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Baked Coconut Chicken Tikka Masala. Indian-inspired tikka masala made with a variety of spices and creamy coconut milk. This dish has just the right amount of spice and cream, plus it’s filled with warming Indian-inspired flavors. Made in the oven, in just one pan, in under an hour. It has a rich and creamy butter sauce that is so flavorful. Serve this creamy masala chicken over bowls of basmati rice with golden turmeric chili butter and cucumber ginger salad.
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When I have family I’m cooking for, an Indian-inspired dish is always on the table as an option. I learned a few years ago that my brothers adore butter chicken, chicken curry, and anything with harissa sauce.
They love a little spicy! I make my butter chicken recipe all of the time, but Chicken Tikka Masala is always forgotten. Honestly, the two dishes are very similar. Generally butter chicken is sweeter with less spice and less tomato. Chicken Tikka is usually is a bit spicy with a chunkier sauce and more tomato.
I make my butter chicken pretty spicy, so they end up being similar. But this Chicken Tikka is unique; it’s not traditional.
I bake the chicken and the sauce in the oven. It’s completely no fuss. In return, you get a rich, creamy sauce. This could not be easier!
I love to serve this Chicken Tikka Masala over rice with naan, a cucumber salad, and homemade turmeric chili butter. It’s all so good!
These are the details
Chicken Ingredients
- small chicken breast or thighs
- plain Greek Yogurt
fresh grated ginger, or use pickled ginger
garam masala, turmeric, cayenne pepper
tomato paste
salted butter
onions
canned coconut milk
sesame seeds
steamed rice and naan, for serving
Cucumber Salad Ingredients
Persian cucumbers
pickled sushi-style ginger
cilantro or mint
sliced jalapeños
lemon juice
Turmeric Butter Ingredients
- salted butter
- chili flakes
- turmeric
I know this feels like a lot of ingredients, but I promise it will come together quickly!
Special Tools
Just a great baking dish, bowl, and small skillet.
Steps
Step 1: season the chicken
I use a mix of boneless, skinless chicken thighs and breasts. Make sure the chicken is evenly sized to prevent different cooking times.
In a baking dish, toss the chicken with Greek yogurt and all of these spices: garam masala, cumin, turmeric, cayenne, garlic, and ginger.
You can marinate the chicken for 30 minutes, or if you have time, overnight in the fridge. Ideally, overnight, but I pretty much never do and the chicken is still great!
Step 2: – add everything else
Now add the onions, the tomato paste, and the coconut milk. Arrange the cold butter slices over the chicken and add the sesame seeds.
Start baking. I don’t usually stir the chicken during the baking process. Just bake for 30 minutes, and it should be just perfect!
Step 3: the cucumber salad
This is pretty straightforward but so delicious. Cucumbers with sushi-style ginger, cilantro, jalapeños, and lemon juice.
Step 4: the turmeric butter
I mixed up a quick turmeric butter using butter, chili flakes, and turmeric. It makes the dish just a touch more special. Plus extra sauce and spice are always welcome with my family.
Step 5: serve
First, I make rice, then the chicken tikka, and then the sauce. Next comes the cucumber salad. I then spoon over extra tikka sauce and add that turmeric butter.
And I always finish with naan. I like to squish it into the rice and add a sprinkle of fresh cilantro. Oh, lemon juice can be great too.
Absolutely DELICIOUS!
Looking for other Indian-inspired dinners? Here are my favorites:
30 Minute Spicy Indian Butter Chicken
30 Minute Butter Chicken Meatballs
Super Simple Coconut Chicken Tikka Masala
Gingery Coconut Sweet Potato and Rice Stew with Chili Oil
Lastly, if you make this Baked 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!
Baked Coconut Chicken Tikka Masala
Ingredients
- 2 pounds small boneless chicken breasts or thighs
- 1/4 cup plain Greek yogurt
- 2 cloves garlic, chopped
- 1 tablespoon fresh grated ginger
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1-2 teaspoons cayenne pepper, use to your taste
- salt and black pepper
- 1 can or packet tomato paste
- 2 tablespoons salted butter
- 1 large yellow onion, chopped
- 1 can (14 once) full-fat coconut milk
- 2 tablespoons sesame seeds
- 2 Persian cucumbers, thinly sliced
- 1/4 cup pickled sushi style ginger
- 1/2 cup fresh cilantro or mint, chopped
- 1 jalapeño, sliced
- 2 tablespoons lemon juice
- steamed rice and naan, for serving
Golden Turmeric Butter
- 2 tablespoons cold salted butter, sliced
- 1-2 teaspoons chili flakes
- 1/2 teaspoon turmeric
Instructions
- 1. In a baking dish, toss together the chicken, yogurt, garlic, ginger, garam masala, turmeric, cayenne pepper, and 1 teaspoon salt. Let sit for 5 minutes.2. Preheat the oven to 400° F.3. To the chicken, add the onion, then pour over the coconut milk. Add the tomato paste. Stir until creamy and well mixed. Arrange the butter slices over the chicken. Sprinkle with sesame seeds. Bake for 30-40 minutes, until the chicken is cooked through. Top with cilantro.4. Meanwhile, in a bowl, toss the cucumbers with the ginger and 1-2 tablespoons of the ginger juice from the jar. Add the cilantro, jalapeño, and lemon juice – season with salt. 5. For the golden butter, melt all ingredients together in a skillet over medium heat. Cook until the butter is browning.6. Serve the chicken and sauce over bowls of rice with the cucumber salad, golden butter, and naan. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Can’t wait to make this! How many ounces of tomato paste? 1 can, but I have small cans & big cans 😋
Hi Nicole,
I used a 5.5 oz packet. Please let me know if you have any other questions! xT
This sounds great! but how much tomato paste as there are different sized cans . .
Hi Sophia,
I used a 5.5 oz packet. Please let me know if you have any other questions! xT
Planning on making this weekend for my family! Sounds so delicious and easy. I will definitely marinate the chicken overnight for added tenderness.
Thanks so much, Julie! I hope you love this recipe! Please let me know how it turns out! xT
My family really enjoyed this recipe. Thank you!
Thanks so much, Erin! So glad to hear you enjoyed this dish, I appreciate you making it! Have a wonderful weekend! xT
Made this for lunch today…super tasty and moist chicken thighs! The cucumber was unexpectedly delicious as well. Thank you!
Thanks so much, Nakisha! So glad to hear you enjoyed this dish, I appreciate you making it! Have a wonderful weekend! xT
It was all a bit greasy but my husband was fine with it!
Thanks for sharing your feedback, Suzanne!
Sounds fantastic! I love the idea of butter because it will keep the chicken from drying out. This recipe is going to be one I will definitely try soon!
Thanks so much, Carol! So glad to hear this recipe turned out well for you, I appreciate you making it! xT
I didn’t make it yet.
I enjoyed this recipe without the added butter. The comments about whether or not adding it is a “classic French technique” prompted me to ask Perplexity.ai about it. Here’s what came back:
Pouring melted butter over finished food at the end of preparation and right before serving is not a classic French technique. In fact, there are more refined and effective French techniques for incorporating butter into dishes that enhance both flavor and texture.
Classic French Butter Techniques
Monter au Beurre
The classic French technique that most closely resembles the idea of finishing a dish with butter is called “monter au beurre.” This method involves whisking cold butter into a sauce at the end of cooking, off the heat. This technique adds shine, flavor, and richness to the sauce without simply pouring melted butter over the food.
Beurre Monté
Another sophisticated French butter technique is “beurre monté.” This involves whisking cold butter into a small amount of simmering water, creating an emulsified butter sauce. Chefs use beurre monté for various purposes, including:
• Poaching lobster
• Finishing blanched vegetables
• Basting meats
Arroser
The French technique of basting food with butter during cooking is called “arroser”. This involves spooning hot butter over the food while it’s cooking in a pan, which is different from pouring melted butter over finished dishes.
Benefits of French Butter Techniques
These classic French techniques offer several advantages over simply pouring melted butter:
1. Better emulsification and texture
2. Enhanced flavor integration
3. Improved sauce consistency
4. More professional appearance
By using these methods, chefs can create sauces and dishes that have a velvety texture, glossy appearance, and rich, well-integrated butter flavor without the greasiness that can result from pouring melted butter over food.
Cannot wait to make this. I will probably adjust to make it dairy free for our family, but that is easy. I love that it is cooked in the oven for hands off cooking.
Thanks so much, Anna! I hope you love this recipe, let me know how it turns out! xT
Didn’t love this one. A bit too much going on, especially in the salad—cilantro and pickled ginger did not go well together. The butter drizzled on top was also completely unnecessary. It added nothing but calories and fat.
Hi Marcia,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed. xx
How is this “one pan”?
-pan to cook rice
-dish to cook chicken
-bowl to make salad
-skillet to melt butter
Equals 4? Or is it because you only called one of them a pan hoping we wouldn’t notice the others?
Hey Ann! You’re totally right! Thanks for pointing this out for us! Appreciate it!
Have a great Sunday and week ahead!!
This sounds incredible! I can’t wait to try it. Thank you for continuing to provide us with fun & amazing dishes!
Thanks so much, Joni! I hope you love this recipe, please let me know if you give it a try! xx
Hello! I’m from Brazil and I love you!
Please, how much onion do you need? I couldn’t find it in the description.
Thanks!
Thanks so much, Juliana! You are going to use 1 large yellow onion, chopped. I hope you love this recipe! xT
Sorry, pickled sushi ginger in a salad? Alongside “Indian” food? There’s no way you’re actually eating this, right?
Hi Lisa,
I thought it was a nice refreshing side to have with this, but if it’s something you don’t enjoy, by all means, no need to make it:) Have a great day! xx
So evidently you didn’t actually eat it, like I thought. Thanks for clarifying!
are you okay?
Is this your butter era? So many of your recent recipes call for melted butter poured over the dish. When a recipe already has a sauce why add melted butter? “Special” is vague. What does melted butter add to the dish besides more calories?
I ❤️ butter too!
Hi Camille,
I like adding butter for richness and flavor. You can of course reduce the butter in any recipe if it does not please you:) Have a great day! xx
If you are pouring melted butter on a finished dish to add flavor, that is a sign the recipe is in serious need of reworking.
I have not made this but I have to say that this is simply not true. It is a classic French technique to add a bit of cream or butter at the very end where it will have a maximum flavour impact.
Pouring melted butter over a dish (that in this case already has a buttery sauce) is absolutely not a “classic French technique.”