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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
Wondering how to make this dairy free? Would non dairy plain yogurt work?
Hey Elizabeth,
Yes this it totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Indian is one of my all-time comfort foods. Your Creamy Cashew Paneer (although I use Chicken typically instead of panner)) has been a staple in our home for like five years. I make it so often, I don’t even look up the recipe anymore. Thought we’d mix it up and try this one last night. The whole family loved it. I threw in a bunch of chopped kale at the end and served it over a mixture of cauliflower rice and long-grain white rice. We scooped it all up with our naan. So. Good. This will be a new staple. Before your recipes, I had a couple of Indian recipes we liked but they were quite laborious. Love having easy comfort food at our finger tips! Thanks for another great recipe.
I am so happy this turned out so well for you, Sarah! Thank you so much for trying this one! xTieghan
My husband took his first bite, his eyes LIT up & he just exclaimed, “dang, that is flippin good!!”
Meanwhile I’m pregnant…. so loved the ease of this and it quenched all the cravings for Thai food on this November evening. This one checks all our boxes and just earned a spot at the top of our regular rotation! *chef’s kiss
Wow that is so great!! I am really glad you all enjoyed this one, Courtney!! Congrats on your pregnancy!! xTieghan
Could i use sour cream instead of greek yougurt?
Hey Myrna,
Yes, sour cream will work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi, I’m based in the uk and wondering what the tomatoe paste would be here in the uk. We have tomato purée which is in a tube or passata in a carton. No paste in cans or jars, so wondered what I would use for the paste substitute and the amount needed.
Thank you. Your recipes are such a hit in my home. I make at least 2-3 a week.
Wow that is so amazing to hear! I am really glad this turned out so well for you, Courtney! Thank you! xTieghan
All your recipes are amazing! I have your cookbook and did a cooking class with you in NY at Eataly!! My cholesterol is high ? do you think this will be ok if I sub low fat coconut milk and low fat or non fat yogurt ? Xx
Hey Jen,
Yes both of those substitutes will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
After following you on Insta I just ordered your book! I’m sure it’s great and going to be a great success. Love from Austria. 🙂
Aw I am really happy you are enjoying my recipes, Helin! Thank you! xTieghan
Hello! I’m wondering how the curry paste would taste if I just drizzled over grilled chicken on its own? In other words, does the curry paste necessarily need to be cooked to be enjoyed? I’m thinking of emitting the yogurt and coconut and wondering if the paste could almost be used as a dip for nann. Anyway, the recipe looks great, I am just curious as to what other ways I can use this paste as I’m unfamiliar with cooking curries. Thanks for any insight!
Hey Noreen,
Sure you could do that, just note this will taste completely different than the actual recipe:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve made this before and it’s perfection! I have a jar of red Thai curry paste opened that I’m trying to use up, could I use that in place of the homemade curry paste? (Although your curry paste is so good)
Hey Carly,
I am so glad you have been enjoying this recipe, unfortunately using the red Thai curry paste will alter the flavor of this recipe. Please let me know if you have any other questions! xTieghan
Looking forward to trying this recipe!
Thank you so much Nunzia! xTieghan
How could I do this in a crock pot?
This is the most authentic-tasting tikka masala recipe that I have ever found. I was excited to make this recipe because I’ve made several of your recipes and loved all of them, but I was ecstatic when I read that the recipe has you make your own curry paste. I’d never done that before and it turned out to be so delicious.
I added a drained can of chickpeas and some cauliflower to mine (simply because we love those two things in all of our Indian food) and they were great additions.
Again, thank you for sharing your talents with all of us! This has become a staple in our meal rotation. I’ll be making it again this week!
Hi Courtney! I am so happy this recipe turned out so amazing for you! Thank you so much for trying it! xTieghan
I have made many different Chicken Tikka
Masala recipes including some in the slow cooker. This is my favorite! The flavor is deep, rich and delicious and I can freeze the extra curry paste! So easy, satisfying and delicious! Thank you!
I am so happy you loved this one and its your favorite!! Thank you so much for trying this one, Emily!! xTieghan
I made this last night and it was very good. However I don’t think it tasted much like tikka masala. The zest of one lemon was far too much and it was very lemony as written. The next time I make this I would cut the zest by at least half. I had a hard time getting all the dry ingredients to make paste with the onion and garlic without adding a little olive oil to the food processor. Overall it tasted good but it didn’t fix my craving for chicken tikka masala.
Hi Dawn! I am sorry this did not turn out as expected for you. Please let me know if there is anything I can help with! xTieghan
Indian cuisine has always intimidated me, but this recipe is so easy and good!
Thank you so much Monica! xTieghan