Creamy Crockpot Chicken Tikka Masala: A Busy Night Win (Print Version)

Creamy Crockpot Chicken Tikka Masala is pure comfort. Tender chicken, rich coconut sauce, and minimal fuss for a flavorful dinner. Perfect for hectic evenings!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 4 Hours minutes
Total Time: 19 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Indian-Inspired
Dietary: Dairy-Free Option, Gluten-Free Option

# Ingredients:

→ Main Players

01 - Boneless, Skinless Chicken Thighs (2 lbs), cut into 1.5-2 inch pieces
02 - Yellow Onion (1 large), diced
03 - Garlic (6 cloves), minced
04 - Fresh Ginger (2 inches), grated
05 - Crushed Tomatoes (1 (28 oz) can)

→ Aromatic & Spice Powerhouses

06 - Garam Masala (2 tbsp)
07 - Ground Cumin (1 tbsp)
08 - Ground Coriander (1 tbsp)
09 - Turmeric (1 tsp)
10 - Cayenne Pepper (½ tsp, or to taste)

→ Creamy Goodness

11 - Full-Fat Coconut Milk (1 (13.5 oz) can)
12 - Chicken Broth (½ cup)
13 - Tomato Paste (2 tbsp)

→ Fresh Finishing Touches

14 - Fresh Cilantro (½ cup), chopped
15 - Lime (1), juiced

# Instructions:

01 - Alright, first things first for our Crockpot Creamy Coconut Chicken Tikka Masala! Pat those chicken thighs super dry with paper towels. This is crucial for getting a good sear, trust me. Then, cut them into bite-sized pieces, about 1 ½ to 2 inches. Season them generously with a pinch of salt and pepper. I always make sure they're not too small, or they just disappear into the sauce, and we want substantial bites, right?
02 - In a large skillet, heat a tablespoon of oil over medium-high heat. Once it’s shimmering, add your chicken in a single layer. Don't overcrowd the pan, or it'll steam instead of brown! Sear for 2-3 minutes per side until lightly golden. You’re not cooking it through, just getting some lovely color. Remove the chicken and set aside. In the same skillet, add the diced onion and cook until softened, about 5-7 minutes. Scrape up any browned bits from the bottom – that's pure flavor, hon!
03 - Now, add your minced garlic and grated ginger to the skillet with the onions. Sauté for just 1 minute until fragrant. Oh, the smell at this stage is just incredible, honestly! Then, stir in the garam masala, cumin, coriander, turmeric, and cayenne pepper. Cook for another minute, stirring constantly, until those spices are super fragrant. This step is where all those amazing Indian-inspired flavors really come alive for your Crockpot Creamy Coconut Chicken Tikka Masala.
04 - Pour the crushed tomatoes and tomato paste into the skillet, stirring to combine everything. Let it simmer for a couple of minutes, just to warm through. Now, transfer this glorious, aromatic sauce mixture to your slow cooker. Add the seared chicken pieces and the chicken broth. Give it a good stir to make sure everything is nicely coated. This is where the magic begins for our Crockpot Creamy Coconut Chicken Tikka Masala!
05 - Cover your slow cooker and cook on low for 4-6 hours, or on high for 2-3 hours. The chicken should be incredibly tender and easily shreddable with a fork. I usually peek around the 4-hour mark on low, just to make sure everything's happy. My kitchen always smells divine by this point; it’s honestly one of my favorite parts of making this dish. Don't rush it; the slow simmer is key for developing those deep flavors.
06 - Once the chicken is tender, stir in the full-fat coconut milk. Give it a good whisk to ensure it’s fully incorporated and the sauce becomes beautifully creamy. Let it heat through for another 15-20 minutes on low. Taste and adjust seasonings – maybe a little more salt or a squeeze of lime? Finally, stir in most of the fresh cilantro. Ladle your amazing Crockpot Creamy Coconut Chicken Tikka Masala over rice, garnish with more cilantro and a squeeze of lime, and enjoy!

# Notes:

01 - Don't overcrowd the pot when browning the chicken; it steams instead of searing, and you miss out on that flavor!
02 - You can prep all your aromatics and spices the night before. Seriously, it's a lifesaver for busy mornings.
03 - If you don't have fresh ginger, the squeeze-tube kind works fine in a pinch. I've done it, and it's totally acceptable.
04 - A sprinkle of fresh cilantro and a squeeze of lime at the end brightens everything up. Trust me, it makes a difference.

# Equipment Needed:

01 - Large skillet
02 - Slow cooker (Crockpot)
03 - Measuring cups and spoons
04 - Whisk
05 - Cutting board
06 - Chef's knife

# Nutrition (Per Serving):

Calories: 450-550
Total Fat: 30-40g
Total Carbohydrate: 25-35g
Protein: 30-40g

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