Baked Coconut Chicken Tikka Masala.
If you’re looking for a comforting dish that packs a flavorful punch, look no further than this Baked Coconut Chicken Tikka Masala. This recipe takes the classic Indian dish and gives it a delicious twist by baking the chicken instead of frying. The result? Tender, juicy chicken coated in a creamy coconut sauce that’s simply irresistible. It’s the perfect meal for a weeknight dinner or a special occasion, and it pairs beautifully with steamed rice or warm naan. Let’s dive into the details of this mouthwatering dish!
Why You’ll Love This Recipe
Baked Coconut Chicken Tikka Masala is not only easy to prepare, but it also brings together a harmonious blend of spices and creamy coconut milk that will transport your taste buds straight to India. The Greek yogurt marinade ensures that the chicken remains juicy and tender, while the spices create a depth of flavor that’s hard to resist. Plus, this recipe is perfect for meal prep, making it a fantastic choice for busy weeknights.
What You’ll Need
- 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 ounces) 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
Essential Tools for Success
- Mixing Bowls: For marinating the chicken and mixing the sauce.
- Baking Sheet: To bake the chicken evenly in the oven.
- Skillet: For sautéing the onions and creating the sauce.
- Meat Thermometer: To ensure your chicken is cooked perfectly.
Baked Coconut Chicken Tikka Masala. Cooking Guide
Step 1: Marinate the Chicken
Start by preparing the marinade. In a large mixing bowl, combine the Greek yogurt, chopped garlic, grated ginger, garam masala, turmeric, cayenne pepper, salt, and black pepper. Mix until well combined. Add the chicken breasts or thighs to the bowl, ensuring they are well coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
Step 2: Bake the Chicken
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the marinated chicken on the baking sheet and bake for 25-30 minutes, or until the chicken is fully cooked and has an internal temperature of 165°F (75°C). Remove from the oven and let it rest while you prepare the sauce.
Step 3: Prepare the Sauce
In a large skillet, melt the salted butter over medium heat. Add the chopped onion and sauté until golden and translucent, about 5-7 minutes. Stir in the tomato paste and cook for another 2 minutes. This will help intensify the flavors.
Step 4: Add Coconut Milk
Pour in the full-fat coconut milk and stir to combine. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together. You can add a touch more salt and pepper to taste.
Step 5: Combine Chicken and Sauce
Once the chicken is baked, slice it into bite-sized pieces and add it to the skillet with the coconut sauce. Stir to coat the chicken evenly. Allow it to simmer for an additional 5 minutes to soak up the delicious flavors.
Step 6: Add Finishing Touches
Just before serving, stir in the sesame seeds, lemon juice, and chili flakes if you prefer a bit of heat. Taste and adjust seasoning as needed.
Step 7: Serve and Enjoy
Serve the Baked Coconut Chicken Tikka Masala over steamed rice or with warm naan. Garnish with fresh cilantro or mint, sliced jalapeños, and pickled sushi-style ginger for a refreshing crunch.
Seasonal Adaptations
- Spring: Add fresh asparagus or peas for a pop of color and nutrition.
- Summer: Serve with a side of grilled vegetables for a light, summery meal.
- Fall: Incorporate butternut squash for a heartier version.
- Winter: Pair with roasted root vegetables for a warming dish.
Cook’s Notes
This Baked Coconut Chicken Tikka Masala is incredibly versatile. Here are a few tips to enhance your cooking experience:
- If you prefer a milder dish, reduce the cayenne pepper and chili flakes.
- For extra creaminess, you can add a splash of additional coconut milk or a dollop of cream.
- Feel free to substitute the chicken with tofu or chickpeas for a vegetarian option.
- Make sure to let the chicken rest before cutting to retain its juices.
Leftovers & Meal Prep
This dish is perfect for meal prepping! Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through. You can also freeze the Baked Coconut Chicken Tikka Masala for up to 3 months. Just thaw overnight in the fridge before reheating.
Ask & Learn
Can I use chicken with skin for this recipe?
While skin-on chicken can add flavor, it may not yield the same tender results as skinless chicken. For best results, stick with boneless, skinless chicken breasts or thighs.
What can I serve on the side?
Steamed rice and naan are traditional accompaniments. You can also serve it with a side salad or roasted vegetables for a complete meal.
Can I make this dish in advance?
Absolutely! You can marinate the chicken and prepare the sauce a day ahead. Just assemble and bake when you’re ready to serve.
Is this dish spicy?
The spice level can be adjusted by modifying the amount of cayenne pepper and chili flakes used. Feel free to start with less and add more to suit your taste preferences.
What to Make After This
Save & Share
If you enjoyed making this Baked Coconut Chicken Tikka Masala, don’t forget to share it with your friends and family! It’s a dish that’s sure to impress everyone. You can save this recipe for later or post about your culinary creation on social media!
Baked Coconut Chicken Tikka Masala is not just a meal; it’s a flavorful journey that brings warmth and comfort to your table. With its creamy coconut sauce and aromatic spices, this dish is bound to become a favorite in your household. Whether you’re cooking for yourself or hosting a dinner party, this recipe is sure to delight. So roll up your sleeves, gather your ingredients, and let the magic of cooking take over. Enjoy every bite!
Baked Coconut Chicken Tikka Masala.
Ingredients
Equipment
Method
- Start by preparing the marinade. In a large mixing bowl, combine the Greek yogurt, chopped garlic, grated ginger, garam masala, turmeric, cayenne pepper, salt, and black pepper. Mix until well combined. Add the chicken breasts or thighs to the bowl, ensuring they are well coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the marinated chicken on the baking sheet and bake for 25-30 minutes, or until the chicken is fully cooked and has an internal temperature of 165°F (75°C). Remove from the oven and let it rest while you prepare the sauce.
- In a large skillet, melt the salted butter over medium heat. Add the chopped onion and sauté until golden and translucent, about 5-7 minutes. Stir in the tomato paste and cook for another 2 minutes. This will help intensify the flavors.
- Pour in the full-fat coconut milk and stir to combine. Let the mixture simmer for about 10 minutes, allowing the flavors to meld together. You can add a touch more salt and pepper to taste.
- Once the chicken is baked, slice it into bite-sized pieces and add it to the skillet with the coconut sauce. Stir to coat the chicken evenly. Allow it to simmer for an additional 5 minutes to soak up the delicious flavors.
- Just before serving, stir in the sesame seeds, lemon juice, and chili flakes if you prefer a bit of heat. Taste and adjust seasoning as needed.
- Serve the Baked Coconut Chicken Tikka Masala over steamed rice or with warm naan. Garnish with fresh cilantro or mint, sliced jalapeños, and pickled sushi-style ginger for a refreshing crunch.
Notes
- If you prefer a milder dish, reduce the cayenne pepper and chili flakes.
- For extra creaminess, you can add a splash of additional coconut milk or a dollop of cream.
- Feel free to substitute the chicken with tofu or chickpeas for a vegetarian option.
- Make sure to let the chicken rest before cutting to retain its juices.
