Dairy-Free Chicken Tikka
Indulge in the rich, bold flavors of this *Dairy-Free Chicken Tikka*, a healthier twist on the classic Indian dish. Perfect for those seeking a dairy-free option without compromising on taste, this recipe features tender, marinated chicken thighs infused with a vibrant blend of spices, including garam masala, cumin, and paprika. The secret to its creaminess lies in the use of coconut milk, providing a luscious texture and subtle sweetness that perfectly complements the fiery kick of red chili powder. Whether grilled to smoky perfection or oven-baked for ease, this dish is irresistibly juicy, with a slightly charred finish that elevates its flavor profile. Ready in about 45 minutes (plus marination time), this recipe serves as an ideal crowd-pleaser, perfect for weeknight dinners or special gatherings. Serve it hot with a squeeze of fresh lemon and a sprinkle of cilantro for a pop of freshness, pairing it with naan, rice, or a crisp salad for a complete dairy-free feast.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 2 tablespoons Lemon juice
- 1 teaspoon Salt
- 1 tablespoon Ginger garlic paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Paprika
- 0.5 teaspoon Fresh ground black pepper
- 200 milliliters Coconut milk
- 2 tablespoons Olive oil
Instructions
Cut the boneless chicken thighs into bite-sized pieces and place them in a large mixing bowl.
Add lemon juice and salt to the chicken, mix well to coat, and let it sit for 10 minutes to tenderize.
In a separate small bowl, prepare the marinade by combining ginger garlic paste, ground cumin, ground coriander, garam masala, red chili powder, turmeric powder, paprika, and black pepper.
Stir in the coconut milk to the spice mixture to form a smooth marinade.
Pour the marinade over the chicken pieces, ensuring they are thoroughly coated.
Cover the bowl with cling film and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.
Preheat the grill or oven to a medium-high heat (around 200°C/400°F).
Brush the grill grates with olive oil to prevent sticking or line a baking sheet with foil if using the oven.
Place the marinated chicken pieces onto skewers, leaving a little space between each piece for even cooking.
Grill the chicken for 8-10 minutes on each side, or until fully cooked and slightly charred. If baking, arrange the chicken pieces on the prepared baking sheet and cook for 20-25 minutes, turning halfway through.
Once cooked, remove the chicken tikka from the grill or oven and let it rest for 5 minutes before serving.
Serve hot with a squeeze of lemon and sprinkle some fresh chopped cilantro, if desired.
Nutrition Facts
Calories |
1425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2335 mg | 102% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 15.6 g | ||
| Protein | 132.2 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1655 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
