Chicken tikka masala is a dish that originated in India and was brought around the world by Indian chefs. The dish is a flavorful and saucy chicken dish that can pack a punch. You don’t need to be a pro chef to make it; you need a crockpot coconut chicken tikka masala recipe.

A crockpot coconut chicken tikka masala recipe is a delicious crockpot Indian dish that is perfect as an easy dinner recipe any night of the week. There are so many different ways to make chicken, each one giving the chicken a different flavor.

One of the most popular ways to eat chicken is when it is covered in a flavorful sauce. We have things like chicken alfredo, BBQ chicken, bourbon chicken, Tuscan chicken; the list goes on. But one of the world’s most popular saucy chicken recipes is chicken tikka masala.

The traditional recipe will have you prepping the chicken, skewering the pieces, and grilling it. Separately, you will need to mix and cook the sauce and seasonings before adding the finished chicken to the mixture.

This sounds like it could be simple, but it’s a lot of work for a home chef. People don’t have the time to go through all of these steps on a Tuesday night. But you don’t have to cook chicken tikka masala at home using traditional methods.

Instead, you can use a crockpot to get the same great flavors without all the effort. In fact, this crockpot coconut chicken tikka masala is a very simple dump ‘n’ go recipe that you can throw together any night of the week.

Crockpot Coconut Chicken Tikka Masala Dump and Go Recipe

Crockpots make cooking a lot easier, but some recipes are even simpler. Those recipes are called dump-and-go recipes. You can find all types of different dump-and-go recipes for a crockpot of any size. The name gives everything away, but a dump-and-go recipe is one that only requires you to dump all of the ingredients into the crockpot and go.

You can then return later to a meal that is ready to eat. This recipe is exactly like that; you dump the ingredients into a crockpot, turn it on, and go. You will have a beautiful coconut chicken tikka masala dinner ready for you when you get home.

Coconut Chicken Tikka Masala Ingredients

Chicken Breast Fillets | You can pick your favorite chicken brands for these. However, you will need to filet them if you get whole chicken breasts. Fileting is simply slicing in half down the sides. You can also find chicken breast filets ready to go at the grocery store.

1 Cup of Coconut Milk | This ingredient is going to help give the sauce its creaminess, but it will also add some flavor. We need the sweetness to help balance out the spice required to get that spicy, earthy flavor.

½ Cup of Low Fat Natural Yogurt | Yogurt is very similar to coconut milk but with a bit less flavor. We want to get a creamy consistency from the sauce, and this will help. 

1 Tbsp of Tomato Puree | A basic chicken tikka masala dish uses tomato as the base. But this is coconut chicken tikka masala, so the coconut milk serves as the base. We still want that tomato flavor, though, and the paste will help keep the consistency of the sauce.

½ Cup of Red Curry Sauce | Get ready for a ton of flavor. Curry is a traditional ingredient in Indian dishes and is what provides a lot of flavors. Of course, the seasonings will add more, but this is where the magic happens.

30g of Butter (Salted) | Butter takes everything to the next level. This dish benefits from Butter in many ways. The Butter adds some creaminess but also serves as a source of saltiness. 

These ingredients are the most important ingredients. However, you will need quite a mixture of seasonings. You can find all of the amounts of each ingredient in the recipe card below. You will need ground cumin, ground turmeric, ground coriander, paprika, garam masala, cayenne pepper, minced garlic, and minced ginger. You will also want to have a large yellow onion on hand to add more to the dish.

Directions

Slice the chicken breast fillets into bite-sized chunks.

Mince your onion, ginger, and garlic.

Dump all your ingredients into the crockpot.

Cook on medium heat for 7-8 hours or on high for 4-5 hours.

Garnish with cilantro and serve over Basmati rice and some naan bread.

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