Dairy-Free Tikka Masala Chicken

Indulge in the rich, aromatic flavors of Dairy-Free Tikka Masala Chicken, a creamy and satisfying twist on a classic favorite that’s perfect for those avoiding dairy. This recipe features tender, marinated chicken thighs simmered in a luscious sauce made from coconut milk, almond yogurt, and a medley of bold spices like garam masala, turmeric, and cumin. With its balance of tangy tomato, fragrant garlic, and a hint of heat, this dish delivers authentic Indian-inspired flavor without the use of cream or butter. Quick to prepare and beautifully versatile, it pairs perfectly with fluffy basmati rice or warm, dairy-free naan for a wholesome meal that’s comforting yet light. Perfect for weeknight dinners or impressing guests, this dairy-free recipe is sure to become a new go-to in your kitchen!

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 lb Boneless, skinless chicken thighs
• 1 cup Coconut milk (full-fat, canned)
• 0.5 cup Unsweetened almond yogurt (or any dairy-free plain yogurt)
• 2 tbsp Tomato paste
• 1 cup Canned diced tomatoes
• 3 cloves Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 2 tsp Garam masala
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Ground turmeric
• 1 tsp Paprika
• 0.25 tsp Red chili powder (optional, for heat)
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Olive oil (or any neutral cooking oil)
• 2 tbsp Fresh cilantro leaves, chopped (for garnish)
• 4 servings Cooked rice or naan (optional, for serving)

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and place them in a bowl.

Step 2

In the bowl with the chicken, add the unsweetened almond yogurt, 1 tsp garam masala, 0.5 tsp ground cumin, 0.5 tsp ground coriander, and a pinch of salt. Mix well to coat the chicken evenly, cover, and marinate in the refrigerator for at least 30 minutes (or up to 2 hours).

Step 3

Heat 1 tbsp of olive oil in a large skillet or pot over medium heat. Add the marinated chicken pieces and cook for about 5-6 minutes, until browned on all sides. Remove the chicken from the skillet and set aside.

Step 4

In the same skillet, add the remaining 1 tbsp of olive oil. Sauté the minced garlic and grated ginger for about 1 minute until fragrant.

Step 5

Add the tomato paste, canned diced tomatoes, 1 tsp garam masala, 0.5 tsp ground cumin, 0.5 tsp ground coriander, ground turmeric, paprika, red chili powder (if using), salt, and black pepper. Stir well and cook for 3-4 minutes.

Step 6

Pour in the coconut milk and stir to combine. Let the sauce simmer on low heat for about 10 minutes, allowing the flavors to meld together.

Step 7

Add the cooked chicken back into the skillet. Stir to coat the chicken with the sauce and let it simmer for another 10-15 minutes, or until the chicken is fully cooked and tender.

Step 8

Taste and adjust seasoning if needed.

Step 9

Garnish with chopped fresh cilantro leaves.

Step 10

Serve hot with cooked rice or dairy-free naan, if desired.

Nutrition Facts

Serving size	(1553.4g)

Amount per serving	% Daily Value*
Calories	2522.2

Total Fat 149.1g	0%
Saturated Fat 71.1g	0%
Polyunsaturated Fat 2.1g
Cholesterol 571.8mg	0%
Sodium 3184.6mg	0%
Total Carbohydrate 156.6g	0%
Dietary Fiber 18.4g	0%
Total Sugars 20.8g
Protein 142.0g	0%

Vitamin D 31.8IU	0%
Calcium 433.0mg	0%
Iron 21.9mg	0%
Potassium 2996.0mg	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: 52.9%

Protein: 22.4%

Carbs: 24.7%