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Baked Coconut Chicken Tikka Masala

Baked Coconut Chicken Tikka Masala: Creamy Comfort in One Pan

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Baked Coconut Chicken Tikka Masala is a creamy, gluten-free dish that combines tender chicken with fragrant spices, perfect for quick weeknight meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 1 pound Boneless Chicken Breasts or Thighs Use even-sized pieces for uniform cooking.
  • 1 cup Plain Greek Yogurt Tenderizes chicken, substitute with dairy-free yogurt if needed.
  • 3 cloves Garlic Freshly chopped for best flavor.
  • 1 tablespoon Fresh Grated Ginger Or pickled ginger as an alternative.
  • 2 tablespoons Garam Masala Key spice blend for authentic flavor.
  • 1 teaspoon Turmeric Adds color and earthy flavor.
  • 1/2 teaspoon Cayenne Pepper Adjust to taste, omit for milder flavor.
  • 1 teaspoon Salt Enhances flavor.
  • 1/2 teaspoon Black Pepper Adjust to personal taste.
For the Sauce
  • 2 tablespoons Tomato Paste Thickens sauce and adds richness.
  • 2 tablespoons Salted Butter Adds richness to the sauce, swap for healthier options.
  • 1 medium Onion Chopped sweet onions for flavor.
  • 1 can Full-fat Coconut Milk Ensures the sauce is creamy.
For Garnishing and Salad
  • 1 tablespoon Sesame Seeds Add crunch, can be omitted.
  • 1 cup Persian Cucumbers Refreshing addition to salad.
  • 2 tablespoons Pickled Sushi-Style Ginger Enhances flavor; fresh ginger can be used instead.
  • 1/4 cup Fresh Cilantro or Mint Brightens the dish, parsley can be substituted.
  • 1 tablespoon Lemon Juice Balances flavors with acidity.
To Serve
  • 4 servings Steamed Rice Perfect for soaking up the sauce.
  • 4 pieces Naan To serve on the side.

Equipment

  • baking dish
  • Mixing Bowl
  • Skillet
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a large baking dish, combine boneless chicken pieces with plain Greek yogurt, minced garlic, grated ginger, garam masala, turmeric, cayenne pepper, and salt. Let marinate for about 5 minutes.
  2. Preheat your oven to 400°F (200°C). Prepare your baking pan as needed.
  3. Add chopped onions to the marinated chicken. Pour in the full-fat coconut milk and tomato paste. Stir until all ingredients are combined.
  4. Top the mixture with salted butter slices and sesame seeds. Bake for 30-40 minutes until chicken is cooked through and sauce is bubbling.
  5. Prepare cucumber salad by tossing sliced Persian cucumbers, pickled ginger, cilantro, jalapeño, lemon juice, and salt in a bowl.
  6. Melt remaining butter in a skillet, adding chili flakes and turmeric until it turns golden brown, about 3-4 minutes.
  7. Serve chicken and sauce over rice, top with cucumber salad and drizzle with golden butter, serving naan on the side.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 650mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 3 months. Reheat gently, adding coconut milk for creaminess if needed.

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