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Baked Coconut Chicken Tikka Masala

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A flavorful fusion of Indian and tropical cuisine, this Baked Coconut Chicken Tikka Masala combines tender marinated chicken with a rich, creamy tomato-coconut sauce, all baked to perfection for a comforting and aromatic dish.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
  • 1 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 1 tsp ground turmeric
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tbsp grated fresh ginger
  • 3 cloves garlic, minced
  • 2 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 1 (14 oz) can diced tomatoes
  • 1 (14 oz) can full-fat coconut milk
  • 1 tbsp tomato paste
  • 1 tsp chili powder (optional, for heat)
  • Fresh cilantro, for garnish
  • Cooked rice or naan, for serving

Instructions

  1. In a large bowl, combine yogurt, lemon juice, cumin, garam masala, turmeric, paprika, coriander, salt, ginger, and garlic. Add chicken pieces and mix well to coat. Marinate for at least 1 hour or overnight in the refrigerator.
  2. Preheat oven to 400°F (200°C). Arrange marinated chicken pieces on a baking sheet lined with foil or parchment paper. Bake for 20–25 minutes until cooked through and slightly charred.
  3. While the chicken bakes, heat oil in a large skillet over medium heat. Add chopped onion and sauté until soft and golden.
  4. Stir in tomato paste and cook for 1 minute. Add diced tomatoes, coconut milk, and chili powder (if using). Simmer for 10–15 minutes until thickened slightly.
  5. Add baked chicken to the sauce and simmer for an additional 5 minutes to meld the flavors.
  6. Garnish with chopped cilantro and serve hot with rice or naan.

Notes

  • Marinating the chicken overnight enhances the flavor significantly.
  • Use full-fat coconut milk for a richer, creamier sauce.
  • This dish can be made ahead and reheated for even better flavor the next day.
  • Adjust chili powder to control the heat level to your liking.

Nutrition

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