Dairy-Free Chicken Tikka Masala
This Dairy-Free Chicken Tikka Masala is a rich, creamy, and flavor-packed twist on the classic Indian dish, perfect for those seeking a healthier or allergy-friendly option without sacrificing authenticity. Marinated in a zesty blend of coconut yogurt, lemon juice, and bold spices like garam masala, cumin, and turmeric, tender chicken thighs are seared to perfection before being simmered in a luscious tomato and coconut milk sauce. The recipe is entirely dairy-free, making it ideal for those following a dairy-free diet, while still delivering the comforting warmth and depth of flavor you crave from traditional tikka masala. Easy to prepare in under an hour, this crowd-pleasing meal pairs beautifully with steamed rice or gluten-free naan for a complete feast. Perfect for family dinners or entertaining guests, it’s an irresistible combination of wholesome ingredients and vibrant spices that will keep everyone coming back for more.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 cup coconut yogurt
- 2 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 2 teaspoons garam masala
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 1 unit large onion, finely chopped
- 1 tablespoon fresh ginger, grated
- 4 units garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons coriander powder
- 1 14-ounce can canned crushed tomatoes
- 1 14-ounce can coconut milk
- 0.5 cup fresh cilantro, chopped
Instructions
Cut the chicken thighs into bite-sized pieces. In a large bowl, mix the coconut yogurt, lemon juice, 2 teaspoons of cumin, 2 teaspoons of coriander, turmeric, cayenne, 1 teaspoon of garam masala, and salt. Add the chicken pieces to the bowl and ensure they are well-coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces in batches, avoiding overcrowding, and cook until browned on all sides. Remove the browned chicken pieces and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until softened and lightly golden, about 5 minutes. Stir in the grated ginger, minced garlic, and remaining spices (2 teaspoons cumin and 2 teaspoons coriander powder), and cook for an additional minute until fragrant.
Pour in the crushed tomatoes into the skillet, scrapping any browned bits from the bottom. Let the sauce simmer gently for about 10 minutes.
Stir in the coconut milk, and return the cooked chicken back into the skillet. Bring to a gentle simmer and let cook for another 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust seasoning if necessary. Sprinkle with fresh cilantro before serving. Optionally, serve with steamed rice or dairy-free naan.
Nutrition Facts
Calories |
2332 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.6 g | 155% | |
| Saturated Fat | 34.0 g | 170% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 1852 mg | 81% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 74.7 g | ||
| Protein | 193.6 g | 387% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 522 mg | 40% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 4385 mg | 93% | |
*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.
