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A bowl of creamy coconut chicken tikka masala served over white rice with fresh cilantro and naan bread.

Crockpot Creamy Coconut Chicken Tikka Masala

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 385 kcal

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.