Dairy-Free Chicken Tikka Curry
Discover the vibrant flavors of our Dairy-Free Chicken Tikka Curry, a luscious twist on the classic Indian favorite designed for those seeking a creamy dish without any dairy. Marinated in a rich blend of aromatic spices, garlic, ginger, and tangy lemon juice, tender boneless chicken thighs take center stage in this recipe. Coconut milk replaces traditional yogurt and cream, creating a silky base that perfectly complements the bold notes of cumin, turmeric, chili powder, and garam masala. Simmered with tomato puree and finished with a sprinkle of fresh cilantro, this dairy-free curry is both indulgent and wholesome. Ideal for pairing with fluffy basmati rice or soft naan, it’s a satisfying meal that’s gluten-free, lactose-friendly, and packed with vibrant spices. Perfect for weeknight dinners or a flavorful weekend feast, this recipe is sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 400 ml Coconut milk
- 200 ml Tomato puree
- 4 pieces Garlic cloves
- 1 tablespoon Ginger root, grated
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 2 tablespoons Vegetable oil
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 medium Onion, chopped
- 1 teaspoon Fenugreek leaves (optional)
Instructions
In a large mixing bowl, combine lemon juice, garlic, ginger, cumin, coriander, turmeric, garam masala, red chili powder, and salt. Mix well to form a marinade.
Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover and let marinate in the refrigerator for at least 1 hour, ideally overnight.
Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken pieces and cook until they are browned on all sides and cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add tomato puree, cooked chicken, and any remaining marinade to the skillet. Stir well to combine and bring the mixture to a simmer.
Pour in the coconut milk, reduce the heat to low, and let the curry simmer for about 20 minutes, allowing the flavors to meld together and the sauce to thicken.
Taste the curry and adjust seasoning if necessary. If using fenugreek leaves, crush them between your palms and stir them into the curry.
Garnish with fresh cilantro and serve hot with rice or your choice of flatbread.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.2 g | 103% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2829 mg | 123% | |
| Total Carbohydrate | 78.8 g | 29% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 44.2 g | ||
| Protein | 108.4 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2821 mg | 60% | |
*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.
