Dairy-Free Chicken Tikka Masala

Discover the ultimate comfort food with this vibrant Dairy-Free Chicken Tikka Masala, a flavorful take on the classic dish that’s perfect for those avoiding dairy. Tender chicken thighs are marinated in creamy coconut yogurt and aromatic spices, then seared to perfection before simmering in a luscious, spiced tomato and coconut milk sauce. The warm, earthy notes of cumin, coriander, and garam masala make this dish irresistible, while fresh cilantro adds a burst of freshness. Quick to prepare and rich in flavor, this dairy-free version pairs beautifully with steamed rice or fluffy naan for a satisfying meal that’s both hearty and wholesome. Perfect for weeknight dinners or entertaining guests, this recipe ensures you’ll never miss the dairy!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 cup coconut yogurt
• 2 tablespoons lemon juice
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 2 teaspoons garam masala
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 1 unit large onion, finely chopped
• 1 tablespoon fresh ginger, grated
• 4 units garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons coriander powder
• 1 14-ounce can canned crushed tomatoes
• 1 14-ounce can coconut milk
• 0.5 cup fresh cilantro, chopped

Directions

Step 1

Cut the chicken thighs into bite-sized pieces. In a large bowl, mix the coconut yogurt, lemon juice, 2 teaspoons of cumin, 2 teaspoons of coriander, turmeric, cayenne, 1 teaspoon of garam masala, and salt. Add the chicken pieces to the bowl and ensure they are well-coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.

Step 2

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated chicken pieces in batches, avoiding overcrowding, and cook until browned on all sides. Remove the browned chicken pieces and set aside.

Step 3

In the same skillet, add the remaining tablespoon of olive oil. Sauté the chopped onion until softened and lightly golden, about 5 minutes. Stir in the grated ginger, minced garlic, and remaining spices (2 teaspoons cumin and 2 teaspoons coriander powder), and cook for an additional minute until fragrant.

Step 4

Pour in the crushed tomatoes into the skillet, scrapping any browned bits from the bottom. Let the sauce simmer gently for about 10 minutes.

Step 5

Stir in the coconut milk, and return the cooked chicken back into the skillet. Bring to a gentle simmer and let cook for another 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 6

Taste and adjust seasoning if necessary. Sprinkle with fresh cilantro before serving. Optionally, serve with steamed rice or dairy-free naan.

Nutrition Facts

Serving size	(2092.1g)

Amount per serving	% Daily Value*
Calories	2332.1

Total Fat 120.6g	0%
Saturated Fat 34.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 850.5mg	0%
Sodium 1852.4mg	0%
Total Carbohydrate 126.3g	0%
Dietary Fiber 22.1g	0%
Total Sugars 74.7g
Protein 193.6g	0%

Vitamin D 47.6IU	0%
Calcium 522.1mg	0%
Iron 26.2mg	0%
Potassium 4384.6mg	0%

*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.

Source of Calories

Fat: 45.9%

Protein: 32.7%

Carbs: 21.4%