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.
