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Easy Coconut Chicken Tikka Masala Recipe

This easy Coconut Chicken Tikka Masala recipe combines bold Indian spices with creamy coconut milk for a comforting and flavorful dish. Perfect for weeknight dinners, this recipe delivers a restaurant-quality experience in just 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Indian-Inspired
Servings 6

Equipment

  • Blender or food processor
  • Gallon-size zip-top bag
  • High-sided skillet

Ingredients
  

Curry Paste

  • 1 medium yellow onion quartered
  • 1 shallot halved
  • 6 garlic cloves
  • 2 1-inch pieces of 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

Sauce

  • 1 14-ounce can full-fat unsweetened coconut milk
  • 1 6-ounce can tomato paste
  • ¼ cup cilantro chopped
  • 3 cups cooked rice for serving

Instructions
 

  • Make the Curry Paste: Add the onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest to a blender or food processor. Blend everything together until it forms a smooth and even paste, which should take about a minute.
  • Marinate the Chicken: In a large resealable plastic bag, combine the chicken cubes, 2 tablespoons of the curry paste, and the Greek yogurt. Seal the bag and gently massage it to ensure the chicken is fully coated. Let it marinate for at least 30 minutes at room temperature, or refrigerate it if you’re preparing it ahead of time.
  • Cook the Dish: Heat a deep skillet over medium heat. Add ¼ cup of the curry paste to the skillet and cook until its aroma intensifies, roughly one minute. Stir in the marinated chicken, coconut milk, and tomato paste. Cover the skillet and allow the mixture to cook until the chicken is fully done, which usually takes 15 to 20 minutes. Remove the lid and continue simmering the sauce for another 5 minutes to let it thicken slightly.
  • Finish and Serve: Mix in the chopped cilantro right before serving. Spoon the chicken and sauce over warm rice, and enjoy!

Notes

  • If desired, make a larger batch of the curry paste and store it in an airtight container in the refrigerator for up to one month or in the freezer for up to four months. Let it thaw in the refrigerator before using.
  • Feel free to tweak the spice level by adjusting the amount of red pepper flakes.
  • Serve alongside naan bread or a fresh green salad for a well-rounded meal.
Keyword Creamy curry ideas, Easy coconut curry recipe, Easy Food Recipes, Homemade chicken tikka masala, Quick tikka masala recipe, Simple Indian food recipe
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