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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
Making this for the second time tonight! I’m not even a huge fan of Indian food and I scarf it down. Delicious and easy. Perfect for a fall Tuesday. 🙂
Thank you so much Elena! I am really glad this recipe turned out so well for you! xTieghan
Yum! I can’t wait to make this!? Is there a recipe for that pita bread??
Hi Anne! Yes I will leave the recipe for my naan bread below! I have garlic and regular! xTieghan
https://fett-weg.today/herbed-garlic-butter-naan/%3C/a%3E%3C/p%3E
https://fett-weg.today/homemade-naan-step-step-photos/%3C/a%3E%3C/p%3E
This recipe is delish – easy and family favorite. Thank you for the amazing recipes, and for allowing dinner to be a highlight during an otherwise difficult year!
I am so happy this recipe turned out so well for you, Kathy! Especially during this time! Thank you for trying it! xTieghan
I made this dish tonight, and it turned out great!
I was short on the garam masala, so I only had 2 tbs, but it tasted great anyway.
Another of your delicious recipes! Thank you!
Thank you so much Sylvie! xTieghan
Do you think I could sub cauliflower instead of chicken- would that work with the marinating stage? Or any other vegetarian recs for this? Thanks!!
Hey Jamie,
I would recommend giving this recipe a try: https://fett-weg.today/indian-coconut-butter-cauliflower/%3C/a%3E%3Cbr /> I hope you love the recipe, please let me know if you have any other questions! xTieghan
First recipe I’ve tried from Half Baked Harvest. Love it soooo much! I wish I would have marinated the chicken longer, but I was too eager to eat!
I am so happy this turned out so well for you, especially as your first HBH dish! Thank you so much Audrey! I hope you continue to enjoy my recipes! xTieghan
LOVED making and eating this. I don’t eat a lot of Indian food but this just jumped out at me in your cookbook. I took out the red pepper flakes to cut the spice and we all loved it. I also need to season the chicken before marinating…it needed a little bit of salt. I still have quite a bit of the curry paste left. Any different suggestions on what to do with it? Or just make this dish again? Thanks!
Hey Claire,
Thanks so much for giving the recipe a try! Yeah you can save in the fridge for future use! Please let me know if you have any other questions! xTieghan
I made it and love it! I reallyyyy would like to make mine a little bit sweeter and possibly a little bit creamier like my favorite Indian restaurant that I no longer live near. what would you recommend that I possibly add to achieve that?
This is in no way a critique on your recipe! It is fabulous.
Hey Ruthie! I would add 1 tablespoon honey and 1/4 cup heavy cream. Add both when you add the coconut milk. I bet that will be delicious!! Please let me know if you have any other questions. So glad you love this recipe! Thank you!! xTieghan
A weeknight winner! Never would have thought I could make my own curry paste. Very flavorful and easy as promised. Saving this for future reference to make again!
Love to hear that! Thank you for trying this one, Kristen! xTieghan
Yumm made this for dinner tonight and it was a hit! Perfect for fall and a family favorite. Will definitely be making again
Thank you Karen! xTieghan
So good! ? However, this website is so bad on mobile. It keeps jumping because of all the commercials… Maybe work on that?
Thank you for letting me know Ida! I will look into it! xTieghan
Honestly, this is the best tikka recipe by far.
So easy to prepare, and such rich flavours…
You’ve made my husband a very happy man with this one.
Can’t wait to try another one of your recipes next week!
Wow that is so amazing to hear! Thank you so much Lisa! xTieghan
This dish was absolutely delicious. I’ve used prepared simmer sauces in the past but this was very easy and as a deep rich flavor. I’m not a huge coconut fan but the taste is very mild and this was a HUGE hit. I had most of the ingredients on hand which was super helpful. I’m new to Half Baked Harvest but now I’m your biggest fan ?
I am so happy you have been enjoying my blog, Janice! Thank you so much! I hope you continue to enjoy my recipes! xTieghan
I loved the homemade curry and it was really easy to make. I agree that you might as well make extra and freeze some for later.
Thank you Addison! I am really glad this turned out so well for you! xTieghan
Delicious! My family loved it!
I am so happy to hear that! Thank you Karri! xTieghan