Welcome to the most flavorful and incredibly creamy chicken tikka masala with coconut milk you will ever make. This recipe is your answer to a dairy-free take on the classic Indian dish, without sacrificing a single drop of its rich, comforting essence. We’re swapping heavy cream for full-fat coconut milk to create a sauce that is velvety, luxurious, and packed with layers of flavor. Perfect for a weeknight dinner, yet impressive enough for guests, this dish is a guaranteed crowd-pleaser.
Why You’ll Fall in Love with This Coconut Milk Tikka Masala
If you’re looking for a restaurant-quality dish you can easily make at home, this is it. This chicken tikka masala with coconut milk is not just a simple ingredient swap; it’s a carefully balanced recipe designed for maximum flavor.
- Wonderfully Creamy: Full-fat coconut milk creates a luscious, velvety sauce that clings perfectly to the tender chicken.
- Dairy-Free Delight: It delivers all the comfort of the classic recipe, making it a fantastic option for those avoiding dairy.
- Deeply Flavorful: A fragrant blend of classic Indian spices, bloomed to perfection, creates a sauce that is rich, aromatic, and complex.
- Simple & Straightforward: The steps are broken down and easy to follow, making this recipe accessible for all skill levels.
The Secret to Creamy, Dairy-Free Tikka Masala
The key to a truly great tikka masala made with coconut milk lies in two things: using full-fat coconut milk and simmering the sauce gently. Full-fat coconut milk provides the necessary fat content to create a rich, creamy texture that won’t feel thin or watery. Simmering over low heat allows the flavors to meld together and the sauce to thicken naturally without splitting.
Ingredients You’ll Need
This recipe uses simple, accessible ingredients to build its complex flavor. Here’s what you’ll need to gather.
For the Chicken Marinade
- Chicken: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes.
- Plain Coconut Yogurt: 1/2 cup, unsweetened. Acts as a tenderizer.
- Garlic: 2 cloves, minced.
- Ginger: 1 tablespoon, freshly grated.
- Garam Masala: 1 teaspoon.
- Turmeric Powder: 1/2 teaspoon.
- Kashmiri Red Chili Powder: 1 teaspoon, for color and mild heat.
- Salt: 1/2 teaspoon.
For the Tikka Masala Sauce
- Avocado Oil or Ghee: 2 tablespoons.
- Yellow Onion: 1 large, finely chopped.
- Garlic: 4 cloves, minced.
- Ginger: 1 tablespoon, freshly grated.
- Spices: 1.5 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder.
- Tomato Passata: 1 (15-ounce) can, or tomato puree.
- Full-Fat Coconut Milk: 1 (13.5-ounce) can, unshaken.
- Fenugreek Leaves (Kasuri Methi): 1 tablespoon, crushed (optional, but highly recommended).
- Salt: 1 teaspoon, or to taste.
- Fresh Cilantro: For garnish.
How to Make Chicken Tikka Masala with Coconut Milk (Step-by-Step)
Follow these four simple steps to create a stunningly delicious meal.
Step 1: Marinate the Chicken
In a medium bowl, combine the chicken pieces with the coconut yogurt, garlic, ginger, garam masala, turmeric, chili powder, and salt. Mix until the chicken is thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 8 hours for the best flavor.
Step 2: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside.
Step 3: Build the Sauce Base
Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, stirring for another minute until fragrant. Stir in the garam masala, cumin, coriander, and turmeric, and cook for 30 seconds until the spices are aromatic. Pour in the tomato passata and cook for 5 minutes, stirring occasionally as the sauce thickens.
Step 4: Simmer to Perfection
Stir in the full-fat coconut milk and salt. Bring the sauce to a gentle simmer, then reduce the heat to low. Return the cooked chicken to the skillet. Allow it to simmer gently for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly. If using, stir in the crushed fenugreek leaves in the last minute of cooking. Serve hot, garnished with fresh cilantro.
Expert Tips for the Best Results
- Don’t Skip the Marinade: Even 30 minutes makes a huge difference in the tenderness and flavor of the chicken.
- Use Full-Fat Coconut Milk: Light coconut milk will result in a much thinner, less satisfying sauce. Do not substitute.
- Bloom Your Spices: Toasting the ground spices in the pan for 30-60 seconds before adding liquids awakens their flavor and adds incredible depth.
- Don’t Boil the Sauce: After adding the coconut milk, keep the sauce at a gentle simmer. Boiling can cause the coconut milk to separate or curdle.
What to Serve with Your Tikka Masala
This creamy chicken tikka masala with coconut milk is a perfect centerpiece for a satisfying Indian-inspired meal. Serve it over a bed of fluffy basmati rice or with warm, buttery naan bread for soaking up every last bit of the delicious sauce. A simple side of cucumber raita or a fresh green salad can provide a cooling contrast.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop and are often even better the next day! Reheat gently in a saucepan over low heat until warmed through, adding a splash of water if the sauce has thickened too much.
Frequently Asked Questions
It is highly recommended to use full-fat coconut milk for this recipe. Light coconut milk has a higher water content and will result in a sauce that is thin and less creamy.
The best way to thicken the sauce is to let it simmer gently on low heat, which allows excess water to evaporate. Avoid boiling, as this can cause the coconut milk to separate. The sauce will also naturally thicken as it cools.
This recipe is mild and flavorful rather than spicy. The Kashmiri red chili powder is used primarily for its vibrant color and adds only a gentle warmth. For more heat, you can add a pinch of cayenne pepper or a finely chopped chili with the onions.
Boneless, skinless chicken thighs are the best choice as they remain tender and juicy during cooking. However, boneless, skinless chicken breasts also work well; just be careful not to overcook them to keep them from drying out.
Absolutely! Chicken tikka masala is a great make-ahead meal. The flavors actually deepen and become richer overnight. Store it in an airtight container in the refrigerator for up to 4 days and reheat gently on the stove.
The Recipe
Chicken Tikka Masala with Coconut Milk (The Ultimate Creamy Recipe)
Ingredients
Equipment
Method
- In a medium bowl, combine the chicken pieces with coconut yogurt, 2 minced garlic cloves, 1 tbsp grated ginger, 1 tsp garam masala, 1/2 tsp turmeric, Kashmiri red chili powder, and 1/2 tsp salt. Mix until the chicken is thoroughly coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes per side, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium and add the remaining tablespoon of oil to the same skillet. Add the chopped onion and cook until softened, about 5-7 minutes. Add the 4 minced garlic cloves and 1 tbsp grated ginger, stirring for one minute until fragrant. Stir in the 1.5 tsp garam masala, cumin, coriander, and 1/2 tsp turmeric, and cook for 30 seconds until aromatic.
- Pour in the tomato passata and cook for 5 minutes, stirring occasionally. Stir in the full-fat coconut milk and 1 tsp salt. Bring the sauce to a gentle simmer, then reduce the heat to low. Return the cooked chicken to the skillet. Allow it to simmer gently for 10-15 minutes. Stir in the crushed fenugreek leaves in the last minute of cooking. Serve hot, garnished with fresh cilantro.
Nutrition
Notes
Use Full-Fat Coconut Milk: Light coconut milk will result in a much thinner, less satisfying sauce. Do not substitute.
Don't Boil the Sauce: After adding the coconut milk, keep the sauce at a gentle simmer. Boiling can cause it to separate or curdle.
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