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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
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.
Absolutely delicious! Super easy! My kids loved!! How long will the leftovers keep? Should I freeze? Thanks so much!
Hi Marianne,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! The leftovers are good for 3-4 days. xxT
This was amazing! So a little back story…A friend first shared your blog back in December, I tried one recipe and knew by the flavor and photos I would prob love all your recipes. 😉 This cook book just happened to be on sale so I sent my hubby the link as a Christmas gift idea (I personally love hard cover paper cookbooks though the web is great for in a pinch.) I did receive the book and have slowly started working through it! As a homeschool mom to 5 we need simple but love flavor! Your book (and blog!) have not disappointed on either! This dish was fantastic and is now in our family fav rotation, as well as multiple others we have made the last few weeks! The home made curry just makes it! So thank you for creating and sharing these! We are hooked! 🙂
Hey Stephanie,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Thanks so much for sharing this story! Have the best weekend:) xT
Love it!! Super simple, and I already had almost every ingredient on hand. Had a bit of trouble getting the sauce to thicken so I added a bit of flour and it worked like a charm! Can’t wait for leftovers tomorrow!
Hey Noelle,
Thanks so much for making this recipe, I am thrilled to hear that it was enjoyed! Have a great day:) xxT
Our family, with kiddos ranging from ages 2-10, loved it!
I’m looking for recipes to freeze. Do you think if I combined it all for a later crockpot meal that it would turn out?
Hey Taylee,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! Yes, totally, that would be a great idea for you! xTieghan
Made this tonight my kids loved it. Delicious and easy to make. Thank you
Hi Beth,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
This is a family favorite. Absolutely amazing…we get take-out Indian a lot less often now. Serve it with raita and Trader Joe’s naan! Deelish!
Hey Kristin,
Thanks so much for making this recipe, I am thrilled to hear it was enjoyed. Thanks for sharing your comment! xTieghan
This was delish but I found the sauce to be insufficient. I should have doubled it.
Thanks for giving the recipe a try Patti!
Made this alongside the coconut rice from the 30 Minute Pineapple Chicken recipe and it was delicious!
Hi Marcelle,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xTieghan
If there was a sixth star, I would have absolutely smashed it. Made it last night, and it was succulent. I didn’t expect it to be as good as the one I usually have at the Indian restaurant usually go to, but dang, they may lose a customer sadly.
I can’t believe how easy and quick it is to make. That homemade curry paste is fantastic, and will most likely make bigger batches in the future for quick dinners.
Thank you for sharing this recipe. Will have to make it for my Indian friends someday to see if they would like it as much as I did!
Hey Dimitri,
Wonderful! I love to hear that this recipe was a winner, thanks a lot for making it. Have the best weekend! xT
I think I would eat this every night if I could. So freaking good. Especially with the naan recipe!! I also love that it makes enough sauce for two rounds (so I always freeze the other half and have it ready for another day). Fab recipe!!
Hi Emily,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
This is an excellent recipe! The best spice blend I’ve had! I’ve used the curry paste in other vegetarian curry recipes as well. I add more crushed red pepper for extra heat.
Hi Erica,
Fantastic!! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try. Have the best week! xTieghan
Made this tonight with your naan recipe! Delicious!
I actually forgot to buy a shallot and it still turned out flavorful!
Next time, I’m going to double the sauce and add some veggies like bell peppers, zucchini, and cauliflower!
Hey Kera,
Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan
This is a really great recipe. I think the dish is so flavorful and really unique. That being said, not sure it really captures the traditional flavors of a chicken tikka! I’ve eaten many and tried to make a few and always struggle to capture that authenticity I get at local Indian joints (I understand the coconut milk, but even on a spice/seasoning level). Still such a wonderful recipe and sooo easy! Definitely will make again.
Hey Shelby,
Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Hello! I would love to make this in my crockpot today. How can I adjust the recipe? Thank you so much 🙂
Hi there! I am so sorry, I haven’t tried this recipe in the crock pot so I’m not too sure, sorry! xTieghan
Gosh, I made a double batch of this to give away to friends and family and oh my… we were all thrilled with the taste and authenticity of this dish ! It has instantly become an absolute favourite and will become a regular dish in our home. We accompanied this dish with basmati pilau rice and your spinach, mozzarella & feta naan which turned out amazing too!
Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan
I made this tonight and it’s another favorite to add to my list!! Now I just need you to make a chicken korma recipe.❤️
Hi, do I dump the yogurt from the marinade into the curry or toss it out? I’ll be using tofu or cauliflower. Thank you!
So delicious and very easy! It was a perfect meal after a long day. I made the curry paste a couple of days ahead of time, and as you suggested, I made a double batch, so we can have it on hand for other dishes or a repeat of this one. LOL! Thanks for sharing all of your wonderful recipes!