Dinner

Crockpot Creamy Coconut Chicken Tikka Masala Recipe

BySophie Carsel April 11, 2026April 11, 2026

Introduction

This Crockpot Creamy Coconut Chicken Tikka Masala is a comforting and flavorful dish perfect for busy days. Tender chicken simmers in a rich coconut and tomato sauce, infused with warm spices and a touch of heat. It’s effortless to prepare and pairs wonderfully with rice or naan.

A white speckled bowl holds a layered dish starting with a base of white rice on the left side, sprinkled with chopped green herbs. On top and to the right of the rice is a layer of golden-orange creamy curry sauce covering chunks of meat, garnished with more chopped green herbs and clusters of sesame-seed-coated crispy bits. To the right side of the bowl, there are pieces of lightly browned naan bread, some topped with the same chopped herbs and a little bit of the sesame seed garnish. The bowl sits on a white marbled surface with a blurred cloth underneath, and there is a partial view of a round white plate with a dark sauce and star anise in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless skinless chicken breasts or thighs, cubed
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
Kosher salt, to taste
1/4 cup full-fat plain Greek yogurt
1 can (6 ounces) tomato paste
1 can (14 ounces) full-fat unsweetened coconut milk
1/3 cup cilantro, chopped
6 tablespoons salted butter
2 tablespoons sesame seeds
1-2 teaspoons chili flakes
1/2 teaspoon paprika

Instructions

Step 1: In the crockpot, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Let it sit for 10 minutes.
Step 2: Add the tomato paste and 1/3 cup water to the crockpot. Cover and cook on low for 5-6 hours or on high for 3-4 hours.
Step 3: Increase the crockpot to high heat. Stir in the coconut milk and cook uncovered for 10 minutes until warmed through. Then stir in the chopped cilantro.
Step 4: While the chicken simmers, melt the butter in a small pan. Add the sesame seeds, chili flakes, and paprika. Cook until the butter browns lightly, then remove from heat.
Step 5: Serve the chicken and sauce over rice with fresh naan. Drizzle the browned butter mixture on top for extra flavor. Enjoy!

Tips & Variations

For a spicier dish, increase the chili flakes to taste or add fresh chopped chilies.
Use chicken thighs for juicier, more flavorful meat.
Swap out coconut milk for heavy cream if you prefer a less tropical flavor.
Add vegetables like spinach or peas in the last 30 minutes of cooking for added nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This dish also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with three main layers: on the left, fluffy white rice sprinkled with fresh green chopped herbs; in the center, pieces of chicken covered with thick orange-brown curry sauce topped with crunchy dark brown seed clusters and more green herbs; on the right, soft folded naan bread with light brown charred spots, garnished with chopped herbs and some seed clusters. The bowl is placed on a white marbled surface, with folded naan bread visible in the top left corner and a small white plate with sauce, seeds, and star anise on the top right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe in an Instant Pot?

Yes! Combine the ingredients as directed, seal the lid, and cook on high pressure for 8-10 minutes. Release the steam, then stir in coconut milk and simmer uncovered for 5-10 minutes until heated through.