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.
Ingredients
Scale
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
Instructions
- 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.
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the chicken tikka masala.
- 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.
- 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.
- 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.
- 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.
- 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
