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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 this and is was good and easy. Used store bought paste(hard to find-tried Whole Foods and Publix before I finally found some at another Whole Foods), chicken thighs were marinated overnight. Bought frozen rice from Whole Foods that turned into a hockey puck when heated, so have to find better options for that. Also, naan from Whole Foods was also just ok. Would love ideas on how to up the heat.
Hi Katheleen! I am so glad you loved this recipe!! I would highly recommend trying my naan recipe, its my personal fave! xTieghan
This was easy and delicious. My husband and I got 3 meals out of it and some leftovers for lunch. I’ve never made a curry paste before and it’s so nice to know what goes into it!
Right?! I am so glad you loved this recipe!! xTieghan
Just made this last night and it was amazing! This is one of my favorite dishes and I’m so excited I can make it at home 🙂
Thank you so much Lisa! Happy to hear that! xTieghan
This was a really tasty and simple curry- a real winner. Buts it’s got nothing to do with Chicken Tikka Masala. Tasted much more like a milder Thai yellow curry or Malai curry.
Hi! I am so happy to hear that this turned out so well for you! Thank you! xTieghan
This was soooooo yummy! Made this on a Friday night after a super busy week and it was amazing. Creamy sumptuous tasty and easy to make.
You have such a way with recipes. I pretty much cook exclusively from your recipes now lol.
I just ordered my book on amazon 🙂 can’t wait to get it.
Yes!! I hope you love it Andrea! Thank you so much! xTieghan
Just wanted to say… this was amazing. Super simple to make and the ingredients are all things I normally keep on hand. I’m going to do a double batch to freeze next time 🙂
YES! I love to hear that! So glad this turned out so well for you Sarah! xTieghan
Yummy, that looks very tasty! I’m on a diet, so I’m seeking for any possible chicken recipes, not too caloric, but tasty. I think you proposition is very good. I’ll try it!;-) Thanks a lot for sharing.
Thank you so much! xTieghan
This is so easy & delicious! I find that the curry paste makes enough to make the chicken twice, which is great. Use half and keep the rest in the freezer for next time. For a slightly healthier version, I use light coconut milk and put it over cauliflower rice. Tastes great still!
Hey Emily,
Awesome! Thanks a lot for giving this recipe a try, I am so delighted that it was enjoyed!! xTieghan
Made this tonight exactly according to your recipe — absolutely delicious! Thank you so much! Your recipes are my most used and most favorite! I gotta start Instagramming them!
Huge congrats on the GMA visit! You were fabulous! Can’t wait to have my cookbook in hand!
Thank you so much Margaret! xTieghan
I made this tonight… the smell alone deserves 5 stars.
My daughter absolutely loves Indian food, she unfortunately has a cayenne allergy which is hidden in some restaurant food. This made her day.
We served with heated naan and basmati rice made in our rice cooker . This was so easy to make on a work night!
Would you ever consider adding nutritional content to your recipes?
Thanks so much!
Hi Naomi! I am so glad you and your daughter loved this recipe! Thank you so much! xTieghan
Is there a substitution for the greek yogurt? I’m cows milk free.
Hey Melissa, I would recommend using about 1/3 cup of coconut cream (so not water) or even coconut yogurt. That will be so great!! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
Had to dump hot sauce on this. Indian food is supposed to be spicy. From now on when I want Indian curry, I’ll order takeout.
Hi Lauren! I am really sorry to hear that you did not like this! I hope the takeout tastes amazing for you! xTieghan
Delicious, easy to prepare, and tastes authentic. Thoroughly enjoyed this recipe. I only used 2 garlic cloves and it was perfect.
Thank you so much Elayne! xTieghan
Made this last night, sooo good! Thank you for the awesome recipe!
Thank you Katie! I am so glad you loved this! xTieghan
This recipe was AMAZING. Definitely husband approved and super healthy. I felt so cool when I made this FROM SCRATCH. Fresh curry paste for the win!
Really got me excited for the new cookbook!
Yes! Thank you so much Whitney!! I hope you love the book! xTieghan
Making this right now! :] Where does the yogurt come into play?
Hey Lauren, the yogurt is used in step 2 of this recipe for the marinating.Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan