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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!

overhead photo of Super Simple Coconut Chicken Tikka Masala with towel in photo

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…

photo of Half Baked Harvest Super Simple cookbook

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.

overhead photo of Super Simple Coconut Chicken Tikka Masala in skillet

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.

side angled photo of Super Simple Coconut Chicken Tikka Masala in bowl with rice

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!!

side angled close up photo of Super Simple Coconut Chicken Tikka Masala with fork in bowl

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

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.

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Ingredients

Curry Paste

Chicken

US Customary - Metric

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. 
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overhead photo of Super Simple Coconut Chicken Tikka Masala in bowl with rice

This post was originally published on October 23, 2019
4.40 from 1007 votes (796 ratings without comment)

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Comments

  1. I purchased Tikka Masala by mistake rather than garam masala…can I use this? If so how would you suggest that I modify the recipe?

    Reply

    1. Hey Betty,
      I would use the same measurements. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

      Reply

  4. 5 stars
    Many thanks for this recipe – the BEST curry sauce we’ve ever tried in many countries!!!
    Appreciate your work!!!

    Reply

  5. I LOVE LOVE LOVE this! It always turns out perfect! I also add potatoes, cauliflower and/or peas. I want to try to create a vegetarian version using chick peas sometime. : )

    Reply

  6. 5 stars
    Another winning recipe. I’ve wanted to try this one for a while. I was happy the coconut milk wasn’t overpowering as my husband isn’t really a fan of it, but it was very subtle. I didn’t have time to make the naan but I will next time. Thanks.

    Reply

  7. 5 stars
    Made this for dinner tonight. So yummy! Will double or triple next time to freeze for leftovers. Added sweet potato and spinach to get rid of some fridge extras. Definitely has a good kick – my bf loved the spice level, I was sweating ? may dial down the red or black pepper next time for myself.

    Reply

    1. Hi MaryCate! I am really glad you both enjoyed this recipe! I hope its even better with a little less spice next time! xTieghan

      Reply

  8. 4 stars
    I made this last night with the garlic naan recipe on halfbaked harvest. All in all, I would say it was good and pretty easy to make. The ease of cooking it was major plus because sometimes I find Indian dishes to take quite a while to make – making the paste in a food processor was fantastic. I didn’t find it the most flavorful dish, but maybe it just needed a bit more salt. I will likely make it again, but I’m not sure what tweaks I’d make. The naan recipe was great, but I did have a few slight tweaks I’d make to that. That recipe is definitely worth trying!

    Reply

    1. Hi Jim! I am glad this recipe turned out well for you! Thank you for trying it! Please let me know if there is anything I can help with! xTieghan

      Reply

  9. Fantastic! I woke up in the middle of the night thinking about how good it was. I like that this recipe isn’t too salty. I did about 1/3 cup of the paste (recipe recommends 1/4-1/2), and added a couple grinds of salt in my bowl. I adjusted recipe by using only 2/3 can tomato paste, thinning sauce with about 1/2 cup chicken stock, subbing vegan yogurt for Greek yogurt, and I added 5 dried Thai chilies to kick up the heat. I am SO fond of all the aromatics, flavors and colors in Indian and Thai cuisine, so this recipe won my heart.

    Reply

  10. Made this last night for the roommates and it was amazing! I added about 3/4 of the coconut milk you did and added a bit of heavy whipping cream to thicken it and mellow the spice/tanginess. Overall it tasted great! Loving your recipes

    Reply

  11. 5 stars
    I have made this so many times. It is a family favorite. Tonight, I made it for my parents and they loved it so much. It really is so easy and be sure to double the recipe because it taste just as good after freezing the curry paste.

    Reply

  13. 1 star
    I typically loooove all of the recipes I’ve tried from half baked harvest, but this one is not it. I followed the recipe exactly and the food was very bland and lacked the spicy flavor that is so prominent in Indian foods. I wouldn’t waste my time making this dish.

    Reply

  14. 5 stars
    Loved this recipe, my family was excited when I
    was making the curry in the food processor, all the scents were coming together. They loved the creamy full of flavor chicken. Will definitely make again.

    Reply