This Creamy Coconut Chicken Tikka Masala is a warm hug in a bowl! Made with tender chicken cooked in a rich coconut sauce and delicious spices, it’s the perfect comfort food.
The slow cooker does all the work, so you can kick back and relax. I like to serve it over rice, and let’s be honest, leftovers are just as good the next day—if there are any left! 😋
Key Ingredients & Substitutions
Chicken Thighs: I prefer boneless, skinless chicken thighs for their tenderness and flavor. If you want a leaner option, you can use chicken breasts, but they might dry out faster during cooking.
Coconut Milk: Full-fat coconut milk creates a creamy texture. If you’re looking for a lighter option, try light coconut milk, but it may alter the consistency slightly. Almond milk or cashew cream could work too, though they’ll change the taste.
Yogurt: Greek yogurt adds creaminess and tang. Non-dairy yogurt can be a good substitute if you’re avoiding dairy. You could also use sour cream for a different flavor.
Garam Masala: This spice blend is key for authentic flavor. If you don’t have it, combine cumin, coriander, and cardamom as a quick alternative, though it won’t be quite the same.
Spices: Adjust the chili powder to suit your heat preference. If you prefer a milder dish, you can skip it or use paprika instead for some color without the heat.
What’s the Best Way to Marinate Chicken for Maximum Flavor?
Marinating the chicken is a crucial step! It allows the spices to infuse the meat with flavor. Combine the chicken with yogurt and spices as listed. Cover it and refrigerate. For best results:
- Marinate for at least 30 minutes, but overnight is ideal.
- Make sure to coat the chicken evenly for full flavor.
- If short on time, even a quick 15 minutes will help.
A little extra time makes a big difference in flavor! It also helps tenderize the chicken, which is fantastic for slow-cooking.
Creamy Coconut Chicken Tikka Masala Slow Cooker Recipe
Ingredients You’ll Need:
For the Chicken:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup plain yogurt (preferably Greek yogurt)
- 2 tablespoons garam masala
- 1 tablespoon smoked paprika
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder (adjust to taste)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
For the Sauce:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz/400 ml) coconut milk (full fat for creaminess)
- 1 can (6 oz/170g) tomato paste
For Cooking:
- 2 tablespoons vegetable oil or ghee
For Serving:
- Fresh cilantro, chopped (for garnish)
- Cooked basmati rice, for serving
- Optional: lemon wedges for serving
How Much Time Will You Need?
This delightful dish takes about 30 minutes of prep time, with a marinating time of at least 30 minutes, ideally 2 hours or overnight. Then, you’ll let your slow cooker work its magic for about 6-7 hours on low or 3-4 hours on high. So, total time is around 7-8 hours including cooking time. Relax and enjoy the aroma filling your home!
Step-by-Step Instructions:
1. Marinating the Chicken:
In a large bowl, combine the chicken pieces with yogurt, garam masala, smoked paprika, turmeric, cumin, chili powder, coriander, cinnamon, salt, and pepper. Mix well to coat all the pieces of chicken evenly. For the best flavor, marinate for at least 30 minutes, or even better, refrigerate it for 2 hours or overnight.
2. Cooking the Aromatics:
Heat the vegetable oil or ghee in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. This step will build a lovely flavor base for the dish.
3. Adding Garlic and Ginger:
Now add the minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes, stirring frequently, until fragrant. You’ll love the aroma at this point!
4. Mixing in the Tomato Paste:
Stir in the tomato paste and let it cook for 2-3 minutes. This will deepen the flavors and add richness to your sauce.
5. Setting Up the Slow Cooker:
Transfer the onion mixture to your slow cooker. Then, add the marinated chicken along with any leftover marinade from the bowl. It all goes in!
6. Finishing with Coconut Milk:
Pour the coconut milk over the chicken and gently stir everything together until well combined.
7. Cooking Time:
Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours. You’ll know it’s done when the chicken is tender and cooked through.
8. Final Touches:
About 15 minutes before you’re ready to serve, give the sauce a good stir. If you like a thicker sauce, increase the heat to high and let it cook uncovered for a short while, or use a spoon to remove some liquid if needed.
9. Taste and Adjust:
Before serving, taste the sauce and adjust any seasoning if necessary. A little extra salt or chili can make all the difference!
10. Serve and Garnish:
Serve the creamy coconut chicken tikka masala over warm, fluffy basmati rice. Don’t forget to garnish with freshly chopped cilantro and serve with lemon wedges if desired. Enjoy!
Dig into your rich, creamy, and flavorful slow-cooker chicken tikka masala—comfort food at its best!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use boneless, skinless chicken breasts if you prefer. Just keep in mind that they may cook faster and could become dry if overcooked, so adjust your cooking time accordingly.
Can I Make This Recipe Dairy-Free?
Absolutely! You can substitute the yogurt with a dairy-free yogurt alternative, such as coconut yogurt or almond yogurt. Just make sure to choose an unsweetened variety to maintain the dish’s savory flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave, stirring occasionally, until heated through.
Can I Freeze This Dish?
Yes, you can freeze it! Allow the chicken tikka masala to cool completely, then transfer it to a freezer-safe container. It will keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.
