooking.
  • Don't Skip Yogurt: It adds a creamy texture. Using low-fat yogurt might hinder that experience.
  • Adjust Spices to Taste: Feel free to adjust the chili flakes based on your tolerance for heat.
  • Add Vegetables: Frozen peas or spinach can be tossed in during the last hour of cooking for added nutrition.
  • Use Fresh Ingredients: Fresh garlic, ginger, and even cilantro pack more flavor compared to dried substitutes.