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Coconut Chicken Tikka Masala

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"Tikka masala variation with coconut. Can be made creamier with different yogurts and or adding coconut cream. Many possibilities. Delicious in any form! This dish goes works well with white or brown steamed rice."
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Ingredients

2 h 33 m servings 725 cals
Original recipe yields 2 servings

Directions

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  1. Place onion, garlic, ginger, and green chile pepper in a food processor; process into a coarse paste.
  2. Heat oil in a large skillet over medium-low heat. Add onion paste; cook and stir until fragrant, 3 to 5 minutes.
  3. Mix Cornish hen, yogurt, tandoori masala, and salt together in a bowl. Add to the skillet; cook and stir until hen is fairly dry, about 10 minutes.
  4. Transfer hen mixture to a slow cooker. Stir in coconut milk, all but 1 teaspoon cilantro, and mint. Cook on Low until flavors combine, about 2 hours.
  5. Garnish with reserved 1 teaspoon cilantro.

Footnotes

  • Cook's Notes:
  • Tandoori masala is a spice blend available in ethnic stores or by mail order. If you cannot find it, it can be replaced with a mixture of equal amounts of ground cumin, ground coriander, and garam masala, or some good quality curry powder.
  • For a quicker or make-ahead variation, the onion paste and the yogurt marinade can be made ahead and mixed with the chicken and frozen.

Nutrition Facts


Per Serving: 725 calories; 57.4 g fat; 23.3 g carbohydrates; 34.5 g protein; 126 mg cholesterol; 1313 mg sodium. Full nutrition

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