Nut-Free Tikka Masala
Elevate your dinner game with this irresistible Nut-Free Tikka Masala, a rich and creamy take on the classic Indian dish that's perfect for anyone with nut allergies. This flavorful recipe features tender marinated chicken thighs simmered in a luscious tomato-based sauce infused with aromatic spices like garam masala, cumin, turmeric, and coriander. By swapping out traditional nut-derived ingredients with dairy or coconut substitutes, this dish ensures maximum allergy-friendly accessibility without compromising on taste. Ready in just an hour, it’s an ideal choice for a comforting weeknight meal or a show-stopping entrée for your next gathering. Serve it with fluffy basmati rice or warm naan, and finish with a sprinkle of fresh cilantro for a hint of brightness. A satisfying, nut-free twist on tikka masala that’s bound to impress!
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Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless)
- 120 ml Plain yogurt (nut-free, dairy-based or coconut-based for nut substitutions)
- 2 tbsp Lemon juice
- 4 cloves Garlic (minced)
- 1 tbsp Fresh ginger (minced)
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 2 tsp Garam masala
- 1 tsp Turmeric powder
- 1 tsp Chili powder
- 1.5 tsp Salt
- 2 tbsp Vegetable oil (or sunflower oil)
- 1 large Onion (finely chopped)
- 2 tbsp Tomato paste
- 400 g Crushed tomatoes (canned)
- 120 ml Vegetable stock or water
- 120 ml Heavy cream (dairy or coconut-based for nut-free substitution)
- 2 tbsp Fresh cilantro (chopped, for garnish)
- as needed Cooked basmati rice or naan (optional, for serving)
Instructions
In a large bowl, combine yogurt, lemon juice, half of the garlic, half of the ginger, 1 teaspoon of cumin, 1 teaspoon of coriander, and 1 teaspoon of turmeric. Mix well to create a marinade.
Cut the chicken thighs into bite-sized pieces and add them to the marinade, ensuring all the pieces are well coated. Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor).
Heat 1 tablespoon of vegetable oil in a large skillet or heavy-bottomed pot over medium heat. Add the marinated chicken pieces in batches and cook until lightly browned on all sides, about 3-4 minutes per side (they do not need to be fully cooked yet). Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the chopped onion and cook, stirring frequently, until golden and translucent, about 5-7 minutes.
Add the remaining garlic, ginger, 1 teaspoon of cumin, 1 teaspoon of coriander, garam masala, remaining turmeric, chili powder, and salt. Cook for 1-2 minutes until the spices are fragrant.
Stir in the tomato paste and cook for another 2-3 minutes, allowing it to darken slightly.
Add the crushed tomatoes and vegetable stock or water, stirring well to combine. Bring the mixture to a gentle simmer and let it cook for 10 minutes, stirring occasionally.
Stir in the browned chicken pieces and any juices that have accumulated. Cover the skillet and let the chicken simmer in the sauce for 15-20 minutes, or until fully cooked and tender.
Reduce the heat to low and stir in the heavy cream, allowing it to warm through for 2-3 minutes. Adjust seasoning with more salt if needed.
Garnish with chopped cilantro and serve hot with basmati rice or naan, if desired.
Nutrition Facts
Calories |
2279 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.7 g | 170% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 689 mg | 230% | |
| Sodium | 5075 mg | 221% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 34.6 g | ||
| Protein | 153.1 g | 306% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 553 mg | 43% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 3331 mg | 71% | |
*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.
