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Crockpot Coconut Chicken Tikka Masala Flavorful Dish

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- 1.5 lbs boneless, skinless chicken thighs - 1 can coconut milk - 1 cup diced tomatoes - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons garam masala - 1 tablespoon curry powder - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 teaspoon cayenne pepper - Salt, to taste - 1 tablespoon honey or maple syrup - Fresh cilantro for garnish - Cooked rice or warm naan for serving When I make this dish, I start with the chicken. I use boneless, skinless chicken thighs. They stay juicy and tender. Next, I add the coconut milk. It gives the dish a creamy texture and rich flavor. Diced tomatoes add sweetness and acidity. They balance the creaminess well. Onions, garlic, and ginger build the base flavor. I chop the onion finely so it cooks down nicely. The minced garlic and grated ginger add depth. They create a lovely aroma while cooking. For spices, I reach for garam masala, curry powder, cumin, turmeric, and cayenne pepper. These spices bring heat and warmth to the dish. Adjust the cayenne to your taste. If you like it milder, use less. Honey or maple syrup can add a hint of sweetness. I stir it in before serving, but it’s optional. Fresh cilantro gives a pop of color and flavor. It brightens each bite. Finally, I serve this dish with rice or warm naan. The rice soaks up the sauce. Naan is perfect for scooping up every bit. This dish is comforting and full of flavor. It’s a real crowd-pleaser! {{ingredient_image_2}} First, grab a large mixing bowl. I like to use one that is big enough to give me space to work. Add 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces. Now, it’s time to mix in the spices. I use 2 tablespoons of garam masala, 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, and 1 teaspoon of cayenne pepper. Add salt to taste. Gently massage the spices into the chicken. Ensure each piece is well-coated. This step makes a huge difference in flavor. You want every bite to be full of taste. Next, let’s create a vegetable base in the crockpot. Start by finely chopping 1 large onion and adding it to the bottom. Then, mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger. Toss in 1 cup of diced tomatoes, either fresh or canned. This mix will give your dish a great flavor foundation. Carefully place the spiced chicken over the vegetable base. Spread it out evenly to allow for the best cooking. Now comes the magic of coconut milk. Pour in 1 can of coconut milk over the chicken and veggies. Make sure to mix everything well so the chicken is submerged in that creamy goodness. Cover the crockpot with its lid. Set it to cook on low for 6-8 hours or on high for 4-5 hours. It’s important to check for doneness. The chicken should be tender and fully cooked through. You can use a meat thermometer to be sure it reaches 165°F. If you want a touch of sweetness, stir in 1 tablespoon of honey or maple syrup about 10 minutes before serving. - Best practices for slow cooking: Always layer your ingredients properly. Start with onions, garlic, and tomatoes. This gives a nice base. Make sure to cut chicken into even pieces. This helps it cook evenly. Keep the lid on during cooking. It keeps the heat in and makes the chicken tender. - Adjusting spice levels: Start with less cayenne pepper if you prefer mild flavors. You can always add more later. Taste your dish 30 minutes before it’s done. This way, you can adjust the spices to your liking. Remember, the flavors will deepen as it cooks. - How to present the dish: Serve Coconut Chicken Tikka Masala in deep, colorful bowls. This shows off the bright sauce. Top it with fresh cilantro for a pop of green. Adding lime wedges on the side can give a zesty touch. - Ideal side dishes: Fluffy rice pairs perfectly with this dish. Naan bread is also great for scooping up the sauce. You can also serve it with a fresh salad for a light crunch. - Optional sweeteners explanation: Honey or maple syrup adds a hint of sweetness. Add it about ten minutes before serving. This balances the spices well if you like a sweeter taste. - Flavor booster tips: Consider adding a splash of lemon juice for brightness. You can also toss in some peas or spinach in the last hour of cooking. This adds color and nutrition without much effort. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate in the spices for at least 30 minutes, or overnight if possible, to deepen the flavors. Adjust the Spice Level: Modify the amount of cayenne pepper according to your heat preference. Start with less and add more to taste. Thicken the Sauce: If you prefer a thicker sauce, uncover the crockpot for the last hour of cooking to allow some liquid to evaporate. Enhance with Fresh Herbs: Add fresh herbs like mint or basil along with cilantro for an extra layer of freshness and flavor. {{image_4}} You can switch the chicken for different meats. Try beef or lamb for a richer taste. Pork also works well in this dish. Each meat offers a unique flavor. If you want a vegetarian option, use cooked lentils or chickpeas. These add protein and absorb the spices well. You can also use paneer, a soft Indian cheese. It gives a creamy texture and a mild flavor. To make this dish vegan, use tofu or chickpeas. Tofu soaks up flavors nicely. Press it first to remove excess water. This helps it absorb the spices better. Chickpeas are another great choice. They are filling and add a nutty taste. Both options work well in the coconut sauce. Explore different spice blends to make the dish unique. You can use curry leaves or mustard seeds. These add a nice twist to the flavor profile. Adding seasonal vegetables enhances the dish too. Try bell peppers, spinach, or sweet potatoes. These ingredients not only add color but also nutrition. Adjust the spices based on your taste. After cooking, let your coconut chicken tikka masala cool. Use a clean, airtight container. This will keep the dish fresh. In the fridge, it lasts about 3 to 4 days. Make sure the temperature is below 40°F (4°C) to prevent spoilage. You can freeze this dish for up to 3 months. First, let it cool completely. Then, place it in a freezer-safe container. Label the container with the date. When reheating, thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave. Stir well to ensure even heating. Get creative with leftovers! You can use the chicken tikka masala in wraps or sandwiches. It also makes a great topping for baked potatoes. Another idea is to mix it with pasta for a unique dish. You can even drizzle it over a salad for extra flavor. Enjoy experimenting with these tasty options! What to serve with Coconut Chicken Tikka Masala? Coconut chicken tikka masala pairs well with fluffy rice or warm naan. The rice soaks up the rich sauce. Naan is great for dipping. You can also serve it with a side salad or some roasted vegetables for balance. Can I make this dish without coconut milk? Yes, you can use yogurt or heavy cream instead. Keep in mind that this will change the flavor and texture. If you want a lighter option, try unsweetened almond milk. Just adjust the spices to enhance your chosen substitute. Can I cook on high instead of low? Absolutely! You can cook on high for 4-5 hours. The chicken will still become tender. Just be sure to check for doneness before serving. Cooking on low for 6-8 hours is best for deeper flavor. How do I know when the chicken is fully cooked? The chicken is done when it reaches an internal temperature of 165°F. It should be tender and easy to shred. If it’s still pink or tough, let it cook longer. What can I use instead of chicken thighs? You can use chicken breasts if you prefer. They will cook in a similar way. For a different protein, try shrimp or even chickpeas for a vegetarian option. How can I adjust the spice level? To make the dish milder, reduce or skip the cayenne pepper. You can also add more coconut milk for creaminess. For more heat, add extra cayenne or some chopped fresh chili peppers. Adjust spices to fit your taste! This blog covers Coconut Chicken Tikka Masala, showing you every step. We explored the main and optional ingredients, along with spices for flavor. I provided tips on cooking and serving, and also mentioned variations for your taste. In closing, this dish is easy, delicious, and adaptable. Enjoy making it for friends and family!

WANT TO SAVE THIS RECIPE?

Ready to spice up your dinner routine? My Crockpot Coconut Chicken Tikka Masala is a tasty, easy dish that anyone can make. With tender chicken, creamy coconut milk, and a mix of spices, it’s all about layers of flavor. Plus, the slow cooker does all the work for you! Follow along to create this mouthwatering dish that will impress your family and friends. Let’s dive in!

Why I Love This Recipe

  1. Rich Flavor: This dish combines a variety of spices that create a complex and rich flavor profile, making every bite an explosion of taste.
  2. Easy Preparation: With minimal prep time, you can set it and forget it, letting the slow cooker do all the work while you go about your day.
  3. Healthy Ingredients: Using coconut milk and lean chicken thighs, this recipe is both delicious and nutritious, perfect for a wholesome meal.
  4. Versatile Serving Options: Serve it over rice or with naan, and customize the spice level to suit your taste, making it a flexible dish for everyone.

Ingredients

Main Ingredients

– 1.5 lbs boneless, skinless chicken thighs

– 1 can coconut milk

– 1 cup diced tomatoes

– 1 large onion, finely chopped

– 3 cloves garlic, minced

– 1 tablespoon fresh ginger, grated

Spices & Seasonings

– 2 tablespoons garam masala

– 1 tablespoon curry powder

– 1 teaspoon ground cumin

– 1 teaspoon turmeric

– 1 teaspoon cayenne pepper

– Salt, to taste

Optional Ingredients

– 1 tablespoon honey or maple syrup

– Fresh cilantro for garnish

– Cooked rice or warm naan for serving

When I make this dish, I start with the chicken. I use boneless, skinless chicken thighs. They stay juicy and tender. Next, I add the coconut milk. It gives the dish a creamy texture and rich flavor. Diced tomatoes add sweetness and acidity. They balance the creaminess well.

Onions, garlic, and ginger build the base flavor. I chop the onion finely so it cooks down nicely. The minced garlic and grated ginger add depth. They create a lovely aroma while cooking.

For spices, I reach for garam masala, curry powder, cumin, turmeric, and cayenne pepper. These spices bring heat and warmth to the dish. Adjust the cayenne to your taste. If you like it milder, use less.

Honey or maple syrup can add a hint of sweetness. I stir it in before serving, but it’s optional. Fresh cilantro gives a pop of color and flavor. It brightens each bite.

Finally, I serve this dish with rice or warm naan. The rice soaks up the sauce. Naan is perfect for scooping up every bit. This dish is comforting and full of flavor. It’s a real crowd-pleaser!

Step-by-Step Instructions

Preparing the Chicken

First, grab a large mixing bowl. I like to use one that is big enough to give me space to work. Add 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces. Now, it’s time to mix in the spices. I use 2 tablespoons of garam masala, 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, and 1 teaspoon of cayenne pepper. Add salt to taste.

Gently massage the spices into the chicken. Ensure each piece is well-coated. This step makes a huge difference in flavor. You want every bite to be full of taste.

Layering in the Crockpot

Next, let’s create a vegetable base in the crockpot. Start by finely chopping 1 large onion and adding it to the bottom. Then, mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger. Toss in 1 cup of diced tomatoes, either fresh or canned. This mix will give your dish a great flavor foundation.

Carefully place the spiced chicken over the vegetable base. Spread it out evenly to allow for the best cooking.

Cooking the Dish

Now comes the magic of coconut milk. Pour in 1 can of coconut milk over the chicken and veggies. Make sure to mix everything well so the chicken is submerged in that creamy goodness.

Cover the crockpot with its lid. Set it to cook on low for 6-8 hours or on high for 4-5 hours. It’s important to check for doneness. The chicken should be tender and fully cooked through. You can use a meat thermometer to be sure it reaches 165°F.

If you want a touch of sweetness, stir in 1 tablespoon of honey or maple syrup about 10 minutes before serving.

Tips & Tricks

Cooking Techniques

– Best practices for slow cooking: Always layer your ingredients properly. Start with onions, garlic, and tomatoes. This gives a nice base. Make sure to cut chicken into even pieces. This helps it cook evenly. Keep the lid on during cooking. It keeps the heat in and makes the chicken tender.

– Adjusting spice levels: Start with less cayenne pepper if you prefer mild flavors. You can always add more later. Taste your dish 30 minutes before it’s done. This way, you can adjust the spices to your liking. Remember, the flavors will deepen as it cooks.

Serving Suggestions

– How to present the dish: Serve Coconut Chicken Tikka Masala in deep, colorful bowls. This shows off the bright sauce. Top it with fresh cilantro for a pop of green. Adding lime wedges on the side can give a zesty touch.

– Ideal side dishes: Fluffy rice pairs perfectly with this dish. Naan bread is also great for scooping up the sauce. You can also serve it with a fresh salad for a light crunch.

Enhancements

– Optional sweeteners explanation: Honey or maple syrup adds a hint of sweetness. Add it about ten minutes before serving. This balances the spices well if you like a sweeter taste.

– Flavor booster tips: Consider adding a splash of lemon juice for brightness. You can also toss in some peas or spinach in the last hour of cooking. This adds color and nutrition without much effort.

Pro Tips

  1. Marinate for Maximum Flavor: Allow the chicken to marinate in the spices for at least 30 minutes, or overnight if possible, to deepen the flavors.
  2. Adjust the Spice Level: Modify the amount of cayenne pepper according to your heat preference. Start with less and add more to taste.
  3. Thicken the Sauce: If you prefer a thicker sauce, uncover the crockpot for the last hour of cooking to allow some liquid to evaporate.
  4. Enhance with Fresh Herbs: Add fresh herbs like mint or basil along with cilantro for an extra layer of freshness and flavor.

Variations

Protein Options

You can switch the chicken for different meats. Try beef or lamb for a richer taste. Pork also works well in this dish. Each meat offers a unique flavor.

If you want a vegetarian option, use cooked lentils or chickpeas. These add protein and absorb the spices well. You can also use paneer, a soft Indian cheese. It gives a creamy texture and a mild flavor.

Vegan Adaptation

To make this dish vegan, use tofu or chickpeas. Tofu soaks up flavors nicely. Press it first to remove excess water. This helps it absorb the spices better.

Chickpeas are another great choice. They are filling and add a nutty taste. Both options work well in the coconut sauce.

Regional Twists

Explore different spice blends to make the dish unique. You can use curry leaves or mustard seeds. These add a nice twist to the flavor profile.

Adding seasonal vegetables enhances the dish too. Try bell peppers, spinach, or sweet potatoes. These ingredients not only add color but also nutrition. Adjust the spices based on your taste.

Storage Info

Refrigeration Guidelines

After cooking, let your coconut chicken tikka masala cool. Use a clean, airtight container. This will keep the dish fresh. In the fridge, it lasts about 3 to 4 days. Make sure the temperature is below 40°F (4°C) to prevent spoilage.

Freezing Instructions

You can freeze this dish for up to 3 months. First, let it cool completely. Then, place it in a freezer-safe container. Label the container with the date. When reheating, thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave. Stir well to ensure even heating.

Leftover Ideas

Get creative with leftovers! You can use the chicken tikka masala in wraps or sandwiches. It also makes a great topping for baked potatoes. Another idea is to mix it with pasta for a unique dish. You can even drizzle it over a salad for extra flavor. Enjoy experimenting with these tasty options!

FAQs

Common Questions

What to serve with Coconut Chicken Tikka Masala?

Coconut chicken tikka masala pairs well with fluffy rice or warm naan. The rice soaks up the rich sauce. Naan is great for dipping. You can also serve it with a side salad or some roasted vegetables for balance.

Can I make this dish without coconut milk?

Yes, you can use yogurt or heavy cream instead. Keep in mind that this will change the flavor and texture. If you want a lighter option, try unsweetened almond milk. Just adjust the spices to enhance your chosen substitute.

Cooking Tips

Can I cook on high instead of low?

Absolutely! You can cook on high for 4-5 hours. The chicken will still become tender. Just be sure to check for doneness before serving. Cooking on low for 6-8 hours is best for deeper flavor.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F. It should be tender and easy to shred. If it’s still pink or tough, let it cook longer.

Ingredient Substitutions

What can I use instead of chicken thighs?

You can use chicken breasts if you prefer. They will cook in a similar way. For a different protein, try shrimp or even chickpeas for a vegetarian option.

How can I adjust the spice level?

To make the dish milder, reduce or skip the cayenne pepper. You can also add more coconut milk for creaminess. For more heat, add extra cayenne or some chopped fresh chili peppers. Adjust spices to fit your taste!

This blog covers Coconut Chicken Tikka Masala, showing you every step. We explored the main and optional ingredients, along with spices for flavor. I provided tips on cooking and serving, and also mentioned variations for your taste.

In closing, this dish is easy, delicious, and adaptable. Enjoy making it for friends and famil

- 1.5 lbs boneless, skinless chicken thighs - 1 can coconut milk - 1 cup diced tomatoes - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons garam masala - 1 tablespoon curry powder - 1 teaspoon ground cumin - 1 teaspoon turmeric - 1 teaspoon cayenne pepper - Salt, to taste - 1 tablespoon honey or maple syrup - Fresh cilantro for garnish - Cooked rice or warm naan for serving When I make this dish, I start with the chicken. I use boneless, skinless chicken thighs. They stay juicy and tender. Next, I add the coconut milk. It gives the dish a creamy texture and rich flavor. Diced tomatoes add sweetness and acidity. They balance the creaminess well. Onions, garlic, and ginger build the base flavor. I chop the onion finely so it cooks down nicely. The minced garlic and grated ginger add depth. They create a lovely aroma while cooking. For spices, I reach for garam masala, curry powder, cumin, turmeric, and cayenne pepper. These spices bring heat and warmth to the dish. Adjust the cayenne to your taste. If you like it milder, use less. Honey or maple syrup can add a hint of sweetness. I stir it in before serving, but it’s optional. Fresh cilantro gives a pop of color and flavor. It brightens each bite. Finally, I serve this dish with rice or warm naan. The rice soaks up the sauce. Naan is perfect for scooping up every bit. This dish is comforting and full of flavor. It’s a real crowd-pleaser! {{ingredient_image_2}} First, grab a large mixing bowl. I like to use one that is big enough to give me space to work. Add 1.5 lbs of boneless, skinless chicken thighs, cut into bite-sized pieces. Now, it’s time to mix in the spices. I use 2 tablespoons of garam masala, 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1 teaspoon of turmeric, and 1 teaspoon of cayenne pepper. Add salt to taste. Gently massage the spices into the chicken. Ensure each piece is well-coated. This step makes a huge difference in flavor. You want every bite to be full of taste. Next, let’s create a vegetable base in the crockpot. Start by finely chopping 1 large onion and adding it to the bottom. Then, mince 3 cloves of garlic and grate 1 tablespoon of fresh ginger. Toss in 1 cup of diced tomatoes, either fresh or canned. This mix will give your dish a great flavor foundation. Carefully place the spiced chicken over the vegetable base. Spread it out evenly to allow for the best cooking. Now comes the magic of coconut milk. Pour in 1 can of coconut milk over the chicken and veggies. Make sure to mix everything well so the chicken is submerged in that creamy goodness. Cover the crockpot with its lid. Set it to cook on low for 6-8 hours or on high for 4-5 hours. It’s important to check for doneness. The chicken should be tender and fully cooked through. You can use a meat thermometer to be sure it reaches 165°F. If you want a touch of sweetness, stir in 1 tablespoon of honey or maple syrup about 10 minutes before serving. - Best practices for slow cooking: Always layer your ingredients properly. Start with onions, garlic, and tomatoes. This gives a nice base. Make sure to cut chicken into even pieces. This helps it cook evenly. Keep the lid on during cooking. It keeps the heat in and makes the chicken tender. - Adjusting spice levels: Start with less cayenne pepper if you prefer mild flavors. You can always add more later. Taste your dish 30 minutes before it’s done. This way, you can adjust the spices to your liking. Remember, the flavors will deepen as it cooks. - How to present the dish: Serve Coconut Chicken Tikka Masala in deep, colorful bowls. This shows off the bright sauce. Top it with fresh cilantro for a pop of green. Adding lime wedges on the side can give a zesty touch. - Ideal side dishes: Fluffy rice pairs perfectly with this dish. Naan bread is also great for scooping up the sauce. You can also serve it with a fresh salad for a light crunch. - Optional sweeteners explanation: Honey or maple syrup adds a hint of sweetness. Add it about ten minutes before serving. This balances the spices well if you like a sweeter taste. - Flavor booster tips: Consider adding a splash of lemon juice for brightness. You can also toss in some peas or spinach in the last hour of cooking. This adds color and nutrition without much effort. Pro Tips Marinate for Maximum Flavor: Allow the chicken to marinate in the spices for at least 30 minutes, or overnight if possible, to deepen the flavors. Adjust the Spice Level: Modify the amount of cayenne pepper according to your heat preference. Start with less and add more to taste. Thicken the Sauce: If you prefer a thicker sauce, uncover the crockpot for the last hour of cooking to allow some liquid to evaporate. Enhance with Fresh Herbs: Add fresh herbs like mint or basil along with cilantro for an extra layer of freshness and flavor. {{image_4}} You can switch the chicken for different meats. Try beef or lamb for a richer taste. Pork also works well in this dish. Each meat offers a unique flavor. If you want a vegetarian option, use cooked lentils or chickpeas. These add protein and absorb the spices well. You can also use paneer, a soft Indian cheese. It gives a creamy texture and a mild flavor. To make this dish vegan, use tofu or chickpeas. Tofu soaks up flavors nicely. Press it first to remove excess water. This helps it absorb the spices better. Chickpeas are another great choice. They are filling and add a nutty taste. Both options work well in the coconut sauce. Explore different spice blends to make the dish unique. You can use curry leaves or mustard seeds. These add a nice twist to the flavor profile. Adding seasonal vegetables enhances the dish too. Try bell peppers, spinach, or sweet potatoes. These ingredients not only add color but also nutrition. Adjust the spices based on your taste. After cooking, let your coconut chicken tikka masala cool. Use a clean, airtight container. This will keep the dish fresh. In the fridge, it lasts about 3 to 4 days. Make sure the temperature is below 40°F (4°C) to prevent spoilage. You can freeze this dish for up to 3 months. First, let it cool completely. Then, place it in a freezer-safe container. Label the container with the date. When reheating, thaw it overnight in the fridge. To reheat, warm it on the stove or in the microwave. Stir well to ensure even heating. Get creative with leftovers! You can use the chicken tikka masala in wraps or sandwiches. It also makes a great topping for baked potatoes. Another idea is to mix it with pasta for a unique dish. You can even drizzle it over a salad for extra flavor. Enjoy experimenting with these tasty options! What to serve with Coconut Chicken Tikka Masala? Coconut chicken tikka masala pairs well with fluffy rice or warm naan. The rice soaks up the rich sauce. Naan is great for dipping. You can also serve it with a side salad or some roasted vegetables for balance. Can I make this dish without coconut milk? Yes, you can use yogurt or heavy cream instead. Keep in mind that this will change the flavor and texture. If you want a lighter option, try unsweetened almond milk. Just adjust the spices to enhance your chosen substitute. Can I cook on high instead of low? Absolutely! You can cook on high for 4-5 hours. The chicken will still become tender. Just be sure to check for doneness before serving. Cooking on low for 6-8 hours is best for deeper flavor. How do I know when the chicken is fully cooked? The chicken is done when it reaches an internal temperature of 165°F. It should be tender and easy to shred. If it’s still pink or tough, let it cook longer. What can I use instead of chicken thighs? You can use chicken breasts if you prefer. They will cook in a similar way. For a different protein, try shrimp or even chickpeas for a vegetarian option. How can I adjust the spice level? To make the dish milder, reduce or skip the cayenne pepper. You can also add more coconut milk for creaminess. For more heat, add extra cayenne or some chopped fresh chili peppers. Adjust spices to fit your taste! This blog covers Coconut Chicken Tikka Masala, showing you every step. We explored the main and optional ingredients, along with spices for flavor. I provided tips on cooking and serving, and also mentioned variations for your taste. In closing, this dish is easy, delicious, and adaptable. Enjoy making it for friends and family!

Crockpot Coconut Chicken Tikka Masala

A creamy and flavorful chicken tikka masala cooked slowly in a crockpot with coconut milk and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can coconut milk (14 oz)
  • 1 cup diced tomatoes (canned or fresh)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons garam masala
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne pepper
  • to taste salt
  • 1 tablespoon honey or maple syrup (optional)
  • to garnish fresh cilantro
  • for serving cooked rice or warm naan

Instructions
 

  • In a sizable mixing bowl, take the chicken pieces and add garam masala, curry powder, cumin, turmeric, cayenne pepper, and salt. Gently massage the spices into the chicken, ensuring that each piece is well-coated.
  • Layer the bottom of your crockpot with chopped onion, minced garlic, grated ginger, and diced tomatoes, creating a flavorful base.
  • Carefully place the spiced chicken over the vegetables in the crockpot, spreading it out evenly.
  • Pour in the coconut milk, making sure to thoroughly mix the ingredients so that the chicken is well-submerged in the creamy sauce.
  • Cover the crockpot with its lid and cook on the low setting for 6-8 hours or on high for 4-5 hours, until the chicken becomes tender and fully cooked through.
  • About 10 minutes before serving, stir in the optional honey or maple syrup for an added layer of sweetness, if desired.
  • To serve, ladle the coconut chicken tikka masala over a bed of fluffy steamed rice or alongside warm naan, and finish with a sprinkle of freshly chopped cilantro for a burst of color and flavor.

Notes

Serve in deep bowls and garnish with fresh cilantro. Lime wedges can be added for extra zest.
Keyword chicken, coconut, crockpot, spicy, tikka masala

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