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Crockpot Creamy Coconut Chicken Tikka Masala

Crockpot Creamy Coconut Chicken Tikka Masala: Dinner Bliss!

This Crockpot Creamy Coconut Chicken Tikka Masala is a gluten-free and keto-friendly dish, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken (boneless skinless breasts or thighs) Thighs provide added juiciness.
For the Vegetables
  • 1 Yellow Onion (chopped) Can substitute with shallots for a milder taste.
  • 1 Shallot (chopped) Enhances flavor complexity; omit if unavailable.
  • 1 tablespoon Fresh Grated Ginger Fresh ginger is preferred, but dried works in half.
  • 2 cloves Garlic (chopped) Substitute with 1/2 teaspoon garlic powder if fresh isn't available.
For the Sauce
  • 1 can (14 ounces) Unsweetened Coconut Milk Almond milk can be a lighter alternative.
  • 1 can (6 ounces) Tomato Paste Substitute with canned crushed tomatoes if necessary.
  • 1/4 cup Full-Fat Plain Greek Yogurt Replace with coconut cream for a dairy-free option.
  • 6 tablespoons Salted Butter Unsalted butter can be used; adjust the salt accordingly.
For the Spices
  • 2 tablespoons Garam Masala Essential spice blend for authentic flavor.
  • 1 1/2 teaspoons Ground Turmeric Crucial for traditional taste with no direct substitutes.
  • 1-2 teaspoons Chili Flakes Substitute with cayenne or omit for a milder dish.
  • 1/2 teaspoon Paprika Use smoked paprika for a smokier essence.
For the Finish
  • 1/3 cup Cilantro (chopped) Substitute with parsley for a different twist.
  • 2 tablespoons Sesame Seeds Can be omitted or replaced with toasted almonds.
  • Kosher Salt Adjust to taste.

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Combine chicken, chopped yellow onion, shallot, garlic, and grated ginger in the slow cooker. Pour in coconut milk and tomato paste. Add Garam masala, turmeric, chili flakes, and paprika.
  2. Incorporate salted butter into the mixture and gently stir until well combined, ensuring an even distribution of spices.
  3. Cover slow cooker and set to cook on low for about 5 hours until chicken is tender and sauce thickens.
  4. Stir in Greek yogurt and chopped cilantro after cooking time, creating a smooth mixture.
  5. Adjust seasoning with kosher salt before serving. Serve over basmati rice or alongside naan.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 4gVitamin A: 450IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Notes

Ensure even sizing of chicken pieces for consistent cooking. Use fresh spices for the best flavor.

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