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Creamy Coconut Chicken Tikka Recipe

Creamy Coconut Chicken Tikka recipe


This is a yummy chicken dish with a twist. It's like the chicken tikka masala you might know, but with coconut milk. We use spices, tomato, and coconut to make it creamy and tasty. It's good for dinner and not too hard to make!


400 ml Coconut Milk
8 Skinless, Boneless Chicken Thighs
1 Tsp Garam Masala
1 Tsp Turmeric
2 Tsp Ground Cumin
2 Tsp Paprika
4 Tbsp Greek Yogurt
3 Cloves of Garlic, minced
2 Medium Onions, finely chopped
1 Inch Ginger, grated
400 g Basmati Rice
400 g Crushed Tomatoes
1 Tbsp Tomato Paste
2 Tbsp Coconut Oil
1 Tsp Salt
1/2 Tsp Black Pepper
Fresh Cilantro, chopped for garnish


In a bowl, mix together the chicken thighs with 1 tsp turmeric, 1 tsp paprika, 1 tsp ground cumin, 1 tsp garam masala, 4 tbsp Greek yogurt, half of the minced garlic, salt, and pepper. Drizzle with 1 tbsp coconut oil and combine well. Cover and marinate for 30 minutes.
Preheat your oven to 180°C (356°F).
While the chicken is marinating, cook the basmati rice according to the package instructions.
In a large pan, heat 1 tbsp of coconut oil over medium heat. Add the chopped onions, remaining garlic, and grated ginger. Cook until the onions are soft and golden.
Stir in the remaining 1 tsp of paprika and 1 tsp of ground cumin, then add the crushed tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally.
Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 10 minutes, or until the sauce thickens slightly.
While the sauce simmers, place the marinated chicken thighs on a baking sheet and bake in the oven for 20 minutes, or until fully cooked.
Once the chicken is done, cut it into bite-sized pieces and add it to the simmering sauce. Stir well to combine and let it cook for another 5 minutes.
Season the creamy coconut chicken tikka with additional salt and pepper to taste.
Serve the chicken over the cooked basmati rice and garnish with chopped fresh cilantro.

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