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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.
Hello from the Philippines! I tried this today and my family loved it! I used one tbsp of chili flakes heat instead of one tsp for more heat. Thanks for the recipe. Will definitely make this again and again.
Hey there,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Love your recipes!
The first few times I made this it was incredible and it’s one of my go to dishes for company, but the last few batches have turned out a little bland from my earlier experiences. I don’t think I’ve changed anything from the recipe (aside substituting minced ginger which I’ve always done).
Any recommendations on how to make the flavor stand out more and make it a little bolder? I’m assuming it’s the curry paste that needs the tweaking.
Hey Rob,
Thanks so much for giving this recipe a try. Sorry, it’s hard to say what you are looking for, if you follow the recipe as is it should be great! Please adjust to your liking though:) xTieghan
I added a little bit of sugar (1 tsp) to curry paste and it seemed to flavor it a bit more!
Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan
What a great weeknight recipe. We made the curry paste and marinaded the chicken overnight so when it was time to make dinner the next day it came together in 25 minutes which was mostly spent just watching the timer. We’ll be making this again!
Hey Dani,
Happy Sunday! Thanks a lot for making this recipe. I am delighted to hear that it was enjoyed! xTieghan
I have seen others suggest swapping out the chicken with cauliflower to make this vegetarian. Could that also be done with tofu? If so, would any changes to the recipe need to be made or can it be followed similarly?
Hey Jordan,
I’m sure tofu would also work well here, I would just follow the recipe as is:) I hope you love the dish! xTieghan
Exactly how much tomato paste?
Hey Amanda,
The recipe calls for a 6 ounce can of tomato paste. I hope you love this recipe, please let me know if you give it a try! xTieghan
Hi! If I want to use shrimp instead of chicken would a pound of shrimp be an even swap for the marinade?
Hey Madi,
Yes, that would work well for you! I hope you love the recipe, please let me know how it turns out! xTieghan
This is the fourth recipe I’ve tried for Tikka Masala, and I won’t be looking for another! Unbelievable! I love the flavor of the coconut milk, and I have enough curry paste leftover to make a second batch next week.
Hey Katie,
Happy Sunday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
Is there anything to use other than coconut milk? I have a friend that hates coconut, but is looking for a tikka recipe.
Would whole milk work?
Hey Tiffany,
Whole milk would be just fine to use here. I hope the recipe turns out amazing for you. Please let me know if you have any other questions! xTieghan
I made this exactly as written and we all thought it was really delicious. I like the technique of processing everything in the food processor, super simple. The turmeric did stain my processor bowl and plastic part of the blade, bummer!. I guess I’d recommend you add turmeric after removing the paste from your processor. I have made other more complicated versions of tika masala but this one stands up to those and you cannot beat the ease of preparation! Thanks!
Hey Nancy,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
Just came back to this post saying this is now a weekly staple in our home. So freakin delicious and makes the BEST leftovers!!
Hey Sara,
Fantastic!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Happy Friday:) xTieghan
THIS WAS SO GOOD!!
Automatic new fave. That curry— wow— gonna put it on everything! Thank you thank you.
Hey Tenley,
Thanks so much for giving the recipe a try, I am thrilled it was enjoyed! xTieghan
Quick, simple and delicious and just perfect with your butter naan too
Hey Lucy,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
I love this! Best chicken Tikka Masala I’ve ever made! I even used reduced guilt coconut milk. I love all of your recipes, ordering your new book tonight!
Hey Erin,
I am delighted that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Can this be made without the yogurt? There is a dairy allergy in our family.
Hey Kathryn,
I would recommend using a dairy free yogurt. I hope you love the recipe, let me know if you have any other questions! xTieghan
My FAVORITE Indian recipe ever. I’ve never made anything that tastes so much like take-out from an Indian restaurant! So delicious and easy, too.
Hey Amy,
I am thrilled you enjoyed the recipe. Thanks for giving it a try! xTieghan
Fage makes a lactaid free yogurt . I just love it!
Yummy! I made the curry and only used about half in one recipe, froze the rest and it was so easy to pull out for a quick dinner! I am dairy free so used coconut yogurt for the marinade and it worked great! Highly recommend for anyone intimidated to cook Indian – this was simple and delish!
Hey Sarah,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan