Dairy-Free Tikka Masala
Savor the rich, creamy flavors of this Dairy-Free Tikka Masala, a healthier twist on the classic Indian dish that's perfect for those avoiding dairy or seeking a lighter alternative. Featuring tender chicken thighs or chickpeas for a vegan option, this recipe boasts a luscious coconut milk-based sauce infused with aromatic spices like garam masala, cumin, and coriander. Crushed tomatoes add a tangy depth, while garlic, ginger, and turmeric create a bold yet balanced flavor profile. Ready in just 45 minutes, this easy one-pan dish is perfect for busy weeknights or weekend indulgence. Serve with fluffy rice or warm naan for a complete meal that’s packed with flavor, naturally dairy-free, and easily customizable for vegan diets. Perfect for fans of vibrant, spice-driven cuisine!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken thighs (or chickpeas for a vegan option)
- 400 ml Coconut milk
- 400 grams Crushed tomatoes
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 2 tablespoons Olive oil or coconut oil
- 2 teaspoons Garam masala
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Chili powder (adjust to taste)
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped (for garnish)
- 100 ml Water
- 300 grams Cooked rice or naan bread (for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and set aside. (If using chickpeas for a vegan option, rinse and drain a 400-gram can of chickpeas.)
Heat the olive oil or coconut oil in a large skillet or pot over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir frequently to prevent burning.
Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
Stir in the garam masala, paprika, ground cumin, ground coriander, turmeric, chili powder, and salt. Toast the spices for about 1 minute to release their flavors.
Add the chicken pieces (or chickpeas) to the skillet, stirring to coat them in the spice mixture.
Pour in the crushed tomatoes and water. Stir well, cover, and let simmer for 15 minutes, stirring occasionally.
Add the coconut milk and stir to combine. Simmer uncovered for another 10 minutes, allowing the sauce to thicken. Adjust the seasoning with more salt if needed.
Stir in lemon juice before removing the skillet from heat.
Garnish with chopped fresh cilantro and serve hot with cooked rice or naan bread.
Nutrition Facts
Calories |
2037 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 2850 mg | 124% | |
| Total Carbohydrate | 166.8 g | 61% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 45.6 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 296 mg | 23% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2968 mg | 63% | |
*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.
