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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
Wow this was super duper delicious! Yummy tummy
Thank you so much Analron! xTieghan
Hi! Thanks so much for the recipe! I don’t have a food processor so I used a small blender to make the curry paste. I had a hard time getting the blender to make a uniform mixture (i.e. larger pieces of onion) as the paste would instantly stick to the sides of the bowl when pulsing or turning on. Any tips on how to do this better next time? Thanks 🙂
Hey Lauren,
Thanks so much for giving the recipe a try. The food processor really helps create a smooth curry paste, I haven’t tested making this in a blender. Please let me know if you have any other questions! xTieghan
Hey Teighan, I have a hard time with tomato paste. Could I sub the tomato paste for something else like tomato sauce, etc…?Ideas? And would I need to add or take anything else away?
Hey Brit,
I would recommend using 1/2 cup of tomato sauce. I hope you love the recipe, please let me know if you have any other questions! xTieghan
delicious
Thank you Kali! xTieghan
This was easy to follow and it was incredible, thanks!
Thank you Nicole! xTieghan
I never post comments, but this might be my favorite thing I’ve ever cooked. Restaurant flavor and SO simple!! Thank you!
Thank you so much Katie! I am so happy this turned out so well for you! xTieghan
This is our go to recipe for tikka masala! It is sooo easy and delicious! With some rice and naan (we love Trader Joe’s garlic naan) it is to die for!!!
Thank you so much Chalis!! Love to hear that! xTieghan
Random question-but I am planning on making this for dinner tonight and there is an onion recall. Will it makes a difference to omit the onion, or is there something I can replace it with? Thanks!
Hey Jordan,
You can use a shallot in place of the onion. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! Quick question: can I use chicken thighs instead of breasts? This looks so yummy!
Hey Lola,
Yes chicken thighs would be great! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was *fantastic*. The whole family loved it, it was super easy to make, and so flavorful.
Love to hear that!! Thank you so much for trying it Caroline!! xTieghan
Another hit! This was simple and delicious. I doubled it and used a mix of breasts and thighs, and it worked out perfectly.
Thank you Meg! I am so happy to hear that! xTieghan
This is hands down the best take on chicken tikka masala ever! Super simple but bursting with flavor & oh so aromatic! Also, I did not have garam masala so I substituted Chicken Tikka seasoning from the brand Shan. Love trying all of your recipes!
Thank you so much! I am really glad you have been loving my recipes lately, and I hope you continue to!! xTieghan
Omg this was soooooo good! We have enough for lunch tomorrow so I’m hoping that it heats up just as well as it tasted tonight!!! 10/10 will make this again
Love that! Thank you Katie! xTieghan
This recipe was so delicious! I didn’t change anything. Thank you so much!
Thank you Laura! I am really glad this turned out so well for you! xTieghan
Absolutely delicious. I’m cooking my way through your cookbook and this Tikka masala was a winner. I will make it again for sure. My only confusion is why the curry paste recipe makes more than the recipe needs/calls for but not enough for a second batch.
Hi Amy,
Thanks so much for trying the recipe. I found that those are the best measurements, you can always save the leftovers for another dish! Please let me know if you have any other questions:) xTieghan