What can replace coconut milk in this curry?

Use heavy cream, cashew milk, or full-fat Greek yogurt (stirred in at end). Heavy cream yields a richer finish; plant milks thin the sauce slightly.

Can I put coconut milk in the slow cooker?

Yes, but add it at the end, not the beginning, to maintain creaminess and avoid separation.

Is this an authentic tikka masala?

This recipe takes cues from traditional dishes but adapts them for the crockpot. It honors classic spices while simplifying steps for home cooks seeking Tikka Masala Recipe Authentic flavor without stovetop fuss.

How does this compare to Chicken Marsala?

Totally different base — Chicken Marsala has wine and mushrooms and is Italian-American. This is Indian-inspired; if you like fusion, try my Chicken Marsala Indian riff for bold flavor crossovers.

Can I make this as a soup?

Yes — add more stock and reduce coconut, then finish with a swirl of yogurt for a comforting Tikka Masala Soup .

Ultimate Crockpot Creamy Coconut Chicken Tikka Masala — Tikka Masala Recipe Authentic

Description

This cozy, flavor-packed dish brings together tender chicken, warm spices, and a silky coconut sauce that tastes like pure comfort in a bowl. The slow cooker (or Instant Pot!) does most of the work, making it perfect for busy weeknights when you still want a restaurant-worthy dinner without fuss.

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1 yellow onion, finely chopped
1 shallot, finely chopped
2 cloves garlic, minced
1 tablespoon freshly grated ginger
2 tablespoons garam masala
1½ teaspoons ground turmeric
Kosher salt, to taste
¼ cup plain full-fat Greek yogurt
1 (6-ounce) can tomato paste
1 (14-ounce) can full-fat unsweetened coconut milk
⅓ cup chopped fresh cilantro
6 tablespoons salted butter
2 tablespoons sesame seeds
1–2 teaspoons crushed red chili flakes
½ teaspoon paprika

Instructions

Crockpot Method

Prep the base.
Place the cubed chicken into your slow cooker. Add the yogurt, onion, shallot, garlic, and ginger. Sprinkle in the garam masala, turmeric, and about 1 teaspoon of kosher salt. Add a small pinch of chili flakes for a little kick. Give everything a gentle stir so the chicken is evenly coated in the spiced yogurt mixture.
Let it rest.
Allow the chicken to marinate directly in the crockpot for about 10 minutes. No need for an overnight soak—the long, slow cooking time will infuse all that flavor beautifully.
Add the tomato base.
Stir in the tomato paste and pour in ⅓ cup of water. Cover the crockpot and cook on low for 5–6 hours or high for 3–4 hours, until the chicken is tender and the sauce has deepened in color.
Make it creamy.
Turn the heat up to high and pour in the coconut milk. Stir well and cook uncovered for about 10 minutes, letting the sauce thicken slightly and become velvety smooth. Stir in the fresh cilantro right before serving.
Add the finishing touch.
In a small pan, melt the butter over medium heat. Stir in the sesame seeds, chili flakes, and paprika. Let the butter brown lightly and become fragrant—this step adds a nutty, spicy depth to your dish.
Serve and enjoy.
Spoon the creamy tikka masala over fluffy basmati rice, drizzle with the chili-sesame butter, and add warm naan on the side for dipping. Heaven in every bite!

Instant Pot Method

Start the flavor base.
In the Instant Pot bowl, combine the chicken, yogurt, onion, shallot, garlic, ginger, garam masala, turmeric, salt, and a pinch of chili flakes. Stir until well mixed. Let it rest for 10 minutes to let those spices bloom.
Pressure cook.
Stir in the tomato paste and ⅓ cup of water. Secure the lid and set to High Pressure for 8–10 minutes. Once the timer is done, carefully release the steam manually.
Creamy finish.
Set the pot to Sauté mode. Stir in the coconut milk and simmer for 5–10 minutes until the sauce is hot and slightly thickened. Mix in the cilantro just before serving.
Flavor boost.
While that’s finishing, make the quick chili butter: melt the butter in a small skillet, then stir in the sesame seeds, chili flakes, and paprika. Cook just until the butter starts to brown, then remove from heat.
Serve it up.
Ladle the creamy chicken tikka masala into bowls of rice and drizzle generously with your chili butter. Grab some naan and dig in!

Notes

Tips for the Perfect Tikka Masala

Go for full-fat coconut milk — it gives the sauce its signature creaminess.
Don’t skip the yogurt; it tenderizes the chicken and adds a tangy undertone.
Adjust the spice to your taste — add extra chili flakes if you like it hot, or tone it down for a milder dish.
Garnish matters! Fresh cilantro and that golden sesame-chili butter make a world of difference.

Variations to Try

Vegetarian twist: Swap chicken for chickpeas or paneer for a hearty meatless meal.
Extra veggies: Add bell peppers, spinach, or peas for a colorful nutrient boost.
Make it nutty: Stir in a spoonful of cashew cream for a thicker, richer sauce.
Add sweetness: A small splash of coconut sugar or honey can balance the spice perfectly.

How to Serve It

This dish pairs beautifully with:

Steamed basmati or jasmine rice
Garlic or butter naan
Roasted vegetables like cauliflower or carrots
A dollop of raita or Greek yogurt on the side

Hosting a dinner? Serve this Tikka Masala Recipe Authentic-style with candles, music, and maybe even a few extra Indian-inspired sides like cucumber salad or spiced lentils. It’s the ultimate comfort meal that feels elegant but effortless.

Storing & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: You can freeze it for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat gently: Warm it up on the stove or in the microwave, adding a splash of coconut milk or water if the sauce thickens too much.

Fun fact: The flavors deepen overnight, so your leftovers will taste even better the next day!