Description
This Crockpot Creamy Coconut Chicken Tikka Masala is a rich and flavorful dish combining tender chicken cooked slowly with aromatic spices, creamy coconut milk, and a touch of tangy tomato paste. Perfect for a comforting meal, it can be prepared in either a slow cooker or an Instant Pot for convenience without sacrificing depth of flavor. The dish is finished with browned butter infused with sesame seeds, chili flakes, and paprika for added richness and a hint of heat, served best over rice with naan bread.
Ingredients
Scale
Chicken and Marinade
- 2 pounds boneless skinless chicken breasts or thighs, cubed
- 1/4 cup full-fat plain Greek yogurt
- 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 (1 teaspoon plus to taste)
- 1–2 teaspoons chili flakes, divided
Sauce
- 1 can (6 ounces) tomato paste
- 1 can (14 ounces) full-fat unsweetened coconut milk
- 1/3 cup water
- 1/3 cup cilantro, chopped
Finishing Butter
- 6 tablespoons salted butter
- 2 tablespoons sesame seeds
- 1–2 teaspoons chili flakes
- 1/2 teaspoon paprika
Instructions
- Marinate the Chicken: In the bowl of your crockpot or Instant Pot, combine the cubed chicken, Greek yogurt, chopped onion, chopped shallot, garlic, grated ginger, garam masala, turmeric, 1 teaspoon kosher salt, and a pinch of chili flakes. Stir to coat the chicken evenly and let sit for 10 minutes to allow flavors to meld.
- Add Tomato Paste and Begin Cooking: Add the tomato paste and 1/3 cup water to the pot. For the crockpot method, cover and cook on low for 5-6 hours or high for 3-4 hours. For the Instant Pot method, seal the lid and cook on high pressure for 8-10 minutes, then release the steam once cooking is complete.
- Incorporate Coconut Milk and Simmer: Increase the heat to high and stir in the full-fat coconut milk. For the crockpot, cook uncovered for 10 minutes until warmed through. For the Instant Pot, set to sauté and cook uncovered for 5-10 minutes until the sauce is heated and slightly thickened. Stir in chopped cilantro at the end.
- Prepare Browning Butter Topping: While the sauce is warming, melt together the salted butter, sesame seeds, chili flakes, and paprika in a small skillet. Cook until the butter turns golden brown and fragrant, then remove from heat to stop the browning process.
- Serve: Spoon the chicken tikka masala and its creamy sauce over bowls of freshly cooked rice. Drizzle the browned butter mixture on top for added flavor and texture. Serve alongside warm naan bread. Enjoy your comforting, aromatic meal!
Notes
- Choose boneless skinless chicken thighs for more moist and flavorful meat, or breasts for leaner protein.
- You can adjust chili flakes based on your preferred heat level; start with less if sensitive to spice.
- Use full-fat coconut milk and Greek yogurt for the creamiest texture and richest flavor.
- If you don’t have fresh ginger, 1 teaspoon of ground ginger can be substituted but fresh is preferred.
- This recipe can be made in an Instant Pot or slow cooker depending on your schedule and equipment.
- Serve with basmati rice and naan to complete the traditional Indian meal experience.
- Prep Time: 15 minutes
- Cook Time: 5-6 hours (Crockpot low) or 15-20 minutes (Instant Pot including sautéing)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Keywords: Chicken Tikka Masala, Crockpot Chicken, Slow Cooker Indian, Creamy Coconut Chicken, Instant Pot Tikka Masala, Indian Chicken Curry
