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Crockpot Creamy Coconut Chicken Tikka Masala

Crockpot Creamy Coconut Chicken Tikka Masala

Deliciously creamy and fragrant, this Crockpot Creamy Coconut Chicken Tikka Masala is the perfect comfort dish.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course main dish
Cuisine Indian
Servings 6 servings
Calories 450 kcal

Equipment

  • Crockpot
  • Instant Pot

Ingredients
  

Chicken and Sauce

  • 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
  • 1.5 teaspoons ground turmeric
  • 1 teaspoon kosher salt
  • ¼ cup full-fat plain Greek yogurt
  • 1 can (6 ounces) tomato paste
  • 1 can (14 ounces) full-fat unsweetened coconut milk
  • ⅓ cup cilantro, chopped

Flavor Enhancers

  • 6 tablespoons salted butter
  • 2 tablespoons sesame seeds
  • 1-2 teaspoons chili flakes to taste
  • ½ teaspoon paprika

Instructions
 

Crockpot Method

  • 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 Method

  • 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

This dish pairs well with basmati rice or naan bread.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 80mgIron: 3mg
Keyword chicken, coconut, Creamy, Crockpot, Easy, Tikka Masala
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