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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! Wicked easy to make and definitely enough for lunch the next day too. Thank you for this recipe.
Thank you so much! xTieghan
Super simple recipe and it turned out SO delicious! My partner said this is the best recipe I’ve ever made!
Wow that is so amazing! Thank you Cami! xTieghan
This was SO GOOD! Thank you!
Thank you so much Caitlin! xTieghan
Would we be able to use reduced fat coconut milk in this recipe and among all the other curry recipes?
Hi Laura! Yes, that will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was so delicious, thanks so much for the recipe. One question.. Whenever I cook with coconut milk my sauce never comes out smooth/cohesive, there are always little specs of white throughout. Do you know how to get the sauce to meld together better? It doesn’t affect the taste, it’s more of an asstetic thing.
Hi Lisa! What brand coconut milk are you using? They vary greatly and some can be really grainy. I love to use Whole Foods organic or Thrive Market coconut milk. These are extra creamy! Please let me know if you have any other questions. Thank you!! xTieghan
Made this tonight and it was AMAZING!!! Did it a little different, threw it all in the instant pot and it came out like a dream. Definitely saving this recipe and making again ??
Yes!! So glad this turned out so well for you! Thank you! xTieghan
So excited to try this! Any suggestions on how to make this spicier? I’m not great at improvising So any suggestions are greatly appreciated! Thank you
Hey Katie! I would add 1/2-1 teaspoon of cayenne pepper when you season up 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
Took a little time to make the base curry (which is potent and so so flavorful), but we ended up with quite a lot leftover (not sure if we measured wrong or this is intended). I jarred it, stuck it in the fridge, and now the next time I make it (soon!), I’m already halfway done!!
Amazing flavor, looks gorgeous, and v warming. Perfect for a cold Alaskan weekend!
Thank you so much Liann! Hope you are staying warm up there! xTieghan
First recipe I’m making since discovering your blog – and wow this was phenomenal!! I made it exactly as described and now it is one of husband’s top 5 dishes I’ve made. Thanks!
Thank you Jenny! I am so glad this turned out so well for you! xTieghan
This was SO good. Everyone in my family (even my older brothers) gobbled it up…sadly no leftovers for me! Thanks for another amazing and simple recipe, Tieghan!
That is so amazing to hear! Thank you so much Abby! xTieghan
Just ate my chicken tikka masala and it’s delicious! My first time cooking indian cuisine and this recipe is so simple. I will never use store-bought curry paste again 🙂 Thank you.
I am so glad you enjoyed this! Thank you Krystyna! xTieghan
So delicious! I love all of your recipes – you have inspired me to try cooking new things, and so far I haven’t come across a recipe of yours that I didn’t love! This one in particular has the perfect amount of spices and heat – so comforting, yet healthy and easy to make – as a meal prep choice for a cold winter week! Thank you!
Hi Claire! Thank you!! It is so great to hear that you enjoyed this recipe! xTieghan
Welp I found the Instagram story and see that you do add 1/4 to 1/2 of the actual paste. I was surprised that it made that much! Feel free to ignore my previous question.
Hi Tim! I am glad you found your answer and I hope this turns out amazing for you! Thank you so much! xTieghan
Hi! I’m making this tomorrow and can’t wait to try it. When it says add 1/4 to 1/2 cup of the curry paste, that’s the marinade, right? Sounds amazing!
Wow, so yummy and so easy, thank you!
Thank you Katrin! xTieghan