Description
Someone figured out that if you throw chicken, tomatoes, coconut milk, and a bunch of spices into a crockpot and walk away for 6 hours, you come back to something that tastes like it came from your favorite Indian restaurant. Then that genius shared it with the world, and now we all have this trick for making dinner smell incredible all day while requiring approximately zero effort. This is tender chicken swimming in a rich, creamy, aromatic sauce that’s slightly spicy, perfectly sweet, and absolutely worth eating straight from the pot with a spoon before anyone sees you.
This isn’t some complicated tikka masala that requires marinating overnight and precise spice grinding. This is “dump everything in the crockpot, turn it on, live your life, come home to glory” cooking at its finest. The coconut milk makes it dairy-free and adds a subtle sweetness. The spices create that signature tikka masala flavor. The slow cooking makes the chicken fall-apart tender. It’s what happens when you stop pretending you have time for complicated recipes and just let the crockpot do the work.
This is Indian takeout energy without the delivery fee or the waiting. It’s what happens when you want flavor and comfort but also want to spend your evening doing anything except cooking. It’s dinner that makes your house smell like a spice market in the best possible way.
Ingredients
For the Chicken:
- 2 lbs boneless, skinless chicken thighs (or breasts, but thighs are juicier)
- 1 tablespoon oil (for searing, optional but adds flavor)
- Salt and pepper to taste
For the Sauce:
- 1 can (14 oz) crushed tomatoes or tomato sauce
- 1 can (14 oz) full-fat coconut milk (don’t use light, you need the fat)
- 1 medium onion, diced
- 4–6 cloves garlic, minced (don’t be shy)
- 1 tablespoon fresh ginger, grated or minced
- 2 tablespoons tomato paste
- 2 tablespoons garam masala (this is the star, don’t skip it)
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika (or smoked paprika for extra depth)
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- 1/2 teaspoon cinnamon (secret ingredient that makes it taste expensive)
- 1 tablespoon brown sugar or honey
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Finishing:
- 1/2 cup coconut cream (the thick part from a chilled can)
- 2 tablespoons butter or ghee (optional but makes it richer)
- Fresh cilantro for garnish
- Lime or lemon juice (brightens everything)
For Serving:
- Basmati rice or jasmine rice
- Naan bread (store-bought is fine, or make garlic naan if you’re fancy)
- Plain yogurt or raita for cooling
- Extra cilantro and lime wedges
Optional Add-Ins:
- 1 cup frozen peas (add in the last 30 minutes)
- 1 bell pepper, diced
- 1 cup cauliflower florets
- 1 cup chickpeas for extra protein
- Spinach or kale (stir in at the end)
- Cashews for richness and texture
Special Equipment:
- 6-quart slow cooker or crockpot
- Skillet (optional, for searing chicken)
- Measuring spoons (or just eyeball it like a pro)
- Rice cooker (makes life easier but not required)
Instructions
If you have 10 extra minutes, heat oil in a skillet and sear the chicken thighs for 2-3 minutes per side until golden. This adds depth of flavor, but it’s totally optional. If you’re short on time or energy, skip this and go straight to the crockpot. The difference is minimal and your future self won’t care.
In a small bowl, mix together all your spices—garam masala, curry powder, cumin, coriander, paprika, turmeric, cayenne, and cinnamon. This is your tikka masala spice blend. Smell it. This is what your house is about to smell like all day. Pretty amazing, right?
Put the diced onion, minced garlic, and grated ginger in the bottom of your crockpot. Add the chicken pieces on top (seared or not). Sprinkle the spice blend over the chicken. Don’t be scared—use all of it. This is where the flavor comes from.
In a bowl or measuring cup, whisk together the crushed tomatoes, coconut milk, tomato paste, brown sugar, salt, and pepper. Pour this mixture over the chicken in the crockpot. Use a spoon to make sure the spices on the chicken get incorporated into the liquid. Everything should be mostly submerged.
Put the lid on and set your crockpot to low for 6-8 hours or high for 3-4 hours. Walk away. Go to work. Run errands. Binge-watch something. Take a nap. The crockpot is doing all the work. Resist the urge to keep opening the lid—every time you do, you lose heat and add cooking time.
When the time is up, open the lid and check the chicken. It should be fall-apart tender. Use two forks to shred it right in the crockpot, or leave it in chunks if you prefer. Either way works. Stir everything together so the chicken is coated in sauce.
Scoop out the thick coconut cream from the top of a chilled can (or just add more coconut milk). Stir it into the tikka masala along with the butter if using. This makes the sauce extra rich and creamy. Taste it. Does it need more salt? More spice? More sweetness? Adjust now. Add a squeeze of lime or lemon juice to brighten the flavors.
If you’re adding peas, bell peppers, or other quick-cooking vegetables, stir them in now and let them heat through for 10-15 minutes. If you’re adding spinach or kale, throw it in and stir until wilted. This is your chance to pretend this is a balanced meal.
While the sauce is finishing, cook your rice. Basmati rice is traditional and smells amazing, but any white rice works. Follow package directions or use a rice cooker. If you want to get fancy, add a pinch of salt, a bay leaf, and a few cardamom pods to the rice water.
Serve the tikka masala over rice in bowls. Spoon extra sauce over everything because the sauce is the best part. Garnish with fresh cilantro. Put naan bread on the side for scooping. Add a dollop of yogurt if you want cooling relief. Take a bite and marvel that you made this with minimal effort. Feel the tender chicken, taste the complex spices, notice how the coconut milk makes it creamy without being heavy. Go back for seconds immediately.
Notes
Use Chicken Thighs: They stay juicier and more tender in the slow cooker. Breasts work but can get dry if overcooked.
Don’t Skip Garam Masala: This is THE flavor in tikka masala. It’s a spice blend you can find in any grocery store. Worth buying.
Full-Fat Coconut Milk Only: Light coconut milk is watery and won’t give you that creamy texture. Go full fat or go home.
Adjust Spice Level: Start with 1/4 teaspoon cayenne for mild, 1/2 teaspoon for medium, 1 teaspoon for spicy. You can always add more.
Fresh Ginger Matters: Ground ginger doesn’t have the same bright, zingy flavor. Use fresh if possible.
Don’t Overcook: On low for 6-8 hours is perfect. More than that and the chicken can get stringy.
Make Extra: This freezes beautifully and tastes better the next day. Double the recipe and thank yourself later.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours
Nutrition
- Calories: ~380 kcal
- Fat: ~22g
- Carbohydrates: ~16g
- Protein: ~32g