Go Back
–+ servings
Crockpot Creamy Coconut Chicken Tikka Masala

Crockpot Creamy Coconut Chicken Tikka Masala for Cozy Nights

A creamy, gluten-free Crockpot Creamy Coconut Chicken Tikka Masala that warms the soul with exotic spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 pounds Boneless, Skinless Chicken Thighs Moist and tender throughout cooking
  • 1 medium Onion Yellow or white preferred
  • 3 cloves Garlic, minced Fresh garlic preferred
  • 1 tablespoon Fresh Ginger, grated Ground ginger can substitute
  • 1 can (14 oz) Coconut Milk Light coconut milk can reduce calories
  • 1 can (15 oz) Crushed Tomatoes Fresh ripe tomatoes can be used
  • 2 tablespoons Tomato Paste Can be omitted if using fresh tomatoes
  • 1 tablespoon Garam Masala Substitute with curry powder if needed
  • 1 teaspoon Ground Cumin Coriander can substitute
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Turmeric Best left included for color
  • 1 teaspoon Paprika Smoked paprika can enhance flavor
  • 1 teaspoon Chili Powder Adjust spiciness as preferred
  • 1 tablespoon Olive Oil Can use vegetable oil
  • Salt and Pepper Adjust according to personal taste
  • Fresh Cilantro For garnish
  • Cooked Rice Basmati or jeera rice recommended

Equipment

  • Crockpot
  • Skillet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 5 to 7 minutes until golden. Add minced garlic and grated ginger, cooking for another 1 to 2 minutes until fragrant.
  2. In a mixing bowl, whisk together coconut milk, crushed tomatoes, and tomato paste. Stir in garam masala, cumin, coriander, turmeric, paprika, and chili powder until smooth.
  3. Layer chicken thighs in the bottom of the crockpot. Pour the coconut sauce over the chicken, ensuring it's fully covered.
  4. Cover crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
  5. Once done, remove chicken and shred with two forks, mixing back into the sauce.
  6. Serve over rice and garnish with fresh cilantro.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 100IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

Taste the sauce before adding chicken to adjust spice levels. Use fresh spices for best flavor. Add vegetables in the last 30-45 minutes of cooking. Layer chicken well in the crockpot.

Tried this recipe?

Let us know how it was!