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If you often find yourself heading to your favorite local Indian spot for curry, you need to try this Coconut Chicken Tikka Masala. It’s likely healthier, has incredible flavor, and can be made using only a handful of pantry staple ingredients…that you may even have on hand. My secret is to blend up a quick homemade yellow curry, which becomes the base flavor. I also add coconut milk to the chicken, which keeps the masala creamy. It adds a hint of coconut flavor, which I find to be really nice with Indian cuisine. AND…the flavors get even better the next day, meaning leftovers are especially delicious!
We’re less than one week out from the release of Half Baked Harvest Super Simple. And today I’m sharing a recipe straight from the pages of the new cookbook! Some of you might recall, but I asked everyone on Instagram which recipe they’d like to see this week and the Tikka Masala won. It was a very close call between the TIkka Masala and Beef Bourguignon, but Masala won fair and square!
To be 100% honest, I’m not sure I’m really ready for the release of this cookbook. You guys, I am SO NERVOUS. I think even more nervous than the first cookbook, I just really want you all to love this book!! It’s very scary and I’ve had a nervous pit in my stomach for days now. But don’t take that wrong, because I am so excited too! I cannot wait to share this book with you all. My hope is that it brings to you so many new recipes to fall in love with.
And today, a sneak peek at one of my personal favorite recipes, the chicken Tikka Masala!! With homemade naan…of course.
PS. Barnes & Noble is selling signed copies…
The Details.
This recipe is well, Super Simple!
Start with the curry paste. I have a hard time finding a really good yellow curry paste locally, so I decided to make my own. It takes only minutes to put together and you probably already have everything you need in your pantry right now.
I toss an onion, shallots, garlic, plenty of ginger, and a couple of spices into a blender (or food processor). Then I process it all together until a paste forms. No chopping, no weird ingredients, nothing fancy. Just simple and delicious.
The cool thing about this curry paste is that it lasts for up to a month in the fridge. So if you love making curry I’d recommend doubling the recipe and keeping a batch in the fridge for incredibly fast weeknight curries. Perfect for cold and cozy fall/winter days.
Now, onto the chicken.
Since the curry paste adds all the flavor, the chicken just needs to be marinated for thirty minutes in the paste. Oh, and add in some Greek yogurt too. This tenderizes the chicken and makes for a creamy sauce. If you’re really short on time, you can skip marinating and just move right onto cooking.
Tip: Before you start the chicken, make a pot of rice. You can’t have Tikka Masala without rice.
Then simmer the chicken on the stove with coconut milk, and tomatoes paste. Minutes later your Coconut Chicken Tikka Masala will be done. And your kitchen will smell amazing, like deliciously slowly simmered Indian food.
Again, super simple.
So how does it taste?
SO GOOD. I know that the recipe feels simple and the steps are easy, but I promise, this tastes like real deal Chicken Tikka Masala…but with the slightest hint of coconut. It’s rich, creamy, perfectly spiced, and is best served over steamed rice with warm naan for scooping up all that sauce.
I was so excited to have the chance to make this again that I even shot some new photos, fresh for the blog. I filmed a quick Instagram story video as well. That sauce is just so creamy and brightly colored that I had to capture it.
Also? Recreating this recipe from the cookbook was especially well-timed. My oldest brother is in town and this is one of his favorite Indian dishes.
My hope in sharing this book recipe today, is to get you all excited for the book’s upcoming release. And maybe, hopefully, to encourage you all to order it too!
If you’ve yet to preorder your copy, you can order a copy on Amazon, OR order a signed copy from Barnes & Noble. Also, if you order the book before December 20th enter your receipt information here, and immediately receive the bonus pack.
The book is out this Tuesday!! Are you all excited? Will you be making Tikka Masala tonight?!?
One final note, I just want to say thank you all so much for your outpouring of support. It’s the most wonderful thing. It means the world to me that you all are so excited to continue cooking with me daily. Your messages, comments, and emails are all read and heard. Just thank you SO MUCH!! I really can’t thank you enough!!
If you make this coconut chicken tikka masala, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Super Simple Coconut Chicken Tikka Masala
Servings: 6 6
Calories Per Serving: 993 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Curry Paste
- 1 medium yellow onion, quartered
- 1 shallot, halved
- 6 cloves garlic
- 2 (1-inch) pieces fresh ginger, peeled
- 3 tablespoons garam masala
- 2 teaspoons ground turmeric
- 2 teaspoons kosher salt
- 1 teaspoon crushed red pepper flakes
- Zest of 1 lemon
Chicken
- 2 pounds boneless skinless chicken breast, cubed
- ½ cup full-fat plain Greek yogurt
- 1 can (14 ounce) full-fat unsweetened coconut milk
- 1 can (6 ounce) tomato paste
- ¼ cup cilantro, chopped
- 3 cups cooked rice, for serving
Instructions
- 1. To make the curry paste. In a blender or food processor, combine the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest. Pulse until a smooth paste forms, about 1 minute.2. To make the chicken. In a gallon-size zip-top bag, combine 2 tablespoons of the curry paste, the chicken, and the yogurt. Seal the bag and massage the mixture into the chicken to cover completely. Marinate at room temperature for 30 minutes or refrigerate up to overnight.3. Heat a large, high-sided skillet over medium heat. Add ¼ cup to 1/2 cup (use to your taste) of the curry paste and cook until fragrant, about 1 minute. Stir in the chicken, coconut milk, and tomato paste. Cover and cook until the chicken is cooked through, 15 to 20 minutes. Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more.4. Stir in the cilantro and serve the chicken over rice.
Notes
Curry Paste: You can double the curry paste and store it refrigerated in an airtight container for up to 1 month, or in the freezer for up to 4 months. Thaw in the fridge overnight. Alternately, you can use store-bought yellow curry paste.
This post was originally published on October 23, 2019
Hey Tieghan,
Congratulations on your cookbook almost being released!!! I’m SO excited and proud of you. You continue to give your work (and yourself) your BEST effort and it’s truly worth it.
Also, I’m so happy you shared this recipe! Although I pre-ordered the book (so I’ll have the recipe in hand shortly ?) I’m already excited to make this for my step-dad— he’s been wanting to try Indian but is hesitant of the spicy curries. This recipe would be wonderful to make during break! Although, I’m not sure if I like this or your Indian pumpkin butter chickpeas more.? Either way, the rice and naan is a must! And I hope you have a lovely time visiting with your brother. 🙂
I’m looking forward to the cookbooks official release and hope you rest well knowing you’ve given MORE than enough.
Hi Kristin! I hope you love the book as much as I do! Thank you! xTieghan
Can I sub more coconut milk for yogurt to cut out excess dairy?
Hey Hannah! I would recommend using about 1/3 cup of coconut cream (so not water) or even coconut yogurt. That will be so great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Just did the chickpeas this week, which everyone liked but decided we would LOVE it with chicken. Thanks for reading our collective minds! We generally opt for boneless, skinless thighs. That should be fine, right? Just may need to simmer a bit longer?! Any other modifications needed? Huge thanks!
Hi Cybele!! Yes, boneless thighs will be so great! I would simmer 8-10 minutes longer just to ensure the thigh meat is fully cooked through. Please let me know if you have any other questions. I hope you love this recipe! Thank so much you! xTieghan ??
Can I use a Dutch oven for this?
Hey Zach! Sure! Using a Dutch oven will work really well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
great dish and congratulations on your new book, like this easier and healthier version, thank you for sharing it and want to check out the Beef Bourguignon too
Thank you Sabrina! xTieghan
Already ordered the cook book. I would not think of missing it. Everything you do is spot on!!!
Including this amazing recipe.
You are so sweet! Thank you Dee! xTieghan
Can you make this in instant pot?? How so! Looks SOOO good. 1 week til new cookbook 😀
Hey Brady! I would add all ingredients for the chicken to the instant pot and cook on high pressure for 6-8 minutes. I think that should be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Hi there! Any thoughts on how to sub roasted cauliflower in for the chicken to make this vegetarian? Would I still need to coat it in the curry paste and yogurt before or after roasting? Love your site and already have your first cookbook – will probably order this next one too! Thank you for such amazing recipes!
Hey Rebecca! I would recommend using 1 large head of cauliflower cut in florets. I would toss them with the curry paste + yogurt AND let them marinate too. Then cook as directed for the chicken. So basically just swap in 1 head cauliflower and then follow the same directions for the rest of the recipe. I think that will work so well! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
This looks delicious! Thanks for sharing the recipe. Can’t wait to make it and will plan to double the curry paste.
Love that! Thank you so much Nancy! xTieghan
This looks amazing! Can’t wait to try it and can’t wait for my copy of super simple to be delivered! I preordered months ago!
Thank you so much Holly! xTieghan
I love coconut and I love chicken tikka masala, so this is the perfect dinner. I can hardly wait for your new cookbook to arrive at my door. I so admire the way you present your recipes. You eat with your eyes, first. And you do not disappoint.
Thank you so much Karen! xTieghan
Eager to try this because we love curry! Pre-ordered (Amazon) your new cookbook. Looking forward to new super simple recipes! Congratulations!
Thank you Karen! I hope you love this and all of the recipes in the book!! xTieghan
Your Indian inspired recipes are always a family hit! Please for your next Indian dish, can you recreate Saag (or Palak) with your spin on it? I haven’t been able to make a recipe taste good for my favorite restaurant dish. (Already preordered cookbook and can’t wait!).
I will definitely try to! Thank you so much Lori! xTieghan
don’t call it left overs call it planned overs…. make more than enough on purpose…
sounds so good will make planned overs for a couple more meals.. also sounds freezable…
yum
Haha I like that better! Thank you Pat! I hope you love this! xTieghan
hmmmm I could totally eat this
I hope you try it! Thank you Ruth! xTieghan