Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan
March 26, 2025 by Kimberly
Bold, creamy, tangy, and just the right amount of spicy. A rich, slow-simmered tomato-coconut sauce meets tender chicken, cooled down with tropical yogurt and scooped up with garlicky, buttery, chili-lime naan.
90 MINUTES
INTERMEDIATE
OMNIVORE
INDIAN
3 PORTIONS
COMFORT FOOD
EVERYDAY
DINNER
ALL YEAR
ABOUT THE RECIPE
This is the kind of meal that feels like a warm hug, but, like, an effortlessly cool one. Tender chicken, slow-simmered in a rich, creamy tomato-coconut sauce packed with warm spices and just the right amount of heat. It’s bold and deep in flavor, but then? Enter the tangy, tropical yogurt that balances it all out, plus fluffy, garlicky naan to scoop up every last drop. It’s cozy, it’s indulgent, and honestly, it just hits different.
How to serve
The key here is layering flavors. Start with a generous spoonful of the rich, velvety sauce, pile on the juicy, spice-kissed chicken, and finish with a drizzle of the bright, citrusy yogurt. And the naan? It’s non-negotiable. Tear, dip, repeat. This dish is best served fresh, straight from the pot, but if you want to go all out, a side of fluffy basmati rice wouldn’t hurt. Bonus points if you add a sprinkle of fresh herbs before serving.
How to store
Store the chicken and sauce together in an airtight container for up to two days in the fridge. The naan keeps best wrapped in foil at room temp for a day or in the fridge for up to 3 days. Reheat gently to keep things soft and saucy.
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Chicken Tikka Masala with Passionfruit Yogurt & Chili Lime Garlic Naan
- Total Time: 90 min
- Yield: 3 1x
Description
RECOMMENDED EQUIPMENT
- stand mixer
- sharp knife
- cutting board
- large pan
Ingredients
BASE SAUCE
- 2 tbsp avocado oil
- 2 red onions
- 400 grams tomatoes
- 1/2 tsp cinnamon powder
- 1/2 tsp cardamom powder
- 1/2 tsp pepper
- 1/4 tsp cloves powder
- 1/4 tsp salt
- 1 bay leaf
- 1 tbsp ginger, grated
- 4 garlic cloves
- 1/2 tsp dried chili flakes
- 1/4 tsp cayenne pepper
- 2 tbsp tomato paste
- 250 milliliter vegetable stock
COCONUT SAUCE
- 1 tbsp avocado oil
- 1/2 tsp cumin
- 1/2 tsp mustard seeds
- 4 garlic cloves
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 200 grams coconut milk
CHICKEN
- 400 grams boneless, skinless chicken thighs
- 1 tbsp turmeric powder
- 1 tbsp avocado oil
TOPPINGS
- lime juice
- fresh cilantro
- 2 tbsp yogurt
- 2 tbsp passionfruit purée
Instructions
- Start by preparing the chili lime garlic naan according to this recipe, up to Step 4. Once 40 minutes of resting time have passed, proceed with Step 2 of this recipe.
- Finely dice the onions and tomatoes, keeping them separate.
- Coat the chicken in turmeric (gloves recommended, as turmeric stains easily). Heat avocado oil in a large pan and sear the chicken on both sides. It doesn’t need to be fully cooked yet, as it will finish simmering in the sauce. Remove from the pan and set aside.
- In the remaining oil, add ground cinnamon, cardamom, black pepper, and ground cloves. Toast briefly until fragrant. Add the diced onions and a bay leaf, season generously with salt, and let them soften. Meanwhile, peel and finely chop the ginger and garlic, then add them to the pan. Let everything cook down gently.
- Once softened, add coriander powder, chili powder, and cayenne pepper, toasting briefly. Stir in tomato paste and diced tomatoes, then pour in vegetable broth. Cover with a lid and let it simmer until the tomatoes break down. Transfer everything to a blender and blend until smooth. Keep the mixture in the blender while reheating the pan.
- Continue preparing the naan from Step 5 to Step 6, allowing the dough to rest for another 10-15 minutes.
- Heat more avocado oil in the pan and toast ground cumin and mustard seeds until they start popping. Add pressed garlic, turmeric, and garam masala, stirring until fragrant. Pour in the coconut milk and mix well. Then, return the blended tomato mixture to the pan, stirring until combined. Add the seared chicken, cover with a lid, and bring to a simmer.
- Once simmering, remove the lid and stir in more garam masala and a splash of lime juice. Optionally, add a tablespoon of butter for extra richness. Let everything simmer over medium heat for another 20 minutes until the chicken is fully cooked.
- While the dish simmers, complete the naan recipe from Step 7 onward, so it’s freshly served.
- Remove the pan from the heat and top the chicken with yogurt, passionfruit purée, and fresh cilantro. Serve with warm naan and enjoy!
- Passive Time: 30 min
- Cook Time: 60 min
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