Description
Rich, creamy crockpot chicken tikka masala with yogurt, coconut milk, and warm spices — an effortless, flavor-packed dinner.
Ingredients
Scale
- 2 lbs chicken thighs (or breasts), trimmed
- 1 tbsp lemon juice
- ¾ cup Greek yogurt
- ½ cup heavy cream
- 1 can (14 oz) full-fat coconut milk
- 2 tbsp garam masala
- 1 tsp paprika or Kashmiri chili powder
- 2 tbsp fenugreek leaves (kasoori methi)
- 1 onion, diced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp tomato paste
- 1 can (15 oz) tomato sauce
- 1–2 cups vegetables (spinach, peas, or bell peppers)
- 1 cup chickpeas
- Salt and pepper, to taste
- Optional: tempered sesame-chili butter drizzle
Instructions
- Marinate the Chicken: Combine chicken, yogurt, lemon juice, and spices. Rest at least 30 minutes or overnight for deeper flavor.
- Sauté Aromatics: In a skillet, sauté onion, garlic, and ginger until softened. Optionally sear marinated chicken for added depth.
- Layer Ingredients: Place sautéed aromatics and tomato paste in crockpot. Add chicken, tomato sauce, and spices. Add broth splash if needed.
- Cook Slowly: Set to low for 6–8 hours or high for 3–4 hours.
- Finish with Cream: Stir in cream, yogurt, or coconut milk during the last 10–15 minutes before serving for a silky finish.
Notes
For keto/low carb, serve with cauliflower rice. Use nonfat yogurt for a lighter option or blended cashews for a dairy-free version. Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg
Keywords: crockpot chicken tikka masala