Published 10/8/2018 • Updated 6/18/2024 Accessible for beginners, this comforting meal has all of the traditional flavors of chicken tikka masala but in yummy casserole form. You guys have been asking for a Chicken Tikka Masala recipe ever since we came out with our Meal Prep Cauliflower Tikka Masala. We totally understand why! We love tikka masala recipes because they are jam-packed with flavor. When testing this recipe, we knew that we wanted to do it CASSEROLE style. What’s easier than throwing all of your favorite ingredients into a casserole dish and then having it ready in an hour? Nothing! We even provide a step-by-step breakdown just for you. 🩷
Chicken Tikka Masala Casserole – Star Ingredients
Boneless, skinless chicken breast: Our cut of choice for this dish, chicken breast is lean, protein-packed and perfect for absorbing all of those delicious tikka masala flavors. Lemon: We used a combination of lemon zest of one lemon and juice in the marinade which helps tenderize the chicken and provides a nice citrusy flavor. Nonfat Greek yogurt: A key ingredient for the marinade, Greek yogurt not only adds tanginess and creaminess, but also helps keep the chicken super moist. Red potatoes: We roast red potatoes before adding them to the casserole, giving them a nice crispy exterior and soft interior. Serrano pepper: Kicks up the heat for this chicken tikka masala bake. Tomato sauce: A staple in traditional tikka masala recipes, tomato sauce is the base for the creamy and flavorful sauce in this casserole. Full-fat coconut milk: Provides a rich and creamy consistency for the sauce. Garam masala: A classic chicken tikka masala spice blend, garam masala adds depth and warmth to the dish. Minute rice: We kept it convenient with instant rice, but feel free to use any type of rice you prefer.
Can I switch up the veggies?
Absolutely! We went with red peppers, tomatoes, onions, and a spicy pepper. Feel free to change up the vegetables based on your favorites or what you have in your fridge.
Can I make this baked chicken tikka masala dairy-free?
If you are dairy-free go ahead and skip the yogurt marinade. You can also substitute Greek yogurt for a dairy-free alternative such as coconut or almond milk yogurt.
Our Favorite Delicious Additions to this Chicken Tikka Masala Casserole
Fenugreek: Fenugreek has a nutty and sweet flavor that is in some traditional tikka masala recipes. It can be hard to find, so do a little research before you grocery shop (we found ours at Fresh Thyme’s spice section). It really elevates the flavor of this dish! Spicy green chili: Swap this with the serrano, or if you really like things hot, add it in addition! We tested it once with a serrano and once with a spicy green chili and both tasted fantastic. Go with your gut and go with whatever spice level you’re most comfortable with.
How to Make Chicken Tikka Masala Casserole
We had a lot of fun developing this homemade chicken tikka masala recipe and wanted to bring you along, step-by-step, in the process!
Step 1: Preheat Oven
Preheat the oven to 400ºF and spray a casserole dish with cooking spray.
Step 2: Roast Potatoes
Net, place the red potatoes in the casserole dish with 1/4 cup chicken broth, place in the oven, and roast for 25 minutes.
Step 3: Marinate the Chicken
Next, cut the chicken into 1-inch squares and place it in a medium bowl. Add the marinade ingredients to the bowl and mix well. Let the chicken sit in the marinade for 10 minutes.
Step 4: Prepare the Sauce
While the potatoes are roasting, add tomato sauce, 1 cup chicken broth, coconut milk, ginger, chili powder, turmeric, garam masala, and salt into a large mixing bowl. Whisk together until well combined. Set aside. When potatoes are done roasting, remove the casserole from the oven and turn the oven temperature to 375ºF.
Step 5: Assemble Tikka Masala Casserole
Now add the red pepper, serrano pepper, onion, garlic, minute rice, and marinated chicken to the casserole dish with the roasted red potatoes. Pour the sauce mixture over the vegetables and chicken. Mix well and cover with aluminum foil.
Step 6: Bake
Place in the oven and bake for 45 minutes at 375ºF, stirring after 30 minutes, then place back into the oven. When done baking, let cool for a few minutes before serving. Enjoy!
How to Store and Reheat
If you have any leftovers, this casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a microwave-safe dish and heat until warmed through. You can also reheat it in the oven at 325ºF for about 15 minutes.
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