Soy-Free Tikka Masala
Indulge in the comforting flavors of this Soy-Free Tikka Masala, a creamy, aromatic twist on the beloved Indian classic. Perfect for those avoiding soy, this recipe uses tender marinated chicken thighs coated in a luscious, dairy-free sauce made with rich coconut cream and bold spices like garam masala, cumin, and smoked paprika. A tangy coconut yogurt marinade infused with fresh ginger and garlic ensures each bite is bursting with flavor. This one-pan dish comes together in under an hour and is perfect served over fluffy basmati rice or paired with warm naan bread. Naturally gluten-free and packed with warming spices, it’s an irresistible option for easy weeknight dinners or a cozy family meal.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.75 cup Plain unsweetened coconut yogurt
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 teaspoons Garam masala
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Turmeric powder
- 1.5 teaspoons Salt
- 2 tablespoons Cooking oil (e.g., avocado or sunflower oil)
- 1 medium Yellow onion, finely diced
- 1 cup Canned crushed tomatoes
- 1 cup Coconut cream
- 2 tablespoons Cilantro, chopped
Instructions
In a large bowl, combine coconut yogurt, lemon juice, half the minced garlic, grated ginger, garam masala, cumin, coriander, paprika, turmeric, and 1 teaspoon of salt.
Add the chicken thighs to the bowl and ensure they are fully coated in the marinade. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Heat 1 tablespoon of cooking oil in a large skillet or sauté pan over medium-high heat. Add the marinated chicken pieces and cook for 3-4 minutes on each side until lightly browned. Remove the chicken from the pan and set aside (it will finish cooking later).
Heat the remaining tablespoon of oil in the same skillet over medium heat. Add the diced onion and cook for 5-7 minutes until softened and golden brown.
Stir in the remaining minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the crushed tomatoes, remaining 0.5 teaspoon of salt, and 1 teaspoon of garam masala. Stir well to combine. Simmer the mixture for 10 minutes, stirring occasionally.
Reduce the heat to low and stir in the coconut cream. Return the browned chicken thighs to the pan along with any juices. Simmer gently for 10-12 minutes until the chicken is fully cooked and the sauce has thickened.
Taste and adjust seasoning as needed. Garnish with chopped cilantro before serving.
Serve hot over steamed basmati rice or with warm naan bread.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.9 g | 170% | |
| Saturated Fat | 66.9 g | 334% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4363 mg | 190% | |
| Total Carbohydrate | 172.0 g | 63% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 142.3 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 280 mg | 22% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2703 mg | 58% | |
*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.
