Dairy-Free Tikka Masala Chicken
Indulge in the bold and comforting flavors of Dairy-Free Tikka Masala Chicken—a rich and creamy twist on the classic Indian-inspired dish with none of the dairy! This recipe transforms tender, marinated chicken thighs into a luscious coconut milk-based curry, infused with aromatic spices like garam masala, turmeric, and paprika. Perfectly balanced with tangy almond yogurt and vibrant diced tomatoes, the dish ensures a velvety texture and deep flavor without compromising dietary preferences. Ready in just an hour, this gluten-free and dairy-free tikka masala pairs beautifully with fluffy rice or warm, dairy-free naan. Garnished with fresh cilantro, it's ideal for weeknight dinners or impressing guests with a nourishing, allergen-friendly meal.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken thighs
- 1 cup Coconut milk (full-fat, canned)
- 0.5 cup Unsweetened almond yogurt (or any dairy-free plain yogurt)
- 2 tbsp Tomato paste
- 1 cup Canned diced tomatoes
- 3 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 tsp Garam masala
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Ground turmeric
- 1 tsp Paprika
- 0.25 tsp Red chili powder (optional, for heat)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil (or any neutral cooking oil)
- 2 tbsp Fresh cilantro leaves, chopped (for garnish)
- 4 servings Cooked rice or naan (optional, for serving)
Instructions
Cut the chicken thighs into bite-sized pieces and place them in a bowl.
In the bowl with the chicken, add the unsweetened almond yogurt, 1 tsp garam masala, 0.5 tsp ground cumin, 0.5 tsp ground coriander, and a pinch of salt. Mix well to coat the chicken evenly, cover, and marinate in the refrigerator for at least 30 minutes (or up to 2 hours).
Heat 1 tbsp of olive oil in a large skillet or pot over medium heat. Add the marinated chicken pieces and cook for about 5-6 minutes, until browned on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the minced garlic and grated ginger for about 1 minute until fragrant.
Add the tomato paste, canned diced tomatoes, 1 tsp garam masala, 0.5 tsp ground cumin, 0.5 tsp ground coriander, ground turmeric, paprika, red chili powder (if using), salt, and black pepper. Stir well and cook for 3-4 minutes.
Pour in the coconut milk and stir to combine. Let the sauce simmer on low heat for about 10 minutes, allowing the flavors to meld together.
Add the cooked chicken back into the skillet. Stir to coat the chicken with the sauce and let it simmer for another 10-15 minutes, or until the chicken is fully cooked and tender.
Taste and adjust seasoning if needed.
Garnish with chopped fresh cilantro leaves.
Serve hot with cooked rice or dairy-free naan, if desired.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 687 mg | 30% | |
| Total Carbohydrate | 38.8 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.4 g | ||
| Protein | 35.3 g | 71% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 751 mg | 16% | |
*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.
