simple coconut chicken tikka masala
A Simple Coconut Chicken Tikka Masala Recipe that is perfect for an easy weeknight dinner, high in lean protein from the yogurt marinade that makes the chicken extra tender, and a sauce made with lots of spices!
Looking to make Homemade Naan?! Check out my blogpost here!
What cut of chicken should I use?
Boneless, skinless chicken thighs are best—they stay juicy and flavorful. Chicken breast works too, but it can dry out more easily if overcooked.
Do I need to marinate the chicken?
Yes, ideally. Marinating (usually in yogurt, lemon juice, and spices) tenderizes the meat and adds depth. Even 30 minutes helps, but overnight is best.
Is chicken tikka masala spicy?
Not necessarily. It’s more creamy and mildly spiced than hot. You can adjust heat by adding or reducing chili powder or fresh chilies.
What makes the sauce creamy?
Heavy cream (or in this case… coconut milk!!) is most common, sometimes combined with yogurt or butter. This balances the spices and gives the dish its rich texture.
how to store leftover naan? how to reheat?
Store leftover naan at room temperature in an airtight container for up to 3-4 days. To reheat, you can place it in a toaster oven for a few minutes or in a cast iron skillet for 30 seconds on each side. Just keep a close eye on it (especially when using any type of oven to reheat) since it can dry out quickly if reheated too long.
Cook with me!
simple coconut chicken tikka masala
Ingredients
- 2 lbs. Chicken skinless and boneless, cubed into bite-sized pieces
- 1/2 cup Plain Greek Yogurt
- 1/4 cup canned Tomato Paste
- 3 tbsp. Garam Masala
- 1 tbsp. Ground Turmeric
- 1 tsp. Fine Sea Salt
- 1 tsp. Crushed Red Pepper Flakes
- Zest of 1 Lemon
- 15- oz. can Full Fat Coconut Milk
- 1 Yellow Onions finely chopped
- 4 Garlic Cloves minced
- 1 ″ Fresh Ginger peeled and grated
- 2 tbsp. Butter
- 1/3 cup Fresh Cilantro chopped
- Cooked Basmati Rice for serving
- Naan for serving
Instructions
- In a large bowl, combine the cubed chicken, yogurt, tomato paste, garam masala, turmeric, salt, red pepper flakes, and lemon zest. Mix very well. Cover and set aside to marinate for 15-20 minutes (or overnight in the fridge).
- In a large skillet, add the butter. Once melted, add the chopped onion, minced garlic, and grated ginger. Saute for 5-7 minutes, until onions are translucent and fragrant.
- Add the chicken and coconut milk, stir until well combined, then cover to simmer for 15-20 minutes, or until chicken is fully cooked.
- Stir in the fresh cilantro to enjoy warm with cooked basmati rice and naan.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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What does “1 can” of tomato paste mean? There are multiple sizes at my grocery store.
Such a good point, Steph! Sorry for not clarifying. It would be 6 oz tomato paste 🙂
Super easy & delicious! So glad I found your website, I can’t wait to try more recipes 🙂
So happy you enjoyed the recipe, Amy!!
This was delicious! We make it all the time now. Can’t get enough of it.
This makes me SO happy to hear! Thank you!!
This worked exactly as written, thanks!
BEST “better than takeout” recipe!! Made this with your naan recipe and am so thrilled with how it turned out! Definitely will be treasuring this recipe as you do, Lauren!!!!
BEST “better than takeout” recipe!! Made this with your naan recipe and am so thrilled with how it turned out! Definitely will be treasuring this recipe as you do, Lauren!!!!
This was so yummy! All of the measurements were perfect, did not need to add a single extra thing! Also wow- now adding lemon zest to all my curries 🙂
This is the second time I have made this with the Naan bread. So yummy! I doubled the recipe this time since my family devoured it the first time and I was sad I didn’t get to have any leftovers.