Simple Coconut Chicken Tikka Masala

Ingredients:

For the Chicken Marinade:

• 1 lb chicken breasts or thighs, cut into bite-sized pieces
• 1/2 cup plain yogurt (use coconut yogurt for dairy-free)
• 2 tablespoons lemon juice
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder (optional for extra heat)
• Salt and pepper to taste

For the Sauce:

• 2 tablespoons vegetable oil or coconut oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) diced tomatoes or tomato puree
• 1 can (14 oz) coconut milk (full-fat for creamier texture)
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional for heat)
• Salt and pepper to taste
• Fresh cilantro for garnish

Preparation:

Step 1:
In a large bowl, combine the yogurt, lemon juice, garam masala, cumin, coriander, turmeric, chili powder, salt, and pepper. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Step 2:
Heat the oil in a large skillet or pot over medium heat. Add the chopped onion and sauté for 5-6 minutes until softened and lightly golden. Add the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.

Step 3:
Stir in the garam masala, cumin, paprika, turmeric, coriander, and cayenne pepper (if using). Cook the spices for 1-2 minutes, stirring frequently to allow the flavors to develop.

Step 4:
Add the diced tomatoes (or tomato puree) to the skillet and stir well to combine with the spices. Let the mixture simmer for 5 minutes, allowing the tomatoes to break down and the sauce to thicken slightly.

Step 5:
Pour in the coconut milk, stirring to incorporate it into the sauce. Bring the mixture to a simmer, then reduce the heat and allow the sauce to cook gently for about 10-15 minutes, stirring occasionally. Season with salt and pepper to taste.

Step 6:
While the sauce is simmering, preheat a grill pan or regular pan over medium-high heat. Cook the marinated chicken pieces for 4-5 minutes on each side until they are cooked through and slightly charred on the outside. You can also bake the chicken at 400°F (200°C) for 20 minutes, turning halfway through.

Step 7:
Once the chicken is cooked, add it to the simmering sauce. Stir to coat the chicken pieces in the coconut masala sauce, and let everything cook together for another 5 minutes, allowing the flavors to meld.

Step 8:
Garnish the dish with freshly chopped cilantro and serve immediately with steamed basmati rice, naan, or roti.

COOKING Note:

• If you’re short on time, you can skip grilling the chicken and add the raw marinated chicken directly to the sauce to cook. Just make sure to simmer the chicken in the sauce until it’s fully cooked, about 15-20 minutes.
• For extra richness, you can add a tablespoon of ghee or butter at the end of cooking, though this will make the dish non-dairy-free.
• Feel free to adjust the spice level by adding more or less cayenne pepper based on your preference.

Serving Suggestions:

Coconut Chicken Tikka Masala pairs beautifully with a variety of sides and accompaniments. Here are some serving suggestions to make your meal even more delightful:

• Basmati Rice: Serve the dish over fragrant, steamed basmati rice to soak up the rich, coconut-infused sauce.
• Naan or Roti: Warm, fluffy naan or roti bread is perfect for scooping up the sauce and chicken. You can buy naan at the store or make it fresh at home for an even more authentic experience.
• Cucumber Raita: A cool cucumber raita made with yogurt, cucumber, and mint is a refreshing side that balances the spice of the tikka masala.
• Pickled Vegetables: Add a tangy side of pickled onions, carrots, or cucumbers to bring a contrasting sharpness to the creamy sauce.
• Mango Chutney: For a sweet and fruity touch, mango chutney pairs wonderfully with the spiced chicken and adds an extra layer of flavor to the meal.

Tips:

• Marinate Longer for More Flavor: While 30 minutes of marinating is sufficient, letting the chicken marinate for 2-4 hours (or even overnight) will result in deeper, more pronounced flavors.
• Coconut Cream for Extra Richness: If you want an even creamier sauce, substitute coconut cream for the coconut milk. It will make the dish richer and more luxurious.
• Vegetarian Option: To make this dish vegetarian, simply replace the chicken with firm tofu or paneer. Both options work beautifully in this coconut-based sauce.
• Adjusting the Spice: If you prefer a milder version of this dish, reduce or omit the cayenne pepper and chili powder. You can also serve it with a dollop of plain coconut yogurt to cool down the heat.
• Make Ahead: The sauce can be made a day ahead and refrigerated. When ready to serve, just reheat the sauce and cook the chicken, or grill the chicken ahead of time and store it separately.

Prep Time:

15 minutes

Cooking Time:

30 minutes

Total Time:

45 minutes

Nutritional Information (per serving):

• Calories: 450
• Protein: 35g
• Sodium: 700mg

FAQs:

Q: Can I make this dish dairy-free?
A: Yes! This recipe is already dairy-free, thanks to the use of coconut milk. If you prefer, you can also use coconut yogurt for the marinade to keep it completely dairy-free.

Q: Can I use canned tomatoes instead of fresh ones?
A: Absolutely. Canned diced tomatoes or tomato puree work perfectly in this recipe and help save time without compromising on flavor.

Q: Can I substitute the chicken for something else?
A: Yes, you can use tofu, paneer, or even vegetables like cauliflower or chickpeas as a substitute for the chicken.

Q: How do I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce thickens too much.

Q: Can I make this ahead of time?
A: Yes! You can make the sauce ahead of time and refrigerate it for up to 2 days. When ready to serve, cook the chicken and add it to the sauce.