This post may contain affiliate links, please see our privacy policy for details.

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.

SavePrintEmail

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. 
View Recipe Comments

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)

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 3 stars
    I wanted to love this, but I was worried after I tasted the spice blend. I was certain that 3 tbs of garam masala had to be incorrect, and after i tasted the spice blend, i was worried that the chicken would be awful. I added some brown sugar and extra salt and lemon juice to the marinade to try to bring down the bitterness. Luckily, the chicken turned out great, and the paste was not as bitter once the coconut milk and other ingredients were added. It ended up being enjoyable but I doubt I’d make it again.

    Reply

    1. Hi Michelle! Please let me know if you have any questions on this or need help! I hope you love some other recipes of mine!! xTieghan

      Reply

  2. 5 stars
    Loved making this with chicken! Wondering if you have suggestions for substituting with chickpeas for meatless Monday’s?

    Reply

  4. 5 stars
    This is delicious! Super easy. I had some chickpeas leftover in my fridge so I added those as well, My husband has been asking when I am going to make it again. Lucky for him, tonight!

    Reply

    1. Hi Britni! Love the sound of using Paneer! I would first sear it, then add in the sauce. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan

      Reply

  8. 4 stars
    I love all your recipes!! I made this tonight and it was tasty but mine didn’t get thick like yours. I did use only 1lb of chicken. I followed the directions. Any ideas?

    Reply

    1. Hey Jena! I would recommend just simmering the sauce on the stove longer until it thickens to your liking. It shouldn’t take more than 5-10 minutes to thicken up for you. Please let me know if you have any other questions. I am glad you love this recipe! Thank you! xTieghan

      Reply

  11. 5 stars
    Made this tonight! It was delicious. Do you have any recommendations of recipes to use up the rest of the curry paste? Thanks!

    Reply

  12. 5 stars
    Big fan! I have yet to make one of your recipes that didn’t wow me and my guests! I LOVE Indian food and this is so so good and so easy. I threw in some peas for color because I don’t love cilantro. Also very excited that I have extra curry paste for next time! Keep up the great work!

    Reply

  13. 5 stars
    We made this recipe on a Tuesday night! Perfect, delicious and it came together quickly. Added bonus, we tossed 1/2 cup of golden raisins in when we removed the lid in step 3 and let them meld in to the dish. So happy to have extra curry paste to use again, soon.

    Reply

  14. 5 stars
    Made this last night and It was PERFECT! Didn’t read the recipe ahead of time so I didn’t marinade my chicken, but it was still delicious. Also did not add the red pepper flakes because I’m a wimp with spice. Served with rice and roasted broccoli- we loved it!

    Reply

  15. Made this tonight with your naan — happiness all around! Also, for those who need a bit of veg, I added a couple of cups of raw cauliflower with the chicken and it turned out great.

    Reply