Why You’ll Love This Recipe

This dish combines the warmth of garam masala and turmeric with the creaminess of coconut milk, making it both comforting and delicious. It’s an approachable recipe that skips complicated steps without sacrificing flavor. Perfect for weeknight dinners, it’s a family-friendly favorite that’s filling, aromatic, and pairs beautifully with rice or naan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 ounces) full-fat unsweetened coconut milk
• 1 can (6 ounces) tomato paste
• ¼ cup cilantro, chopped
• 3 cups cooked rice, for serving

Directions

1. In a blender or food processor, combine onion, shallot, garlic, ginger, garam masala, turmeric, salt, red pepper flakes, and lemon zest. Blend into a smooth paste.
2. In a large bowl, toss the chicken cubes with Greek yogurt and half of the curry paste. Let marinate for at least 30 minutes, or up to overnight in the refrigerator.
3. Heat a large skillet or Dutch oven over medium heat. Add the marinated chicken and cook until browned on all sides, about 5–6 minutes.
4. Stir in the remaining curry paste, coconut milk, and tomato paste. Bring to a gentle simmer and cook for 15–20 minutes, until the chicken is cooked through and the sauce has thickened.
5. Stir in fresh cilantro before serving.
6. Serve hot over cooked rice.

Servings and timing

This recipe serves 6 people.
Preparation time: 20 minutes (plus marinating time, at least 30 minutes)
Cooking time: 25 minutes
Total time: 45 minutes (not including marinating)

Variations

• Use chicken thighs instead of breasts for extra tenderness.
• Add vegetables such as bell peppers, spinach, or peas for more color and nutrition.
• For a spicier dish, increase red pepper flakes or add fresh chili peppers.
• Swap coconut milk with heavy cream for a richer, dairy-based variation.
• Make it vegetarian by replacing chicken with chickpeas or cauliflower.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, stirring occasionally. Add a splash of coconut milk or water if the sauce thickens too much. To freeze, cool completely and transfer to a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are more flavorful and stay tender during cooking.

Do I need to marinate the chicken?

Marinating enhances the flavor, but if you’re short on time, you can skip it and still get delicious results.

Can I make this in a slow cooker?

Yes, combine all ingredients in a slow cooker and cook on low for 6 hours or high for 3 hours.

What if I don’t have garam masala?

You can substitute with a mix of ground cumin, coriander, cinnamon, and cardamom.

Can I make it dairy-free?

Yes, just replace the Greek yogurt with a dairy-free alternative like coconut yogurt.

What can I serve with this dish besides rice?

Naan, roti, or quinoa are all excellent options.

Can I freeze the curry paste for later?

Yes, freeze the paste in small portions for up to 2 months and use as needed.

How do I thicken the sauce if it’s too runny?

Simmer uncovered for a few extra minutes to let the sauce reduce.

Can I make it less spicy?

Yes, reduce or omit the red pepper flakes for a milder flavor.

Is this recipe authentic?

It’s a simplified version inspired by traditional Indian flavors, designed to be quick and easy for home cooking.

Conclusion

Super Simple Coconut Chicken Tikka Masala is a flavorful, creamy dish that brings the essence of traditional tikka masala into a quick and approachable recipe. With bold spices, tender chicken, and a rich coconut-tomato sauce, it’s a weeknight dinner that feels like a special occasion. Perfect for families and curry lovers alike, this recipe is sure to become a repeat favorite.

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