There’s comfort in a bowl of creamy tomato curry, and this Super Simple Coconut Chicken Tikka Masala. takes everything you love about the classic and streamlines it for weeknight dinner success. With a short ingredient list, bright citrus notes, and a coconut-forward sauce that’s luxuriously rich, this recipe hits high on flavor and low on fuss. It’s approachable for cooks of all levels and comes together mostly in one pan, which means less cleanup and more time to enjoy that fragrant rice steaming beside your bowl.

Why you’ll love this version

Fast and straightforward: The blender does the heavy lifting for the marinade and sauce.
Creamy coconut base: Full-fat unsweetened coconut milk replaces heavier dairy while keeping the sauce silky and rich.
Balanced spice: Garam masala, turmeric, and a touch of crushed red pepper create warmth without overpowering the chicken.
Bright finish: A hit of fresh lemon zest and cilantro brightens every bite.

Ingredients

Use the exact ingredient names and amounts below when you cook:

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
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

Equipment you’ll need

Blender or food processor
Large skillet or heavy-bottomed pan with lid
Mixing bowl
Measuring spoons and cups
Knife and cutting board

Prep in advance

For faster weeknight assembly, chop the onion, shallot, garlic, and ginger the night before and store them in the fridge in an airtight container. You can also cube the chicken and toss it with the yogurt mixture up to 8 hours ahead—this gives the chicken more time to soak up flavor.

Step-by-step instructions

Follow these steps to make the Super Simple Coconut Chicken Tikka Masala.. I’ve rewritten the directions into clear, sequential actions so you can move through the recipe smoothly. The ingredient list is the source of truth; amounts remain unchanged.

Make the spice-and-aroma paste. Add the quartered onion, halved shallot, 6 cloves garlic, and the 2 (1-inch) pieces fresh ginger (peeled) to a blender or food processor. Add the 3 tablespoons garam masala, 2 teaspoons ground turmeric, 2 teaspoons kosher salt, 1 teaspoon crushed red pepper flakes, and the zest of 1 lemon. Blend until you have a mostly smooth paste. Scrape down the sides as needed.
Marinate the chicken. Place the 2 pounds boneless skinless chicken breast (cubed) in a mixing bowl. Add ½ cup full-fat plain Greek yogurt and about half of the blended spice-and-aroma paste to the chicken. Reserve the remaining paste for the sauce. Stir so the chicken pieces are fully coated. Let the chicken sit at room temperature for 10–15 minutes, or cover and refrigerate for up to 8 hours if prepping ahead.
Brown the chicken. Heat a large skillet or heavy-bottomed pan over medium-high heat. Add a thin layer of neutral oil (about 1–2 tablespoons) if your pan needs it. Working in batches if necessary to avoid crowding, add the marinated chicken cubes in a single layer and sear until lightly golden on the outside, about 2–3 minutes per side. The chicken does not need to be fully cooked through; you are building color and flavor. Remove seared chicken to a plate and set aside.
Build the sauce. In the same skillet, lower the heat to medium and add the remaining spice-and-aroma paste from the blender. Cook, stirring frequently, for 2–3 minutes to remove the raw edge from the aromatics. Scrape any browned bits from the bottom of the pan into the paste for extra flavor.
Add tomato and coconut. Stir in the 1 can (6 ounce) tomato paste, mixing until the paste evenly coats the aromatics. Then pour in the 1 can (14 ounce) full-fat unsweetened coconut milk, stirring to combine. Bring the mixture to a gentle simmer.
Simmer with the chicken. Return the seared chicken (and any collected juices) to the skillet, nestling the pieces into the sauce. Reduce the heat to low, cover the pan, and let simmer for 10–12 minutes, or until the chicken is cooked through and the sauce has slightly thickened. Stir occasionally so the sauce cooks evenly and the flavors meld.
Adjust seasoning and finish. Taste the sauce and adjust salt if needed (you started with 2 teaspoons kosher salt in the paste; add a pinch more only if desired). If the sauce is too thick, add a splash of warm water to reach your preferred consistency. Stir in ¼ cup chopped cilantro and the zest of 1 lemon (if you like extra brightness) to finish.
Serve. Spoon the Super Simple Coconut Chicken Tikka Masala. over 3 cups cooked rice divided among plates or bowls. Garnish with additional cilantro or a wedge of lemon if you wish. Serve hot.

Troubleshooting and tips

If your sauce splits: Lower the heat and whisk in a tablespoon of warm coconut milk until smooth again.
Want more depth? Sear the onion and shallot paste a little longer before adding tomato paste to caramelize the sugars and concentrate flavor.
Short on time: Pulse the aromatics and spices more coarsely in the blender for a quicker paste; the texture will be chunkier but still delicious.
Make it milder: Reduce the crushed red pepper flakes to ½ teaspoon.
For a richer texture: Stir in an extra 2 tablespoons of yogurt at the end, off heat, to add creaminess without curdling.

Make-ahead and storage

This dish stores beautifully. Let the curry cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened. You can also freeze the curry for up to 3 months; thaw overnight in the refrigerator before reheating.

Serving suggestions

While the recipe pairs perfectly with 3 cups cooked rice, you can also serve the Super Simple Coconut Chicken Tikka Masala. with warm naan, cauliflower rice, or a simple cucumber salad to balance the richness. A side of roasted vegetables or steamed greens provides a fresh contrast.

Flavor notes and variations

This recipe stays faithful to a comforting tikka masala profile while using coconut as the creamy base. Here are a few easy variations to try:

Vegetable-forward: Add 2 cups of chopped bell peppers or cauliflower florets when you return the chicken to the sauce; simmer until tender.
Smoky touch: Stir in ¼ teaspoon smoked paprika with the garam masala for a subtle smoky note.
Herby finish: Swap half of the cilantro for a handful of torn fresh basil for a different herbal character.

Nutrition snapshot (approximate)

Per serving (assuming 4 servings): Protein-forward dish thanks to 2 pounds of chicken; calories will vary based on rice portion and any added oil. The recipe features healthy fats from full-fat coconut milk and yogurt plus a generous dose of warming spices that contribute antioxidants and flavor without extra sugar.

Final thoughts

If you want one recipe that delivers restaurant-quality comfort without a fuss, this Super Simple Coconut Chicken Tikka Masala. is a reliable choice. The blender-based paste turns aromatics and spices into an effortless foundation, the coconut milk creates a lush sauce, and the lemon zest with cilantro adds the finishing lift that makes every bite sing. It’s weeknight-friendly, make-ahead adaptable, and just flexible enough to be your new go-to curry.

Gather your ingredients, preheat your skillet, and let the aroma of onion, ginger, garlic, and warm spices fill your kitchen—dinner is about to become your favorite easy tradition.

Super Simple Coconut Chicken Tikka Masala.

A quick, creamy coconut-based chicken tikka masala made with a simple homemade curry paste.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

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
1 lemon zested
2 pounds boneless skinless chicken breast cubed
1/2 cup full-fat plain Greek yogurt
1 can (14 ounce) full-fat unsweetened coconut milk
1 can (6 ounce) tomato paste
1/4 cup cilantro chopped
3 cups cooked rice for serving

Equipment

Blender or food processor
gallon-size zip-top bag
large high-sided skillet
Measuring Spoons
Measuring Cups
Knife and cutting board

Method

Make the curry paste: In a blender or food processor, combine the quartered onion, halved shallot, garlic cloves, peeled ginger pieces, garam masala, turmeric, kosher salt, crushed red pepper flakes, and lemon zest. Blend until very smooth, about 1 minute.
Marinate the chicken: Put 2 tablespoons of the curry paste, the cubed chicken, and the Greek yogurt into a gallon-size zip-top bag. Seal and massage to coat the chicken evenly. Marinate at room temperature for 30 minutes or refrigerate up to overnight.
Cook the sauce and chicken: Heat a large high-sided skillet over medium heat. Add 1/4 to 1/2 cup of the curry paste (use to taste) and cook, stirring, until fragrant, about 1 minute.
Add the marinated chicken, coconut milk, and tomato paste to the skillet. Stir to combine, then cover and cook until the chicken is cooked through, 15 to 20 minutes.
Finish the sauce: Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more. Stir in the chopped cilantro.
Serve: Spoon the chicken tikka masala over the cooked rice and enjoy.

Notes

You can double the curry paste and refrigerate in an airtight container for up to 1 month.
Alternatively freeze the curry paste for up to 4 months and thaw in the fridge overnight.
You may use store-bought yellow curry paste instead of making your own.