Dairy-Free Tikka Chicken

Experience the rich, vibrant flavors of 'Dairy-Free Tikka Chicken,' a wholesome twist on a classic favorite that's perfect for those seeking a dairy-free option without compromising on taste. This recipe features tender, marinated chicken thighs infused with aromatic spices like garam masala, cumin, and turmeric, all brought together with creamy unsweetened coconut yogurt. The chicken is seared to perfection and simmered in a luscious coconut milk sauce that enhances the depth of flavors. Ready in just 45 minutes, this gluten-free and dairy-free dish pairs beautifully with steamed rice or soft flatbread, making it a crowd-pleasing meal for any occasion. Perfect for busy weeknights or special gatherings, this recipe is a must-try for fans of comforting, flavorful Indian-inspired cuisine.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs
• 120 ml Coconut yogurt (unsweetened)
• 2 tablespoons Lemon juice
• 3 Garlic cloves, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoons Ground turmeric
• 1.5 teaspoons Garam masala
• 1 teaspoon Paprika
• 0.5 teaspoons Chili powder (adjust to taste)
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Coconut oil
• 200 ml Full-fat coconut milk (for sauce)
• 2 tablespoons Cilantro leaves (for garnish)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside.

Step 2

In a large bowl, whisk together the coconut yogurt, lemon juice, minced garlic, minced ginger, ground cumin, ground coriander, ground turmeric, garam masala, paprika, chili powder, salt, and black pepper to create the marinade.

Step 3

Add the chicken to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavor.

Step 4

Heat 1 tablespoon of coconut oil in a large skillet or grill pan over medium heat.

Step 5

Cook the marinated chicken in batches if necessary, searing each side for 3-4 minutes until browned and cooked through. Set aside the cooked chicken on a plate.

Step 6

In the same skillet, add the remaining 1 tablespoon of coconut oil, and pour in the coconut milk. Gently scrape the bottom of the pan to release any flavorful bits stuck to the pan.

Step 7

Simmer the coconut milk sauce over medium heat for about 5 minutes until it thickens slightly.

Step 8

Return the cooked chicken to the skillet, stirring to coat the pieces in the sauce. Let the dish simmer for another 5 minutes for the flavors to meld.

Step 9

Garnish with freshly chopped cilantro leaves and serve hot with steamed rice or warm flatbread.

Nutrition Facts

Serving size	(923.4g)

Amount per serving	% Daily Value*
Calories	1843.2

Total Fat 132.2g	0%
Saturated Fat 79.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 625mg	0%
Sodium 2859.9mg	0%
Total Carbohydrate 29.4g	0%
Dietary Fiber 7.3g	0%
Total Sugars 4.8g
Protein 137.8g	0%

Vitamin D 35IU	0%
Calcium 208.3mg	0%
Iron 17.1mg	0%
Potassium 2057.9mg	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: 64.0%

Protein: 29.7%

Carbs: 6.3%