Craving a restaurant-quality curry that’s unbelievably creamy and bursting with flavor? This chicken tikka masala with coconut milk is your answer. We’re swapping traditional heavy cream for full-fat coconut milk to create a sauce that is rich, luscious, and wonderfully aromatic, all while being incredibly easy to make. It’s a game-changer for your weeknight dinner rotation.
This recipe delivers that classic tikka masala experience you love—tender, marinated chicken in a warmly spiced, tomato-based sauce. The coconut milk not only adds a luxurious texture but also a subtle sweetness that perfectly balances the tangy tomatoes and savory spices. Get ready to impress yourself, your family, and your friends with this simple yet spectacular dish.
Why You’ll Love This Coconut Milk Chicken Tikka Masala
If you’re looking for a go-to curry recipe, this is it. It’s a dish that feels special enough for a weekend but is quick enough for a busy weeknight.
- Incredibly Creamy: Full-fat coconut milk creates a silky, rich sauce without any dairy cream.
- Packed with Flavor: A simple blend of classic Indian spices builds a deep, aromatic flavor profile that tastes like it simmered for hours.
- Easy to Make: The steps are straightforward and perfect for enthusiastic home cooks of all skill levels.
- Allergy-Friendly: This recipe is naturally dairy-free, making it a great option for those with dietary restrictions.
The Ingredients You’ll Need
This recipe relies on a handful of key spices and pantry staples. Using fresh ginger and garlic will make a world of difference in the final flavor.
For the Chicken Marinade
- 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 cup plain, unsweetened yogurt (or coconut yogurt for dairy-free)
- 1 tablespoon fresh lemon juice
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1 teaspoon Kashmiri red chili powder (or paprika)
- 1 teaspoon ground cumin
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1 teaspoon salt
For the Tikka Masala Sauce
- 2 tablespoons ghee or vegetable oil
- 1 large onion, finely chopped
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- 1 (15-ounce) can crushed tomatoes
- 1 (13.5-ounce) can full-fat coconut milk
- 1 teaspoon sugar (optional, to balance acidity)
- Salt to taste
- Fresh cilantro, for garnish
How to Make Chicken Tikka Masala with Coconut Milk (Step-by-Step)
Making this creamy curry is a simple, two-part process: marinating the chicken and then building the luxurious sauce. Let’s walk through it.
- Marinate the Chicken: In a large bowl, combine the chicken pieces with all the marinade ingredients: yogurt, lemon juice, garam masala, turmeric, Kashmiri chili powder, cumin, ginger, garlic, and salt. Mix well until the chicken is fully coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for the best flavor.
- Cook the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Cook the chicken in batches, searing each side until golden brown and cooked through. Set the cooked chicken aside on a plate. You don’t need to clean the pan.
- Start the Sauce: Reduce the heat to medium. Add the ghee or oil to the same skillet. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the ginger and garlic and cook for another minute until fragrant.
- Bloom the Spices: Stir in the ground coriander, cumin, and garam masala. Cook for about 30 seconds, stirring constantly, until the spices are aromatic. This step is key to developing a deep flavor.
- Simmer the Sauce: Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes. Stir in the full-fat coconut milk and optional sugar. Let it simmer gently for 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Combine and Finish: Return the cooked chicken to the skillet with the sauce. Stir to combine and let it heat through for a few minutes. Season with salt to taste. Garnish generously with fresh cilantro before serving.
Tips for the Best Tikka Masala
A few simple tips can elevate your homemade chicken tikka masala from good to absolutely unforgettable.
- Use Full-Fat Coconut Milk: For the creamiest, richest sauce, do not substitute with light coconut milk. The higher fat content prevents the sauce from becoming watery.
- Don’t Skip the Marinade: Marinating the chicken is crucial. It not only flavors the meat but also tenderizes it, resulting in incredibly juicy bites.
- Toast Your Spices: Briefly cooking the ground spices in the hot oil (a process called “blooming”) awakens their essential oils and deepens their flavor.
What to Serve with Your Curry
This creamy chicken tikka masala with coconut milk is a perfect centerpiece for a wonderful meal. Serve it with fluffy basmati rice to soak up every last drop of the delicious sauce. Warm naan bread or roti is also a must-have for dipping. For a complete meal, consider adding a simple side like a cooling cucumber raita or a fresh green salad.
Recipe: Creamy Chicken Tikka Masala with Coconut Milk
Chicken Tikka Masala with Coconut Milk (The Creamiest, Easiest Recipe)
Ingredients
Equipment
Method
- Marinate the Chicken: In a large bowl, combine the chicken pieces with all the marinade ingredients: yogurt, lemon juice, garam masala, turmeric, Kashmiri chili powder, cumin, ginger, garlic, and salt. Mix well until the chicken is fully coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for the best flavor.
- Cook the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Cook the chicken in batches, searing each side until golden brown and cooked through. Set the cooked chicken aside on a plate. You don't need to clean the pan.
- Start the Sauce: Reduce the heat to medium. Add the ghee or oil to the same skillet. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the ginger and garlic and cook for another minute until fragrant.
- Bloom the Spices: Stir in the ground coriander, cumin, and garam masala. Cook for about 30 seconds, stirring constantly, until the spices are aromatic. This step is key to developing a deep flavor.
- Simmer the Sauce: Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes. Stir in the full-fat coconut milk and optional sugar. Let it simmer gently for 10-15 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Combine and Finish: Return the cooked chicken to the skillet with the sauce. Stir to combine and let it heat through for a few minutes. Season with salt to taste. Garnish generously with fresh cilantro before serving.
Notes
Don't Skip the Marinade: Marinating the chicken is crucial for flavor and tenderness.
Toast Your Spices: Briefly cooking the ground spices in the hot oil awakens their essential oils and deepens their flavor.
Frequently Asked Questions
It is highly recommended to use full-fat coconut milk. Light coconut milk has a higher water content and will result in a much thinner, less creamy sauce that may separate.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });Store leftover chicken tikka masala in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });The key to a creamy sauce without heavy cream is using full-fat coconut milk. Simmering it gently allows it to thicken and create a rich, luscious texture that is very similar to one made with dairy cream.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });While traditional chicken tikka masala recipes often use heavy cream or yogurt, coconut milk is a common ingredient in many South Indian curries. This recipe is a popular and delicious variation that makes the dish dairy-free.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });Both boneless, skinless chicken thighs and breasts work well. Thighs are more forgiving and tend to stay juicier, while breasts are a leaner option. The key is to cut the chicken into uniform 1-inch pieces so they cook evenly.
ezstandalone.cmd.push(function () { ezstandalone.showAds(119); });More Recipes To Explore
If you loved this recipe, you might also enjoy exploring other flavorful dishes. For another comforting classic, try making a Slow Cooker Beef Stew (coming soon). And for a quick weeknight meal, a Garlic Parmesan Pasta (coming soon) is always a winner.
We Hope You Love It!
This chicken tikka masala with coconut milk proves that you can create an incredibly rich and satisfying curry right in your own kitchen. We know you’ll love the depth of flavor and the luscious, creamy texture. If you make this recipe, we’d love to hear about it! Leave a comment below or share a picture with us on Pinterest.
