Chicken Tikka Masala Recipe- Naga Pickle & Coconut Milk

Last Updated on 5 months ago by Neha Deshmukh

Chicken Tikka Masala Recipe – Naga Pickle & Coconut Milk

Hey everyone! If you’re anything like me, Chicken Tikka Masala is a total comfort food. It’s creamy, flavorful, and just hits the spot. I’ve been tinkering with this recipe for ages, trying to get that perfect balance of spice and richness. This version, with a little kick from Naga pickle and the subtle sweetness of coconut milk, is my absolute favorite. Trust me, you’ll love it!

Why You’ll Love This Recipe

This isn’t your average Chicken Tikka Masala. We’re taking things up a notch with some seriously flavorful ingredients. The Naga pickle adds a unique fruity heat that’s addictive, while the coconut milk lends a beautiful creaminess without being overly heavy. It’s a little bit different, a little bit special, and totally delicious. Plus, it’s surprisingly achievable at home!

Ingredients

Here’s what you’ll need to make this magic happen:

• 1 lb (450g) chicken thighs
• 3 tbsp (45ml) tandoori masala
• 2 tsp (10ml) kasoor methi (dried fenugreek leaves)
• ¼ tsp (1.25ml) naga pickle (or to taste)
• 1 tsp (5ml) kosher salt
• 3 tbsp (45ml) neutral oil (like canola or vegetable)
• 2 tsp (10ml) tandoori masala
• 1 tsp (5ml) turmeric powder
• 1 tsp (5ml) coriander powder
• ½ tsp (2.5ml) cumin powder
• ¼-2 tsp (1.25-10ml) Kashmiri chili powder (adjust to your spice preference)
• ¼ tsp (1.25ml) amchoor powder (dried mango powder)
• 1 ½ tsp (7.5ml) kasoor methi
• 1 tsp (5ml) kosher salt
• 1 cup (240ml) Indian hotel curry gravy
• ½ cup (120ml) makhani gravy
• 5 tbsp (75ml) neutral oil
• 2 tbsp (30ml) garlic ginger paste
• 2 tsp (10ml) brown sugar
• ½ cup (120ml) coconut milk
• ¼ cup (60ml) heavy cream (optional)

Ingredient Notes

Let’s talk about a few key players in this recipe:

• Naga Pickle: This is where the magic happens! Naga pickles (made from King Chili peppers) are fermented and have a unique sweet-spicy-tangy flavor. You can find them at Indian grocery stores or online. If you can’t find it, a pinch of cayenne pepper and a tiny squeeze of lime juice can offer a very approximate substitute, but it won’t be quite the same.
• Hotel Curry Gravy: This is a South Indian style curry base, often a bit tangier and more complex than your typical North Indian gravy. It’s available pre-made in jars or packets at Indian stores. It really adds depth to the masala.
• Makhani Gravy: You likely know this one! It’s the base for Butter Chicken – rich, creamy, and tomato-based. Again, readily available pre-made.
• Kasoor Methi: Don’t skip this! Dried fenugreek leaves have a wonderfully unique aroma and flavor that’s essential to authentic Indian cooking. A little goes a long way.
• Coconut Milk: I love using full-fat coconut milk for the richest flavor, but you can use light coconut milk if you prefer. It adds a subtle sweetness and creaminess that balances the spice beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Marinate the Chicken: In a bowl, combine the chicken thighs with 3 tbsp tandoori masala, 2 tsp kasoor methi, ¼ tsp naga pickle (start with less, you can always add more!), 1 tsp salt, and 3 tbsp oil. Make sure the chicken is well coated. Cover and marinate in the fridge for at least 1 hour, but ideally 2-4 hours. The longer, the better!
2. Bake the Tikka: Preheat your oven to 400°F (200°C). Spread the marinated chicken in a single layer on a baking sheet. Bake for 20-25 minutes, or until cooked through and slightly charred.
3. Spice it Up: While the chicken is baking, let’s make the base of our masala. Heat 5 tbsp oil in a large pan or pot over medium heat. Add the garlic ginger paste and sauté for a minute until fragrant.
4. Build the Flavor: Add 2 tsp tandoori masala, 1 tsp turmeric powder, 1 tsp coriander powder, ½ tsp cumin powder, ¼-2 tsp Kashmiri chili powder, ¼ tsp amchoor powder, 1 ½ tsp kasoor methi, and 1 tsp salt to the pan. Sauté for another minute, stirring constantly, until the spices are fragrant. Be careful not to burn them!
5. Combine the Gravies: Pour in the hotel curry gravy and makhani gravy. Stir well to combine. Add 2 tsp brown sugar and ½ cup coconut milk. Bring to a simmer and cook for 5-7 minutes, stirring occasionally.
6. Bring it Together: If the gravy is too thick, add a little chicken stock (about ¼ cup) to reach your desired consistency. Add the baked chicken tikka pieces to the gravy and stir to coat.
7. Finish & Serve: If you like a really creamy sauce, stir in ¼ cup heavy cream. Garnish with fresh cilantro and serve hot with naan or rice.

Expert Tips

• Don’t be afraid to adjust the spice level! Start with less Kashmiri chili powder and add more to taste.
• For a smokier flavor, you can grill the chicken tikka instead of baking it.
• Make sure to scrape the bottom of the pan when sautéing the spices – that’s where all the flavor is!

Variations

• Vegan Adaptation: Substitute the chicken with paneer (Indian cheese) or chickpeas. Use a plant-based cream instead of heavy cream.
• Spice Level Adjustment: My friend, Priya, loves things hot. She adds a finely chopped green chili to the marinade and an extra pinch of cayenne to the gravy.
• Gluten-Free Option: Ensure your tandoori masala and gravies are gluten-free.
• Festival Adaptations: This is a fantastic dish to make for Diwali or any celebratory occasion. My family always requests it!

Serving Suggestions

This Chicken Tikka Masala is amazing with:

• Naan bread (for soaking up all that delicious gravy!)
• Basmati rice
• Raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day!

FAQs

1. What is ‘Naga Pickle’ and where can I find it?

Naga pickle is a fermented pickle made from the incredibly spicy Naga (King Chili) peppers. It’s a staple in Northeast Indian cuisine. You can find it at Indian grocery stores, especially those specializing in regional cuisines, or online.

2. Can I make this Chicken Tikka Masala spicier?

Absolutely! Add more Kashmiri chili powder, a pinch of cayenne pepper, or a finely chopped green chili to the marinade.

3. What is the difference between Hotel Curry Gravy and Makhani Gravy?

Hotel Curry Gravy is a South Indian style base, often tangier and more complex. Makhani Gravy is the base for Butter Chicken – richer, creamier, and tomato-based.

4. Can I grill the chicken tikka instead of baking it?

Yes! Grilling will give the chicken a lovely smoky flavor.

5. How can I adjust the sweetness in this recipe?

Adjust the amount of brown sugar to your liking. You can also add a squeeze of lemon juice to balance the sweetness.

6. Can this be made ahead of time?

Yes! You can marinate the chicken and make the gravy a day ahead of time. Store them separately in the refrigerator and combine them when you’re ready to cook.