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Creamy Whole30 Chicken Tikka Masala Recipe with Coconut Milk Easy and Perfect

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A quick and easy Whole30-compliant chicken tikka masala made creamy with coconut milk, packed with bold flavors and simple ingredients perfect for busy weeknights.

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup full-fat canned coconut milk (for marinade)
  • 2 tablespoons lemon juice (freshly squeezed)
  • 2 teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 2 cloves garlic, minced (for marinade)
  • 1-inch piece fresh ginger, grated (for marinade)
  • 2 tablespoons avocado oil or ghee (for cooking)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced (for sauce)
  • 1 tablespoon fresh ginger, grated (for sauce)
  • 1 ½ tablespoons tomato paste (no added sugar)
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder (adjust to taste)
  • 1 teaspoon garam masala (for sauce)
  • 1 cup full-fat canned coconut milk (for sauce)
  • Fresh cilantro, chopped (for garnish)
  • Optional: cauliflower rice or steamed veggies for serving

Instructions

  1. Marinate the chicken: In a large bowl, combine chicken pieces with 1 cup coconut milk, lemon juice, 2 teaspoons garam masala, turmeric, cumin, smoked paprika, salt, 2 cloves minced garlic, and grated ginger. Mix well to coat. Cover and marinate at room temperature for 15 minutes or refrigerate up to 2 hours.
  2. Cook the chicken: Heat 1 tablespoon avocado oil in a skillet over medium-high heat. Add marinated chicken in a single layer (reserve marinade). Sear chicken until golden on all sides but not fully cooked, about 4-5 minutes per side. Remove chicken and set aside. Cook in batches if needed.
  3. Sauté aromatics: Lower heat to medium, add remaining avocado oil. Cook chopped onion until translucent and golden, about 5 minutes. Add 3 cloves minced garlic and grated ginger; cook 1 minute until fragrant.
  4. Add spices and tomato paste: Stir in tomato paste, ground coriander, chili powder, and 1 teaspoon garam masala. Cook while stirring for 2 minutes to release flavors.
  5. Create sauce: Pour in reserved marinade and remaining 1 cup coconut milk. Stir well, scraping pan bottom to deglaze. Simmer gently until sauce thickens slightly, about 3 minutes.
  6. Return chicken to sauce: Add chicken back to pan, coat with sauce. Cover and simmer on low for 10 minutes until chicken is cooked through and tender. Add water or more coconut milk if sauce thickens too much.
  7. Final touches: Taste and adjust salt or spices. Garnish with chopped fresh cilantro before serving.

Notes

Marinate chicken for 15-30 minutes to avoid mushy texture. Use fresh ginger and garlic for best flavor. Don’t overcrowd pan when searing chicken. Deglaze pan to capture browned bits for richer sauce. Simmer gently to prevent coconut milk from curdling. Adjust chili powder for desired spice level. Sauce should coat the back of a spoon; add water if too thick.

Nutrition

Keywords: Whole30, chicken tikka masala, coconut milk, dairy-free, paleo, gluten-free, easy dinner, healthy, creamy, Indian spices

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