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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
Delicious! Served with Jasmine rice and store bought garlic roasted nahn that I warmed up. We loved it!
Hey Amy,
Big thanks for making this and sharing back. So glad it hit the spot!
Have a wonderful weekend!🎄
We loved this dish. My husband said it’s his favorite of all the recipes I’ve made of this flavor profile. A good quality garam masala is key. I needed to add a little oil to the curry paste to help it bind in the food processor. I also let it simmer uncovered for about 20 minutes to thicken the sauce and added a little lemon juice at the end to bring out the flavors. Served it with sauteed broccoli. Took an hour to get it on the table, but it was worth it!
Hey Valerie,
Happy Monday! Thanks a bunch for making this recipe and your comment, so glad it was enjoyed!
Hi! I see you have a similar Tikka Masala recipe on the blog that’s done in the crockpot and with chicken thighs. Would this turn out okay if make this recipe subbing breasts for thighs and cook in the crockpot? Thanks for your help!
Hey Haley, You bet, that will also work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
I loved this! Easy and delicious. Lots of garlic and fresh ginger are a game changer. I also used coconut yogurt.
Hey Tiffany! Thank you so much for trying out this tikka masala! I’m so glad you enjoyed this recipe! 🙂 xT
I have made this many times, it’s a family favourite, just the right amount of heat! I just can’t remember if you can make it ahead and reheat?
Hey Judy,
So glad to hear your family enjoys this recipe! Yes, you can definitely make ahead and reheat! Have a great evening! xx
Hi Tieghan!!
We have had this meal on rotation for a couple years now and still love it! We planned on making it for dinner tomorrow night and have friends come over too. One of our friends can’t have tomatoes. Could we substitute the tomato paste for a pumpkin puree or will it taste odd?
Thanks so much, Rebecca! Hmm, that will definitely give a different flavor, but I imagine it would be yummy! Let me know how it turns out for you:)
This is great with chickpeas as a substitute if you want to make it vegan. Also adding a carrot to the paste adds a little sweetness!
Hey Kim,
Happy Sunday!! I appreciate you trying this recipe and your comment, love to hear it was a winner!!
This recipe is one of my son’s favorites, and it’s so easy and delicious. I’ve made it at least fifty times. Wish all recipes worked this well and tasted this good.
Hey Anita,
Happy Sunday!! Love to hear you enjoyed this recipe, thanks for making it and your comment! XxT
10 stars for this recipe
Thanks again, Mera:)
Just made this last night… omg! Sooooooo goood. My husband loves it. The prep is so easy to follow. Thank you for sharing it.
Hey Mera,
Happy Sunday!! Love to hear you enjoyed this recipe, thanks for making it and your comment! XxT
Love this recipe!! I just tried it for first time. Any thoughts if I added all ingredients to instant pot and time??
Thanks so much, Hannah!!
I would go ahead and follow this recipe:
https://fett-weg.today/crockpot-creamy-coconut-chicken-tikka-masala/%3C/a%3E%3C/p%3E
I hope this helps!
This is one of my family’s favorite meals. I usually have enough curry paste to make the recipe twice.
Thanks so much, Shay! Love to hear you enjoyed this recipe, I appreciate you making it! Happy Friday!!
Also now we need a recipe for Garlic Naan!!! 😜
Lol I got you!!
https://fett-weg.today/herbed-garlic-butter-naan/%3C/a%3E%3C/p%3E
Gurl I loved it! My husband has had Indian food before and didn’t like it – he loves it now! Super easy and restaurant quality delicious! Bravo!
Hey Lori,
Amazing! So glad to hear this recipe was a hit, I appreciate you making it! Have the best week:) xT
Delish! I only had reduced fat coconut milk and it worked just fine. Also added in a bell pepper when the chicken went in to cook which was extra yummy. And fresh mango on the side (: Beware it is fairly spicy! I like medium spice and this was just on the edge of too spicy for me.
Thanks so much, Kat! I appreciate you trying this recipe and your feedback, so glad it turned out well for you! xx
So yummy! My husband said it tastes just like our favorite Indian restaurant down the street!
Hi Hannah,
Thanks so much! Love to hear this dish turned out well for you, I appreciate you making it! Happy Friday! XxT