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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 the recipe, including the naan, and it was absolutely delicious. I was intimidated by the naan but surprised how easy it was. Thank you for all your amazing recipes.
Hi Anni! Thank you so much for trying them! I hope you continue to love my recipes! xTieghan
I made this recipe last week, doubling it for easy leftovers for work lunches! It is, as stated, super simple but full of flavor! I will be making it again soon! And pair it with the herbed garlic butter naan…you won’t be disappointed!
Thank you Kristina!! xTieghan
I made this recipe last week, doubling it for easy leftovers for work lunches! It is, as stated, super simple but full of flavor! I will be making it again soon!
Thank you Kristina! I am so glad this turned out so well for you! xTieghan
This is a family favorite….perfect and easy to make after a day on the slopes. I love the curry paste, for me it made enough to make another dinner with it. Additionally, my daughter is vegetarian. It adapts easily with veggie substitutions like peas of any variety and proteins like tofu. Enjoy all
Thank you so much Kellie! That is so amazing! xTieghan
After i made this the first time, i had to make it again a few days later, it was so popular!
Thank you Tammi! xTieghan
How much curry paste would you use if using a store bought?
HI Chelsea, I would use about 1/4 cup. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe looks amazing & I will be trying it soon! Just one word to the wise: if you’re including turmeric in the recipe, make sure to add a few grinds of black pepper too. Turmeric has a lot of health benefits and it’s easier for the body to absorb them if turmeric is eaten with black pepper.
Yes!! I actually found that out a little while ago! So cool! Thank you Christine! xTieghan
Firstly, I’ve enjoyed looking through this cookbook and my first executed recipe was a hit last night (carne asada tostadas). I’m so bummed this didn’t turn out tonight. The curry paste recipe makes about 1 1/2 cups of paste yet it only calls for 1/4c to be added to chicken. It was missing a lot of flavor so I added the majority of the paste yet still not right and my son it tasted more like tomato soup. Not sure if an ingredient is missing or a typo in book but this was a miss for me. But will keep trying more recipes!
Hi Briana, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Are you sure all ingredients where fresh? That can be really important, especially with curries. Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
My family loved this! Do you think I can make it with light coconut milk? Or would it be too soupy?
HI Hayley! I would use full fat, but I bet light coconut milk works just fine too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am a half bake harvest believer…I exclusively use your site for new recipes and have yet to be disappointed! Question – When I made this recipe I seemed to have a lot of the curry paste left over…Is that normal? I am not complaining! I just feel like I did something wrong…Thanks for everything!
HI Lucas! That is totally normal. You can use the leftover curry paste in other recipes! Please let me know if you have any other questions. I hope you love this recipe! Thank you SO MUCH! xTieghan
This came out delicious, and a beautiful consistency! While I don’t think it really tastes much like “tikka masala,” it is a delicious curry.
Thank you Sarah! I am so glad you enjoyed this recipe!! xTieghan
I’m making this right now! It’s smelling delicious!
I have a quick question. I have about 1/4 to 1/2 cup of curry paste left after using the 2Tbs and 1/4 cup in the chicken. Should I be putting it all in the chicken? Thanks! Annie
Hey Annie! You can save the leftover curry paste for another time. It keeps in the fridge for 1-2 weeks or 3 months when frozen. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Have made this recipe twice and 5 stars both times! Super easy and absolutely delicious. Can’t wait to try more recipes from the Super Simple cookbook!
Thank you! I hope you love the cookbook Jessica! Let me know what you make! xTieghan
I made this tonight, I did use store bought thai kitchen yellow curry and it was quick and easy to make and good.
Thank you so much Claire! xTieghan
Is this recipe adaptable for a slow cooker??
HI Sarah!! I would add all ingredients to the slow cooker and cook on low for 4-6 hours. I think that should be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan