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- 1.5 lbs boneless, skinless chicken thighs - 1 can (14 oz) coconut milk - 1 cup diced tomatoes (canned or fresh) - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon 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 (optional) The heart of this dish lies in its rich flavors and simple ingredients. I love using boneless, skinless chicken thighs. They stay juicy during cooking. Coconut milk adds a creamy texture and sweetness. Diced tomatoes bring freshness and acidity, balancing the dish. The aromatics are key to building flavor. I always start with a large onion, finely chopped. It adds depth. Garlic and ginger come next. They create a warm, aromatic base. Garam masala and curry powder give this dish its signature taste. These spices blend beautifully, making each bite a delight. For seasoning, I use ground cumin and turmeric. Cumin adds earthiness, while turmeric gives a lovely color. Cayenne pepper adds heat, but you can adjust it based on your taste. A pinch of salt enhances all the flavors. Sometimes, I add honey or maple syrup for a hint of sweetness. It balances the spices well. Feel free to skip this if you prefer a savory dish. {{ingredient_image_1}} - In a large bowl, combine 1.5 lbs of chicken thighs with spices. - Use 2 tablespoons of garam masala, 1 tablespoon of curry powder, 1 teaspoon of cumin, 1 teaspoon of turmeric, and 1 teaspoon of cayenne pepper. - Add salt to taste. Mix well to coat all the chicken pieces evenly. - Chop one large onion and mince three cloves of garlic. Grate 1 tablespoon of ginger. - Layer the chopped onion, minced garlic, grated ginger, and 1 cup of diced tomatoes in the crockpot. - Place the spiced chicken on top of this mixture. - Pour in one can of coconut milk. Stir gently to mix and ensure the chicken is submerged in the sauce. - Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours. - Check for tenderness. The chicken should be soft and cooked through. Marinating the chicken with spices is key. It helps the chicken soak up all the rich flavors. I use garam masala, curry powder, cumin, and turmeric for depth. You can adjust the cayenne pepper for heat. If you like it mild, use less. For more spice, add more cayenne. Experiment until you find your perfect balance. For the best results, cook the chicken on low for 6-8 hours. If you’re short on time, set your crockpot to high for 4-5 hours. Always check for doneness. The chicken should be tender and easily shredded with a fork. If it feels tough, give it more time. This dish pairs well with cooked rice or warm naan. Both options soak up the tasty sauce. For garnish, sprinkle fresh cilantro on top. You can also add a squeeze of lemon for brightness. Serve it hot and enjoy the blend of flavors! Pro Tips Marinate for Flavor: For deeper flavor, marinate the chicken in the spices and coconut milk for at least 1 hour or overnight in the refrigerator. Adjusting Spice Levels: Be mindful of the cayenne pepper; start with less if you're sensitive to spice, and adjust to your taste as it cooks. Thickening the Sauce: If you prefer a thicker sauce, remove the lid during the last hour of cooking to let some moisture evaporate. Serving Suggestions: This dish pairs wonderfully with basmati rice or warm naan; consider adding a side of sautéed greens for a complete meal. {{image_2}} You can make this dish vegetarian by using chickpeas or tofu. For chickpeas, use two cans of drained and rinsed chickpeas. Substitute chicken with 14 ounces of firm tofu. Cut the tofu into cubes, and follow the same steps in the recipe. Both options will soak up the spices well and offer great flavor. Want it milder? Reduce the cayenne pepper to half a teaspoon. You can also skip it altogether. If you like heat, add extra cayenne or even fresh chili peppers. Taste the sauce before serving. This way, you can adjust to your liking. Incorporating seasonal vegetables is easy and fun. Try adding spinach, bell peppers, or zucchini. Chop them into bite-sized pieces and toss them in the crockpot with the other ingredients. This not only adds color but also boosts nutrition and flavor. Enjoy experimenting with what you have on hand! To store your Crockpot Coconut Chicken Tikka Masala, let it cool first. Then, place it in an airtight container. This keeps the dish fresh and tasty. You can refrigerate it for up to 3 days. If you want to save it longer, freeze it. Use freezer-safe bags or containers. It can last up to 3 months in the freezer. For reheating, you have a few options. The best way is to use the stovetop. Heat it in a pan over medium heat. Stir often until it’s hot. If using a microwave, place it in a bowl and cover it. Heat for 1-2 minutes. Stir halfway through to ensure even heating. Do not overheat, as this can dry it out. After cooking, your dish is safe to eat for up to 4 days in the fridge. If frozen, it’s best to eat it within 3 months for the best taste. Always check for signs of spoilage before eating, like off smells or changes in texture. Enjoy your meal safely! You can serve this dish with several tasty sides. Here are some great options: - Cooked rice (white, brown, or basmati) - Warm naan bread - Steamed vegetables (like broccoli or green beans) - A fresh salad with cucumber and tomatoes - Raita (yogurt sauce) to cool things down These sides make for a complete meal. They soak up the delicious sauce and add texture. Yes, you can use different chicken cuts. Here are some ideas: - Chicken breast: Leaner but can dry out. Cook it less time. - Skin-on thighs: Juicy and rich in flavor. They hold moisture well. Each option brings a unique taste. Choose what you prefer or have on hand! You can easily adapt this recipe. Here’s how: - Halve the ingredients for a smaller size. - Use 0.75 lbs of chicken and 7 oz of coconut milk. - Cut the spices and vegetables in half as well. This keeps the flavors balanced. Adjust the cooking time if needed. Check for tenderness after 4 hours on high or 6 hours on low. This blog post shared the key steps to make a delicious Chicken Tikka Masala in a crockpot. You learned about the main ingredients and how to prepare them. I covered cooking times, tips for flavor, and ways to adjust spice levels. Remember, you can add vegetables or switch to a vegetarian option. Proper storage and reheating methods help keep your dish tasty. Follow these steps, and you'll enjoy a warm meal full of flavor, ready anytime. Enjoy cooking and have fun with your meals!

Crockpot Coconut Chicken Tikka Masala

A flavorful and creamy chicken dish cooked 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 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 for sweetness)
  • Fresh cilantro, for garnish
  • Cooked rice or naan, for serving

Instructions
 

  • In a large bowl, combine the chicken pieces, garam masala, curry powder, cumin, turmeric, cayenne, and salt. Mix well to coat the chicken with the spices.
  • Place the chopped onion, minced garlic, grated ginger, and diced tomatoes into the crockpot.
  • Add the spiced chicken on top of the vegetable mixture in the crockpot.
  • Pour in the can of coconut milk and mix to ensure that the chicken is submerged in the sauce.
  • Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours until the chicken is tender and cooked through.
  • Stir in honey or maple syrup right before serving for a touch of sweetness (optional).
  • Serve the coconut chicken tikka masala over steamed rice or with warm naan, garnished with fresh cilantro.

Notes

Adjust cayenne pepper for desired spice level.
Keyword chicken, coconut, crockpot, spicy, tikka masala