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Side view of a creamy chickpea tikka masala garnished with cilantro and coconut swirl.

Crockpot Chickpea Tikka Masala

This Crockpot Chickpea Tikka Masala is a simple, plant-based spin on the classic dish. Just toss everything into the slow cooker and walk away. The result? A bold, creamy curry with tender chickpeas, rich spices, and no stovetop time required.
4.50 from 2 votes
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Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Shilpa

Equipment

Ingredients

  • 2 cans chickpeas (15 oz each) drained and rinsed
  • 1 can diced tomatoes (14.5 oz)
  • 1 can full-fat coconut milk (13.5 oz)
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon cayenne optional, for heat
  • Juice of half a lemon and fresh cilantro for garnish

Instructions

  • Add chickpeas, tomatoes, coconut milk, onion, garlic, garam masala, cumin, paprika, turmeric, salt, and cayenne to the crockpot. Mix to combine.
  • Cover and cook on high for 3-4 hours or low for 6-7 hours. Stir in lemon juice just before serving and garnish with cilantro.

Notes

  • Want it creamier? Add 1–2 tablespoons of tomato paste or an extra splash of coconut milk after cooking.
  • Leftovers keep well in the fridge for 3-4 days and freeze beautifully.
  • Pairs perfectly with basmati rice or naan for a full meal.

Nutrition

Calories: 225kcal | Carbohydrates: 10g | Protein: 3g | Fat: 21g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 453mg | Potassium: 466mg | Fiber: 2g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 12mg | Calcium: 63mg | Iron: 5mg
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