Dairy-Free Tikka Masala

Savor the bold, aromatic flavors of this Dairy-Free Tikka Masala, a rich and creamy twist on the beloved classic that’s perfect for those avoiding dairy. Featuring tender chicken thighs (or protein-packed chickpeas for a satisfying vegan option), this recipe combines a medley of vibrant spices like garam masala, cumin, and turmeric, all simmered in a luscious sauce of crushed tomatoes and velvety coconut milk. Ready in just 45 minutes, this dish is a weeknight winner that doesn’t compromise on flavor. Serve it over fluffy basmati rice or pair it with warm naan bread for a comforting, restaurant-quality meal that’s easy to make at home. Whether you’re dairy-free or simply looking to try something new, this tikka masala is sure to become a household favorite!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken thighs (or chickpeas for a vegan option)
• 400 ml Coconut milk
• 400 grams Crushed tomatoes
• 1 medium Onion, finely chopped
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 2 tablespoons Olive oil or coconut oil
• 2 teaspoons Garam masala
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric
• 0.5 teaspoon Chili powder (adjust to taste)
• 1 teaspoon Salt
• 1 tablespoon Lemon juice
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 100 ml Water
• 300 grams Cooked rice or naan bread (for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and set aside. (If using chickpeas for a vegan option, rinse and drain a 400-gram can of chickpeas.)

Step 2

Heat the olive oil or coconut oil in a large skillet or pot over medium heat.

Step 3

Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir frequently to prevent burning.

Step 4

Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.

Step 5

Stir in the garam masala, paprika, ground cumin, ground coriander, turmeric, chili powder, and salt. Toast the spices for about 1 minute to release their flavors.

Step 6

Add the chicken pieces (or chickpeas) to the skillet, stirring to coat them in the spice mixture.

Step 7

Pour in the crushed tomatoes and water. Stir well, cover, and let simmer for 15 minutes, stirring occasionally.

Step 8

Add the coconut milk and stir to combine. Simmer uncovered for another 10 minutes, allowing the sauce to thicken. Adjust the seasoning with more salt if needed.

Step 9

Stir in lemon juice before removing the skillet from heat.

Step 10

Garnish with chopped fresh cilantro and serve hot with cooked rice or naan bread.

Nutrition Facts

Serving size	(1891.5g)

Amount per serving	% Daily Value*
Calories	2037.4

Total Fat 87.0g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 0.0g
Cholesterol 525mg	0%
Sodium 2850.0mg	0%
Total Carbohydrate 166.8g	0%
Dietary Fiber 12.8g	0%
Total Sugars 45.6g
Protein 145.9g	0%

Vitamin D 35IU	0%
Calcium 295.8mg	0%
Iron 16.1mg	0%
Potassium 2968.3mg	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: 38.5%

Protein: 28.7%

Carbs: 32.8%