Coconut Cream Chicken Tikka Masala

Name: Coconut Cream Chicken Tikka Masala
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 700 g Chicken breast; 150 ml Greek yogurt; 2 tablespoons Ginger-garlic paste; 1 tablespoon Red chili powder; 1.5 teaspoons Garam masala; 0.5 teaspoon Turmeric powder; 1 teaspoon Cumin seeds; 400 ml Coconut cream; 2 medium Onions; 1 tablespoon Ginger; 4 cloves Garlic; 4 pods Green cardamom pods; 2 pods Black cardamom; 3 tablespoons Vegetable oil; 2 tablespoons Lime juice; 3 tablespoons Fresh cilantro; 1 teaspoon Salt

A creamy variation of the classic Indian dish that replaces traditional tomato-based sauce with a rich coconut cream base, creating a lighter yet luxuriously smooth curry with subtle sweetness and tropical notes.

Prep: 30mCook: 35mTotal: 1h 5m4 servingsMediumIndianMain Course

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Ingredients

Chicken breast700 g
Greek yogurt150 ml
Ginger-garlic paste2 tablespoons
Red chili powder1 tablespoon
Garam masala1.5 teaspoons
Turmeric powder0.5 teaspoon
Cumin seeds1 teaspoon
Coconut cream400 ml
Onions2 medium
Ginger1 tablespoon
Garlic4 cloves
Green cardamom pods4 pods
Black cardamom2 pods
Vegetable oil3 tablespoons
Lime juice2 tablespoons
Fresh cilantro3 tablespoons
Salt1 teaspoon

Nutrition

420

Calories (kcal)

Protein (g)

Carbs (g)

Fat (g)

Instructions

1
Mix yogurt, ginger-garlic paste, chili powder, 1 teaspoon garam masala, turmeric, and salt to create marinade.
2
Coat chicken pieces in marinade and refrigerate for at least 2 hours.
3
Heat 2 tablespoons oil in a heavy skillet over medium-high heat.
4
Working in batches, sear marinated chicken until golden on all sides (about 8-10 minutes total). Set aside.
5
In the same skillet, add remaining 1 tablespoon oil and heat cumin seeds until fragrant.
6
Add crushed cardamom pods and toast for 30 seconds.
7
Add diced onions and cook until golden brown, about 5-7 minutes.
8
Stir in minced ginger and garlic, cook for 1-2 minutes until fragrant.
9
Pour in 200ml coconut cream and stir well to combine with the spice base.
10
Return chicken to the skillet with any accumulated juices.
11
Add remaining coconut cream and remaining garam masala, stirring gently.
12
Reduce heat to low and simmer for 20-25 minutes until chicken is tender and sauce is creamy.
13
Remove from heat and stir in fresh lime juice.
14
Taste and adjust salt and spices as needed.
15
Garnish with fresh cilantro and serve hot with basmati rice or naan bread.

Tips

•
Use full-fat coconut cream for the richest flavor and texture
•
Don't boil the coconut cream vigorously as it may separate
•
Marinate chicken for at least 2 hours or overnight for best results
•
Add lime juice at the end to brighten the coconut flavors
•
Adjust cream consistency by adding yogurt or water as needed