Baked Coconut Chicken Tikka Masala Recipe

Introduction

This Baked Coconut Chicken Tikka Masala is a flavorful twist on the classic Indian dish, featuring tender chicken baked in a creamy coconut and tomato sauce. It’s easy to prepare and perfect for a weeknight dinner or special occasion. Serve it with steamed rice and naan for a satisfying meal.

Ingredients

• 2 pounds small boneless chicken breasts or thighs
• 1/4 cup plain Greek yogurt
• 2 cloves garlic, chopped
• 1 tablespoon fresh grated ginger
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1-2 teaspoons cayenne pepper, use to your taste
• Salt and black pepper
• 1 can or packet tomato paste
• 2 tablespoons salted butter
• 1 large yellow onion, chopped
• 1 can (14 ounce) full-fat coconut milk
• 2 tablespoons sesame seeds
• 2 Persian cucumbers, thinly sliced
• 1/4 cup pickled sushi style ginger
• 1/2 cup fresh cilantro or mint, chopped
• 1 jalapeño, sliced
• 2 tablespoons lemon juice
• Steamed rice and naan, for serving
• 2 tablespoons cold salted butter, sliced
• 1-2 teaspoons chili flakes
• 1/2 teaspoon turmeric

Instructions

1. Step 1: In a baking dish, toss together the chicken, Greek yogurt, chopped garlic, grated ginger, garam masala, turmeric, cayenne pepper, and 1 teaspoon salt. Let the mixture sit for 5 minutes to marinate.
2. Step 2: Preheat your oven to 400°F (200°C).
3. Step 3: Add the chopped onion to the chicken mixture, then pour over the coconut milk. Stir in the tomato paste until the sauce is creamy and well combined.
4. Step 4: Arrange the slices of salted butter over the top of the chicken and sprinkle with sesame seeds. Bake in the preheated oven for 30-40 minutes, until the chicken is cooked through and tender. Remove and top with fresh cilantro.
5. Step 5: While the chicken bakes, prepare the cucumber salad. In a bowl, toss the thinly sliced cucumbers with the pickled ginger and 1-2 tablespoons of the ginger juice from the jar. Add chopped cilantro or mint, sliced jalapeño, and lemon juice. Season with salt to taste.
6. Step 6: For the golden butter, melt the cold salted butter together with chili flakes and turmeric in a skillet over medium heat. Cook until the butter is browned and fragrant.
7. Step 7: Serve the baked chicken and sauce over bowls of steamed rice alongside the cucumber salad and naan bread. Drizzle with the golden butter for a rich finish. Enjoy!

Tips & Variations

• Use chicken thighs for juicier meat that stays tender during baking.
• Adjust cayenne pepper and chili flakes to control the heat level to your taste.
• Substitute fresh mint for cilantro if you prefer a different herbal note in the salad.
• For extra richness, simmer the sauce a few minutes before baking to deepen the flavors.
• Serve with basmati rice for a traditional touch or quinoa for a healthier option.

Storage

Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The cucumber salad is best served fresh but can be refrigerated separately for up to 1 day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of yogurt?

Yes, you can substitute plain yogurt or a dairy-free yogurt if preferred, but Greek yogurt helps keep the chicken tender and adds creaminess to the marinade.

Is it possible to make this recipe on the stovetop instead of baking?

Absolutely. You can cook the chicken and sauce in a deep skillet or saucepan over medium heat until the chicken is cooked through and the sauce thickens, about 20-25 minutes.

Baked Coconut Chicken Tikka Masala Recipe

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★★★★★

5 from 121 reviews

• Author: Cleo
• Total Time: 55 minutes
• Yield: 4–6 servings 1x

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Description

This Baked Coconut Chicken Tikka Masala is a flavorful twist on the classic Indian dish, featuring tender chicken marinated in a blend of spices and yogurt, then baked in a creamy tomato and coconut milk sauce. Served with a refreshing cucumber salad, golden browned butter, steamed rice, and naan, this dish delivers rich, aromatic flavors with a hint of heat and tropical coconut undertones.

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Ingredients

Scale 1x2x3x

Chicken Marinade

• 2 pounds small boneless chicken breasts or thighs
• 1/4 cup plain Greek yogurt
• 2 cloves garlic, chopped
• 1 tablespoon fresh grated ginger
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1–2 teaspoons cayenne pepper, use to your taste
• Salt and black pepper, to taste

Sauce and Baking

• 1 can (14 ounces) tomato paste
• 2 tablespoons salted butter, sliced
• 1 large yellow onion, chopped
• 1 can (14 ounces) full-fat coconut milk
• 2 tablespoons sesame seeds

Cucumber Salad

• 2 Persian cucumbers, thinly sliced
• 1/4 cup pickled sushi style ginger (use 1–2 tablespoons of the ginger juice from the jar)
• 1/2 cup fresh cilantro or mint, chopped
• 1 jalapeño, sliced
• 2 tablespoons lemon juice
• Salt, to taste

Golden Butter

• 2 tablespoons cold salted butter
• 1–2 teaspoons chili flakes
• 1/2 teaspoon turmeric

For serving

• Steamed rice
• Naan bread

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Instructions

1. Marinate the Chicken: In a baking dish, toss together the chicken, Greek yogurt, chopped garlic, fresh grated ginger, garam masala, turmeric, cayenne pepper, and 1 teaspoon of salt. Mix well to coat the chicken evenly and let it sit for 5 minutes to absorb the flavors.
2. Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the chicken tikka masala.
3. Assemble the Dish: To the marinated chicken, add the chopped onion. Pour over the full-fat coconut milk and add the tomato paste. Stir gently until the sauce is creamy and all ingredients are well combined. Arrange the sliced salted butter on top of the chicken and sprinkle with sesame seeds to add flavor and texture.
4. Bake the Chicken: Place the baking dish in the preheated oven and bake for 30-40 minutes, or until the chicken is fully cooked through and tender. Once out of the oven, top the chicken with freshly chopped cilantro.
5. Prepare the Cucumber Salad: In a bowl, toss the thinly sliced Persian cucumbers with the pickled ginger and 1-2 tablespoons of the ginger juice from the jar. Add the chopped cilantro or mint, sliced jalapeño, and lemon juice. Season with salt to taste and mix well for a refreshing, tangy salad.
6. Make the Golden Butter: In a small skillet over medium heat, melt the cold salted butter along with chili flakes and turmeric. Cook until the butter turns golden brown and fragrant, then remove from heat.
7. Serve: Plate the baked coconut chicken tikka masala over bowls of steamed rice. Add a side of the cucumber salad and drizzle the golden butter over the rice or chicken for an extra layer of flavor. Serve with warm naan bread to complete the meal. Enjoy!

Notes

• Adjust the cayenne pepper and chili flakes according to your heat preference.
• If you prefer a thicker sauce, you can reduce the coconut milk slightly on the stovetop before adding to the chicken.
• For more authentic flavor, marinate the chicken for longer, up to overnight, if time allows.
• Use boneless chicken thighs for juicier results; breasts are leaner but can dry out if overcooked.
• This recipe can easily be doubled or halved depending on your serving needs.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Indian-inspired

Keywords: Chicken Tikka Masala, Baked Chicken, Coconut Milk, Indian Recipe, Spicy Chicken, Easy Dinner