This Spicy Coconut Chicken Tikka Masala is a delightful twist on a classic dish, bringing together the bold flavors of Indian spices and the creamy richness of coconut milk. It's perfect for those who love a bit of heat and a lot of flavor in their meals.
Chicken Thighs: These are juicier and more flavorful than chicken breasts, making them perfect for slow cooking in this dish.
Coconut Milk: Adds a creamy texture and a slight sweetness that balances the spices.
Garam Masala: A blend of warm spices that forms the backbone of the dish’s flavor profile.
Smoked Paprika: Provides a subtle smokiness that enhances the overall depth of the sauce.
Cayenne Pepper: Kicks up the heat, making this dish wonderfully spicy.
Onion, Garlic, and Ginger: The aromatic trifecta that forms the base of many Indian dishes, adding depth and flavor.
Crushed Tomatoes: Adds acidity and body to the sauce, balancing the creaminess of the coconut milk.
Cilantro: Fresh and bright, it adds a pop of color and flavor right at the end.
Lime Juice: A squeeze of lime adds freshness and acidity, rounding out the dish.
This dish goes wonderfully with basmati rice or warm naan bread to soak up that luscious sauce. A side of steamed broccoli or sautéed spinach complements its bold flavors beautifully.
Start by marinating the chicken. In a large bowl, mix the chicken thighs with 2 tablespoons of vegetable oil, 1 tablespoon of garam masala, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, salt, and black pepper. Ensure the chicken is well-coated in the spices, and let it marinate for at least 30 minutes. If you have more time, letting it sit longer will deepen the flavors.
While the chicken is marinating, grab a large pot and heat the remaining tablespoon of vegetable oil over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté them until the onions turn translucent and everything smells divine.
Next, stir in the remaining spices: garam masala, cumin, smoked paprika, ground coriander, and cayenne pepper. Let them cook for about a minute until fragrant — this helps release their oils and deepen their flavors.
Now, pour in the crushed tomatoes and coconut milk. Stir well to combine all the ingredients, then bring the mixture to a gentle simmer.
Add the marinated chicken to the pot. Let it cook for 20-25 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened. You’ll know it’s ready when the chicken is tender and the sauce is rich and creamy.
Just before serving, stir in the lime juice and freshly chopped cilantro. These final touches add brightness and freshness to the dish.
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