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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
Do you have other recipes that uses this curry paste?
Hi Lisa,
Yes! Here are some ideas https://fett-weg.today/?s=curry+paste
I hope this helps!
xTieghan
Hi, have a diary allergy here. Could I sub coconut cream for the yogurt in the marinade?
Hi Katherine,
Yes that would be totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I wanted to love this. But it just doesn’t work. The paste, although convenient, in the finished dish just didn’t have clean flavors. The flavor was muddy and nothing could be distinguished, it didn’t taste of Indian spice at all. The sauce is OVERPOWERED by tomato purée. A few people thought it was an Italian sauce. If I hadn’t know what was in it, I wouldn’t have been able to guess. It’s just doesn’t work. It’s not as if one puts it in their mouth and immediately spits it out. But one eats it so it doesn’t end up being tossed out. Nice idea. Just isn’t a good recipe
Hi Terya! I am really sorry you had trouble with this one. Is there anything you could have done differently? Or not added all of the spice? I would love to help! Otherwise I hope you love some other recipes you try! xTieghan
simply delicious! I added roasted eggplant and served with cauliflower rice
Thank you so much Norah! That is so great! xTieghan
simply delicious!
Thank you Norah! xTieghan
I’ve made this twice now. So good. We like adding cauliflower to the chicken when it’s simmering.
Thank you so much Corrina! xTieghan
Do you add the whole chicken/yogurt/paste mixture when cooking it? Or just the chicken?
Hi Diana,
You are just going to do the chicken and everything that has coated the chicken! I hope you love the recipe, please let me know if you have any other questions! xTieghan
One of the best things I’ve ever made. I think my husband is tied between this and the pretzel crusted honey chicken as the best things he has ever eaten!!
Haha oh wow that is so amazing!! I hope you both continue to enjoy my recipes, Sophia! Thank you! xTieghan
I made this last night after some instagram votes between this and your Kai favorite sesame orange chicken. Granted I’m still going to make you sesame orange chicken I wanted to tackle this one first. I love Indian food and during quarantine it’s very hard to find a place open that delivers.
Yes practically EVERYTHING was already in my pantry minus the spices which were easy to find in the local supermarket. It was surprisingly super simple, I never thought that cooking something so delicious would be this easy. I did marinate my chicken overnight because I love to food prep and it took me 10 minutes to blend everything up and throw it on my pre cleaned & chopped chicken.
I added a dash of cayenne pepper because I love extra spicy food, but before adding my cayenne pepper the sauce was so delicious. My fiancé loved it and we can’t wait to eat it for lunch today!
I’m looking forward to making more delicious meals with your amazing cook book!
Hi Danielle! So perfect that you had most of these ingredients! And now you will have the spices for next time haha! I hope you love all of the recipes from the books! xTieghan
Made this over quarantine…it was amazing! Our family LOVES Indian food and our favorite restaurant closed for a while, so I gave this a shot. It will definitely be part of our regular meal cycle. I just need to work on making a decent naan.
I am really glad you gave this one a try and it turned out so well for you!! Thank you so much Kristin! xTieghan
Hi!! Love that you have skip to recipe feature and detailed steps for both needs!!
I am wondering if I could replace fresh ginger with ginger paste and how much you would suggest?
Thanks!!
Hi Annie,
Thanks so much! Sure I would use about 1/4 teaspoon. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can i replace the Chicken with TOFU? If so, do you recommend baking the Tofu after its been marinated and then adding it to the rest of the sauce to cook or just let it cook with the rest of the ingredients?
Hi,
I haven’t tested this with tofu and do not often work with tofu, but I would recommend baking after it has been in the marinade. I hope you love recipe, please let me know if you have any other questions! xTieghan
I loved this recipe, super tasty!! But I’d like to make the curry paste spicier. How can I do that?
Hi Jessalyn,
So glad you enjoy this recipe! I would do ahead and double the amount of red pepper flakes. Please let me know if you have any other questions! xTieghan
I’m making this recipe and I think there is an error in its. I used the 2 tablespoons Of paste in the marinade and put the quarter Cup into the pan but there is about a half cup left over of the paste. Do you mean to add that to the curry and if so when? Thanks!
Hi Charolette,
You might have leftover curry paste, that is okay, you can keep in your fridge for up to a month like stated in the notes. The instructions are correct. Thanks for trying the recipe! xTieghan
Do you think it would turn out if I use plain yogurt instead of Greek yogurt? Trying to avoid additional trips to the store. Thank you! 🙂
Hi Kathryn! Regular yogurt should work as long as it is thick! I hope you love this recipe! Please let me know if you have any other questions! xTieghan