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To make the creamy coconut chicken tikka masala, gather these key ingredients: - 500g chicken breast, cut into bite-sized pieces - 1 cup coconut milk - 1/2 cup plain yogurt - 2 tablespoons tikka masala spice mix - 2 tablespoons vegetable oil - 1 onion, finely chopped - 3 cloves garlic, minced - 1 tablespoon ginger, grated - 1 bell pepper (red or yellow), diced - 1 can (400g) diced tomatoes - 1 teaspoon turmeric powder - 1 teaspoon cumin powder - Salt and pepper to taste - Fresh cilantro, for garnish - Cooked basmati rice or naan bread, for serving These ingredients work together to create a rich and flavorful dish. The chicken provides protein, while the coconut milk adds creaminess. The spices give depth and warmth, making each bite a delight. You can mix and match bell peppers for color and taste. Enjoy the vibrant flavors of this dish as you savor every bite! {{ingredient_image_1}} To start, take 500 grams of chicken breast and cut it into bite-sized pieces. In a large bowl, mix the chicken with 1 cup of plain yogurt. Add 2 tablespoons of tikka masala spice mix. This blend gives the chicken great flavor. Cover the bowl with plastic wrap. Let it marinate for at least 30 minutes. For the best taste, marinate it overnight in the fridge. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add 1 finely chopped onion and sauté it until it turns translucent, about 5 minutes. Next, add 3 minced garlic cloves and 1 tablespoon of grated ginger. Cook for an additional minute until it smells great. Now, stir in 1 diced bell pepper. Sauté for another 3 to 4 minutes until it softens a bit. It’s time to add the marinated chicken to the pan. Fold it into the onion mixture. Cook until the chicken turns brown outside, about 6 to 7 minutes. Now, mix in 1 can of diced tomatoes and 1 cup of coconut milk. Don’t forget the remaining tikka masala, 1 teaspoon of turmeric powder, and 1 teaspoon of cumin powder. Stir everything well to combine. Bring the mixture to a simmer. Then, lower the heat and cover the pan. Let it cook for 15 to 20 minutes. This helps the chicken cook through and become tender. Before serving, taste and adjust the salt and pepper as needed. Garnish with fresh cilantro for a pop of color. Enjoy your creamy coconut chicken tikka masala with basmati rice or warm naan bread! Marinating chicken is key for great flavor. When you mix chicken with yogurt and tikka masala, the spices soak in well. This makes each bite tasty. I suggest marinating for at least 30 minutes. If you can, marinate it overnight. This allows the chicken to absorb even more flavor. To keep the chicken tender, avoid cooking it on high heat. This can make it dry. Cook it until the outside is brown, then lower the heat. When you add coconut milk, don’t let it boil too hard. High heat can make it separate and lose its creamy texture. Keep it on low heat and stir gently. This dish pairs well with basmati rice or warm naan bread. The rice soaks up the sauce nicely. For a touch of color, garnish with fresh cilantro. You can also add a squeeze of lime for extra flavor. Enjoy your meal with friends or family! Pro Tips Marination Magic: Letting the chicken marinate overnight in yogurt and spices enhances the flavor and tenderness significantly. Spice Control: Adjust the amount of tikka masala based on your spice preference; start with less and add more if desired. Perfect Consistency: If the sauce is too thick, add a little water or more coconut milk to achieve your desired consistency. Garnish for Greatness: Fresh cilantro not only adds flavor but also enhances the dish's presentation—don't skip it! {{image_2}} You can swap chicken for tofu or chickpeas. Tofu is a great choice. Use firm tofu for the best texture. Cut it into bite-sized pieces and marinate it just like the chicken. If you prefer chickpeas, use one can. Rinse and drain them before adding to the dish. This keeps the flavors rich and satisfying. Want some heat? Add chili peppers or cayenne to your dish. You can mix in fresh chopped peppers when cooking the onions. For a milder spice, use just a pinch of cayenne. For a stronger kick, add more to taste. Adjust the spice to fit your taste buds. If you need a gluten-free option, use gluten-free naan or rice. Many stores sell gluten-free naan now. You can enjoy the dish with a side of basmati rice. This way, you can still savor every bite without worry. Always check labels to make sure they are gluten-free. To keep your creamy coconut chicken tikka masala fresh, store it in an airtight container. Refrigerate it within two hours of cooking. This prevents bacteria growth. Your dish will stay good for about three to four days. Always label your container with the date. This helps you track how long it's been stored. When reheating, do it gently to keep the flavor rich. Use a skillet over low heat. Stir often to avoid sticking. You can also use a microwave. Heat in short bursts, stirring in between. This method warms the dish evenly and keeps it tasty. You can freeze creamy coconut chicken tikka masala for later use. Allow it to cool completely before freezing. Store it in a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Chicken Tikka Masala has roots in Indian cuisine. It is a blend of flavors from India and the UK. Many believe it was created by Indian chefs in the UK to suit local tastes. It became popular in the 1960s. The dish symbolizes the fusion of cultures. Today, it is loved by many around the world. Yes, you can make this recipe ahead of time. Marinating the chicken improves the flavor. I suggest marinating for at least 30 minutes or up to overnight. This allows the spices to soak in well. You can also cook the dish in advance and store it. Just keep it in the fridge for up to three days. Reheat it gently on the stove before serving. To make this dish less spicy, adjust the spices you use. You can reduce the amount of tikka masala spice mix. Adding more coconut milk also helps tone down the heat. If you want it milder, skip the chili peppers. You can also add a bit of sugar to balance the flavors. This will create a smoother taste for everyone to enjoy. This blog post covered how to make Chicken Tikka Masala, step by step. We explored ingredients like chicken, coconut milk, and spices. You learned how to marinate and cook the chicken for the best flavor. I shared tips on serving and storage, along with vegan and gluten-free options. Remember, cooking can be fun and creative. Don't hesitate to experiment with flavors. Enjoy your Tikka Masala, and share it with friends!

Creamy Coconut Chicken Tikka Masala

A rich and creamy chicken tikka masala made with coconut milk and a blend of spices.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 500 g chicken breast, cut into bite-sized pieces
  • 1 cup coconut milk
  • 0.5 cup plain yogurt
  • 2 tablespoons tikka masala spice mix
  • 2 tablespoons vegetable oil
  • 1 unit onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1 unit bell pepper (red or yellow), diced
  • 1 can (400g) diced tomatoes
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • to taste unit salt and pepper
  • for garnish unit fresh cilantro
  • for serving unit cooked basmati rice or naan bread

Instructions
 

  • In a large bowl, combine the chicken pieces, yogurt, and 1 tablespoon of the tikka masala spice mix. Allow to marinate for at least 30 minutes (or up to overnight in the refrigerator for best results).
  • Heat the vegetable oil in a large skillet or pan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Add the minced garlic and grated ginger to the pan, cooking for another minute until fragrant.
  • Stir in the diced bell pepper and sauté for an additional 3-4 minutes until it's slightly softened.
  • Add the marinated chicken to the pan, folding it into the mixture. Cook until the chicken is browned on the outside, about 6-7 minutes.
  • Add the canned diced tomatoes, coconut milk, remaining tikka masala, turmeric, and cumin powder. Stir well to combine.
  • Bring the mixture to a simmer and reduce the heat to low. Cover the pan and let it cook for 15-20 minutes, or until the chicken is cooked through and tender.
  • Season with salt and pepper to taste, adjusting spices as needed.
  • Once cooked, remove from heat and garnish with fresh cilantro. Serve hot with cooked basmati rice or warm naan bread.

Notes

Marinate the chicken overnight for best flavor.
Keyword chicken, coconut, curry, tikka masala