This creamy coconut chicken tikka masala is a delightful dish that warms the heart and satisfies the palate. With tender chicken and a rich, flavorful sauce, it’s a comforting meal your family will love. Plus, it requires minimal prep and cooks beautifully in the crockpot, making it perfect for busy weeknights. Serve it with rice or naan for a complete and cozy dinner.
Why You Will Love This Recipe
This dish is a real winner for several reasons. It’s easy to make, and the flavors are incredible. The spices create a deliciously fragrant sauce, while the coconut milk adds a creamy touch. With simple ingredients and a straightforward cooking method, even beginner cooks can create a cozy meal that feels special.
How to Make This Dish
Making this chicken tikka masala is a breeze. Start by sautéing the onions, garlic, and ginger. You’ll add in the spices to make the flavors pop, then cook the chicken to get it nice and golden. Finally, transfer everything to the slow cooker with crushed tomatoes and coconut milk. Let it simmer until the chicken is perfectly tender!
What You Need
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 large onion, finely chopped
4 cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons garam masala
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon cayenne pepper (optional, adjust to taste)
1 can (14 ounces) crushed tomatoes
1 can (14 ounces) full-fat coconut milk
2 tablespoons tomato paste
1 tablespoon lemon juice
2 tablespoons vegetable oil or ghee
Fresh cilantro, chopped (for garnish)
Cooked basmati rice or naan, for serving
Step-by-Step
Heat the vegetable oil or ghee in a large pan over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent, approximately 5 minutes. Add the garam masala, cumin, coriander, turmeric, smoked paprika, salt, and cayenne pepper to the pan. Stir continuously for about 2 minutes until the spices release their aroma. Add the chicken pieces to the pan and coat them in the spice mixture. Cook until the chicken is slightly browned but not fully cooked through, about 5 minutes. Transfer the chicken and the spice-onion mixture to the slow cooker. Stir in the crushed tomatoes, coconut milk, and tomato paste. Mix well to combine all ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender. Just before serving, stir in the lemon juice, adjusting seasoning if needed. Serve hot, garnished with chopped cilantro, alongside basmati rice or naan for a complete meal.
How to Serve This Dish
This chicken tikka masala is best enjoyed with cooked basmati rice or warm naan. You can also garnish it with fresh cilantro for a pop of color and flavor. It’s perfect for family dinners or gatherings and pairs nicely with a simple salad to balance the richness of the dish.
How to Store This Dish
To store leftovers, place them in an airtight container in the fridge. They will keep for about 3-4 days. For longer storage, you can freeze the dish for up to 3 months. When you’re ready to enjoy it again, thaw in the fridge overnight and reheat on the stove or in the microwave until hot.
Recipe Tips
- Timing: Plan ahead to allow for slow cooking; it’s worth the wait!
- Texture: For creaminess, use full-fat coconut milk.
- Substitutions: Swap chicken thighs for chicken breasts if you prefer.
- Heat Control: Adjust cayenne pepper to your spice preference.
- Leftover Ideas: Use leftovers in wraps or over a salad for a quick lunch.
Variations & Swaps
- Vegetarian Version: Replace chicken with chickpeas or paneer for a delicious vegetarian option.
- Spicy Version: Increase the cayenne or add fresh chilies for extra heat.
- Creamy Spin: Add a dollop of yogurt before serving for added creaminess and tang.
FAQs
Can I make this dish ahead of time?
Absolutely! You can prepare it the night before. Just store the ingredients in the slow cooker insert and place it in the refrigerator. Cook it in the morning for a delicious, warm dinner waiting for you.
How do I freeze leftover tikka masala?
Let the dish cool completely before transferring it to airtight containers or heavy-duty freezer bags. Make sure to label them with the date. It will stay fresh in the freezer for up to 3 months.
What’s the best way to reheat this dish?
For even reheating, transfer the dish to a saucepan and warm over low heat, stirring occasionally. You can also microwave individual portions, just be sure to cover them to retain moisture.
Can I substitute the coconut milk?
If you’re looking for a different flavor, you can replace coconut milk with heavy cream or yogurt. Just add them towards the end of cooking to avoid curdling.
What should I serve with this dish?
This meal pairs wonderfully with basmati rice or naan. You can also enjoy it alongside a refreshing cucumber salad or steamed vegetables for added crunch and nutrition.
Creamy Coconut Chicken Tikka Masala
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon cayenne pepper (optional, adjust to taste)
- 1 can (14 ounces) crushed tomatoes
- 1 can (14 ounces) full-fat coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 2 tablespoons vegetable oil or ghee
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice or naan, for serving
Instructions
Preparation
- Heat the vegetable oil or ghee in a large pan over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion becomes translucent, approximately 5 minutes.
- Add the garam masala, cumin, coriander, turmeric, smoked paprika, salt, and cayenne pepper to the pan. Stir continuously for about 2 minutes until the spices release their aroma.
- Add the chicken pieces to the pan and coat them in the spice mixture. Cook until the chicken is slightly browned but not fully cooked through, about 5 minutes.
Slow Cooking
- Transfer the chicken and the spice-onion mixture to the slow cooker.
- Stir in the crushed tomatoes, coconut milk, and tomato paste. Mix well to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Just before serving, stir in the lemon juice, adjusting seasoning if needed.
Serving
- Serve hot, garnished with chopped cilantro, alongside basmati rice or naan for a complete meal.
