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This Crockpot Chicken Tikka Masala could not be easier but is packed with flavor!!!

Crockpot Chicken Tikka Masala

Inspired by the classic Indian dish, Tikka Masala, also known as “creamy butter chicken”, I’ve created a flavorful, Whole30 crockpot dinner that only takes THREE steps! The end result is absolutely delightful and a dish that your whole family can enjoy!

*this recipe is also included in my cookbook! Get your copy now!! 🙂

4.86 from 28 votes

Crockpot Chicken Tikka Masala

Servings: 4 People


  • 2 pounds boneless skinless chicken breasts
  • 3/4 cup low-sodium chicken broth
  • 1 large onion diced
  • 1 tbsp. minced ginger
  • 4 cloves of garlic minced
  • 6 oz. can of tomato paste
  • 2 tbsp. olive oil
  • 1 tbsp. curry powder or sub Garam Masala
  • 1 tsp. tumeric
  • ½ teaspoon cayenne pepper adjust according to your heat preference
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. cinnamon
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 bay leaf
  • 12 oz. can unsweetened, full fat coconut milk (blended so that it is well combined)
  • 2 tbsp. arrowroot powder
  • juice of 1/2 a lemon
  • cilantro for garnish
  • Prepared cauliflower rice for serving


Crockpot Method:

  • Cut chicken into 1.5 inch cubes. Place in the crockpot with the broth, onion, ginger, garlic, tomato paste, olive oil, and all of the spices (except bay leaf for now). Stir well to combine.  Place bay leaf on top and cover and cook on low for 8 hours, or on high for 4.
  • When cooking time is done, in a bowl whisk together the arrowroot and the coconut milk. Gently pour and stir into the crockpot with the cooked chicken. Let cook an additional 20 minutes to thicken up.
  • Immediately before serving, stir in the juice of 1/2 a lemon. Serve with prepared cauliflower rice and top with some freshly chopped cilantro or cilantro microgreens.

Instant Pot Method:

  • Cut chicken into 1.5 inch cubes. Place in the crockpot with the broth, onion, ginger, garlic, tomato paste, olive oil, and all of the spices (except bay leaf for now). Stir well to combine.  Place bay leaf on top, cover and seal. Press the ‘poultry’ button and increase time to 20 minutes.
  • When cook time is complete, release pressure manually by turning the valve to "venting." When the pressure is finished releasing, carefully open the InstantPot. Turn on the ‘saute’ function.
  • In a medium bowl, whisk together the coconut milk and arrowroot starch. Add the mixture to the InstantPot with the cooked chicken and let simmer until sauce has thickened, about 10 more minutes.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 People


Photography by Eat Love Eats.

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because… It’s all about balance y’all!

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Recipe Rating


  1. 5 stars
    This is one of my favorite go to dishes. I add quite a bit more chicken including boneless skinless thighs. There is always plenty of sauce.
    I make this so often I’ve started measuring out a second recipe’s worth of spices and putting in a zip lock so it’s a snap the next time around.

      1. Freaking love this recipe! Would love to make this recipe for my friends but they’re vegetarian. What veggies would you use instead of chicken? You think the taste would be ok with vegetable stock?

        1. I’ve never made it vegetarian but I’ve eaten it vegetarian. Cauliflower is a great substitute, in my opinion. If it’s not cooked too long it still has the firm, chewable texture and the cauliflower just soaks up all the flavor. So tasty!

    1. Family favorite! Want to make it this evening but I don’t have coconut milk in the pantry and don’t want to go to the store. Can I use regular milk?

  2. Hi Alex! I made this recipe in the crockpot and it was a huge hit! The only things was the chicken was almost shredded. Can you tell me how you would make this on the stovetop?

    1. 5 stars
      Love this recipe! Thank you!!

      Alex, if you happen to see this do you think this would freeze well or will the coconut milk separate?

  3. how does using garam masala change flavor and do you adjust other spices if you sub it? in cookbook you only call for curry powder. thank you!

  4. 4 stars
    This was very good. My crockpot cooks really hot which is annoying so at 6 hours of low the chicken was done, and the sauce was getting very thick and brown. I added the coconut milk w/o the thickener as the sauce was very thick already. I also added a drained and rinsed can of chickpeas since there was quite a bit of sauce. It was delicious. I saw in your recent IG you put a cinnamon stick on top of the mix, so I put half of one vs the ground cinnamon. What crockpot brand do you have?

  5. I absolutely love this recipe, always a hit. I generally add (hide) a modest amount of veggies like frozen peas in it just to round out a health meal. SO GOOD!