Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-worthy flavor with minimal effort. The blend of garam masala, cumin, and turmeric creates a beautiful warmth, while the coconut milk and honey mellow out the spice perfectly. Using rotisserie chicken keeps it fast and simple, making it perfect for busy nights. It’s naturally gluten-free, dairy-free, and pairs wonderfully with basmati rice or warm naan for a complete meal.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 tablespoon coconut oil (or any cooking oil)
2 teaspoons minced garlic
2 teaspoons ginger paste
1 tablespoon garam masala
1 1/2 teaspoons ground chili powder
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground turmeric
1 teaspoon paprika
1/8 teaspoon red pepper flakes (optional)
1 (13.5-ounce) can full-fat coconut milk
1 (12-ounce) bag frozen peas and carrots
1 tablespoon honey
3 cups shredded rotisserie chicken
1/4 cup finely chopped cilantro (optional)
1 lime (optional)
Basmati rice, for serving
Naan, for serving

Directions

1. I start by heating coconut oil in a large nonstick skillet over medium heat. Once melted, I add the garlic and ginger and cook, stirring constantly, for about 30 seconds until fragrant.

2. I add all the spices—garam masala, chili powder, cumin, salt, garlic powder, turmeric, paprika, and red pepper flakes—and cook, stirring often, for 1–2 minutes until the spices bloom and smell aromatic. If the mixture starts to stick or burn, I lower the heat slightly or add a splash of water.

3. I pour in the coconut milk, increase the heat to medium-high, and whisk until everything is fully incorporated.

4. I add the frozen peas, carrots, and honey. I stir well and let the sauce simmer for about 5 minutes, until it thickens slightly and the vegetables are warmed through.

5. I gently stir in the shredded chicken, letting it warm in the sauce for 1–2 minutes.

6. Once the chicken is heated through, I remove the skillet from the heat and stir in lime juice and chopped cilantro, if using.

7. I taste and adjust seasoning, usually adding a pinch more salt and pepper before serving.

8. I serve the garam masala chicken over fluffy basmati rice with warm naan on the side.

Servings and Timing

This recipe makes 4 servings and takes about 25 minutes total—15 minutes for prep and 10 minutes for cooking.

Variations

I sometimes add spinach or kale for extra greens, or toss in a handful of cashews for a bit of crunch. If I want it spicier, I add more chili powder or blend in one fresh chili pepper. For a vegetarian version, I substitute chickpeas or tofu for the chicken. I’ve also tried it with shrimp, which cooks beautifully in the same sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently in a skillet over medium heat or microwave it until hot. For longer storage, I freeze it in a sealed container for up to 3 months, then thaw and reheat before serving.

FAQs

What is garam masala?

It’s a traditional Indian spice blend made from ingredients like cumin, coriander, cinnamon, cardamom, cloves, and nutmeg. It adds warmth and depth without too much heat.

Can I make this with fresh vegetables?

Yes, I use fresh diced carrots and peas instead of frozen if I have them on hand. I just cook them a bit longer until tender.

Can I use light coconut milk?

I don’t recommend it, as it won’t thicken as well and the sauce will be less rich. Full-fat coconut milk gives the best results.

Is this dish spicy?

It’s mildly spicy. The coconut milk and honey balance the heat, making it family-friendly. I can adjust spice levels by reducing or increasing the chili powder.

What can I use instead of rotisserie chicken?

I cook and shred boneless, skinless chicken breasts or thighs—it works just as well.

Can I make it vegetarian?

Yes, I replace the chicken with chickpeas or firm tofu for a delicious plant-based version.

What type of rice goes best with this?

I always use basmati rice—it’s light, aromatic, and pairs perfectly with the creamy sauce.

Can I use curry powder instead of garam masala?

Yes, though the flavor will be a little different. Garam masala is warmer and more aromatic, while curry powder is tangier.

How do I thicken the sauce?

If I want it thicker, I let it simmer a few extra minutes uncovered, or stir in a teaspoon of cornstarch mixed with water.

How do I keep the chicken from getting dry?

I add it to the sauce just before serving and heat it gently so it stays moist and tender.

Conclusion

This Garam Masala Chicken is one of those quick, comforting meals I can whip up anytime I’m craving something rich, fragrant, and full of flavor. The creamy coconut sauce, warm spices, and tender chicken come together beautifully for a dish that feels special but couldn’t be easier to make. Served over rice with naan, it’s a satisfying, flavorful meal that always hits the spot.