Crockpot Creamy Coconut Chicken Tikka Masala
A delicious Indian-inspired dish featuring tender chicken thighs simmered in a creamy coconut and tomato sauce with aromatic spices, made effortlessly in a slow cooker.
Ingredients
Main Ingredients
- 2 lbs boneless and skinless chicken thighs
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 can (14 oz) coconut milk
- 1 can (14 oz) crushed tomatoes
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Preparation
- Place the boneless, skinless chicken thighs in the crockpot.
- Add the diced onion on top of the chicken.
- Mix in the minced garlic and grated ginger.
- Sprinkle in the garam masala, turmeric, and cumin. Season with salt and pepper.
- Pour the can of coconut milk over the ingredients.
- Add the crushed tomatoes on top.
- Stir well to combine all ingredients.
Cooking
- Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, remove the chicken and shred it with two forks.
- Return the shredded chicken to the sauce and stir to absorb the flavors.
Serving
- Spoon the creamy coconut chicken onto plates or bowls and garnish with chopped cilantro.
- Serve with basmati rice or naan bread, along with a side of yogurt or cucumber salad.
Notes
Prep ingredients ahead of time to save time. Adjust spice levels to preference, and consider adding vegetables for added nutrition. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.