Go Back
Quick Super Simple Coconut Chicken Tikka Masala. recipe image

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 minutes
Cook Time 30 minutes
Total Time 45 minutes
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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Finish the sauce: Remove the lid and simmer until the sauce thickens slightly, about 5 minutes more. Stir in the chopped cilantro.
  6. 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.