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A bowl of creamy Coconut Chicken Tikka Masala with rice, garnished with fresh cilantro.

Coconut Chicken Tikka Masala

A creamy and flavorful take on the classic Chicken Tikka Masala, featuring coconut milk for a rich, tropical twist.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 lb boneless, skinless chicken thighs cut into 1-inch pieces
  • 1/2 cup plain yogurt
  • 1 tbsp lemon juice
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1/2 tsp salt
For the Sauce
  • 2 tbsp vegetable oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 can (14.5 oz) diced tomatoes undrained
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 cup fresh cilantro chopped, for garnish

Equipment

  • Large skillet or pot
  • Bowl

Method
 

  1. In a bowl, combine chicken pieces with yogurt, lemon juice, garam masala, cumin, turmeric, cayenne pepper, and salt. Mix well to coat the chicken. Let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
  2. Heat the vegetable oil in a large skillet or pot over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid crowding) and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and grated ginger and cook for another minute until fragrant.
  4. Stir in the garam masala, cumin, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant.
  5. Pour in the diced tomatoes (with their juice) and the coconut milk. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
  6. Return the chicken to the skillet. Stir in the sugar and salt. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened.
  7. Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving.

Nutrition

Calories: 550kcalCarbohydrates: 20gProtein: 35gFat: 35gSaturated Fat: 25gCholesterol: 120mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 10gVitamin A: 20IUVitamin C: 10mgCalcium: 10mgIron: 15mg

Notes

Serve hot with basmati rice or naan bread.

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