Dairy-Free Tikka Chicken
Indulge in the rich and aromatic flavors of Dairy-Free Tikka Chicken—a healthy twist on a classic Indian-inspired dish that's perfect for those avoiding dairy. Featuring tender chicken thighs marinated in a vibrant blend of coconut yogurt, lemon juice, garlic, and warming spices like garam masala and turmeric, this recipe creates irresistible depth of flavor. The chicken is seared to perfection and simmered in a creamy coconut milk sauce, ensuring every bite is packed with bold taste and silky texture. Gluten-free and dairy-free, this recipe suits a variety of diets and pairs beautifully with steamed rice or warm flatbread. Whether you're hosting a dinner party or treating yourself to a flavorful weeknight meal, this easy Dairy-Free Tikka Chicken is sure to become your new go-to dish.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs
- 120 ml Coconut yogurt (unsweetened)
- 2 tablespoons Lemon juice
- 3 Garlic cloves, minced
- 1 tablespoon Ginger, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground turmeric
- 1.5 teaspoons Garam masala
- 1 teaspoon Paprika
- 0.5 teaspoons Chili powder (adjust to taste)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Coconut oil
- 200 ml Full-fat coconut milk (for sauce)
- 2 tablespoons Cilantro leaves (for garnish)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside.
In a large bowl, whisk together the coconut yogurt, lemon juice, minced garlic, minced ginger, ground cumin, ground coriander, ground turmeric, garam masala, paprika, chili powder, salt, and black pepper to create the marinade.
Add the chicken to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.
Heat 1 tablespoon of coconut oil in a large skillet or grill pan over medium heat.
Cook the marinated chicken in batches if necessary, searing each side for 3-4 minutes until browned and cooked through. Set aside the cooked chicken on a plate.
In the same skillet, add the remaining 1 tablespoon of coconut oil, and pour in the coconut milk. Gently scrape the bottom of the pan to release any flavorful bits stuck to the pan.
Simmer the coconut milk sauce over medium heat for about 5 minutes until it thickens slightly.
Return the cooked chicken to the skillet, stirring to coat the pieces in the sauce. Let the dish simmer for another 5 minutes for the flavors to meld.
Garnish with freshly chopped cilantro leaves and serve hot with steamed rice or warm flatbread.
Nutrition Facts
Calories |
1843 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 2860 mg | 124% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 4.8 g | ||
| Protein | 137.8 g | 276% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 208 mg | 16% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2058 mg | 44% | |
*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.
