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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
Made for dinner tonight, delicious! Will definitely make again! Looking forward to trying more of your recipes.
Thank you Kelly! I hope you love all of the ones you try! xTieghan
First recipe I’ve made from half baked harvest after following for a long time and it was delicious! Even my picky boyfriend loved it. Added cayenne because we love heat. Looking forward to the cookbook!
Welcome!! So glad you loved this recipe, Colleen! And I hope you love all of the others you try! xTieghan
Hi! Would it be possible to make this in a crockpot?
Hi Ashely! Sure! I would marinate the chicken, then add all remaining ingredients to the slow cooker and cook on LOW for 4-6 hours hour or HIGH for 3-4 hours. That should be great. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Made this last night! absolutely delicious!! SO easy too. Made a side of gluten free naan, and some sautéed green beans with garlic and shallots, tossed in a ginger mango chutney. SO FREAKIN’ GOOD! Can’t wait to have leftovers later today. Xx
I am so happy to hear that Hillary! Thank you! xTieghan
The chicken is marinating for dinner tomorrow! The curry paste looks amazing! So excited!
Ah that is so great! I hope you loved this Ashley! xTieghan
So easy and good. Be sure to make the naan!
Thank you Kelley! xTieghan
Helloooo!!! Another of your recipes in my to do list!!!
Is it possible to avoid the coconut milk or substitute it with something else?
Thanks!
Chiara
Hi Chiara! You can use an equal amount of heavy cream or half and half in place of the coconut milk. That will be great!! I also image whole milk will work too, but I do think you might end up with a thinned sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
As usual this was delicious! It was so satisfying (and easy!) to make my own curry paste then make curry with it! We roasted some asparagus and brussel sprouts with ours and it did not disappoint- thanks again Tieghan!
Thank you for trying this Megan!! I am so glad it turned out so well for you! xTieghan
This turned out amazing! I forgot to get the garam masala at the store, but luckily I had all the spices to make it at home. My friends were very impressed and I’ll definitely be making it again!
So perfect!! I am so glad you all loved this Renee! xTieghan
Made this! It is wonderful. I never thought I could make curry paste, but as the recipe says, it was simple!
That is so amazing to hear! Thank you Lisa! xTieghan
I made this for dinner last night and it was absolutely divine! Perfect warming meal for a cold and rainy day in London 🙂 Thank you for sharing!
That is so amazing to hear! Thank you so much Fallon! xTieghan
Can you please post the Naan bread recipe too? Thank you! This recipe looks so delicious!!
Hi Holly! I have the recipe on my site already! I will link it below in this comment for you! xTieghan
https://fett-weg.today/homemade-naan-step-step-photos/%3C/a%3E%3C/p%3E
I have never had a bad recipe from you, they have all been so good and I am so excited to make this one tonight-especially with that delicious naan! Thanks!
Thank you Michaela! I hope you love this and continue loving my recipes! xTieghan
Hellooooo! Another of your recipes in my to do list!!!!
Is it possible to avoid the coconut milk or substitute it with something else?
Thank you!
Chiara
Hellooooo!!!! Another of your recipes in my to do list!!!
Is it possible to avoid the coconut milk or substitute it with something else?
Thanks!
Chiara
Hi Chiara! You can use an equal amount of heavy cream or half and half in place of the coconut milk. That will be great!! I also image whole milk will work too, but I do think you might end up with a thinned sauce. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??