This chicken Tikka Masala is creamy and bursts with flavours (thanks to the spices!). This easy recipe can be made in one pot and freezes well. Serve it with basmati rice, fresh coriander and naan bread.
How to Make Chicken Tikka Masala?
- First, marinade the chicken: we use greek yogurt and spices as the marinade. Ideally, let the chicken marinade for at least 30 minutes, or up to 12 hours.
- Sear the chicken: in a big pot or pan, make sure you cook the chicken until golden brown, for a few minutes.
- Prepare the sauce: in the same pot, sauté the onion with spices. Add the tomato passata and water. Finish it with coconut milk and put back the chicken into the pan.
- Enjoy! With naan bread, rice and fresh coriander
Recipe Spices
- Garlic: fresh minced garlic cloves.
- Ginger: use grated fresh ginger
- Spices: use ground spices. You’ll need: garam masala, cumin, paprika, coriander and curcuma.
Chicken Breasts or Thighs?
Both works! Simply cut into 1 inch cubes.
What’s the difference between chicken tikka masala and butter chicken?
Normally, butter chicken is sweeter and creamier than tikka masala (thanks to the cream and butter!). Also, I find that chicken Tikka Masala is more fragrant, since we’re using more spices.
Can I use Cream instead of Coconut Milk?
The traditional recipe calls for cream. Here, I decided to use coconut milk for a healthier version. If that’s what you have on hand, don’t hesitate to swap for cooking cream (15% or 35%). You’ll probably need to adjust the recipe quantities.
Freezer-Friendly
Make sure you let the chicken cool down completely and transfer to freezer safe containers. Freeze for up to 3 months.
Coconut Chicken Tikka Masala
4
to 6 portions10
minutes20
minutes30
minutes to 12 hoursThis chicken Tikka Masala is creamy and bursts with flavours (thanks to the spices!). This easy recipe can be made in one pot and freezes well. Serve it with basmati rice, fresh coriander and naan bread.
IngREdients
750g of chicken, cut into 1 inch cubes (chicken breasts or thighs)
½ cup of plain greek yogurt
7 garlic cloves, minced
4 tsp of grated fresh ginger
4 tsp of garam masala
2 tsp of ground cumin
2 tsp of paprika
2 tsp of ground coriander
1 ½ tsp of ground turmeric
2 tsp of salt
3 tbsp of olive oil
1 big yellow onion, cut into slices
1 ½ cup of tomato passata
1 ½ cup of water
½ can of coconut milk (full fat)* – 200ml
2 tsp of honey or maple syrup
To serve: basmati rice, fresh coriander and naan bread
Instructions
- Marinade the chicken. In a big bowl, combine the greek yogurt with 3 garlic cloves (minced), 2 tsp of fresh grated ginger, 2 tsp of garam masala, 1 tsp cumin, 1 tsp paprika, 1 tsp ground coriander, ½ tsp of ground turmeric and 1 tsp of salt. Add the chicken cubes and mix well. Cover and let it marinade for at least 30 minutes or up to 12 hours in the fridge.
- In a big pan or pot over medium heat, add 1 tbsp of olive oil and cook the chicken for 3-4 minutes, until golden brown. Remove from the pan and set aside.
- In the same pan, sauté the onion with 2 tbsp of olive oil for 4-5 minutes. Add 4 garlic cloves (minced), 2 tsp of grated fresh ginger, 2 tsp of garam masala, 1 tsp of cumin, 1 tsp of paprika, 1 tsp of turmeric, 1 tsp of ground coriander and 1 tsp of salt. Mix for one minute or so. Add the tomato passata and water. Bring to a gentle boil and let it cook for 6-7 minutes, until the sauce thickens.
- Put back the chicken into the sauce. Add the coconut milk and honey. Mix well. Cook for 1-2 minutes more, or until the chicken is cooked and warm. If needed, add more coconut milk, depending on the sauce consistency.
- Serve over rice with naan bread. Garnish with fresh coriander.
Notes
- *Coconut milk: make sure to mix the coconut milk in the can before pouring it into the sauce.
