There is nothing like coming home to a house that smells like warm spices.
As the air turns crisp, your slow cooker becomes your best friend.
This creamy coconut chicken tikka masala is the ultimate hands-off comfort food for busy families.
Why This Recipe Is a Winner
This dish delivers deep, restaurant-quality flavor with almost zero effort.
It is completely dairy-free thanks to the rich coconut milk.
You can prep everything in the morning and forget about it until dinner.
It is perfect for busy fall weeknights when you need a hug in a bowl.
Simple Method
Making this dish is as easy as stirring a few ingredients together.
You do not need to sear the meat or sauté the onions first.
Everything cooks slowly until the chicken is tender and juicy.
Even a beginner cook can master this flavorful meal on the first try.
Ingredients You’ll Need
Most of these are simple pantry staples and aromatic spices.
- 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (15 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 cup fresh cilantro, chopped
Step-by-Step
- Place the cubed chicken, diced onion, minced garlic, and grated ginger into the slow cooker basin.
- In a medium bowl, whisk together the tomato sauce, tomato paste, garam masala, turmeric, cumin, coriander, paprika, salt, and pepper.
- Pour the spice and tomato mixture over the chicken and aromatics, stirring to ensure even coating.
- Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours until the chicken is tender and cooked through.
- Stir in the full-fat coconut milk and lemon juice 15 minutes before serving to incorporate and heat through.
- Garnish with fresh cilantro and serve over basmati rice or with naan bread.
Best Ways to Enjoy It
Serve this warm over a fluffy bed of steamed basmati rice.
A side of toasted naan bread is perfect for scooping up the extra sauce.
Add a squeeze of fresh lime for a bright, zesty finish.
Light a candle and enjoy a cozy, restaurant-style dinner at your own table.
Storage & Reheating
This recipe actually tastes even better the next day.
Store leftovers in an airtight container in the fridge for up to four days.
You can also freeze this meal for up to three months.
Reheat gently on the stove or in the microwave until steaming hot.
Recipe Tips
- Don’t skip the fresh ginger as it adds a vital zing.
- Use full-fat coconut milk for the creamiest texture possible.
- Cut your chicken into uniform pieces so they cook evenly.
- If the sauce is too thin, leave the lid off for the last 30 minutes.
- Double the batch and freeze half for a quick future dinner.
- Add a pinch of cayenne if your family loves a little extra heat.
- Stir the coconut milk in at the very end to prevent curdling.
Ways to Switch It Up
- Swap chicken for chickpeas for a delicious vegetarian version.
- Stir in a handful of fresh spinach at the end for extra greens.
- Use chicken breasts if you prefer leaner meat, but reduce cook time.
- Try serving it over cauliflower rice for a lower-carb option.
FAQs
Can I make this ahead of time?
Yes, this is a fantastic meal prep option. The flavors deepen as it sits, making it a perfect lunch for the next day.
Is this recipe very spicy?
This version is mild and kid-approved. The coconut milk balances the spices perfectly, but you can always add more pepper for heat.
What if I don’t have garam masala?
You can use a mild curry powder as a quick substitution. It will change the flavor slightly but still taste wonderful.
I hope this cozy recipe brings a little warmth to your family table this week. It is so simple and satisfying, you might just make it every month. Happy cooking!
— Lidia
Crockpot Creamy Coconut Chicken Tikka Masala
Ingredients
- 2 lbs boneless skinless chicken thighs, cut into 1-inch cubes
- 1 large yellow onion, finely diced
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 1 can (15 oz) tomato sauce
- 2 tablespoons tomato paste
- 1 can (13.5 oz) full-fat coconut milk
- 2 tablespoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon sal t
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 cup fresh cilantro, chopped
Instructions
- Place the cubed chicken, diced onion, minced garlic, and grated ginger into the slow cooker basin.
- In a medium bowl, whisk together the tomato sauce, tomato paste, garam masala, turmeric, cumin, coriander, paprika, salt, and pepper.
- Pour the spice and tomato mixture over the chicken and aromatics, stirring to ensure even coating.
- Cover and cook on high for 3 to 4 hours or on low for 7 to 8 hours until the chicken is tender and cooked through.
- Stir in the full-fat coconut milk and lemon juice 15 minutes before serving to incorporate and heat through.
- Garnish with fresh cilantro and serve over basmati rice or with naan bread.
