Baked Coconut Chicken Tikka Masala

Baked Coconut Chicken Tikka Masala is a cozy, rich, and satisfying dish that brings a healthier spin to a classic Indian favorite. Juicy, marinated chicken is oven-baked until tender and then simmered in a creamy coconut-infused tikka masala sauce. It’s comforting, flavorful, and perfect for a weeknight dinner or a special gathering.

Why You’ll Love This Recipe

This recipe keeps all the flavor of traditional tikka masala while offering a lighter approach by baking the chicken instead of grilling or frying it. The addition of coconut milk gives the sauce a creamy, tropical twist without using heavy cream. It’s also a great make-ahead meal, with the bold spices deepening in flavor over time. Whether you’re serving it with rice, naan, or cauliflower rice, this dish will quickly become a family favorite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• Boneless, skinless chicken thighs or breasts
• Plain yogurt
• Lemon juice
• Garlic, minced
• Ginger, grated
• Garam masala
• Ground turmeric
• Ground cumin
• Paprika
• Salt

For the sauce:

• Coconut oil or neutral oil
• Onion, finely chopped
• Garlic, minced
• Ginger, grated
• Tomato paste
• Crushed tomatoes or tomato puree
• Garam masala
• Ground cumin
• Paprika
• Cayenne pepper (optional for heat)
• Full-fat coconut milk
• Salt to taste
• Fresh cilantro for garnish

directions

1. In a large bowl, combine yogurt, lemon juice, garlic, ginger, and spices for the marinade. Add chicken and coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Remove chicken from marinade and arrange on the baking sheet. Bake for 20–25 minutes until fully cooked and slightly charred at the edges.
4. Meanwhile, heat oil in a large skillet or saucepan over medium heat. Sauté onions until soft and golden.
5. Add garlic and ginger, and cook for another minute. Stir in tomato paste and cook until darkened, then add crushed tomatoes and spices. Simmer for 10 minutes.
6. Stir in coconut milk and let the sauce simmer gently until thickened, about 10 minutes.
7. Add the baked chicken to the sauce, stir to coat, and simmer for 5 minutes more.
8. Garnish with chopped cilantro and serve hot with rice or naan.

Servings and timing

Serves: 4–6
Prep time: 20 minutes
Marinate time: 1 hour (or overnight for best flavor)
Cook time: 30–35 minutes
Total time: approx. 1 hour 30 minutes (with marination)

Variations

• Use tofu or chickpeas for a vegetarian version.
• Swap coconut milk with Greek yogurt or cream for a more traditional take.
• Add spinach or peas to the sauce for extra veggies.
• Make it spicier by increasing cayenne or adding fresh green chilies.
• Try it with grilled or air-fried chicken for a different texture.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a pan over medium-low heat, adding a splash of water or coconut milk if the sauce thickens too much. You can also freeze it for up to 2 months and thaw in the fridge before reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well, though thighs tend to stay juicier during baking.

Is coconut milk necessary?

Coconut milk gives the sauce a creamy texture and a subtle sweetness. You can substitute with heavy cream or a plant-based alternative if needed.

Can I make this dish dairy-free?

Yes, use a dairy-free yogurt like coconut or almond yogurt in the marinade to make it completely dairy-free.

What can I serve with this tikka masala?

Serve with basmati rice, naan, roti, or even cauliflower rice for a low-carb option.

Can I make it ahead of time?

Absolutely. The flavors deepen when made in advance. Store in the fridge and reheat when ready to serve.

How do I know when the chicken is fully cooked?

Chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink inside.

Can I cook the chicken on the stovetop instead of baking?

Yes, sear the marinated chicken in a skillet over medium-high heat until browned and cooked through, then proceed with the sauce.

What makes tikka masala different from butter chicken?

Tikka masala typically uses a spicier, tomato-forward sauce, while butter chicken is creamier and milder.

How spicy is this dish?

It has a mild to moderate heat. Adjust the cayenne or add chili flakes to control the spice level.

Can I double the recipe?

Yes, just make sure to use a large enough pot and baking sheet to accommodate all the ingredients evenly.

Conclusion

Baked Coconut Chicken Tikka Masala is a delicious and wholesome version of a beloved dish. With tender chicken, a creamy coconut tomato sauce, and vibrant spices, it’s both comforting and nourishing. Whether you’re feeding your family or impressing guests, this easy-to-make recipe delivers big flavor with minimal effort.

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